Take Sushi and Sora Ramen Newtown, Sydney

 

Link below to my youtube video:

Kuon Tempura, Darling Square - Sydney

Join us as we journey through Chef Hidezo Fukada's 22 course tempura omakase menu at his new tempura restaurant, Kuon Tempura. More on my Youtube channel, link below:

Bistrot 916, Potts Point, Sydney

You do not have to leave Sydney and go to France to have delicious French cuisine. We have a great selection of French restaurants in our city. This includes one of my favourites, Hubert. Speaking of Hubert, their ex-head chef Dan Pepperell has opened a new restaurant in Potts Point called Bistrot 916. Yep, it’s the same dude that created all those dishes we fell in love with when Hubert first opened. 

Bistrot 916 is named after the fact that it’s a Bistro and that the phone number of the restaurant starts with 916. It’s located in the heart of Potts Point right where Lotus and The Fish Shop by Merivale used to be. The space has a moody contemporary Parisian vibe. It’s a casual restaurant but in the higher end of the spectrum and food prices are quite decent for its category. I went to visit the restaurant a few weeks ago with one of my best homies, Chocolatesuze.

 

We started with the lamb’s brains with smoked eel mayo ($18). This sounded daunting at first as I’m not a brain kinda guy but if it’s chef Dan’s creation, then it has to be good right? As expected, it was so amazing. So the brain was cooked like a croquette where the inside was fluffy (I honestly can’t think of a better description haha) with a golden-crisped coating. The smoked eel mayonnaise was thick and bursting with umami! Hack: leave some mayo aside if you order any dishes with chips/fries.

 

Then came out the Tuna tartare & beef fat fried potato ($26). This was probably my favourite dish during our visit. There was so much umami from both the tuna and potatoes. The potato was soft inside and loved the crispy caramelised bits on the outer layer.

 

The duck frites ($44) was delicious. The skin was slightly crisped, and the meat was juicy. The meat didn’t taste gamey, but it could also be due to the sauce that if came with, which masked it. The chips were crisped and perfectly seasoned.

 

I do prefer the steak frites ($56) to the duck though. The well-seasoned steak was cooked medium rare and was also packed with umami especially around caramelised bits. I would have preferred a thicket cut steak but nonetheless, this was delicious.

 

We were quite full so we didn’t end up trying any dessert. I would definitely come back to have the tuna tartarte with beef fat fried potato and lamb brain with smoked eel mayo. The lobster frites sounds good too!

 

Bistrot 916

22 Challis Avenue

Potts Point NSW

Website: https://www.bistrot916.com/

 

Totti's Bondi, Sydney

I knew I had to visit Totti’s after reading so many food blogs and raving reviews months prior to our visit. You can’t go wrong with restaurants under the Merivale group but what’s even more awesome is that this restaurant is run by celebrated chef Mike Eggert (ex Pinbone co-onwer). We finally made reservations and went on my birthday week.

The place had a very coastal vibe and some Italian influence in the interior. I mean, the menu is highly Italian inspired after all! We had amazing dishes from woodfire bread reminiscent of a Neopolitan pizza base to a massive umami-packed rib eye steak. Check out what I got up to in the video below. Enjoy!

Totti's Bondi

Toastie Smith Chatswood, Sydney

I miss Seoul and all its glorious food. This includes the famous Egg Drop Korea, which is an all-day breakky themed toasted sandwich shop. Luckily, Sydney is not missing out!

Recently, the new Toastie Smith has opened in the heart of Chatswood. At Toastie Smith, you can get fluffu egg based toasted sandwiches with a variety of fillings from prawns to spam & ham! Watch my latest vlog as we explore one thing: Is Toastie Smith Sydney’s answer to Egg Drop?! Watch the video below:

Toastie Smith , Chatswood: https://goo.gl/maps/7u2MNXYjuZCVtLjA6 Toastie Smith instagram: https://www.instagram.com/toastiesmith/?hl=en

1821 Restaurant, Sydney

1821 is a significant year for Greece. It was a year of revolution and independence. 2016  is a great year for Sydney's culinary scene. Amazing restaurants like Mercado and Restaurant Hubert opened. Joining that line up is Jim Kospetas and David Tsirekas' (ex-Perama and Xanthi) newly opened 1821 Restaurant. A Greek restaurant that takes Greek food to another level.

David Tsirekas

The old Vault Hotel was redeveloped and transformed by designer Dimitris Economou into a stunning two-level venue that also has a sub level function room. Dimitris did a spectacular job of incorporating the heritage look of the building with his contemporary interior. The exposed brick wall design that forms the flag of Greece is a brilliant touch. The place has a mixture of comfortable communal seatings as well as seatings for 2 and 4. The food is as great as the venue. I expected nothing short of amazing from chef David Tsirekas.

Prawn manti

David's prawn manti ($28) is one of the best dishes I've had this year. Egg prawn dumplings with carrot pureé, feta, candied walnuts, burnt butter currant dressing and fried mint leaves. It was like a Greek version of a burnt butter sage ravioli. The plump prawns bursted with juice and flavour. Every component made this great but it was the caramelised taste of the burnt butter currant dressing that gave this dish the most vibrance.

Pork belly baklava

The pork belly baklava ($28) is back and it is as amazing as I remember it to be. Every layer was just pure awesomeness from fatty pork to the flaky filo pastry and tiles of pork crackling. The sweet-ish date and mastic sauce enhanced the pork's flavour the same way apple sauce does.

Moussaka Circa 1910

The moussaka circa 1910 ($37) is next level: potato gratin, braised lamb in orange and cinnamon, and béchamel sauce. The bechamel was so creamy and just made the potato gratin extra special. Using buttery braised lamb instead of minced meat is brilliant. The orange and cinnamon accentuated the lamb.

Yia Yia's hand cut chips

 We also had Yia Yia's hand cut chips ($14) with the moussaka. A great spud dish with feta, mountain oregano and egg.

Caramel baklava ice cream

For dessert we started with another one of David's signature Perama/Xanthi dishes, his caramel baklava ice cream ($16). A luscious dessert that consists of layered vanilla bean ice cream and caramel fudge then sprinkled with baklava nuts.

White chocolate feta cheesecake

Last but not least is their white chocolate feta cheesecake ($16). A beautiful eye candy and great tasting dessert that consists of a big scoop of white chocolate feta cheesecake with pound cake base, freeze dried cherry, halva crumble, sour cherry and lemon balm. This is a standout dish and probably the most innovative cheesecake type dessert that I have come across. The sweet white chocolate and slighty salty feta offsets each other into a balanced tasting cheesecake.

1821 Restaurant is contemporary Greek food at its best. PS: I need more of their prawn manti in my life.

1821 Restaurant

122 Pitt St,

Sydney NSW

info@universalhotels.com.au

(02) 8080 7070

Opening Hours

Monday to Saturday: 12pm – 12am

Sunday: 12pm – 10pm

Seoul Project, Sydney

Seoul good in the hood mah homies! Sydney's Townhall area has just gotten more delicious with the addition of a new Korean restaurant. The new Seoul Project is tucked away in the laneway-like Wilmot Street. 

The place has a contemporary tavern feel with industrial fittings. It's definitely not your typical traditional Korean restaurant. It offers modern Korean cuisine, which breaks the boundaries of traditional cooking. Basically in their case, Korean cuisine meets Dude Food. You can still expect the fermented based dishes, Bo ssam, bibimbap and jjigae dishes. There's also Western influenced dishes like kimchi fries and corn cheese pizza! 

Banchan

Brown and black rice mix

Kimchi jjigae

Their kimchi jjigae or hot pot/stew ($16) is super tasty and perfect to have in this cold weather! It has a kimchi infused broth, tender pork ribs, tofu, enoki, and other vegetables. I loved the mild to medium heat and sour flavour in the broth. The smoky notes in the soup gave it depth. Perfect for adding to your rice! The sweetness from the soft veggies gave balance to the dish. 

Corn cheese pizza

The corn cheese pizza ($16) is not an actual pizza but rather a smart and mind blowing play on an Italian classic. The base is a buttery flaky pastry topped with corn, scallions and gooey melted cheese. It all worked so freakin' well! It also had hints of garlic and sweet chive flavours.

Snow Korean fried chicken

Then the main event: their snow Korean Fried Chicken ($18 half chicken). This one belongs up there as one of the best Korean Fried Chickens in Sydney. The rippled coating of the chicken was super crunchy and the meat was juicy and flavoursome. The cheese powder was like powdered twisties with tiny notes of garlic and sweet onion flavour. It was a complete delightful sensory experience indeed!

I will definitely be back to try their original Korean Fried chicken ($17), tteokbokki ($26) and oven platter (which is a set of beef ribs, pork ribs, chicken wings, and roasted pork belly with chips and salad - $45).

Ah mashita!

Seoul Project

9 Wilmot Street

Sydney NSW

Opening Hours

Mon to Thurs: 11:30am - 3pm, 5:00om - 1:00am

Friday to Saturday: 11:30am - 1:00am

Sunday: 11:30am - 12am