Opera Bar, Lower Concourse Level, Sydney Opera House

Opera Bar, Lower Concourse Level, Sydney Opera House
Monday 30 October, 2006

Tonight we were off to see an STC play 'Woman in Mind' at the Opera House. Our usual haunt beforehand is the Opera Bar. I had recently learnt that Matt Moran (ARIA) acquired the food outlets of the Opera House and installed one of his chefs in Opera Bar to fix it up and the inside word is.....there is a lot of work to do.

The Opera Bar website describes their dining experience as,

"Opera Bar offers a contemporary dining concept for Sydneysiders and Sydney Opera House patrons alike. At Opera Bar we do not take reservations so simply arrive at your convenience, choose a table, then order and pay for both food and beverage at the bar. Our professional and friendly staff will then serve your food straight to your table. Lunch or dinner - there's no need to wait for the bill."

For a Monday night Opera Bar was packed - the summer season has definitely started! Heading to a 6.30pm play, we had limited time to eat however Opera Bar can accommodate. I ordered my usual, Beer battered flathead fillets with chips & tartare sauce and their suggested matched wine - 06 Stella Bella Semillon Sauvignon Blanc.

There's no denying that Opera Bar offers one of the best views of the Sydney Harbour Bridge and all the action on Sydney Harbour. It's wonderful place to confirm that we live in the best city in the world. I love it.

The food? Well, let's just say your Opera Bar experience is not about the food (yet) - it's primarily about the view, atmosphere and proximity to the Opera House. I have noticed that the Opera Bar menu has changed (not sure if this is a direct result of the ARIA influence or just the change in season).

The service? Very average, the staff seem to enjoy working there more for the fact they will 'be discovered'. If they focused less on this and more on making the customer experience enjoyable they could be on a winner. Our waiter did not mutter two words to us as he placed our meals in front of us.

There's no denying this venue has potential.

Opera Bar - Lower Concourse Level, Sydney Opera House - (02) 9247 1666

http://www.operabar.com.au/home.html

Steph's Italian Feast

Steph's Italian Feast
Saturday 28 October, 2006

Don't fall of your chairs (like one of my dinner buddies did when I invited her over for a dinner party at my place). I know, I know......I rarely go all out and cook up a storm but tonight I decided to roadtest some of the Italian recipes I picked up during my travels.

My guinea pigs tonight could not believe they had received an invitation. I am usually invited to their places for dinner (as they are damn good cooks), so I was nervous. But as one rightly pointed out, a night they don't have to cook and have someone else do it for them is a bonus! OK then, it still didn't take the pressure off from trying to impress my fellow foodies - Steph (Meals with Steph), Jen (from SMH Homecook Hero fame) and Gerry (of Italian heritage). What was I thinking!

I spent the morning in Haberfield and the Fish Markets shopping from a list of recipes that I had learnt (which were scribbled down in my journal from the Tuscan and Piedmonte regions). The menu I prepared was:

Entree - Antipasto platter

- Salami
- Prosciutto
- Sicilian olives
- Stuffed peppers with tuna & pesto
- Pesto with Ciabatta bread
- Marinated eggplant
- Fetta
- Marinated artichokes
- Boconchini

First course

- Duck, prosciutto & caramelised onion ravioli

Second course

- Swordfish steaks with lemon
- Tuna & bean salad

Dessert

- Pannacotta & Pistachio gelato
- Almond biscotti with Nonna Angelo (1995)

After days of trying to source the perfect Italian wine I learnt that Vintage Cellars just up the road could provide me with:

- Asti Spumante - Cora - Sweet Sparkling Wine produced in Costigliole D'Asti
- Maroltti Campi - Albiano - Verdechhio Dei Castelli Di Jesi - 2004
- Portone Valpolicella - Anno 2004
- Illuminati Riparosso - Vintage 2004

I'm pleased to share that the night was a complete success - no one left hungry and it's pretty safe to assume that a few people would have woken up with sore heads the next morning.

Wildfire, Overseas Passenger Terminal, Circular Quay

Wildfire, Overseas Passenger Terminal, Circular Quay
Friday 27 October, 2006

The last week of Good Food Month...quick we've got to book in for one last Let's Do Lunch! It doesn't take much to get the troops organised. A quick poll was conducted of the city Let's Do Lunch offerings and Wildfire came up trumps.

In recent times, Wildfire was awarded Winner - Best Contemporary Australian Restaurant, Informal 2006 (Restaurant & Catering NSW Metropolitan Awards for Excellence) - this is splashed across the main page of their website along with awards won in 2002 - 2004. The other interesting statement is their quest for 'Wow',

"The creative force of Wildfire, New Zealand restaurateur Tonci Farac (Cin Cin Auckland) has created a restaurant with a wow factor all of its own.

In a refreshing departure from cool Sydney minimalism, Wildfire features an exciting design that is sensual, lavish and maximalist on a New York scale. Taking full advantage of its awesome location, and boasting world famous views of Sydney Harbour and the Opera House, Wildfire instantly won "Best new Sydney restaurant" by Vanity Fair Magazine July 2002 and the coveted Wine List over three consecutive years in 2002, 2003 & 2004 from the Restaurant & Catering Association NSW."

Our group of 11 arrived just after 1pm and were greeted by the surly cow on the front desk. Great start! She directed us upstairs and when we didn't follow immediately loudly repeated her request and marched on up the stairs. Thank goodness she didn't stick around and left us in the capable hands of our friendly waiter.

As part of Good Food Month, Wildfire are offering - Fillet of Tasmanian salmon served with quandon berry, fennel casserole and almond sauce with a glass of Brown Brothers Sauvignon Blanc, 2002 or James Squire Pilsener for $35pp. The majority of our group went with this option whilst the others selected from the a la carte menu - Rapido roast of the week with a glass of wine for $29pp.

We watched as food was delivered to the neighbouring tables and I must say the next time I return I will be having the Churrasco - fire roasted meats bought to the table on large skewers and sliced onto your plate - they look amazing.

The atmosphere was great, the view is sensational - but when a large catarmaran goes past you need your sunglasses as the glare is blinding - and the food was very good. The Good Food Month special was lovely - the salmon was delicious and the large chunks of fennel were complimented with the subtle flavour of the berry. We also ordered bowls of fries as they just looked so good (and they were, deliciously crispy).

We all enjoyed it.

Wildfire - Ground floor, Overseas Passenger Terminal, Circular Quay - (02) 8273 1222

http://www.wildfiresydney.com/

Maitre Karl, High Street, Willoughby

Maitre Karl, High Street, Willoughby
Thursday 26 October, 2006

I loved this place the first time I visited and I put a challenge out there that I would return within a month. I'm impressed to share with you that I have met that challenge head on......

Tonight, after several weeks of raving about this place, I took my family there to experience the French/ Euro food of Karl and his team. I spoke with Karl the previous weekend to make our reservation and I absolutely love his booming, commanding voice.

We arrived tonight and were greeted warmly. Karl works the floor so well and seems to know what is happening at every corner. For a Thursday night Maitre Karl was packed - streams of eager diners kept arriving, some were turned away for not having a reservation.

We ordered the signature dish, Tarte Flambee for entree - Classic with finely sliced onion and bacon and the Special topped with black forest ham, gherkin and mustard. We shared these between the 5 of us. These are like the thinnest pizza you can imagine and served in a rectangle on a large wooden block. The taste is magic - the crispness of the base and savoury taste of the ham and other toppings make this dish very moorish. They were a winner.

For main I had to try their duck - Canard Roti - Oven roasted duck, sweet potato galette, flamed grapes, port wine jus as I had heard such good things. Karl didn't disappoint - this was the most tender, delicious duck I have ever tasted. It was served as two pieces - one leg and one breast with a crispy skin. Just magnificent. My dinner buddies ordered the duck, pork knuckle and barrimundi (which came served in paper that you unwrap).

When you build a place up like I did with Maitre Karl - there is that element of - will they like it, have I gone on a bit much etc - but I'm pleased to report that everyone loved it. So much so, the compliments didn't stop and there are already plans to return.

Maitre Karl - 197 High Street, Willoughby - (02) 9958 1110

http://www.maitrekarl.com.au/

Yoshii, Harrington Street, Sydney

Yoshii, Harrington Street, Sydney
Wednesday 25 October, 2006

It's been 2 weeks since I first experienced Yoshii and I couldn't wait to return. Another lunch buddy who enjoys a good meal was coming into town to experience their Let's Do Lunch offering and I was thrilled to return.

During October's Good Food Month, Yoshii have taken the interesting stance of only offering their Let's Do Lunch special. I say interesting as the majority of the other restaurants participating in Good Food Month are maintaining their A la carte menu and offering the Let's Do Lunch specials as an optional extra.

I love the look and feel of Yoshii - it is understated and intimate. It is also a hidden gem that deserves far more accolades than it has received. Not surprisingly it was awarded by Australian Gourmet Traveller today as one of Australia's top 20 restaurants (and a friendly fact is that of those 20 restaurants, 14 of them are located in Sydney - good work!)

As I have been fortunate enough to experience Yoshii already I knew what we were in for - Slow-roasted wagyu beef served with red-and-white miso, dengaku style served with rice and miso soup.

We arrived and were seated at the sushi bar - a less intimate setting as you are seated alongside 8 other guests. However, it allowed us to watch the skillful work of the chef as he continued to prepare vegetables (he occasionally put the knife down to answer his mobile phone).

Our meals were truly magnificent - the wagyu beef was served tender and the comparison of the red and white miso paste was sensational. A bowl of rice and small bowl of miso soup complimented the flavours of the miso on the wagyu beef. I also learnt that Dengaku is one of Japan's oldest types of miso cuisine. It consists of grilling meat, then coating it with a thin layer of sweetened miso and grilling again. All I can say is....we want more!

Yoshii - 115 Harrington Street, Sydney - (02) 9247 2566

http://www.yoshii.com.au/

ARIA Restaurant, Macquarie Street, Circular Quay

ARIA Restaurant, Macquarie Street, Circular Quay
Tuesday 24 October, 2006

Tonight I had the opportunity to meet Gordon Ramsey. The anticipation.....especially after our disappointing meal at Claridges in London. My sister had sent this review off to Gordon as he, apparently, loves to receive feedback and is diligent about following it up. As a massive fan of Gordon, she was mortified that he, or a member of team, had not acknowledged the feedback.

So, tonight I was really keen to meet the man in person and hear what he is all about - is he the foul mouth chef, the devoted husband and father, the passionate foodie or the empire builder? The promotional blurb from his website - states,

"Gordon Ramsay will be touring Australia to publicise his autobiography Humble Pie, Gordon Ramsay's Sunday Lunch and Other Recipes from The F Word and his latest range for Royal Doulton chinaware. As part of the tour, in addition to his signings, Gordon will be giving interviews with Sydney Morning Herald, The Herald Sun Weekend as well as various leading morning and afternoon television shows."

Surprisingly, Matt Moran's website did not acknowledge this visit - however they were hosting the dinner and taking the bookings. We had received our instructions from ARIA that we were to arrive at 7pm promptly. The instructions from ARIA stated,

"Please note bookings are grouped into tables of 10 throughout the restaurant. Gordon Ramsay will be roaming around the restaurant on the night to ensure every table has a chance to hear him speak. Any cancellations made after Monday 9th October are non refundable. We very much look forward to welcoming you."

We arrived at 6.30pm to have a drink at the bar only to discover that the ABC shop had already set up their table inside so we could buy Gordon's books before the crowds struck. Bonus! We took our seats at Table no. 1 (believe there was no significance to this whatsoever) and watched the eager diners arrive while savouring the 2006 Shaw and Smith Sauvignon Blanc.

The trouble was we sampled about 5 glasses of this before we received our first dish at 8.30pm! I shouldn't lie there was a starter - mango & crab salad - that barely hit the sides but was light, summery and delicious. Funny that...Delicious magazine were sponsoring the event, so we had to sit through their inane Editor fumble through the welcomes, introductions etc before handing over to Mr Smith from Shaw and Smith who spoke to us like he had been roadtesting the wines all afternoon. He then handed over to Matt Moran who laughed his way through some background as to how he & Gordon met, their friendship over the years, like two competitive bulldogs each vying for first place, and their alliance with Singapore Airlines. It was hilarious.

When Gordon took the microphone there was an anxious silence....but he delivered. His first comment was about doing talk back radio with John Laws that morning - how can anyone take a guy seriously who wears gold glasses, rings, headphones and talks into a gold microphone...what a tosser! Next up...the Queen Mum, code for Kerri Ann (she's just as old). We sat and listened as he blasted his way through Rockpool and Neil Perry, Glass and Luke Mangan and the cookbooks that no regular foodie could ever hope to cook from......that would be 'The French Laundry' by Thomas Keller and 'Ducasse: Flavors of France' by Alain Ducasse.

At this point, our stomachs were rumbling but we were enjoying every moment. The food that ARIA delivered (all represented in Gordon's 'Sunday Lunch' cookbook) was:

- Haricot soup with tiger prawns (delightful creamy soup with a massive prawn and tail)
- Ceviche of Petuna ocean trout with chilli, lime, grapefruit and coriander (light, fresh flavours...the trout was divine served with shaved cucumber and sprinkled with the chilli, lime, pink grapefruit and corriander)
- Saddle of lamb stuffed with apricot and cumin (probably the best lamb dish I have ever tasted - tender with a moderate crispy outer served on creamy mash and spinach)
- Cardomon custard tart with blood orange sorbet (the tart wasdisappointingg, bland but the blood orange sorbet wasmagnificentt).

When the lamb was served one of dinner buddies cringed as it was served medium rare. She hesitated before one of our other dinner buddies waved down a waiter and asked for it to be returned and cooked a little more. Not a problem. Having listened to Gordon on Triple M radio that morning I knew his opinion on this. At the end of the day he (and Matt) are only in business because of their customers. That means, if a customer wants their meat well done you do it well done.

There was a surprising Q&A after the main meal where we learnt a little more about each chef - Matt's favourite restaurant is L'Atelier de Joel Robuchon in Las Vegas located within MGM Grand; Gordon wrote his latest book, 'Sunday Lunch' to put women back in the kitchen because, god knows, they shouldn't be on the roads; Gordon and Matt provide exchange programs for their chefs between their restaurants; and Matt is heading to London shortly to judge the Gordon Ramsey Foundation scholarship. You can tell they are great mates and the banter between them is priceless.

It was lots of fun and when they announced Gordon would be signing his books we jumped up. He was very gracious, sincere and approachable - he spoke with each and every person, including me. I explained I had eaten at Claridges last month and he asked if I had enjoyed it - my response was, we had a great night and my sister is a big fan. He laughed and signed my books before leaning over and kissing me on the cheek. Look, it doesn't take much but he won me over in a big way.

Matt was also in good form, he signed my dinner buddies' books as well and invited one into his kitchen. It was a relaxed night with lots of laughs and I enjoyed every moment.

What did I learn tonight? There was one throw away comment that stuck......there's something very exciting happening in Paris and neither Gordon or Matt can say anything else............stay tuned.

ARIA Restaurant - 1 Macquarie Street, Circular Quay - (02) 9252 2555

http://www.ariarestaurant.com.au/main/index.php

Note: Photo image is the property of ARIA Restaurant.

Rave Ov, Mona Vale Road, St Ives

Rave Ov, Mona Vale Road, St Ives
Thursday 19 October, 2006

It's been almost 12 months since I dined at Rave Ov, but tonight was a special occasion - a celebration.

Rave Ov is a great, local restaurant. They offer indoor and outdoor dining in a small setting of local shops opposite Hassell Park on Mona Vale Road. The parking is OK during the week but it can be a challenge. You drive in and there is minimal parking directly in front of the building. If you can't find a park here you can drive around the rear of the building to more parking - there is poor lighting here so it's not desirable.

We had requested a table outside tonight as it was a little warm. Menus were provided and it is double sided - the first page offers salads/ sides and breads and the second offers entrees and mains - many available as an either an entree or main size.

It didn't take me that long to decide - zucchini flowers for entree and cinnamon infused duck breast for main. My dinner buddies ordered the mezze plate to share, oysters kilpatrick and oysters mornay for entrees and zucchini flowers, risotto and grain fed beef. Rave Ov is also BYO so you can bring along a few bottles from your cellar.

The staff are friendly however a little slow on the uptake - tonight the restaurant was a little less than half full and we struggled to attract service several times.

My zucchini flowers were lovely - several large pieces stuffed with a mixture of ricotta and gorgonzola - lightly fried. They are very good and served with a spicy, hot sauce to provide some bite. My duck was excellent - several large pieces arranged with cinnamon sticks and served broccolini. The duck meat was tender and the skin was crispy and it was served with a plum sauce.

The meals served at Rave Ov won't leave you hungary.

Rave Ov - Shop 1/351 Mona Vale Road, St Ives - (02) 9953 7577

Warrimoo Wood Fired Pizza, Warrimoo Road, St Ives

Warrimoo Wood Fired Pizza, Warrimoo Road, St Ives
Tuesday 17 October, 2006

I was staying in St Ives for few days and cooking was not high on the agenda. So, we scrambled around for flyers on any local take-away joints. We discovered a magnetised pamphlet from Warrimoo Wood Fired Pizza offering a wide selection of pizzas, salads, pastas and desserts.

The pizzas toppings are gourmet with a great selection of fresh, inviting offerings ranging from seafood, chicken, beef and vegetable. We poured over the menu reading each description several times before settling on the Yarrabung - prager ham, brie, mushroom, roast capsicum, thyme and sun dried tomato. Interestingly, the pizzas all come one size, there is no option for small, medium and large.

Warrimoo Wood Fired Pizza offer in house dining, take-away and home delivery. I called their number and ordered the pizza along with a rocket & parmesan salad and requested home delivery. Estimated delivery time 45 minutes and total cost $29.

At the bottom of their flyer is the statement,

"Please note: due to the popularity of our product we sometimes experience delays. Please be assured your order is freshly cooked and delivered ASAP."

Right on time their young delivery guy arrived. He was very courteous and handed me the pizza from the large insulated pizza delivery bag and the salad in a plastic container. We served up our meals and the pizza looks great - it was made on a thin base with bubbled edges and a wonderful mix of topping spread across the middle.

It was delicious - the mushrooms were fried in butter and served in abundance, the parma ham was sliced thin and brie was in chunks that had half melted. Altogether, it was cracking mix. The salad was also good - the serving was large which meant we had left overs for days.

The next time I stay in St Ives you know what I'll be having for dinner.

Warrimoo Wood Fired Pizza - Shop 2, 160 Warrimoo Ave, St Ives - (02) 9988 0577

Walsh Bay Cafe, Hickson Road, Dawes Point

Walsh Bay Cafe, Hickson Road, Dawes Point
Monday 16 October, 2006

Tonight we were off to see 'Fat Pig' at Wharf 1 for the Sydney Theatre Company. In recent times we have started dining at the Walsh Bay Cafe before the theatre (instead of the Sydney Dance Cafe, which we are very much over). Our last visit indicated mild improvements had been made with the Walsh Bay Cafe service and the food was very good. Without hesitation we returned.

The decor is basic, low tables and square block seats are comfortable for about the duration of your meal, any lingering will produce a sore bum. Strangely, there is one waiter scrambling around trying to hand out over-sized laminated menus, organise drinks, pick up meals from the kitchen and manage the takeaway clientelle all with a smile on her face and occasionally screaming in Chinese at the chefs in the tiny kitchen. It's just too much for one person and without fail something gives e.g. a forgotten meal, extra long wait for a dish, dishes going to the wrong table etc.

The food is very good and if you arrive early enough and move past the service - you will enjoy it. Tonight we ordered:

- Salt & pepper tofu - just delicious with a great blend of salt & pepper that was lightly fried
- Prawns with snow peas in XO sauce - not overly spicy but it has a great kick - the snow peas were crisp and tasty
- Yu xiang eggplant - eggplant cooked with pork mince - a brilliant dish over rice - the sweetness of the eggplant compliments the savoury pork

The food was excellent tonight and we savoured every mouthful. We'll be back when our next STC play is scheduled at the Wharf or Sydney Theatre.

Walsh Bay Cafe - 16A Hickson Rd, Dawes Point - (02) 9241 4365

Peasants Feast, King Street, Newtown

Peasants Feast, King Street, Newtown
Saturday 14 October, 2006

Walking out of the Marlborough Hotel on King St after enjoying a friends' 30th birthday drinks on level 1 in the new-ish, outdoor area we were in search of a meal.

The best thing about Newtown is you have the pick of everything! We walked north on King St - past a Sushi Bar and Vietnamese before stumbling across Peasants Feast - an organic European restaurant. The promise of, 'heal your body & dazzle your tastebuds' sounded intriguing, so we walked in without a reservation after 9pm. Fortunately they could squeeze us in upstairs as the downstairs section was packed.

Upstairs it was still busy but there were a handful of free tables. The decor is getting back to nature - there is a large ladder hanging out from the wall with woven baskets, water cans, plants etc

The organic message is loud and clear. Their core purpose remains,

1. To emphasise and preserve the traditions of country provincial cooking and hospitality.

2. To serve with the utmost care and respect food dishes and beverages which have unrivalled taste, prepared with the most up to date medical and scientific knowledge, thereby incorporating cutting edge health concepts that ensure that the dishes possess the maximum nutritional content.

3. To specifically cater to individual client health and personal requirements, which include high blood pressure, diabetes, food allergies, sensitivities, coeliac disease, etc. This will include the utilisation of organic and biodynamically prepared ingredients grown in the old fashioned way, free of added chemicals and genetic modification.

4. To prepare all foods with double purified filtered water free of contaminants, microbes and additives, using containers and implements that are chemically inert and to wash all food preparation devices with this water utilising nontoxic, environmentally friendly cleaning agents.

5. To devise new concepts, approaches and methodologies to food preparation that offer superb taste, optimal nutritional value, marvellous presentation and sparkling service.

6. To utilise and develop comprehensive, universally applicable nutritional strategies and educational programmes for the prevention of diseases.
MOTTOs: Superb taste, optimal nourishment, healthy eating, enhanced vitality, great hospitality, enjoyable & comfortable environment, the place to bring friends and family, your home away from home.'

We ordered some Herb Sourdough Bread (100% Organic) to start and I ordered the Crispy Pork Belly on a bed of red lentils, with a side serve of sauteed spinach for main and my dinner buddy ordered the Oaks Farm Organic Chicken tagine served with lemon scented cous cous.

As there were several large groups upstairs and one waiter, we anticipated there would be a wait for our food. However it wasn't that bad. The servings were large and very tasty - the pork belly was probably the most generous serving I have ever seen and the lentils were cooked well and added flavour. It was a lovely dish and very filling.

There's a strong message at Peasants Feast and to their credit they don't over-engineer it by shoving it down your throat. There is a lot of reading material available at the counter and on the table in the stairwell on the benefits of organic food, chemical free living etc but ultimately it's your choice whether you embrace it or not.

Peasants Feast - 121a King Street, Newtown - T: 9516 5998

http://www.peasantsfeast.com.au/

Akuna Bay Events, d'Albora Marinas, Akuna Bay

Akuna Bay Events, d'Albora Marinas, Akuna Bay
Friday 13 October, 2006

Akuna Bay Events has opened! This is a great win for those of us who love this area. The restaurant space has been vacant for several years and it's great that Roger (Manager) and Beau (Chef) have taken the plunge.

Tonight was their second week of operation and they are currently open for Friday night dinner and brunch/ lunch on Saturday and Sunday. The restaurant space is large and Akuna Bay Events have created an elegant, inviting area on Level 1 of the marina. You can stop by for drinks and lounge around in the bar area or sit inside in the large open dining space or outside on the intimate balcony.

Akuna Bay is a stunning area and the restaurant looks out across the marina and all the boats - it's just beautiful. Roger greeted us warmly and is very keen to make this restaurant work, hence their slow & steady approach with opening hours. Beau is passionate about his food and is very particular about where he sources it and the quality.

As their website states,

'Our menu style is provincial Mediterranean with a strong French influence, which keeps the flavours light but complex. Our Michelin trained, multi award winning chef Beau Lawson's extensive menu covers everything from Canapes to fine dining.'

I started with mussels in a tomato broth - the mussels were served in an enormous bowl and were very large - they tasted so fresh and full of flavour and the tomato soup they sat in was rich and tasty. My dinner buddies ordered the QLD scallops that were very plump and tasty.

For main, I ordered the jewfish on a pumpkin stack and my dinner buddies ordered the duck breast tartlet and the veal backstrap fillet served on root vegetable ratatouille. The food was lovely, well cooked and you could definitely taste the fine quality of the produce.

The presentation of the dishes was first class, however there are still some teething issues to iron out with service. At times we felt the staff were falling over themselves to meet our needs and at other times we felt neglected. They will get this right over time, once they employ dedicated staff who understand their vision.

Akuna Bay Events - d'Albora Marinas, Akuna Bay - T: 9913 8593

www.akunabayevents.com.au

Mirabelle, Alfred Street, Circular Quay

Mirabelle, Alfred Street, Circular Quay
Friday 13 October, 2006

Today was Friday the 13th. What better time to catch up with old friends over lunch. We were superstitious going into this lunch, so tried to counter whatever energy was 'in the air' by buying 3 scratchies. We won a grand total of $4 and a free ticket.

My last visit to Mirabelle was in April, so it's been a while. I remember the food being surprisingly good and I loved the decor.

I arrived and was greeted like a regular. The waiter thought she had spoken on the phone with me about our booking and also thought she recognised me from a previous visit - that's surprising but impressive none-the-less. She introduced herself as Poppy, our waiter for today.

Mirabelle was packed for Friday lunch and currently have two menus goings, one regular menu and an October menu. We were delivered fresh, bread rolls and asked if we would like oil or butter. The oil was already on the table, so we asked for some butter. Our waiter returned with drinks but no butter. We were asked again if we would like some butter - yes - it took a while and we finally received soft, butter.

Looking at both menus, I could not go past the oven pot roasted chicken stuffed with sausage and mushrooms on mashed potato with a side of broccoli. It was absolutely delicious and the mashed potato was the best I have ever eaten. It had a sweetness to it that I could not place, so we asked out waiter and she explained the chef prepared the mash with double cream and tarragon - that explains it!

One of my lunch buddies chose to stick with her favourite Mirabelle offering - the spaghettini with yamba prawns - large, fresh, yamba prawns tossed with herbs on a bed of spaghettini. Our other lunch buddy chose the main size salt & pepper squid with a lovely mayonnaise. Not complaints with the food - it was all good.

We ordered tea and this amazing English crockery was delivered to the table with individual tea pots. It was a great touch.

There are a lot of things I like about Mirabelle - I highly recommend it.

Mirabelle - Shop 1, 33 Alfred Street, Circular Quay - (02) 9252 3553

http://www.mirabelle.com.au/

Bistro Fax, Cnr Pitt & Hunter Sts, Sydney

Bistro Fax, Cnr Pitt & Hunter Sts, Sydney
Thursday 12 October, 2006

Another Let's Do Lunch special beckoned! Today, some work buddies and I decided to check out Bistro Fax located inside the historical Radisson Hotel. Whilst the interior is lovely and they have retained the beautiful features, our experience can only be described as a train wreck.

We arrived for our 12pm booking to find an empty restaurant and no staff. Strike one. When someone did realise we had arrived, they went to the front counter to check the guest list, they couldn't find it, so disappeared again, then reappeared and ushered us to a table. Strike two.

Menus were delivered and we asked to see the Let's Do Lunch menu. The what? Our waiter disappeared to try and find some information on this strange event called Good Food Month and Let's Do Lunch. When she returned, without a menu, she explained it was steak. We politely asked for more information - how is it prepared, what is it served with etc. She looked at us as if we had just asked her to recite the National Anthem in Latin. Strike three.

What's so laughable about this experience is that the website proudly states,

'Bistro-Fax prides itself with warm and friendly service and exceptional Modern Australian Cuisine.'

The Let's Do Lunch special is actually a menu item from their regular lunch menu - Grain-fed beef fillet with spinach puree and a fricassee of mushrooms. We innocently asked what a 'fricasse' is.

Dictionary.com explains that it is not 'fricasse' but 'fricassee'

Pronounced: frik-uh-see

1. meat, esp. chicken or veal, browned lightly, stewed, and served in a sauce made with its own stock.
2. to prepare as a fricassee.

The response we received from our waiter was, 'it's a chunky shoe' - well, that's what we heard but on clarifying this we learnt she had actually said, jus.

It's a shame the service was so bad as the food was actually really good. We were served lovely, toasty warm bread rolls with a small dish of soft butter - yum! The meat (we all ordered it medium rare) was so tender and there was a decent mix of mushrooms and spinach puree that enhanced the meaty flavour.

The kitchen is open so you can watch the action from the lower level of the restaurant. We were seated on the top level of the restaurant and struggled to attract any service throughout our meal. It took ages to ask for coffees (but the gorgeous shortbread served with the coffee was worth the wait) and when we finally received the bill they got it wrong....... twice.

Train wreck is an understatement.

Bistro Fax - Cnr Pitt & Hunter Sts, Sydney - T: 8214 0400

http://www.bistrofax.com.au/home.asp

Top Choice, Market City, Haymarket

Top Choice, Market City, Haymarket
Wednesday 11 October, 2006

I vowed to return after my last visit as the food was just so good. Tonight, we were looking for somewhere cheap & cheerful and I just couldn't resist.

Top Choice is probably the brightest, cleanest offering in the Market City food court. Located on Level 3 it sits among MC Laksa, Happy Chef, Shanghai Tang and Super Chef BBQ. It's worth doing a lap of honour and checking out each of the offerings, because it will confirm for you that Top Choice is the only option. The other deciding factor will be the crowds - they are all standing at Top Choice looking at the inviting wall of photos showcasing some of the meals available.

We decided to indulge with the sizzling garlic prawns, vegetables in oyster sauce, sizzling fillet steak and crispy skin chicken. This is all ordered and paid for at the counter - you don't receive a docket or receipt as they just churn out the dishes from the kitchen and then shout out the name of the dish when it is ready.

Things move at a lightning pace here - we had just found seats and ordered drinks when our first dish was announced. Quickly followed by the second, third and fourth.

The garlic prawns were delicious - very garlicy and presented on a hot plate to retain the sizzle. The shell and tails has been removed - thanks! The sizzling fillet steak was served in huge, hard to chew through pieces. Next time I will ask for them to serve it cubed. It was very tender but incredibly chewy. The chicken was lovely, also tender with a crispy outer coating.

Top Choice is consistently busy, there is one staff member on the counter and their job is not to engage in small talk, just take orders and money. This is appropriate given the surrounds and at the end of the day, it's all about the food.

Top Choice - Level 3: F3.11, Market City, Haymarket - T: 9212 3190

http://www.marketcity.com.au/public/content/home.asp?xcid=1

Yoshii, Harrington St, Sydney

Yoshii, Harrington St, Sydney
Wednesday 11 October, 2006

I've been wanting to try this restaurant since I started working in The Rocks end of town. Yoshii Ryuichi has the reputation for being one of the most talented Japanese chefs in the country and his famed restaurant, Yoshii, is consistently rated in the top Japanese restaurants in the country.

As his bio states,

"Following his arrival in Australia Yoshii Ryuichi opened his first Yoshii restaurant in Pyrmont in 1997. During this time while working as an executive chef and part owner, Yoshii earned his reputation as a genius in the fine art of sushi making.

In July 2002, Yoshii and business partner Mr. Sakurada decided to establish a new revolutionary Yoshii restaurant on the Rocks."

As it is Good Food Month, my work buddy and I decided to give it a go. We stumbled across the entrance - a non-descript green door - and entered. We were provided with a warm welcome and shown to our table. Inside it is a calm, sleek oasis and the dining space is a lot smaller than you imagine. The decor is not overtly Japanese, more minimalist and there are two dining spaces - separated by a wooden barrier - the sushi bar section and the dining space offering 40 seats in total.

Our waiter was friendly and explained that during Good Food Month, Yoshii is only offering the lunch special - Slow-roasted wagyu beef served with red-and-white miso, dengaku style served with rice and miso soup. This sounded absolutely delicious.

The presentation of the meals were stunning. On a large round white plate we received two generous serves of wagyu beef - one topped with thick, red miso and the other topped with white miso. In between the beef was an impressive display of finely cut vegetables. The WOW! factor was definitely present.

The beef was tender and the contrast with the miso topping was divine. The thick red miso was sticky, the white miso was powdery and both were very, very good. We also received a side dish of rice and a small bowl of miso soup. To accompany this we were provided a glass of Brown Brother rose.

I am now keen to return to try their standard lunch offerings - 4 menus for $38pp and their degustation dinner menus. Yoshii is well worth a visit.

Yoshii - 115 Harrington St, Sydney - T: (02) 9247 2566

http://www.yoshii.com.au

Sky Phoenix, Castlereagh St, Sydney

Sky Phoenix, Castlereagh St, Sydney
Sunday 8 October, 2006

If I had to sum up this experience I'd say 'yum cha with a smile'. This has to be friendliest, warmest yum cha experience you can have in Sydney.

Their website explains the methodology,

"Like the phoenix from Chinese mythology rising up out of the ashes, Sky Phoenix Chinese Restaurant is the jewel in the crown of the re-developed Skygarden complex on Castlereagh Street, Sydney.

Sisters Anita Fung and Alice Lee, who are the restaurant owners, main priority in establishing Sky Phoenix was to create a welcoming venue in a stylish and contemporary surrounding."

Sky Phoenix is located on Level 3 of Sky Garden (entry via Pitt St Mall). It's not your typical yum cha space - the decor is slick, modern and comfortable. We caught the huge escalators from Pitt St Mall and were greeted warmly by the young staff member on the front desk. You walk past an impressive wine display, view the hanging ducks and master chefs carefully slicing them up before arriving in the main dining area.

At 11am the restaurant was near empty, however, by 12.30pm there were hardly any vacant tables. Each staff member wore a name badge and offered a smile or 'hello' as we walked to our table. There were a few trolleys cruising the restaurant and we ordered Chinese tea to start.

The food looked tempting and we eased in with spring rolls, steamed pork buns and vegetarian dumplings. There was already chilli and soy sauce on the table - my favourite is the chilli - I could lather this on everything! The steamed pork buns were the best - fluffy outer shell with a decent amount of pork in the centre.

Next up BBQ pork, steamed Chinese vegetables, flat dumplings filled with pork and scallops. The BBQ pork was delicious, very tender with a slightly crisp edge.

Of course, my eyes were bigger than my belly, so when I spotted the dessert trolley doing the rounds, I just had to ask whether they had my favourites - mango pancakes and egg custard tarts. Yes!

After a short break, we succumbed and ordered mango pancakes and egg custard tarts. Both were fabulous. The mango pancakes were quite large and packed full of cream and mango, so much so that one bite caused most of the cream to ooze out. The egg custard tarts were lovely with light flaky pastry as a base and a sweet egg custard filling.

The food was good and for $25 pp we enjoyed a feast. The bonus afterwards is that you can enjoy the Pitt St Mall shops without the weekday crowds.

Sky Phoenix - Level 3, Sky Garden, 77 Castlereagh St, Sydney - T: 9223 8822

Maitre Karl, High Street, Willoughby

Maitre Karl, High Street, Willoughby
Thursday 5 October, 2006

My foodie friend had raved about this place. We must go! Tonight I was in for French/ Euro cuisine and this place is an absolute find. I will be highly recommending it to everyone within earshot over the next few days.

As Simon Thomsen, SMH reviewer stated earlier this year, Maitre Karl is,

'a great local bistro serving honest, reliable French classics, with service that makes you feel like part of the family. Tarte flambee is a must.'

High St Willoughly is a quite place in the evening. Maitre Karl is located opposite the Church and a small group of shops. The atmosphere would be far more lively during the day. At night, the benefit is the parking - it's in abundance.

Arriving at Maitre Karl's is like walking into a friends living room, as soon as the door opens one of the staff mosy over and greet you warmly as if they have been expecting you all night. If it is Karl himself you can look forward to hearing his surprisingly loud voice. We were greeted by Karl and he made us feel very welcome. He offered us a choice of tables and we opted to sit out in the enclosed conservatory.

Our waitress was absolutely lovely, firstly her french accent was incredibly engaging and made us feel like we were in France. She walked us through the offerings and specials and made the entree tarte flambee sound so good, we just had to order it. As the menu states,

'Tarte Flambee originates from Alsace , France . Alsace is a region located at the German border. Tarte Flambee has a thinly rolled yeast free base spread with flavoursome fromage blanc (fresh cheese) and scattered with various ingredients.'

Our entree special was the tarte flambee topped with Black Forest ham, pickles, and mustard. To say it was good is an understatement. The base was so light, you really have to wonder how they get it so thin. It came to the table on a wooden chopping block and our waitress sliced it at the table.

For main I decided to go hard and succumb to their dinner special - pork knuckle on a bed of potato mash and sour kraut. My dinner buddy ordered the Oven roasted duck, sweet potato galette, flamed grapes, port wine jus. We devoured our meals, they were sensational. The pork just fell off the bone and was so tender and delicious. The sour kraut was actually OK, I'm not typically a fan but this was really good.

During dinner Karl walked the floor chatting to each table, asking for comments/ feedback and basically endearing himself to everyone. It was great to watch and made me realise how important it is ensure repeat business. I had already decided I was going to return after 30 mins at Maitre Karl.

We perused the dessert menu and learnt their desserspecialtyty was savoury tarte flambee - this we had to try. We both ordered the Flamed apple cinnamon Tarte Flambee with calvados. I loved it and well priced for a local bistro - mains under $30 and desserts under $10.

I can guarantee I will return within a month.

Maitre Karl - 197 High Street, Willoughby - T: 9958 1110

http://www.maitrekarl.com.au/

Kables, George Street, Sydney

Kables, George Street, Sydney
Thursday 5 October, 2006

I love October! It's Good Food Month and one of my favourite things is Let's Do Lunch. As the SMH states,

'As if you needed an excuse to go out to lunch. Throughout Good Food Month, restaurants featured in The Sydney Morning Herald Good Food Guide provide $35 lunch menu, which includes one main meal, a glass of Brown Brothers wine or James Squire beer, plus coffee. Bookings are recommended. Monday to Friday, noon-2pm.'

Today my work buddy and I chose to dine at Kables within the Four Seasons Hotel. During Good Food Month they are offering a different meal each day. Today, being Thursday, they were offering Crispy duck leg confit, fontina polenta, broccolini. We chose this especially over the other daily offerings:

Monday: Fettucini pasta with coppa ham, spinach, artichokes, black olive, light gorgonzola sauce.
Tuesday: Prosciutto wrapped chicken filled with pistachio mushrooms and herbs, pumpkin and desiree potato hash.
Wednesday: Grilled Jindalee beef sirloin, baked eggplant stack, crispy fingerling potato, herb butter.
Thursday: Crispy duck leg confit, fontina polenta, broccolini.
Friday: Catch of the day, caper crush potatoes, green bean salad

Entering the Four Seasons Hotel you immediately feel like you are somebody - the eager staff rush to open the double glass doors on the ground level and great you warmly. Walking up the plush velvet carpet stairs to the first floor, Kables commands the large space overlooking George St with glimpes out to Circular Quay.

We entered and were greeted by our friendly warm hostess. She directed us to our table and left the a la carte and Good Food Month menu. Shortly afterwards our waiter arrived and welcomed us to Kables. She explained it was Good Food Month (like we didn't know!) and nearly everyone in the restaurant today was enjoying the lunch special. Interestingly, Kables have a very reasonable lunch special anyway - 2 courses for $45.

The interior is plush looking with large comfortable chairs - but they are a little hard to move in once you are seated. I felt I was seated too far away from the table and tried to move in but the chair was so heavy I needed to give it some extra muscle and almost knocked the glassware off out table. Oops!

It didn't take us long to order the Good Food Month special and glass of Brown Brother sauvignon blanc. Shortly after we ordered an enormous bread basket with oil/ butter dish was delivered to the table. This kept us busy until the food arrived. The bread basket was complete with multi grain, sour dough, wafer bread and white bread.

Our meals arrived and looked quite generous. The duck was placed on a bed of polenta with a side of broccolini. The duck was very tender and the polenta tasted more eggy than potato and was lightly covered in the current based sauce. It was nice but didn't have any WOW! factor.

Kables, Four Seasons Hotel Sydney - 199 George St, Sydney - T: 9250 3226

http://www.fourseasons.com/sydney

Fox Golden Century, Entertainment Precinct, Moore Park

Fox Golden Century, Entertainment Precinct, Moore Park
Sunday 1 October, 2006

Regular readers are well aware that Fox Golden Century is my favourite Chinese restaurant. So it will be no surprise to learn that I made it here within a week of returning home from Italy - I had cravings.

Tonight we were off to see 'The Devil Wears Prada' - I had read the book so was looking forward to seeing the film. It's a good laugh and showcases some fabulous clothes, shoes and bags. The stand out is Stanley Tucci for his one liners.

Our eyes were bigger than our bellies as we ordered Grandma's beancurd, Wasabi beef and Salt & Pepper prawns. When the prawns arrived they just looked wrong - they were overcooked and tasted bland. My gut reaction was to send them back immediately. This has never happened to me before. It's a little confronting to have to send something back but if you feel strongly enough about it do it.

We attempted to catch the attention of our waiter (a difficult task in this frantic space) and once we did I explained that the prawns were inedible. He offered to prepare another plate of prawns but we opted for salt & pepper tofu instead. This was good but we still had way too much food.

My absolute favourite dishes here are Grandma's beancurd and Wasabi beef - they are just divine. Grandma's beancurd looks like a slushy mush when it arrives at the table - the tofu is soft and silken, the mince is mixed with sliced chillies and it is sitting in a bowl in a gravy like sauce. Words can't describe how good this dish is. The Wasabi beef is completely coated in wasabi (brown wasabi not green) so it clears your sinuses easily. It's come very close to being the best Chinese dish.

I'll be back.

Fox Golden Century, Entertainment Precinct, Moore Park

http://www.goldencentury.com.au/