The Kerrigan at Pier One Hotel, Walsh Bay - Sydney

The season for picnics and enjoying the outdoors has arrived! I especially love eating by the water. So when Pier One Sydney Harbour Hotel announced that they were doing an outdoor food shack called The Kerrigan, I knew I had to check them out ASAP.

Pier One's food shack The Kerrigan (named after their smoker the Kerrigan) is right behind the hotel by the water. You get a nice view of the Walsh Bay waters while smashing a great feed. They have everything sorted from smoked bbq meats, to burgers and fried chicken wings. Oh be still my heart!

Fries with melted cheese and bacon

The shoestring fries is only $4 and for additional $1, you can add melted cheese and bacon. It was so damn good!

Their smoked beef brisket ($15) was pulled and served in 3 tortillas (like soft tacos) with lettuce, lime, salsa and coriander. It was a nice way to serve the brisket. Though, I would have preferred chunks of fatty brisket instead as you would get the buttery texture in chunks. 

Korean fried chicken wings

The fried chicken wings were off the hook! I opted for the Korean-style ($14). The coating was rippled and crisped, which kept the meat juicy in the process. The sweet and spicy yangnyeom sauce was on point!

Double smoke stack

Last but not least was the best thing I tried here, the double smoke stack burger ($16): double beef patty, double melted American cheese, pickles, smoky crisped bacon and Kerrigan sauce in a lighty toasted soft milk bun. For a double stack burger, it handled very well. They seem to have used a fatty patty blend. Even if it was cooked well done, the patty remained juicy. Seasoning was just right. It's a classic cheeseburger executed well. The kerrigan sauce was creamy with tangy notes.

Stunning views, music and delicious food. What more could you ask for?

The Kerrigan

Pier One Sydney Harbour

11 Hickson Road,

Walsh Bay NSW 2000

Opem daily

11:30am to 9pm

Scarlett Restaurant, at the Harbour Rocks Hotel

To learn from history is what most people consider as an important ingredient to the recipe of future success. Many try to preserve the treasures and values of the past and turning good things into something great. Just like the iconic area of The Rocks, our modern world meets historical Sydney.

The newly relaunched Harbour Rocks Hotel is as beautiful as the area. It was at one point a bond store, a hospital and now transformed into a stunning hotel. The owners kept some of its history by keeping and exposing the sandstone and brick walls. They kept its strong foundation and turned it into a magnificent contemporary boutique venue. The renovation project took almost a year to complete.

Located within the hotel is the new Scarlett restaurant. It is a classy
40-seat bistro that reflects the "old meets new vibe" of the rocks. The food is Modern Australian. Collaboration between Sous Chef Sabine Kowalewicz and John Slaughter (Executive Chef of Scarlett and the Sebel Pier One) resulted in the creation of Scarlett's enticing menu. They take classic dishes and come up with their own modern interpretation.

 seared scallops, kohlrabi remoulade, and toasted quinoa

I was first presented with seared scallops, kohlrabi remoulade, and toasted quinoa ($18). This dish is all about delicate textures and fresh flavours. The scallops were perfectly cooked. The kohlrabi (German turnips) gives the dish a delicate crunchy texture and a subtle creamy flavour that's almost like tartare from the remoulade.

lamb backstrap, gordal olive crust, white polenta, roasted cherry tomatoes, jus ($36)

 

The lamb backstrap, gordal olive crust, white polenta, roasted cherry tomatoes, jus ($36) was my main event pick! The gordal olive crust on the medium well cooked lamb is slightly crispy and released a subtle olive taste.

warm red wine and chocolate cake, poached pear, vanilla ice cream, ganache ($14)

My favourite part of the luncheon is the dessert. It was a warm red wine and chocolate cake, poached pear, vanilla ice cream, ganache ($14) Ok, this a dish deserving of the usage of the "A" word. Every post of mine has one. It is a plate full of....(wait for it).....AWESOMENESS! The cake itself has the same texture of a moist banana cake with subtle chocolate and red wine (minus the alcohol after taste) flavours.  The vanilla bean ice cream is smooth and creamy. The poached pear is very luscious and its natural sweetness was nicely brought out.

Both the Harbour Rocks Hotel and Scarlett Restaurant brought out the best out of historical structures and classic dishes by giving it a contemporary touch.  It is an awe-inspiring venue with a restaurant that serves mouth-watering cuisine. Look them up next time you plan to stay or dine at The Rocks!

Scarlett Restaurant

Harbour Rocks Hotel

34 Harrington Street

Sydney NSW 2000

Phone: 1800 251 210

www.harbourrocks.com.au/dining/scarlett-restaurant

Opening hours:

Breakfast 6:30am-10:00am (Mon-Fri), 7:00am-10:30am(Sat-Sun)

Lunch 12:00pn-3:00pm (7days)

Dinner 5:30pm-10:00pm (7 days)

Ramen Raff dined as a guest at the Scarlett Restaurant courtesy of Six Degrees Creative PR and the Harbour Rocks Hotel.

The Glass Brasserie - at the Hilton Sydney Hotel

Days, months and years come and go. But the special ties with that special someone; we should cherish and not let go. It seems like it was just yesterday when Mrs Ramen Raff and I got married. Where did the time go? I really wanted to make our anniversary this year special. So, I made a dinner reservation at the Glass Brasserie. Making someone feel special is one of the things Glass is very good at.

The Glass Brasserie is located at the Hilton Hotel in Sydney. Internationally acclaimed interior designer Tony Chi came up with the stunning design of this 240-seat restaurant. By day, the earthy colours, high ceilings and modern design utilises the use of natural light and by night, it is one of the most romantic spots in Sydney. The staff were fantastic! We were looked after well from the time we stepped in and all the way until we left.

Local restaurateur, Chef Luke Mangan, is the culinary expert behind the amazing menu of Glass Brasserie. Chef Luke Mangan and Chef Joe Pavlovich uses precise French cooking techniques to come up with a contemporary twist on classic dishes. One could say that Glass offers French/Modern Australian dishes, which are also influenced by an array of international cooking styles. The use of fresh local produce is very evident with every bite of their food.

Parmesan and truffled fries

The Parmesan and truffled fries ($13) was a winner from the start! Crispy fries with a balanced amount and flavours from white truffle and Parmesan cheese.

kurobuta pork loin with miso crust, braised cheek, daikon, shallots, broad beans, black fungi, and dashi broth

We each had the kurobuta pork loin with miso crust, braised cheek, daikon, shallots, broad beans, black fungi, and dashi broth ($43) is the perfect example of what Glass Brasserie cooking is like. It is a Japanese/Asian influenced dish where French cooking techniques have been used. It is the epitome of a dish with clean and well-balanced flavours. The tender and succulent pork cheeks were my favourite. The pork loin was perfectly cooked. It had a hint of miso taste that works perfectly with the dish.

toffee soufflé with pecan butter ice cream

The highlight of our dinner was the toffee soufflé with pecan butter ice cream ($20). What made the night extra special was when the chefs took the extra mile by writing the words "Happy" and "Anniversary" on each of our dessert plates. The soufflé and ice cream were absolutely amazing. The soufflé has perfectly risen with an inside that’s soft and gooey. There was so much awesomeness in the taste. The pecan butter ice cream was delish.

For whatever special occasion you may be celebrating or if you are after an excellent fine dining experience, Glass Brasserie is the place to be. Our dinner at the Glass Brasserie was very yummy for our tummies! How's yours?

Glass Brasserie

Hilton Sydney Hotel

Level 2, 488 George Street,

Sydney, Australia 2000

Phone: (02) 9265 6068

http://www.glassbrasserie.com.au/

Opening hours:

Breakfast
Mon to Fri 6am - 10am
Sat to Sun 7am - 11am


Lunch
Mon to Fri Noon - 3pm


Dinner
Mon to Sun 6pm – till late