Mother of God what a couple of days! Sounds rather terrific at the last restaurant.
Some information:
Marron is a freshwater crustacean, native to WA, (most likely farmed all over now). They grow up to a pound per year and become quite large. My wifes favourite bug, due to the sweet flesh.
Good use of blood peach, as they are rather thick skinned and stringy, but do have a very good white peach flavour.
"Murray Bay cod" I think would be Murray River Cod, a native giant (hundreds of pounds once upon a time) freshwater fish, now farmed in large numbers. Again nice freshwater fish taste, but often muddy in flavour.
Ocean trout are rainbow trout raised in saltwater, so equivalent of a north american steelhead, which is the same species. It is the Australian domestic equivalent to a seatrout (which is a brown trout at sea).
Anyway, it all sounds fab.
Sydney Restaurant Recommendations
Started by
Hasmi
, Apr 15 2002 06:56 AM
233 replies to this topic
#31
Adam Balic
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#32
porkpa
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Posted 07 February 2003 - 03:11 AM
Wilfred,
Thanks for your wonderful report.
My wife and I leave tomorrow for an almost month long trip to New Zealand and Australia. We are booked at Tetsuyas three weeks from tonight. A few questions.
(1)You mention a "no changes" menu at Tetsuyas. I have no problem with that. My wife has a severe allergy to shellfish. (I know Sydney is not the place to have that allergy, but unfortunately she does). Do you think they can or will accommodate her problem?
(2)A great deal of what I have read about Tetsuya's mentions that many, if not most of their customers BYO. Did you find this to be the case? Would you recommend it? Given the eclectic nature of what is served, what wines would you recommend bringing if you did BYO?
You have whetted my appetite fior Claudes. I'll try to get reservations there as well. I suppose the same questions I asked about Tetsuyas apply to Claudes as well.
Porkpa
Thanks for your wonderful report.
My wife and I leave tomorrow for an almost month long trip to New Zealand and Australia. We are booked at Tetsuyas three weeks from tonight. A few questions.
(1)You mention a "no changes" menu at Tetsuyas. I have no problem with that. My wife has a severe allergy to shellfish. (I know Sydney is not the place to have that allergy, but unfortunately she does). Do you think they can or will accommodate her problem?
(2)A great deal of what I have read about Tetsuya's mentions that many, if not most of their customers BYO. Did you find this to be the case? Would you recommend it? Given the eclectic nature of what is served, what wines would you recommend bringing if you did BYO?
You have whetted my appetite fior Claudes. I'll try to get reservations there as well. I suppose the same questions I asked about Tetsuyas apply to Claudes as well.
Porkpa
#33
Wilfrid
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Posted 07 February 2003 - 04:32 PM
The responses make all the typing worthwhile - thank you so much.
Applause for Professor Balic's masterly explanation of the fish 'n' bugs, and I have made the appropriate correction. Yes, marron seems to be very popular in these parts.
BYO. Good questions. From Testuya down, I didn't find a restaurant that didn't encourage BYO. Testuya invites it - a great value $16 AU corkage fee. Other restaurants were about $10 AU; I think you can safely assume that Testuya will be the most expensive. I didn't do BYO, because I lacked time to get to wine shops (I discovered only last night that the Australian Wine Center is just over the street from my hotel).
I agree with Tony's comment about fusion. The use of Pacific Rim/Chinese/Japanese technqiues seems so natural and unforced in the context of the climate and ingredients here, that "fusion" is almost the wrong term for it. I have no principled objection to surf 'n' turf, just felt that, at Quay, the chef had not drawn any connections between his ingredients.
Porkpa - I think Testuya would accommodate you, but be sure to arrange this in advance, as shellfish is central to every menu in Sydney. There is no menu; the waiters simply announce the courses as they arrive. When I made my reservation at Claude's, the limited menu choices were explained and they made a point of checking my dietary preferences and allergies.
Rosie, yes the $178 was US, based on my own arithmetic, and included the wine pairings and tip. In Australian dollars, I believe the prix fixe was around $170 to $190 (memory falure), and drinks and stuff pushed the bill up to around $270 AU. I should have mentioned that Claude's, small though the operation is, is not a lot cheaper than Testuya. You can reduce all these prices of course by doing BYO.
Applause for Professor Balic's masterly explanation of the fish 'n' bugs, and I have made the appropriate correction. Yes, marron seems to be very popular in these parts.
BYO. Good questions. From Testuya down, I didn't find a restaurant that didn't encourage BYO. Testuya invites it - a great value $16 AU corkage fee. Other restaurants were about $10 AU; I think you can safely assume that Testuya will be the most expensive. I didn't do BYO, because I lacked time to get to wine shops (I discovered only last night that the Australian Wine Center is just over the street from my hotel).
I agree with Tony's comment about fusion. The use of Pacific Rim/Chinese/Japanese technqiues seems so natural and unforced in the context of the climate and ingredients here, that "fusion" is almost the wrong term for it. I have no principled objection to surf 'n' turf, just felt that, at Quay, the chef had not drawn any connections between his ingredients.
Porkpa - I think Testuya would accommodate you, but be sure to arrange this in advance, as shellfish is central to every menu in Sydney. There is no menu; the waiters simply announce the courses as they arrive. When I made my reservation at Claude's, the limited menu choices were explained and they made a point of checking my dietary preferences and allergies.
Rosie, yes the $178 was US, based on my own arithmetic, and included the wine pairings and tip. In Australian dollars, I believe the prix fixe was around $170 to $190 (memory falure), and drinks and stuff pushed the bill up to around $270 AU. I should have mentioned that Claude's, small though the operation is, is not a lot cheaper than Testuya. You can reduce all these prices of course by doing BYO.
Edited by Wilfrid, 07 February 2003 - 04:36 PM.
#34
Wilfrid
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Posted 07 February 2003 - 04:50 PM
Camping in suitably jolly fashion at the swish billabong which is Edna's Table, I finally got my dose of bush tucker last night. I had been excited about Lillipilli on King, but found a branch recently opened in the Rocks which put me off the plan. Plastic menus, silly dish descriptions (a lot of "zingy" and "zesty") and a dining room regularly empty except for a handful of forlorn-looking Japanese tourists. Edna's appeared to be a more ambitious and established venture.
An attractive white room in an old Central Business District building, with appealing and comfortable chairs at last, Edna's offers indigenous Australian cooking in a fairly non-twee, non-"heritage" atmosphere. Edna, dressed to party and full of information about the food, is out front, and her brother in the kitchen.
Being fond of the herb lemon myrtle, I took some Cole's Bay oysters with a salsa of apple, peach and lemon myrtle liqueur on the side. Fine combination.
Next up was my first experience with wallaby. A plate sized, deep-fried won ton, stuffed with wallaby meat and greens. To my surprise, wallaby is quite unlike kangaroo. It's a pale, almost white meat, with an assertive gaminess; I have been trying to think what it reminded me of - maybe wild rabbit, although you could mistake it for some kind of fowl. Roo is usually served rare so as not to dry it out, but this meat had been cooked through. Edna told me that it didn't have a higher fat content - it just cooked very quickly and retained its moistness. On the basis of this introduction, wallaby, like kangaroo, deserves to be eaten for its distinctive flavor rather than its novelty value. I wonder when I'll see it again.
I took a special of mixed sausages - emu, kangaroo, duck - for my main course, served over mashed sweet potato. I wouldn't particularly recommend this; the duck sausage was great, but the others were a little heavy. If you've read my previous posts, you'll understand that I was looking for something fairly plain and unfussy at this point of the trip. I'd happily go back and riffle through some of the other entrees.
Glass of champers with the oysters; a Tasmanian pinot noir with the wallaby - a good pairing, but I am not going to pretent Tasmania has got Burgundy and Oregon beat; a shiraz with the bangers.
The final act was a bit of a party with the bush liqueurs. When I expressed an interest, several curious bottes turned up at my table. A raki/anise-like white liqueur flavored with Quandongs; a pale drop of Tasmanian "sugar plum" liqueur; and a dark glass of Kandeltera rainwater, which I would describe as tropical Christmas cake, although Edna explained it was infused with desert limes. I was comped some of this. The check for everything was around the $140 AU mark; very reasonable.
I am now going to take my stomach onto a ferry bound for Watson's Bay. Meat pie for breakfast, perhaps?
An attractive white room in an old Central Business District building, with appealing and comfortable chairs at last, Edna's offers indigenous Australian cooking in a fairly non-twee, non-"heritage" atmosphere. Edna, dressed to party and full of information about the food, is out front, and her brother in the kitchen.
Being fond of the herb lemon myrtle, I took some Cole's Bay oysters with a salsa of apple, peach and lemon myrtle liqueur on the side. Fine combination.
Next up was my first experience with wallaby. A plate sized, deep-fried won ton, stuffed with wallaby meat and greens. To my surprise, wallaby is quite unlike kangaroo. It's a pale, almost white meat, with an assertive gaminess; I have been trying to think what it reminded me of - maybe wild rabbit, although you could mistake it for some kind of fowl. Roo is usually served rare so as not to dry it out, but this meat had been cooked through. Edna told me that it didn't have a higher fat content - it just cooked very quickly and retained its moistness. On the basis of this introduction, wallaby, like kangaroo, deserves to be eaten for its distinctive flavor rather than its novelty value. I wonder when I'll see it again.
I took a special of mixed sausages - emu, kangaroo, duck - for my main course, served over mashed sweet potato. I wouldn't particularly recommend this; the duck sausage was great, but the others were a little heavy. If you've read my previous posts, you'll understand that I was looking for something fairly plain and unfussy at this point of the trip. I'd happily go back and riffle through some of the other entrees.
Glass of champers with the oysters; a Tasmanian pinot noir with the wallaby - a good pairing, but I am not going to pretent Tasmania has got Burgundy and Oregon beat; a shiraz with the bangers.
The final act was a bit of a party with the bush liqueurs. When I expressed an interest, several curious bottes turned up at my table. A raki/anise-like white liqueur flavored with Quandongs; a pale drop of Tasmanian "sugar plum" liqueur; and a dark glass of Kandeltera rainwater, which I would describe as tropical Christmas cake, although Edna explained it was infused with desert limes. I was comped some of this. The check for everything was around the $140 AU mark; very reasonable.
I am now going to take my stomach onto a ferry bound for Watson's Bay. Meat pie for breakfast, perhaps?
#35
Wilfrid
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Posted 08 February 2003 - 05:43 PM
Woolaharra is a residential area off Oxford Street, just beyond Paddington. Oxford Street is one of Sydney's main drags, and I recommend it for strolling, but it's a long street and Claude's is a fair way out. However, only about ten to fifteen minutes in a cab from the InterContinental. Make sure you take the address, because it's a very discreet front door. As I said, on a Thursday evening it was half empty, but since it's a small restaurant I would certainly make a reservation. Enjoy.
Meanwhile, on my last night in town, I went up the Cross to cause a bit of trouble. Wrestling with sex show touts, stepping over the smackheads, and resisting the blandishments of young women in exotic plumage; I can get all that at home. One of the Cross's other attractions is the long-established Bayswater Brasserie, a standby for informal dining. Long cocktail list, raw bar, Australian wines and cheeses. My memory tells me the menu is shorter, and the selection of wines by the glass sparser, than in the past. It's a cheerful enough place, but my evening was marred by some fool spooning honey over a slice of perfectly good blue cheese. At least it wasn't served with a vegemite garnish.
G'day and goodbye from the land down under, and I hope I come again soon. Will try to add some wine notes when I have a chance.
Meanwhile, on my last night in town, I went up the Cross to cause a bit of trouble. Wrestling with sex show touts, stepping over the smackheads, and resisting the blandishments of young women in exotic plumage; I can get all that at home. One of the Cross's other attractions is the long-established Bayswater Brasserie, a standby for informal dining. Long cocktail list, raw bar, Australian wines and cheeses. My memory tells me the menu is shorter, and the selection of wines by the glass sparser, than in the past. It's a cheerful enough place, but my evening was marred by some fool spooning honey over a slice of perfectly good blue cheese. At least it wasn't served with a vegemite garnish.
G'day and goodbye from the land down under, and I hope I come again soon. Will try to add some wine notes when I have a chance.
#36
Adam Balic
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Posted 10 February 2003 - 09:20 AM
Interesting. The Wallaby that I have had wasn't particularly pale, although the falvour was different to kangaroo. Prehaps this is because "wallaby" covers a very wide range of animal species, who differ greatly in size, range and diet, while "Kangaroo" is slightly more specific, there being a much more restricted range of species (less then five I think). Almost certainly the kangaroo that you ate was one an Eastern Grey.Next up was my first experience with wallaby. A plate sized, deep-fried won ton, stuffed with wallaby meat and greens. To my surprise, wallaby is quite unlike kangaroo. It's a pale, almost white meat, with an assertive gaminess; I have been trying to think what it reminded me of - maybe wild rabbit, although you could mistake it for some kind of fowl. Roo is usually served rare so as not to dry it out, but this meat had been cooked through. Edna told me that it didn't have a higher fat content - it just cooked very quickly and retained its moistness. On the basis of this introduction, wallaby, like kangaroo, deserves to be eaten for its distinctive flavor rather than its novelty value. I wonder when I'll see it again.
#38
Wilfrid
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Posted 18 February 2003 - 10:43 AM
Wine Notes
Having spent some time unravelling my post-dinner scrawlings and fact checking, I can offer a few, scant notes on some of the wines sampled at the restaurants discussed on this thread. I'm sorry I don't give years, but it's safe to assume that, since I took a number of by-the-glass pairings, the bottles were all quite young.
Kable's
The unusual Shiraz-Viognier blend, which was new to me, was a Yalumba from the Barossa Valley. I also enjoyed the straight varietal, which I think Balic identified correctly as a Chateau Reynella Basket Pressed Shiraz. Traditional Aussie fruit and chocolate style.
Quay
The really impressive Shiraz I drank on the trip was suggested by the sommelier at Quay. Although young, it had complicated, old world, vegetable and barnyard notes overlaying the fruit. It was a Jasper Hill Shiraz. Quay lists a '96, "Georgia's Paddock" from Heathcote. I was drinking a much younger wine, but I think it was the same producer. There were only two Shiraz's by the glass on the list.
Testuya
The wine pairings at Testuya and Claude's relied heavily on the sweeter, flowery styles of white to accompany adventurous, seafood and fish-based "fusion" cooking. At Tetsuya, a Marlborough Sauvignon Blanc was followed by an excellent Crawford River Riesling. I didn't get a note of the next wine up, a Gewurtztraminer, but I did like the Scorpo Riesling from Mornington. Red wines had less chance to shine, but I liked the Torbreck Juveniles blend of Grenache, Mataro and Shiraz which accompanied the Wagyu beef.
Claude's
Neglecting local bottles, Claude's followed an Alsatian Pinot Gris with an Alsatian Muscat to accompany the soft shell crab and superb Murray River cod dishes. With the quail sausage came a New Zeland Pinot Noir. My notes say "Otago Bay", but I haven't been able to confirm that; a wine from somewhere in the Otago region, anyway. And an unusual dessert wine, a Chandon Cuvee Riche (made in Australia); essentially a sweet, slightly off-white (rather than quite pink) champagne.
Beers drunk at various venues included VB's and Toohey's New
.
Having spent some time unravelling my post-dinner scrawlings and fact checking, I can offer a few, scant notes on some of the wines sampled at the restaurants discussed on this thread. I'm sorry I don't give years, but it's safe to assume that, since I took a number of by-the-glass pairings, the bottles were all quite young.
Kable's
The unusual Shiraz-Viognier blend, which was new to me, was a Yalumba from the Barossa Valley. I also enjoyed the straight varietal, which I think Balic identified correctly as a Chateau Reynella Basket Pressed Shiraz. Traditional Aussie fruit and chocolate style.
Quay
The really impressive Shiraz I drank on the trip was suggested by the sommelier at Quay. Although young, it had complicated, old world, vegetable and barnyard notes overlaying the fruit. It was a Jasper Hill Shiraz. Quay lists a '96, "Georgia's Paddock" from Heathcote. I was drinking a much younger wine, but I think it was the same producer. There were only two Shiraz's by the glass on the list.
Testuya
The wine pairings at Testuya and Claude's relied heavily on the sweeter, flowery styles of white to accompany adventurous, seafood and fish-based "fusion" cooking. At Tetsuya, a Marlborough Sauvignon Blanc was followed by an excellent Crawford River Riesling. I didn't get a note of the next wine up, a Gewurtztraminer, but I did like the Scorpo Riesling from Mornington. Red wines had less chance to shine, but I liked the Torbreck Juveniles blend of Grenache, Mataro and Shiraz which accompanied the Wagyu beef.
Claude's
Neglecting local bottles, Claude's followed an Alsatian Pinot Gris with an Alsatian Muscat to accompany the soft shell crab and superb Murray River cod dishes. With the quail sausage came a New Zeland Pinot Noir. My notes say "Otago Bay", but I haven't been able to confirm that; a wine from somewhere in the Otago region, anyway. And an unusual dessert wine, a Chandon Cuvee Riche (made in Australia); essentially a sweet, slightly off-white (rather than quite pink) champagne.
Beers drunk at various venues included VB's and Toohey's New
.
#39
Rosie
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- eGullet Society staff emeritus
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Posted 24 April 2003 - 05:30 AM
I prefer having breakfast in a local coffee shop rather than the hotel. Any recommendations for someplace near the Intercontinental Hotel in Sydney? Willing to walk for a local place.
#40
lulugrimes
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Posted 24 April 2003 - 06:39 AM
Well , you can walk in just about any direction from there and get a decent breakfast BUT the weekend options are not as good as the week-day ones. Try the Bambini Trust cafe on Elizabeth Street. If you don't mind a walk then set off across the Botanical gardens to Wooloomooloo and then up the steps to Potts Point (20 mins and the steps are long and steep) - now you will be in real breakfast territory. Spring, Zinc, and Wedge cafes are all good - and all within a couple of minutes of each other. In the other direction from the hotel walk down to Circular Quay, once there you have a choice of cafes looking either at the bridge or the opera house - as it is winter now, looking at the opera house is a warmer and sunnier option.
#41
Roger McShane
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Posted 24 April 2003 - 09:10 PM
Rosie
One of the secret places that not many people know about is the coffee place in the entrance to the ABN Amro builing which is very close to your hotel. They make some of the best coffee in Sydney - forget about everything else they serve.
One of the secret places that not many people know about is the coffee place in the entrance to the ABN Amro builing which is very close to your hotel. They make some of the best coffee in Sydney - forget about everything else they serve.
Roger McShane
Foodtourist.com
Foodtourist.com
#42
jersey13
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Posted 25 April 2003 - 06:05 AM
Hi Rosie!
I'm a relative newbie to eGullet but I was in Sydney back in November and one place that had a nice breakfast was the Blackbird café in Darling Harbour. I stayed at the Travellodge Wentworth but if you can find that on your map, go straight down Liverpool St. to the water and hang a right. The atmosphere is amazing. The harbour is very close to Chinatown.
For dinner, on that same strip, I'm Angus was great. Enjoy your trip. OZ is pure magic!
P.S. I seem to recall an Aussie breakfast being eggs, toast and grilled tomatoes with sausage or ham (not thrilling), but I could be wrong.
I'm a relative newbie to eGullet but I was in Sydney back in November and one place that had a nice breakfast was the Blackbird café in Darling Harbour. I stayed at the Travellodge Wentworth but if you can find that on your map, go straight down Liverpool St. to the water and hang a right. The atmosphere is amazing. The harbour is very close to Chinatown.
For dinner, on that same strip, I'm Angus was great. Enjoy your trip. OZ is pure magic!
P.S. I seem to recall an Aussie breakfast being eggs, toast and grilled tomatoes with sausage or ham (not thrilling), but I could be wrong.
#43
butterchik
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- participating member
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Posted 25 April 2003 - 09:16 AM
Bills in Darlinghurst is well worth the extra trek from the CBD to check out their breakfasts and is a Sydney institution. Besides, going the distance will just build up your hunger for the tasty toasted coconut bread, or ricotta hotcakes with honey comb butter, or...
Aussies love the grilled tomato with breakfast, spinach is often offered as a side as well which creates the handy illusion (delusion?) of turning that greasy plate into a "healthy" hangover cure. Hate to admit that they do bacon better than we Canucks. Avoid the standard breakfast sausage, but then again thats a rule I apply in any country.
And such wonderful coffee. Enjoy.
Aussies love the grilled tomato with breakfast, spinach is often offered as a side as well which creates the handy illusion (delusion?) of turning that greasy plate into a "healthy" hangover cure. Hate to admit that they do bacon better than we Canucks. Avoid the standard breakfast sausage, but then again thats a rule I apply in any country.
And such wonderful coffee. Enjoy.
#44
Niall
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Posted 05 May 2003 - 07:03 PM
The city is pretty dead at the weekend; head out to Bills2 on crown st in Surrey hills for their corn fritters. Get a train to Waverton and try out the corn and bacon frittata or the Scrambled eggs at finks.n Just across the harbour, under the bridge (get a ferry to Milsons point) is Ripples. A bit further out, breakfast at Watermark or Bathers Pavillion at balmoral beach is always excellent.
If you want a late breakfast/ Brunch, try Yum cha at Kam Fook in Market City in Chinatown. For something a bit differnt, hit the rocks markets at the weekend and get some freshly cooked buttered corn on the cob.
At circular Quay, avoid all of the eateries under the train station or on the ferry wharves. I haven't eaten breakfast much down that way, but some of the cafe's on the walk down to the opera house do reasonable snack food.
If you want a late breakfast/ Brunch, try Yum cha at Kam Fook in Market City in Chinatown. For something a bit differnt, hit the rocks markets at the weekend and get some freshly cooked buttered corn on the cob.
At circular Quay, avoid all of the eateries under the train station or on the ferry wharves. I haven't eaten breakfast much down that way, but some of the cafe's on the walk down to the opera house do reasonable snack food.
'You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.'
- Frank Zappa
- Frank Zappa
#45
Wimpy
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- legacy participant
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Posted 17 June 2003 - 04:19 PM
To the Ozzie gulleteers!
Greetings, am in Sydney again (come here once a month on business). I heard about a famous pie shop here that celebrities visit and all that. Can you tell me the name of the place and its location? What pie do you recommend I try?
Am staying at the ANA Grand Harbour. Is it walking distance?
Plan to go to GPO Cheese Shop later this week. Any cheeses I should try or bring back home with me?
Cheers,
Greetings, am in Sydney again (come here once a month on business). I heard about a famous pie shop here that celebrities visit and all that. Can you tell me the name of the place and its location? What pie do you recommend I try?
Am staying at the ANA Grand Harbour. Is it walking distance?
Plan to go to GPO Cheese Shop later this week. Any cheeses I should try or bring back home with me?
Cheers,
#46
Niall
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Posted 17 June 2003 - 07:23 PM
The pie shop is Harry's Cafe De Wheels. It's in Wooloomooloo on Cowper Wharf road at the corner of Brougham St. You can walk there from Circular Quay. Here is a Citysearch editorial. Get a map from your hotel
As for the GPO; If you are looking to try australian cheeses; try the Jindi triple brie; other than that, discuss your tastes with the staff there; they are usually pretty good.
As for the GPO; If you are looking to try australian cheeses; try the Jindi triple brie; other than that, discuss your tastes with the staff there; they are usually pretty good.
'You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.'
- Frank Zappa
- Frank Zappa
#47
episyd
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- participating member
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Posted 26 August 2003 - 08:16 PM
Hi all
Just after some advice on restaurants/bistros in Sydney, preferably inner city, that BYO and provide good value, honest food to have with a wine offline I am organising.
While I am from sydney , unfortunately I live in an epicurean and byo desert on the north shore
All help gratefully accepted.
Cheers
paul
Just after some advice on restaurants/bistros in Sydney, preferably inner city, that BYO and provide good value, honest food to have with a wine offline I am organising.
While I am from sydney , unfortunately I live in an epicurean and byo desert on the north shore
All help gratefully accepted.
Cheers
paul
Edited by episyd, 26 August 2003 - 09:34 PM.
#48
Niall
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- participating member
- 341 posts
Posted 27 August 2003 - 01:25 AM
Tabou in Surrey Hills is a good French bistro, Uchi lounge is good for Japanese. Restaurant Balzac in Randwick is BYO except Fridays and Saturdays and is very good. The prophet in Surrey Hills is a great Lebanese place. Billy Kwong is good asian food, although not the most comfortable for a long Wine dinner.
On the lower North Shore, I can't recommend Milsons in Kirribilli highly enough. The service is great, and when we BYO'ed good wine they offered to decant it before they were asked. Otherwise try Paradoxe or La Goulue in Crows Nest for French BYO. 2060 in Waverton is good too. Yings Chinese in Crows nest is great.
Which desert do you live in; I lived in North Ryde for 6 months and the food up that way is terrible; Il viccolo is about the best it gets. I tried Curzon hall once and was sorely disappointed; I should have just got up and walked when they were missing the first three wines I tried to order off the winelist.
On the lower North Shore, I can't recommend Milsons in Kirribilli highly enough. The service is great, and when we BYO'ed good wine they offered to decant it before they were asked. Otherwise try Paradoxe or La Goulue in Crows Nest for French BYO. 2060 in Waverton is good too. Yings Chinese in Crows nest is great.
Which desert do you live in; I lived in North Ryde for 6 months and the food up that way is terrible; Il viccolo is about the best it gets. I tried Curzon hall once and was sorely disappointed; I should have just got up and walked when they were missing the first three wines I tried to order off the winelist.
Edited by Niall, 27 August 2003 - 01:27 AM.
'You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.'
- Frank Zappa
- Frank Zappa
#49
Charlie Olken
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- legacy participant
- 2 posts
Posted 14 September 2003 - 07:34 PM
Hi All--
I am new to this group, but not new to travel, fine wine and fine dining. Am heading out to Melbourne and Sydney in a couple of days, and was searching the Internet for info on Bathers' Pavillon, Balmoral, Sydney when I came across this site.
Here are some choices so far, and I would be grateful for others. My wife and I like eclectic, modern, well-cooked food. We like it at wonderful places like Tetsuya's and the French Laundry, but we also like funkier, down-home places like Salt in Sydney or Zuni Cafe or Bacar in San Francisco.
Here are a some things we are thinking about.
Melbourne--arriving there on Friday, Melbourne time after a long flight from San Francisco. Our hotel is at Swanston and Little Bourke so I am thinking Chinatown and not over the top for the first night. Flower Drum song is out because of that. Have seen good comments on Bamboo House as a less demanding alternative. Any other ideas in the neighborhood for the first night.
Saturday sees us at the AFL Prelim Finals, then down to Albert Park with business friends to Asiana.
Sunday is an all day drive around , possibly ending up in St. Kilda or back to Southgate for Walter's Wine Bar, where we were loved the food but not the attitude on our last trip in. Love to have a St.Kilda alternative and avoid Walter.
On Monday, our last night we have tickets for a performance in the Concert Hall. Either a light meal before or something after if Melbourne has late night restaurants on a Monday night.
After a three day drive up the coast, we arrive in Sydney for three days. Current plans are Sailor's Thai on the night we arrive, Bather's Pavillon in Balmoral at the end of our day exploring the North Shore, and Lulu's or Billy Kwong on our last night in Sydney. No Tet's this time.
I would love to get thoughts from the folks whose postings have been so much fun to read.
I am new to this group, but not new to travel, fine wine and fine dining. Am heading out to Melbourne and Sydney in a couple of days, and was searching the Internet for info on Bathers' Pavillon, Balmoral, Sydney when I came across this site.
Here are some choices so far, and I would be grateful for others. My wife and I like eclectic, modern, well-cooked food. We like it at wonderful places like Tetsuya's and the French Laundry, but we also like funkier, down-home places like Salt in Sydney or Zuni Cafe or Bacar in San Francisco.
Here are a some things we are thinking about.
Melbourne--arriving there on Friday, Melbourne time after a long flight from San Francisco. Our hotel is at Swanston and Little Bourke so I am thinking Chinatown and not over the top for the first night. Flower Drum song is out because of that. Have seen good comments on Bamboo House as a less demanding alternative. Any other ideas in the neighborhood for the first night.
Saturday sees us at the AFL Prelim Finals, then down to Albert Park with business friends to Asiana.
Sunday is an all day drive around , possibly ending up in St. Kilda or back to Southgate for Walter's Wine Bar, where we were loved the food but not the attitude on our last trip in. Love to have a St.Kilda alternative and avoid Walter.
On Monday, our last night we have tickets for a performance in the Concert Hall. Either a light meal before or something after if Melbourne has late night restaurants on a Monday night.
After a three day drive up the coast, we arrive in Sydney for three days. Current plans are Sailor's Thai on the night we arrive, Bather's Pavillon in Balmoral at the end of our day exploring the North Shore, and Lulu's or Billy Kwong on our last night in Sydney. No Tet's this time.
I would love to get thoughts from the folks whose postings have been so much fun to read.
#50
PCL
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- eGullet Society staff emeritus
- 1,131 posts
Posted 15 September 2003 - 09:04 AM
You can try "Tea House" in Chinatown, it's on Little Bourke St, and the owner/manager/kitchen staff are Flower Drum Alumni. Extremely worthwhile, but do book ahead. Unfortunately I live in London now, and don't have their details at hand. If you have any hassles, let me know, either by private message or here, and I'll try to rustle something up. The Mietta's online guide should have details. Don't confuse the Chinatown branch with their former 'Flagship' in Camberwell. Bamboo House is too 'dumbed down' to be authentic, and be sure to let the staff at Tea House know you're up for the good stuff.
As for St.Kilda alternatives, you could try The Wine Room which is on the Fitzroy St roundabout. Bookings essential, the Rib Eye is a monster and should still be on the menu, if it ain't, bail out. The Wine Room was started by Morris Terzini who started Otto's in Sydney. Jacques Reymond is also good, but a little pretentious and pricey.
Walter's Wine Bar, sorry mate, but doesn't even come up on the radar. Had friends who used to work there, and that's all I'll say about it.
Now, that's made me even more homesick than I was this morning. Gonna be heading home to Melbourne in October for holidays and I'm gonna be fattening up for the London winter!!
As for St.Kilda alternatives, you could try The Wine Room which is on the Fitzroy St roundabout. Bookings essential, the Rib Eye is a monster and should still be on the menu, if it ain't, bail out. The Wine Room was started by Morris Terzini who started Otto's in Sydney. Jacques Reymond is also good, but a little pretentious and pricey.
Walter's Wine Bar, sorry mate, but doesn't even come up on the radar. Had friends who used to work there, and that's all I'll say about it.
Now, that's made me even more homesick than I was this morning. Gonna be heading home to Melbourne in October for holidays and I'm gonna be fattening up for the London winter!!
"Coffee and cigarettes... the breakfast of champions!"
#51
Niall
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- participating member
- 341 posts
Posted 15 September 2003 - 04:27 PM
If you are looking for somewhere unique in Sydney, Yoshii is well worth a visit; they have two degustation/ omakase menus. When we were there we had the 'Yoshii' menu, which consisted of 10 courses; all of which were fantastic. The food is very good japanese, and there is a sake flight to match the dinner. The courses that stood out most for me were the steamed sea urchin egg cup, the tuna sashimi, the cedar smoked rudder fish and the Wagyu beef.
The menu we had is $110 per head; there is also another menu that was $85 which was completely different except for the rudder fish, and looked fantastic. Yoshii is on harrington street in the rocks
If you go to billy kwongs, make sure you get the banquet; I have never been dissappointed with it.
Becasse is somewhere else you should look at; it was announced today that it has moved up to two hats, and it's wine list won the small winelist of the year. The food there is fantastic; Justin North is a great chef.
The menu we had is $110 per head; there is also another menu that was $85 which was completely different except for the rudder fish, and looked fantastic. Yoshii is on harrington street in the rocks
If you go to billy kwongs, make sure you get the banquet; I have never been dissappointed with it.
Becasse is somewhere else you should look at; it was announced today that it has moved up to two hats, and it's wine list won the small winelist of the year. The food there is fantastic; Justin North is a great chef.
'You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.'
- Frank Zappa
- Frank Zappa
#52
Niall
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- participating member
- 341 posts
Posted 15 September 2003 - 04:37 PM
This years good food awards were announced last night, and there have been some interesting changes.
The list of award is here.
Claudes, tets, Quay and rockpool were joined at three hats by Est and Marque. I haven't eaten at est, but Marque must have been having a bad night when I was there early this year, or lifted their game since to get three hats.
In the two hats grouping, its good to see Yoshii up there; his food and restaurant are fantastic. Its good to see Becasse there too.
The most controversial moves were Bathers and Aria dropping from 2 hats to one; especially in a year where Matt Moran cooked at James Beard and has had a lot of other publicity in the australian food media. He's been in most food magazines for the last 2 months.
The list of award is here.
Claudes, tets, Quay and rockpool were joined at three hats by Est and Marque. I haven't eaten at est, but Marque must have been having a bad night when I was there early this year, or lifted their game since to get three hats.
In the two hats grouping, its good to see Yoshii up there; his food and restaurant are fantastic. Its good to see Becasse there too.
The most controversial moves were Bathers and Aria dropping from 2 hats to one; especially in a year where Matt Moran cooked at James Beard and has had a lot of other publicity in the australian food media. He's been in most food magazines for the last 2 months.
'You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.'
- Frank Zappa
- Frank Zappa
#53
polly
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- participating member
- 253 posts
Posted 19 September 2003 - 08:27 AM
OK now I'm not from Sydney, so this may seem like a stupid question, but where on that list is
bel mondo?
I thought it seemed like a place to get a hat.
Has it gone down hill? Has it closed?
bel mondo?
I thought it seemed like a place to get a hat.
Has it gone down hill? Has it closed?
How sad; a house full of condiments and no food.
#54
polly
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- participating member
- 253 posts
Posted 19 September 2003 - 08:37 AM
When In Melbourne I cannot recommend highly enough diningromm 211 in Fitzroy or Mrs Jones, it's cheaper sister restaurant.
Momo in the city for luxurious modern middle eastern food.
Momo in the city for luxurious modern middle eastern food.
How sad; a house full of condiments and no food.
#55
Adam Balic
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- participating member
- 4,882 posts
Posted 19 September 2003 - 08:51 AM
I have been out of Melbourne foe too long to comment on restaurants , but you must try to spend some time at the Queen Victoria Market.
, but you must try to spend some time at the Queen Victoria Market.
#56
polly
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- participating member
- 253 posts
Posted 19 September 2003 - 09:55 AM
Yes, the market!
The queen Vic is one of my favourite places in the world.
Whenever I've been away from Melbourne I wander around for hours to centre myself and gain inspiration.
I grew up on doughnuts from the 'American' doughnut van at the market every Saturday and It's been part of my professional and private life ever since.
Markets anywhere are usually the best places to go...
The queen Vic is one of my favourite places in the world.
Whenever I've been away from Melbourne I wander around for hours to centre myself and gain inspiration.
I grew up on doughnuts from the 'American' doughnut van at the market every Saturday and It's been part of my professional and private life ever since.
Markets anywhere are usually the best places to go...
How sad; a house full of condiments and no food.
#57
chopper
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- participating member
- 148 posts
Posted 21 September 2003 - 11:21 AM
I had great meals at Marque and Bécasse late last year, I really enjoyed the athmosphere, at once casual and refined in both establishments. I remember Bécasse being very affordable for the quality of the meal.
As for Melbourne, I enjoyed the Melbourne Wine Room, both the pub side and the restaurant, but my meal at Vue de Monde was truly memorable, both the service and Shannon Bennett's food where impressive.
The small stool type chairs at Billy Kwong' s are not the most comfortable things to sit on, but the crispy duck sure helped to ease the pain...
As for Melbourne, I enjoyed the Melbourne Wine Room, both the pub side and the restaurant, but my meal at Vue de Monde was truly memorable, both the service and Shannon Bennett's food where impressive.
The small stool type chairs at Billy Kwong' s are not the most comfortable things to sit on, but the crispy duck sure helped to ease the pain...
Michel
#58
Niall
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- participating member
- 341 posts
Posted 21 September 2003 - 04:31 PM
Steve Manfredi left Bel Mondo over a year ago, and it hasn't been t5he same since. The food standard has dropped, but so have the prices, so it is still worth a visit if you really want to go, but there is much better food to be had, even at their price point.
'You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.'
- Frank Zappa
- Frank Zappa
#59
Roger McShane
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- participating member
- 270 posts
Posted 30 September 2003 - 03:55 AM
The suggestions so far have been great! As PCL says, the Tea House in Little Bourke is an emerging favourite.
In Sydney, Becasse and Marque are both good with Marque being a cut above. If you want a really great meal however I would recommend Quay. If you want French bistro then Bistro Moncur is certainly worth a visit. But, of course, you shouldn't visit Sydney without going to Sailor's Thai. Also, despite the low ratings in the SMH guide, I think that the Vietnamese food at Red Lantern is very good.
Back in Melbourne, everyone should be warned that if you eat at the Wine Room on a Thursday, Friday or Saturday night, you have to put up with an extraordinary level of noice and cigarette smoke - it is quite unpleasant and does not do the great food any favours. Mrs Jones in Carlton is a good, reasonably priced choice for dining. Shannon Bennet is also a good choice - he probably does better food than some of the places that are unjustifiably lionized by the local food writers.
If you are going to China Town then Flower Drum is very special. If you can't get in there then the Bamboo House is a very good alternative - however you have to realise that they run two menus. They get a lot of politicians and corporate CEOs therefore they have to have a traditional Cantonese menu. So you will, by default, be given a menu that has sweet and sour pork and deep fried spring rolls - the standard fare.
However, I dine there regularly and ask for the northern Chinese menu. Start your meal with a platter of jellyfish, vegetarian goose and smoked fish. Follow up with spring onion cakes, oysters in black bean and chilli and mermaid's tresses. Then move on to some fish or to the amazing smoked duck served in bread pancakes. Or have Peking Duck served three ways - in pancakes, then with noodles and finally with soup.
In Sydney, Becasse and Marque are both good with Marque being a cut above. If you want a really great meal however I would recommend Quay. If you want French bistro then Bistro Moncur is certainly worth a visit. But, of course, you shouldn't visit Sydney without going to Sailor's Thai. Also, despite the low ratings in the SMH guide, I think that the Vietnamese food at Red Lantern is very good.
Back in Melbourne, everyone should be warned that if you eat at the Wine Room on a Thursday, Friday or Saturday night, you have to put up with an extraordinary level of noice and cigarette smoke - it is quite unpleasant and does not do the great food any favours. Mrs Jones in Carlton is a good, reasonably priced choice for dining. Shannon Bennet is also a good choice - he probably does better food than some of the places that are unjustifiably lionized by the local food writers.
If you are going to China Town then Flower Drum is very special. If you can't get in there then the Bamboo House is a very good alternative - however you have to realise that they run two menus. They get a lot of politicians and corporate CEOs therefore they have to have a traditional Cantonese menu. So you will, by default, be given a menu that has sweet and sour pork and deep fried spring rolls - the standard fare.
However, I dine there regularly and ask for the northern Chinese menu. Start your meal with a platter of jellyfish, vegetarian goose and smoked fish. Follow up with spring onion cakes, oysters in black bean and chilli and mermaid's tresses. Then move on to some fish or to the amazing smoked duck served in bread pancakes. Or have Peking Duck served three ways - in pancakes, then with noodles and finally with soup.
Roger McShane
Foodtourist.com
Foodtourist.com
#60
Charlie Olken
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- legacy participant
- 2 posts
Posted 19 October 2003 - 12:49 AM
My thanks to all for the advice. I wish I could say that I took it, but it turned out the much of our time was prescribed by events such as jet lag, walking ourselves silly, the ballet, etc.
In Melbourne, we had a memorable meal at Asiana in Albert Park. Being from San Francisco and loving Chinese food and Asian fusion cuisine, Asiana was right up our alley. Tremendous wine list, by the way.
We also had a nice lunch at Chocolate Buddha in Federation Square, a genuinely good and modern noodle joint. Late dinner at Walter's Wine Bar turned out OK. Dined on a couple of first courses, and loved the mushroom tart so much, we made it tonight for a dinner party in our own house.
Other than that, we ate at the Melbourne museum, at the MCG during the Aussie Rules Preliminary Final (what a treat for a fan of American footbal--49ers--I mean the footy, not the meat pie, which was an experience, but not a treat).
Also, I think the Delish Fish in Sorrento south of Melbourne deserves a notice. We went down that way for a Sunday drive and had the whiting fish and chips. Very, very good.
In Sydney, our best meal happened at the Bather's Pavillon in Balmoral Beach. But, we had eaten at the Watermark there on an earlier visit, and liked it even more, despite the fact the Sydney paper rates the Bather's Pavillon at 15 to Watermark's 14. I inquired about Billy Kwong from my Sydney business compatriot (he writes about wine in the local paper) and he said that he had never been there because the lines are too long. On the other hand, he said that Claude's is better than Tetsuya's even though he is quoted by name in Tet's cookbook.
We had wanted to get to Lulu's, Luke Mangan's bistro, but ran out of energy on the allotted night since we had walked all over for about eight hours.
Bottom line, the advice was valuable and helped shape our plans even though we did not do as much as we wanted to.
In Melbourne, we had a memorable meal at Asiana in Albert Park. Being from San Francisco and loving Chinese food and Asian fusion cuisine, Asiana was right up our alley. Tremendous wine list, by the way.
We also had a nice lunch at Chocolate Buddha in Federation Square, a genuinely good and modern noodle joint. Late dinner at Walter's Wine Bar turned out OK. Dined on a couple of first courses, and loved the mushroom tart so much, we made it tonight for a dinner party in our own house.
Other than that, we ate at the Melbourne museum, at the MCG during the Aussie Rules Preliminary Final (what a treat for a fan of American footbal--49ers--I mean the footy, not the meat pie, which was an experience, but not a treat).
Also, I think the Delish Fish in Sorrento south of Melbourne deserves a notice. We went down that way for a Sunday drive and had the whiting fish and chips. Very, very good.
In Sydney, our best meal happened at the Bather's Pavillon in Balmoral Beach. But, we had eaten at the Watermark there on an earlier visit, and liked it even more, despite the fact the Sydney paper rates the Bather's Pavillon at 15 to Watermark's 14. I inquired about Billy Kwong from my Sydney business compatriot (he writes about wine in the local paper) and he said that he had never been there because the lines are too long. On the other hand, he said that Claude's is better than Tetsuya's even though he is quoted by name in Tet's cookbook.
We had wanted to get to Lulu's, Luke Mangan's bistro, but ran out of energy on the allotted night since we had walked all over for about eight hours.
Bottom line, the advice was valuable and helped shape our plans even though we did not do as much as we wanted to.
