Poly, Surry Hills

What is up everyone?! I apologise for the long hiatus in this blog. It’s been a really busy few months. Also, if you don’t know yet, I have started a Youtube channel (link here) and have concentrated on posting vlogs to get it started. If you haven’t yet, please support your boy Raff and subscribe to the channel and hit the notification bell to stay up to date with all my up coming videos. Also, the blog just turned 9 years old!

Now, let’s go to the main subject of this blog post. We’re here to talk about a restaurant that I have visited a few weeks ago and has become one of my new favourite restaurants in Sydney. Poly is a modern Australian restaurant and is located on Commonwealth Street (next to Paramount Coffee Project) in Surry Hills. It’s also by the same team behind another favourite restaurant of mine Ester. The space has the same elegant industrial vibe that Ester has. I also love the fact that when you put the two names together, it reads out as “PolyEster” (very witty).

First dish that we had was straight off the bat, AMAZING! I could eat their scarlet prawns, harissa and lardo on toast ($16 per piece) everyday! The combination of the umami packed prawns that had hints of sweetness, the complex spices of harissa and creamy lardo on toast was one of the most delicious things I’ve had.

The most premium way I’ve ever eaten potato chips is at Poly when we had their raw scallop, salted kombu and potato chips ($18). These were plump perfectly cooked scallops sandwiched in housemade potato crisps with salted kombu.

I can see why the fried potato and salted egg sauce ($15) is popular. It was like the most perfect golden hash browns shaped in cubes and elevated with umami from the salted egg sauce. I love the contrast of the textures of being fluffy soft inside and crisped outer layers.

I love the combination of cheese and mushrooms so we ordered the oyster mushrooms, stracciatella with beer and yeast sauce ($26). The oyster mushrooms just went so well with the stretchy stracciatella.

The koji marinated pork chop with corn sauce and smoked onion cream ($58) was easily my highlight of the night. The pork was fatty and tender with smokey notes and was packed with a lot of umami. The sweet and tangy notes from the corn sauce and smoked onion cream went so well with the pork meat. The meat was seasoned well and it came with a nice airy crackling.

The food and service is on par with their sister restaurant Ester. We were too full to try their desserts so we will definitely go back for that!

Poly

Address: 74-76 Commonwealth Street,

Surry Hills, NSW

02 8860 0808

polysurryhills.com.au

Opening hours:

Mon-Fri 5pm-late; Sat & Sun noon-late