Posts tagged Cafe

Raising the bar on milkshakes: Milk Bar by Cafe Ish, Redfern

Review July 24, 2015

Sydney Food Blog Review of Milk Bar by Cafe Ish, Redfern

You know that scene in the sick, dystopian classic Clockwork Orange where the main characters enter this bar – decorated entirely in black statues – and dispenses milk from the statue’s uh, sensitive regions? Well that was what I always thought what a milk bar was. Like literally. A bar atmosphere, but serving milk.

Weird, right?

Well, thankfully the real thing isn’t quite as R18 as Clockwork Orange, and a bit more diner-style, with milkshakes and burgers. Yes, much more my speed.

Herbed Beef Patty, $14.50

Cafe Ish always had great food, and when they closed up the Surry Hills location and started a milk bar in Redfern, they ended up on my never-ending list of places to visit but never had the time to. Well, I did happen to be in Redfern a couple of weeks back, and, heeding the sirens call of Miso Caramel Milkshakes, I made my way in.

Of course, Milkshake needs company, or it’ll get lonely, so I also ordered a Herbed Beef Patty Burger ($14.50) with the self-proclaimed Freaking Awesome Wings ($4.95). Because if wings are that self confident, they should get a chance to show what they’ve got.

Freaking Awesome Wings, $4.95

Okay, so good news, the Freaking Awesome Wings, were truly, freaking awesome. Lightly crisp on the outside – which I’m guessing is due to a corn flour or sweet potato flour coating to provide tempura-like lightness – and covered in a tangy sweet chilli dressing/sauce, these wings were like the Buffy of chicken wings: they kicked ass, took names, and brought a little excitement into your life.

The Miso Caramel Milkshake also lived up to its name – by shaking up my world. Geddit? It had just the right notes of umami and richness, and is just proof that you need miso caramel in all areas of your life. Because (repeat after me) miso caramel can only make you a better person.

A downside though to having two home runs in a single sitting? The burger wasn’t all that great. I’m more used to the juicy fall-apart patties that have come into vogue, that the burgers here were a little too…structurally sound for my taste. And when you put all the dishes down at the same table, it’s just not hitting quite the same notes.

But it’s okay. As long as the milkshakes and wings are on the menu, I know I’ll keep going back.

This meal was independently paid for.

Milk Bar by Cafe ish
105 Regent Street
Redfern, NSW
Phone: 02 9698 8598
Website: www.themilkbarbycafeish.com

My anaconda don’t: Danno’s Cafe, Dee Why

Review July 6, 2015 3 Comments

Where there is a brioche or milk bun in sight, you can bet that there is a battle of the burger going on. And Chef Josh from Danno’s Cafe certainly is coming with guns blazing, delivering up absolute MONSTERS of burgers for your eating pleasure.

Mister Gee, you’ve got competition.

Best part is? Danno’s is serving up burgers at a pop up to raise funds for breast cancer research! And who in the world would complain about Burgers for Boobs? 😉 But first, the review!

The Primo

Mirror Mirror on the wall, who has the biggest burger of them all?

I do! And it’s The Primo. With two wagyu patties topped with melted American cheese, beer battered onion rings, bacon, jalapeño, thousand island sauce sandwiched between two halves of a milk bun, this is less food and more a “bloody work of art” (to quote my friend Jason).

The patties were impressively cooked to a medium rare – too many cafes in Sydney overcook their meat – and it was so juicy I had to take off my coat in order to save it from the glorious mess. The milk buns however, toasted as they were, didn’t seem up to the challenge of providing structural integrity to the burger, and halfway through, I was just dealing with token mush and holding the patties with my bare hands.

Not that it was too bad a thing – I don’t mind a naked burger once every so often.

The El Gringo

The El Gringo was another monster of a burger. Sure, its shorter in stature, but as they say, size does not matter. Okay maybe it does, a little.

But we digress.

This one has 8hr slow braised brisket, cos lettuce, American cheese, avoado salsa, pickled jalapeño, lime and chipotle crema, also between milk buns. Also super juicy, and eager to be rid of its milk bun coverings before the end of the performance, like an inexperienced stripper.

But it provides an explosion of flavours (like a piñata!), and even though I can’t pick apart all the individual elements in the eating, I’m sure that should anyone of them go missing, I would notice it in this delicate tightrope of balance that Chef Josh is walking.

Beer Battered Onion Rings

Jalapeno Poppers

And if this is too much burger for you, well, Danno’s does a good sides game too. Their Jalapeño Poppers are rich and cheesy, served up with a creamy chipotle aioli, giving you a delicious reason to clog those arteries!

The Beer Battered Onion Rings were similarly satisfying (and made with real onion!) and actually didn’t need the smoky barbecue sauce that it was served with. Not that I’m complaining though – don’t take it away from me!

I can totally see why Danno’s Cafe is such a favourite amongst the Dee Why locals, and how it totally inspires a life of excess and rock and roll.

Just bring tissues though. Or wet wipes. You’ll need it.

Danno’s Cafe will be serving up the El Gringo with a side of Mexican chips as part of Burgers for Boobs this Sunday, 12th of July 2015, at Harpoon Harry’s in Surry Hills! Head on over to their Facebook page for more details, and TO GET YOUR TICKETS NOW!!

Insatiable Munchies dined as guests of Danno’s Cafe.

Danno’s Cafe
23 Howard Avenue
Dee Why, NSW
Phone: 02 8094 9677
Website: http://dannoscafe.com

Fine dining in the country: Emerson’s, Lovedale

Review June 12, 2015

Review of Emerson's Cafe and Restaurant, Lovedale

I’ve popped my girls’-weekend cherry. No, get your head of
the gutter. Not that kind of girls’ weekend. The kind that is glamourised by the Britney Spears’ classic, Crossroads – where women go on road trips together to find adventure, and themselves.

Well we may or may not have found ourselves (I’m pretty hard to miss), but you know what we found? A restaurant so good that after we went for dinner the first night, we went straight back for breakfast the next day.

Uh huh, it was that good.

The Dinner

Pork Croquette, Sauerkraut, apple gel

As foodies with eyes larger than our stomachs, the goal was simple: try as many things as we can stomach, and try not to walk away too broke to get home. So two entrees, one main and one dessert it was.

Miso cured atlantic salmon, pickled cucumber, soy jelly, seaweed dusted puffed rice, fresh horseradish cream

Venison Carpaccio with Apple and Sourdough Crisps

Of the entrees, the Miso cured atlantic salmon was my favourite. It was a very light plate, and even though the combination of miso and soy could have ended in an oversalted disaster, I felt like it was very nicely balanced. The Venison Carpaccio was a richer dish, and also very expertly executed, but not particularly outstanding to me.

Duck Supreme with Duck Hash, Carrot Crisps, Carrot Puree, Peas, Orange Sauce

The Duck Supreme was a throwback to the days of yore where serving a piece of poultry supreme – a breast with the drumlet bone still attached – was in vogue. So retro, like the term “in vogue”. Geddit?

But the old school concept was brought to the present with new school techniques, and the smallest details proved to be the most impressive. And I really mean the smallest details. The light-as-air carrot crisps involve dehydrating a sheet carrot puree, and then deep frying it for that otherworldly texture. The duck itself was tender and moist, and the whole plate came together very nicely with a balance of richness from the duck and sauce, and a lightness from the pea shoots and carrot components.

Banana Fritter, House made nulkaba farm honey ice cream, dulce de leche

And the final crescendo in the symphony that guarantees an exit with a bang, the dessert. We chose the Banana Fritter because well, dulce de leche makes us happy. Real happy. And this dessert hit all the rich, sweet notes that it was meant to hit. The honey ice cream was the most spectacular, with a very distinctive hum of honey through an otherwise vanilla base. And so smooth it puts a baby’s bottom to shame. Creamy and silky, and presented in a perfect quenelle.

And naturally, after having our fill of dinner, we went straight to making plans for breakfast.

The Breakfast

Lamb’s Fry with Potato Rosti, Fried Egg, Caramelised Onion, Butter Fried Toast. Wilted Spinach, Extra Bacon

I’ve always preferred savoury over sweet, and I love seeing how uncommon breakfast ingredients like Lamb’s Fry is used at the breakfast table. Lamb’s fry was not quite a thing in Singapore whilst I was growing up – a feat considering how much offal I ate – but since moving to Australia I’ve come to understand it as Lamb’s brains, that is usually crumbed and deep fried. Like a parallel universe’s version of chicken nuggets. I quite like the creamy texture of lamb’s brains, so imagine my shock and horror when liver came out instead. Grainy, tough, unforgiving liver. Turns out, Lamb’s Fry can refer to all the offal of lamb, and brain just seems to be the one that I’ve been eating. And I just don’t like liver. I keep trying, and I’ll eat it, but I don’t have nice things to say about a slab of cooked liver. #sorrynotsorry

Pate, on the other hand…

Fluffy Pancakes, Honeycomb Butter, Bananas, Extra Bacon

Thankfully Christine’s order of Fluffy Pancakes were exactly as we expected: fluffy AF, and fried in butter, with bits of caramel honeycomb dissolved throughout. Caramelised bananas and thick slabs of bacon completed the sweet/salty combo, and we walked away happy campers.

There was only one hiccup in all of this – the bread. Such a small thing, right? For dinner, we were asked if we wanted some house-made baguette, and I thought it was a nice question since a LOT of bread can get wasted if the diner didn’t actually want to eat it. So we said yes, and turns out, it wasn’t a question of food waste, it was an order. We were presented a $7 charge for an honestly fairly dense baguette, and quite a but of confusion in between. Thankfully they very readily took it off the bill when we explained the confusion, and we were still left with an amazing enough experience to come back again the next day.

Emerson’s was a very pleasant surprise considering that I wasn’t expecting too much out of country Australia, and definitely stiff competition for the Sydney dining scene. Worth the making a special trip.

Emerson’s
Adina Vineyard
492 Lovedale Rd
Lovedale, NSW 2325
Phone: 02 4930 7029
Website: http://emersonsrestaurant.com.au

Fifth Element: Element 6, West Ryde

Review June 10, 2015

I’m not a morning person. Not by a long shot. But when you get woken up by, “hey let’s go see the sunrise together“, it’s a little hard to say no.

Well that, and the promise of breakfast.

And that’s what happened the morning that I found myself climbing steep hills in complete darkness. Not my finest hour, with sweat pants, a hoodie, and layers of clothing underneath. But sunrises are meant to be worth it, and here we were.

Funny thing was, we found ourselves in a spot we thought would have a nice view of the sun rising over the water, but instead had brown buildings in the way. Sexy. I was cold, tired and hungry, and the she-hulk was about to emerge.

Breakfast had better be worth it.

Poached eggs, chorizo, kale and spiced lentils

Located right across West Ryde Station, Element 6 sits amongst an Armenian grocer, Indian spice shop, Halal Butcher, and a Lebanese bakery. Kinda like the food version of It’s a Small World After All.

And food versions of things are the best versions.

French toast with honeycomb, maple syrup and added bacon

We ordered the Chorizo with spiced lentils and kale, and French toast, added bacon of course. And even though I felt like I earned a French Toast with the long walk, the Chorizo was way WAY more satisfying. Crispy salty chorizo, hearty kale, oozing eggs and sweet/salty spiced lentils made for a filling breakfast that also made you feel good about eating it.

Not that the french toast was bad, mind you, it just wasn’t as good. Especially since they seem to have used a crusty slice of sourdough as the base, which just doesnt help you get the eggy pudding consistency that youre looking for. So much promise, too much bread.

It had a great buzzing-cafe sort of atmosphere, and had polite, efficient service. Not quite as exciting as brunch in the city, but definitely great as a local weekend hangout!

This meal was independently paid for.

Element 6
65 Ryedale Road
West Ryde NSW
Phone: 02 8021 2838
Website: http://www.element6.com.au

In Soviet Russia…Izba Russian Treats, Newtown

Review June 1, 2015

When I think about Russia, I always think snow, potatoes, and well, the mob. Men with scarred faces, the very image of toughness. The whole Eastern European thing. Which, you know, can be very intimidating, when you know nothing about the culture and want to find out more.

So imagine my surprise and delight when I was invited by Olga to sample the delights at her cafe, Izba Russian Treats, in Newtown!

Beef Blini

The Beef Blini is very much like a savoury crepe, made from a traditional yeast leavened batter to create a soft spongy wrap that surrounds seasoned beef mince.

Made with caramelised onion, the beef mince was very lightly sweet, and together with the blini and rich sour cream, made for a very addictive dish. Light but satisfying, this is actually a great option for a quick lunch, and isn’t as stodgy as I would have assumed Russian food to be.

Smoked Salmon and Buckwheat Pie

If you’d like something a bit richer, the Salmon and Buckwheat Pie consists of puff pastry, filled with tender buckwheat, smoked salmon, and eggs baked right into it. The smoked salmon lends quite a heavy hit of salt to the pie, which balances out the “blandness” of the buckwheat. Be sure to get a bit of everything in each bite!

And then, what we really came here for: the cakes. Olga has learnt how to bake at the knee of her grandmother – who’s recently turned 90! – and her mother, and has inherited recipes passed down from generation to generation.

Honey Cake

Bird’s Milk Cake

Izba Cake

Although the savoury dishes were surprisingly light, the desserts ticked ALL the boxes for luxury and richness. The signature Izba – so named for the wooden hut that it’s shaped after – is made of sponge cake, cream, kirsch-soaked cherries and rich chocolate over the top. So good, so rich. Even as large a glutton as I am, I needed to eat share this cake with friends, especially after the first heady hit, as the delicious DELICIOUS sugar, cream and cherries continue their welcomed assault on my senses.

On the “opposite” end of the spectrum was the Bird’s Milk, which is meant to be as light as bird’s milk. Having never tasted bird’s milk I can’t comment on the name, but this was a considerably lighter cake of cream, sponge and a light layer of chocolate ganache. There was something so simple and straightforward about it that created an aura of charm around it, but the Izba, with all its old world pomp and circumstance, still remained my favourite.

Olga really opened my eyes to the world of Russian hospitality. Could she have been extra nice to me because I was a guest? Maybe. But the interactions with her other customers that I eavesdropped on carried a warmth of an owner who is passionate about the product, and down in the trenches working long shifts alongside her staff.

Oh, and that stereotype about Russians not smiling? Well, Olga says that it just takes a while for them to open up, but once they do, it’s a genuine invitation to their hearts and their homes.

And their dining tables.

Insatiable Munchies dined as guests of Izba Russian Treats.

Izba Russian Treats
579 King St
Newtown, NSW 2042
Phone: 02 9557 9437
Website: http://www.izba.com.au/

A sandwich by any other name: Tartine, Mascot

Review May 11, 2015

Restaurant Review by Insatiable Munchies of Tartine, in Mascot.

I think I’ve mentioned before that I’m not a sandwich fan at the best of times. Too much bread, too little filling…and there just have always been better options available growing up in Singapore.

But when close foodie friends insist that you HAVE to try the sandwiches at a new cafe owned by a chef with a fine dining background? You go. No questions asked.

Tartine soldiers, coddled eggs

At Tartine, it’s breakfast and lunch classics, with a twist. The humble sandwich gets the French treatment – Tartine, if you wanna get fancy – and the open faced construction means you get a better filling to bread ratio and here, owner Anthony creates interesting fillings like The French Onion.

French Onion: shredded beef, crispy onion, gruyere, chives, sourdough $9.90

Beef brisket is cooked sous vide, and covered in finely grated gruyere and crispy fried shallots, mimicking the comforting french onion soup. It’s a touch on the dry side, but the flavours are all accurately on point. Very impressive.

The Chef Jaffle – Leg ham, Bacon, Three layers of cheese, Coddled eggs, Sriracha, Barbecue Sauce

And if you prefer your sandwiches with two sides of bread, the humble jaffle gets a foodie makeover too! The oh-so-mandatory slices of white bread gets filled with sriracha, barbecue sauce, leg ham, bacon, 62C egg and three whopping layers of cheese. Ooey and gooey, Anthony takes the effort to cook the egg at 62C for an extra hour, to prevent premature ooze. Tee hee.

Caramelised banana, cream, dolce de leche, crumble, $9.90

For those with a sweet tooth, they also do dessert-for-breakfast options like this Caramelised Banana Crumble with Dulce De Leche. And let’s not make pretend here – something that deliciously sweet and decadent is most definitely dessert, and I move that we should be allowed to eat dessert any damn time of
the day I want!

Just give me the dulce de leche and pass me a spoon.

Bur really. The food is incredibly affordable and more than delicious, and what’s more impressive is that there isn’t even a full kitchen on site. Anthony has a sous vide water bath, a grill, and an induction cooktop for things like the dulce de leche. That’s it! Which explains why the eggs are only done one way, but who needs eggs any other way when you can get them to a perfect 62C. Mmm onsen eggs.

The beautifully decorated interior is furnished with reclaimed furniture, refurbished by Anthony and his super handy wife, who has an amazing aesthetic. The ultimate vision is to have 5 or 6 tartines around Sydney, all with the differently themed interior!

More jaffles and amazing sandwiches, yes please! Mmm molten hot cheese lava jaffles.

This meal was independently paid for.

Tartine
635 Gardeners Rd
Mascot, NSW 2020
Phone: 02 9700 9847
Website: https://www.facebook.com/tartine2020

Narnie-a: Three Williams, Redfern

Drive-by Eating Review May 4, 2015

Review of Three Williams, in Surry Hills

As a kid, I’ve never been big on sandwiches. Not even really today. It’s always been too dry, too plain, too…meh. And everytime I keep trying, I always find myself pulling it apart and having just the filling on its own.

Well unless it’s a darn special sarnie. A Narnie, perhaps?

First of all, I absolutely loved the filling to bread ratio. Most times, theres always too much bread, but here, there was a flavour explosion of meat, pickles and sauce, stoically head together by the robust Naan bread, as opposed to the more frail, hole-y white varieties. The meat was a touch drier than I would’ve liked it to be, but I’m just nitpicking, because the sauce more than made up for it.

And don’t even think about trying to take it apart with a fork and knife – owner Glen Bowditch admonished me (with good humour) the moment I even thought to try the ladylike approach.

Fantastic energy and team, and great menu. Definitely worth a revisit.

This meal was independently paid for.

Three Williams
613a Elizabeth St
Redfern, NSW 2016
Phone: 02 9698 1111
Website: http://www.threewilliams.com/

Amazing Hidden Gems in Sydney

Food Guides April 24, 2015 2 Comments

Sydney has always been quite the foodie’s paradise, with many cultures converging into this melting pot of a city, with some of the best produce I’ve seen in the world, to boot. And with the stampede of foodies hunting down every amazing eatery in town, it can be easy to think that there’s nothing really left to be discovered in Sydney.

Well, fear not, because I’ve found a couple of hidden gems in Sydney’s crevices, and armed with a true passion for amazing food and service, they’re putting the ‘hospitable’ back in the hospitality industry.

A delicious deal with the devil: Dr Faustus, Surry Hills

Review April 8, 2015

Fruit Loop 8-ball doughnut from Dr Faustus at Surry Hills!

I’m a fairly clumsy walker. I think it’s mostly due to the fact that I’m constantly distracted by the menus of passing restaurants as I move. Sometimes it’s worth the bump and graze, and sometimes it’s not. But once in a while, you come past an eatery that can only be described as intriguing, and that beckons you inwards like a charming circus master crooking his finger at you.

And on a sunny Friday morning, Dr Faustus did just that.

Located on Cleveland Street, Dr Faustus is decked out like the apothecaries of days gone by, straight out of an old world where travelling freakshows captured the imaginations of American suburbia. Carved wood and glass showcase tall jars of psychedelic pickles, and jaunty music play through the speakers.

The menu is just, if not more inventive than the decor, and the imaginative concepts and twists in classic favourites are enough to whet any foodie’s appetite.

Eggs 5 Ways

Black Pudding Sandwich

Brussel Sprout Caesar

We ordered the Black Pudding Sandwich, Eggs 5 Ways and a Brussel Sprout Caesar to share. The Brussel Sprout Caesar was a surprise favourite: with pickled radish, crispy sopressata, and a soft quail egg on shaved brussel sprouts. I’ve never been a fan of the traditional, watery Caesar, and this has convinced me that I never want to have it the traditional way ever again. The brussel sprouts, as owner Adam explains, are sturdier than cos lettuce, holding its own against the dressing to provide lasting crunch and freshness into the very last bite. A genius way to refresh a classic with winter greens.

The Eggs 5 Ways, while visually impressive, didnt give quite the same oomph as the Caesar. A soft boiled duck and quail egg flank a beetroot pickled hens egg, on a smear of ‘red eye aioli’ – an homage to red eye gravy that features espresso as one of the defining ingredients. Fish roe tops off the egg fest, and it all looks like something that could only come out of a Tim Burton film (I’m a massive fan, if you didnt know already). The concept for this egg on egg orgy is strong, but as perfectly cooked as all the eggs were – there was no tell-tale grey ring around the yolk of the hen’s egg. I checked! – it wasn’t as ground breaking as the rest of the experience was for me.

The Black Pudding Sandwich was more than made up for it though, with its tangy sauce and generous serving of rich sausage between soft buns. Moreish and just downright delicious, this sandwich/burger is like a gateway dish to blood sausage for the queasy.

And of course, with lunch then comes dessert!

Coco Pop 8 ball doughnut

Sugared 8 ball doughnut

Fruit Loop 8 ball doughnut

8 ball doughnuts – so named because they’re the size and shape of the 8-ball at the pool table – come in three options: plain sugared, coco pop, and fruit loop. The cereal options are really just that – cereal-infused milk gets reduced to a syrup, then decadently poured over doughnuts. Feeling the diabetes yet? The Fruit Loop was my favourite, mostly because I have a weakness for milk frostings. And they’re just so gosh darned cute! The doughnuts themselves could be just a touch lighter and less cakey, but that’s something I think will evolve as the cafe matures.

Owner Adam still fronts this fairly new cafe, and greets customers and busses the tables himself. Having worked in the hospitality business for many years, including a stint in the U.S., he’s brought his imagination and sense of humour to the table when it comes to designing a menu that will put a smile on people’s faces. Working with a head chef to execute his ideas, it feels there still are some minor executionary details that are going to get worked out as the cafe matures.

Personally, even though the food wasn’t technically perfect, I still thoroughly enjoyed my experience, and admire the passion and focus that fuel such a strong conceptually led cafe. A must-return, even if it’s just to sate my curiousity (and appetite!) about the other things on the menu.

This meal was independently paid for.

Dr Faustus
380 Cleveland St
Surry Hills, NSW 2010
Phone: 0416 914 170
Website: www.drfaustus.com.au/

City Lunches: Baker Bros, Sydney CBD

Review April 5, 2015

Heirloom Tomato Salad, $15

Having mostly studied/worked near Haymarket, I’ve always been spoilt for choice when it comes to lunch options in the city. But Sam, working on the CBD side of things, isn’t quite so lucky.

Which is why long lunch queues can either be the bane of the short lunch break, or a shining beacon of a quality lunch spot that can be the new go-to.

Beef Brisket Sandwich, $13

We ordered the Heirloom Tomato Salad, $15, and Beef Brisket Sandwich, $13, to eat in. The sandwich seemed to me like a sub-par reuben – I need me some cured beef! – but the salad was truly truly delightful. The small, multicoloured tomatoes were lightly dressed with sweet balsamic and fruit olive oil, with pops of savouriness provided by sea salt flakes. The creamy mozzarella ball soaked up the flavours nicely, and made for a fantastic tri-colour bite each time. $15 did seem a bit pricey, but hey, its the CBD.

The service was also cordial and efficient, though not particularly individual, but given how busy it was, I wasn’t expecting the moon.

Now to try that Friday night bar menu…

This meal was independently paid for.

Insatiable Munchies dined as guests of Danno’s Cafe.

Danno’s Cafe 23 Howard Avenue Dee Why, NSW Phone: 02 8094 9677 Website: http://dannoscafe.com

The Dinner

The Breakfast

Emerson’s Adina Vineyard 492 Lovedale Rd Lovedale, NSW 2325 Phone: 02 4930 7029 Website: http://emersonsrestaurant.com.au

This meal was independently paid for.

Element 6 65 Ryedale Road West Ryde NSW Phone: 02 8021 2838 Website: http://www.element6.com.au

Insatiable Munchies dined as guests of Izba Russian Treats.

This meal was independently paid for.

Tartine 635 Gardeners Rd Mascot, NSW 2020 Phone: 02 9700 9847 Website: https://www.facebook.com/tartine2020

This meal was independently paid for.

Three Williams 613a Elizabeth St Redfern, NSW 2016 Phone: 02 9698 1111 Website: http://www.threewilliams.com/

This meal was independently paid for.

Dr Faustus 380 Cleveland St Surry Hills, NSW 2010 Phone: 0416 914 170 Website: www.drfaustus.com.au/

Baker Bros Shop 1 56-58 York St Sydney, NSW 2000 Website: http://www.bakerbros.com.au/

Danno’s Cafe
23 Howard Avenue
Dee Why, NSW
Phone: 02 8094 9677
Website: http://dannoscafe.com

Emerson’s
Adina Vineyard
492 Lovedale Rd
Lovedale, NSW 2325
Phone: 02 4930 7029
Website: http://emersonsrestaurant.com.au

Element 6
65 Ryedale Road
West Ryde NSW
Phone: 02 8021 2838
Website: http://www.element6.com.au

Tartine
635 Gardeners Rd
Mascot, NSW 2020
Phone: 02 9700 9847
Website: https://www.facebook.com/tartine2020

Three Williams
613a Elizabeth St
Redfern, NSW 2016
Phone: 02 9698 1111
Website: http://www.threewilliams.com/

Dr Faustus
380 Cleveland St
Surry Hills, NSW 2010
Phone: 0416 914 170
Website: www.drfaustus.com.au/

Baker Bros
Shop 1 56-58 York St
Sydney, NSW 2000
Website: http://www.bakerbros.com.au/