Posts tagged Restaurant Review

I like Coffee, I love Tea.. Pu’er, Waterloo

Review
Wagyu Beef Tacos from Pu'er in Waterloo, $16

Wagyu Beef Tacos from Puer in Waterloo, $16

…I love the wagyu beef tacos and it loves me.

Really, though. I’m an absolute tea addict. And yes, I’m one of those people who will go to fancy tea places and spend all of my money on tea and tea paraphernalia (there are a lot!). But nothing quite beats the experience of a tea service, and unless your cupboards are filled with warmers and teapots of every kind, this is an experience that’s best left to the experts.

Premium Jasmine, $9Premium Jasmine, $9

At Pu’er, they serve you premium teas with a full explanation of how best to enjoy them. We tried a Premium Jasmine and Osmanthus Phoenix tea. Each one comes in each own tea set. It was explained to us that a 1-2 minute steeping time is optimum, and with these teas, the third or fourth steep is the best. I loved the detail and care that went into the tea service – not once was I left wondering what to do when I reached the bottom of my cup.

The Osmanthus Phoenix presented a surprise to me – I’m not usually a fan of Osmanthus teas in general, but this finished on the palate with such tropical fruity notes that it brightened up my day like a bouquet of flowers brightens up a room. Very nice.

And if tea is not quite your thing, they also do killer cocktails.

Cocktails: Berry, and Coconut DreamCocktails from left: Berry, and Coconut Dream

The Coconut Dream was an absolute standout for me. Young coconut juice is mixed with Absolut’s Wild Tea Vodka and dried apple pieces, creating a cocktail so beautiful I couldn’t even taste the acrid burn of alcohol on the palate after. And that’s pretty impressive considering that I don’t drink for that very reason.

Shanghai, $7Shanghai, $7

And now that I’m appropriately boozed up, on to the food! We begin with a selection of small bites: The Shanghai, $7, and Mushroom Pot Stickers, $7.

Mushroom Pot Stickers, $7Mushroom Pot Stickers, $7

The Mushroom Pot Stickers were filled with a fragrant, savoury filling, and I absolutely loved how the chewy mochi-like exterior gave way to the piping hot insides. The Shanghai was not as fragile or soupy quite as I was expecting, but it’s got fantastic flavour in each bite.

Wagyu Tacos, $16Wagyu Tacos, $16

And then came the first touchdown: the Wagyu Tacos came out on a pretty dish looking like gua baos, but really, I stopped caring what they looked like the moment I realised how delicious these things were. The beef was rich and unbelievably tender, and the salty glaze just the right foil for the sweet, fluffy buns. This is the bit that made me regret that there were four of us, because I really could’ve gone for more than one.

Hong Kong Mini Burger, $15Hong Kong Mini Burger, $15

The Hong Kong Mini Burgers were no slouch either. Sweet milk buns are decadently deep fried to create that golden exterior, giving way to a savoury hoisin sauce and panko crusted pork, the macdaddy of breading. It was all crunch and lusciousness, and it made me feel all tingly inside. It’s something that you can’t really create in a larger form: the ratios were so delicately balanced, and it’s hard  to get the same kind of juiciness if you were to go for a substantially larger piece of pork. No, this was quite amazing the way it is, and every bite was thoroughly delicious. 

Stir Fried Green Beans, $18Stir Fried Green Beans, $18

Three Cup Drunken Duck, $26Three Cup Drunken Duck, $26

For the mains, we were recommended – and rightly so – the Stir Fried Green Beans and the Three Cup Drunken Duck. The green beans were crisp and al dente, and covered in a chilli spiced pork mince “sauce” (topping?) that left us fighting for the last spoonful on the plate. The duck was melt-in-your-mouth tender, and fell apart on the bone the moment our forks pierced the flesh. The savoury umami notes from the mushrooms made the sauce rich, and made for a very satisfying mouthful when mixed in with rice. The only critique? NEEDS MORE SAUCE.

Tea Smoked Watermelon with Kafir Panna CottaTea Smoked Watermelon with Kafir Panna Cotta

And of course, the sweet stuff. Pu’er is all about their teas, and it shows with the impressively dished Tea Smoked Watermelon with Kafir Panna Cotta. The cubes of watermelon sat under a cloche, surrounded by swirling smoke, while the panna cotta jiggled seductively on the side. Smooth and creamy mixed in with crisp and juicy mixed in with sweet and smoky…All watermelon should be smoked from now on.

Coconut and Lime Sorbet with Black Glutinous Rice and Coconut WaterCoconut and Lime Sorbet with Black Glutinous Rice and Coconut Water

The Coconut and Lime Sorbet with Black Glutinous Rice struck a chord with me, with its Southeast Asian influence. It reminded me strongly of pulut hitam – a warm dessert made with salted black glutinous rice and served with thick coconut cream. This version has been augmented with a coconut and lime sorbet, which created bright citrus notes that cut through the comfortingly stodgy texture of the black glutinous rice.

The food was consistently exquisite throughout the lunch, but what impressed me the most, was that the owner, Siev, is actually at the helm, cooking in his own restaurant. Born to Cambodian parents, Siev sees his mother as his inspiration, and what started out as a dream for a teahouse has become a full fledged restaurant with thoroughly deliberate food that is matched only by its detailed and knowledgeable service. And despite the comprehensive background of information that influences his food, Siev is no snob either. When asked about what he chooses to eat, he admits – with some embarrassment – that there have been harrowed moments that consuming fast food has had to be an option, but it only makes me respect him more as a person. The pressures that he faces running a restaurant and keeping a business afloat in these tough times are very real and very human, and I think that he is executing his vision deliciously.

It kinda makes me ashamed that I had not ventured down to this side of Danks St sooner. From their tiny teacups to their beautifully blue and white porcelain-topped tables, Pu’er is a gem of an experience just waiting to be discovered.

Insatiable Munchies dined as guests of Pu’er.

Pu’er
20a Danks St
Waterloo, NSW 2017
Phone:02 8399 1331
Website: http://www.puer.com.au/

Pu'er on Urbanspoon

Breakfast and Bubbles: Kazbah, Balmain

Festivals Review
Poached, scrambled and fried eggs, toast and lebanese bread with sides of merguez sausage, bacon, roasted tomato, hash brown, grilled haloumi, mushrooms, baby spinach, and baked beans

Poached, scrambled and fried eggs, toast and lebanese bread with sides of merguez sausage, bacon, roasted tomato, hash brown, grilled haloumi, mushrooms, baby spinach, and baked beans

They say you’re meant to eat breakfast like a King, and Kazbah is more than happy to take on that challenge with their Banquet Breakfast Feast, taking it upon themselves to feed you until you’re stuffed, and then proceed to bring out dessert.

Usually available only for bookings in groups of eight, they have decided to shrink the serving sizes to allow groups of 2 to sample the feast for the New South Wales Food and Wine Festival at $30 per head, bubbly included.

Turkish CoffeeTurkish Coffee

We start off with a Turkish Coffee, because when in Rome right? It had fabulous caramel notes and its strength was only tempered by the sugar that was added. There was none of the burnt aftertaste that I always associate with darkly roasted coffee, and finished smooth on the palate. It sure provided one heck of a caffeine hit though, and we needed it for the food coma that was soon to follow.

Sweet cous cous with nuts, dried fruit, stewed rhubarb, and cardamom milkSweet cous cous with nuts, dried fruit, stewed rhubarb, and cardamom milk

Warm Rice Pudding with Saffron Poached Pear, Cinnamon and HazelnutsWarm Rice Pudding with Saffron Poached Pear, Cinnamon and Hazelnuts

Wholegrain Barley and Oat Banana Porridge with Brown Sugar and Date CompoteWholegrain Barley and Oat Banana Porridge with Brown Sugar and Date Compote

They started us off sweet, with a trio of breakfast grains and cereals. Sweet Cous Cous, Saffron Rice Pudding and Barley and Oat Banana Porridge set the scene for a breakfast in the middle east, and “sits on your stomach like a sack full of quarters” (Anthony Bourdain, No Reservations, Season 4, Ep 18, 16:10). We were advised very early on not to fill up on these, but I can’t resist the comforting starchy texture of a rice pudding or porridge. In fact, the Rice Pudding with Saffron-Poached Pear (with it’s beautiful notes of vanilla and orange zest) reminded The Boy very strongly of what he used to have as a kid: Haleem, which is a creamy porridge made from whole wheat berries. The Sweet Cous Cous with Dried Fruit, Stewed Rhubarb and Cardamom Milk presented like breakfast cereal with a twist – the cous cous is cooked in a rose and cinnamon spiked liquid, topped with sweet dried fruit, and served with a warm, frothed cardamom milk that you pour over the top.

Move over, Captain Crunch.

Duo of Roasted Pumpkin, and Lamb TaginesDuo of Roasted Pumpkin, and Lamb Tagines

Then the tagine: a half and half of Roasted Pumpkin on one side, and Lamb on the other. Usually marked by the high conical cap that tops the shallow dish that holds the food, the tagine, much like the paella, actually refers to the stewing pan and not the food. In this one, the Roast Pumpkin was sweet and light, and y’know, good, but it wasn’t the lamb. Oh the lamb. Spiced lamb mince (secret spice mix recipe and all that) lays thick and rich on the bottom of the tagine, couching a baked egg that retains its oozy yolk. Grilled bread on the side, of course, because you need to be full, right?

If I die from being overfed tomorrow, I’m just glad that I have had this lamb.

Poached, scrambled and fried eggs, toast and lebanese bread with sides of merguez sausage, bacon, roasted tomato, hash brown, grilled haloumi, mushrooms, baby spinach, and baked beansPoached, scrambled and fried eggs, toast and lebanese bread with sides of merguez sausage, bacon, roasted tomato, hash brown, grilled haloumi, mushrooms, baby spinach, and baked beans

Then more savoury, because you can’t have breakfast in Australia without bacon and eggs. Laid out on a wooden platter were eggs done three ways (scrambled, poached and fried), hash brown, toasted bread, bacon, roasted tomato, grilled haloumi, stewed mushrooms, baked beans and spinach. It was quite a luscious platter (though not quite as amazing as the lamb tagine) and I really needed the acidity and tang that the stewed mushrooms provided. The scrambled eggs were a touch overdone for me – maybe to keep it from spreading all over the platter, I don’t know – and the hash browns didn’t quite have enough surface area to fluffy inside as I was hoping for. But really, I’m just nitpicking at this point because my stomach feels like overfilled muffin cups that have been put into the oven, and is resulting in the subsequent spilling out over the waistband of my jeans.

Chocolate and Raspberry Pancakes with Chocolate Fudge Ice Cream and Housemade Butterscotch SauceChocolate and Raspberry Pancakes with Chocolate Fudge Ice Cream and Housemade Butterscotch Sauce

Remember how I said that they would feed you till you’re full and then bring out dessert? Well here is dessert. Chocolate and Raspberry Pancakes with Chocolate Fudge Ice Cream and Housemade Butterscotch Sauce. Pancakes larger than your face is drowned in a pool of sauce, and topped with two scoops of ice cream.

Chocolate and Raspberry Pancakes with Chocolate Fudge Ice Cream and Housemade Butterscotch Sauce

And thick, too. I’m sure that this is the food coma talking, but I’m not such a fan of the texture of these pancakes. The addition of almond meal and the sheer size of it creates a tough, cakey texture, which is not quite the fluffy, bouncy texture that I’ve come to expect from pancakes. The butterscotch sauce mixed in with rivulets of creamy chocolate ice cream was nice, like a caramel and chocolate milkshake had a baby.

This is where the Turkish Coffee really came in handy. I was well and truly in a comatose state from the meal, and needed a wooden barrel to help roll me home. I’m told that these portions are calculated to be scaled down from the 8-person banquet, and the only thing that was left at a larger portion was the pancakes, which usually serves four to six. I could have easily been full if The Boy and I shared this with another four people, and with a bag full of leftovers, I can safely say that neither of us ate for the rest of the day.

And maybe that is the point of a middle eastern breakfast. You can like a King in the morning, so you don’t have to consume anything until the next breakfast.

If you’d like to try this luxurious breakfast, it is still available at Kazbah in Balmain till the end of the NSW Food and Wine Festival on the 1st of March. Visit www.nswfoodandwine.com.au for more details.

Insatiable Munchies dined as guests of the NSW Food and Wine Festival.
Kazbah Balmain
379 Darling St
Balmain, NSW 2041
Phone: 02 9555 7067
Website: http://www.kazbah.com.au/

Kazbah Balmain on Urbanspoon

Brooklyn to Bondi: Lox, Stock and Barrel, Bondi Beach

Festivals Review
Ocean Trout Croquettes with Fresh Cucumber Pickle

Ocean Trout Croquettes with Fresh Cucumber Pickle

Going out for dinner is always a hedonistic affair for me. I’ve always held the belief that if I was going to take the time, effort and money to haul my lazy couch potato ass out somewhere, I’d better be getting an experience that I can’t easily replicate at home. And most of the time this also means that the food is also hedonistic in nature. That is, “healthy” is not exactly a word that is used in association.

So imagine my surprise and mild confusion when I got an amazing dinner at Lox, Stock and Barrel in Bondi, but still walked away feeling light, and “healthy”.

Ocean Trout Croquettes with Fresh Cucumber PickleOcean Trout Croquettes with Fresh Cucumber Pickle

Croquettes are the perfect blend of classy dining and unadulterated comfort junk food to me. It basically involves a creamy mix of meat/fish/cream/potato etc shaped into a cylinder, coated in breadcrumbs and deep fried into a crispy-on-the-outside-oozing-on-the-inside logs of golden brown perfection. Now say that three times fast.

At Lox, Stock and Barrel, we start the night off with Ocean Trout Croquettes, which contain little pink flecks of ocean trout, and all of the above-mentioned decadence. This was a fantastic way to whet the appetite, each log just large enough to tempt us with its oozing innards, and small enough to keep us wanting more. The Fresh Cucumber Pickle on the side was a nice touch, doing away with the need for the typical tartare sauce and the tangy notes that it provides.

Green Asparagus, Labne, Jerusalem Artichoke, Smoked Salt and OreganoGreen Asparagus, Labne, Jerusalem Artichoke, Smoked Salt and Oregano

Then comes the Green Asparagus, Labne, Jerusalem Artichoke, Smoked Salt and Oregano. because EAT YOUR VEGGIES. And what delicious veggies they are. If this was the way my mother wanted me to eat my five servings of vegetables a day, I’m sure I wouldn’t have spent so much of my teenage years hiding in a closet with a mini wheel of camembert. The asparagus held a light amount of char on it, tempering the bitterness with a light nuttiness. The fried jerusalem artichoke provided an exotic crunch, and the labne – a sort of yoghurt cheese made by straining yoghurt to create a thicker consistency – tied it all together.

Duck and Pistachio Cabbage Rolls with Mushroom Consomme and Baby HerbsDuck and Pistachio Cabbage Rolls with Mushroom Consomme and Baby Herbs

I have a love/hate relationship with cooked cabbage. When overcooked, cabbage can stink out your house, much like over cooking Brussel sprouts can do. Thankfully, this plate of Duck and Pistachio Cabbage Rolls retain that al dente crunch in the cabbage, adding texture to the duck. The mushroom consommé here is more sauce than soup, leaning toward the salty side of things, but delicious in its umami mushroom flavour nonetheless. It seems that they are building up the heaviness of the dishes with each course that passes, though I must say that I would have been very happy to just have this as a main by itself.

Slow Roasted Eggplant, Tomato, Haloumi, Quinoa and Spiced NutsSlow Roasted Eggplant, Tomato, Haloumi, Quinoa and Spiced Nuts

Now we’re moving into the heavyweight arena, with a stew of Slow Roasted Eggplant, Tomato, Haloumi, Quinoa and Spiced Nuts. Now this is what vegetarian cooking should be like. All too often, vegetarian dishes are left to be afterthoughts, scrapping together meat substitutes, chasing a flavour that can’t really be faked. This, however, is unabashedly intended to show off the gorgeous veggies, meat be damned. The small cubes of haloumi add pops of salt, and the quinoa and nuts add heft and texture. The Boy and I agree that this would be fantastic winter comfort fare, and a guilt-free one, at that.

Grilled Rangers Rump Cap, Caramelised onion puree, watercress and field mushroomsGrilled Rangers Rump Cap, Caramelised onion puree, watercress and field mushrooms

And finally, a finale of Grilled Rangers Rump Cap, Caramelised onion puree, watercress and field mushrooms. I have a soft spot for soubise – a puree of onion sautéed in butter and cooked in cream – so I’m already all over this. The rump cap was a nice medium rare, and the mushrooms plump and juicy without being soggy. The watercress seemed somewhat superfluous, but I guess you need something green to balance the rest of it. At this point, we were pretty stuffed, so a delicious dish was good, but not quite as out of the park as the others.

Before this, I always associated Lox, Stock and Barrel with lunch sandwiches and bagels. And witty names, yes, but not this creative, delicious, food that walks that fine line of the dining out experience and the showcasing of beautiful ingredients and produce. I’m glad to say that I was very wrong in my assumption.

This glorious menu of Lox, Stock and Barrel’s best dishes is available till the end of the NSW Food and Wine Festival, and costs $96 for two people.

Insatiable Munchies dined as guests of NSW Food and Wine Festival.

Lox, Stock and Barrel
140 Glenayr Ave
Bondi Beach, NSW 2026
Phone: 02 9300 0368
Website: http://www.loxstockandbarrel.com.au/

Lox, Stock & Barrel on Urbanspoon

Lobster with your eggs? Rustic Pearl, Surry Hills

Review
Bosphorus Benedict, from Rustic Pearl in Surry Hills, Sydney

rose-infused watermelon salad with watercress, mozzarella and capers.

I think it’s fair to say that Sydney has a cafe on every corner, and then some. Whether it’s a coffee obsession or a casual-dining obsession, we seem to express it in a myriad of coffee and food options.

But I haven’t yet had lobster to go with my eggs. Until now.

Turkish Apple and Rose Iced TeaTurkish Apple and Rose Iced Tea, with Lemon and Mint

We started off first with a couple of refreshing drinks.

Avocado Smoothie with honey and pistachioAvocado Smoothie, with honey and pistachio

The Turkish Apple Iced Tea with Rose Lemon and Mint was lovely and what you’d expect an iced tea to be, but the Avocado Smoothie was the one that really caught my attention. Notes of honey and pistachio were laced through the creamy smoothie, and it was a really nice departure from the crazy sweet Avocado smoothies I’m used to having from Vietnamese restaurants.

bosphorus benedict from rustic pearl in surry hillsBosphorus Benedict

And the main event. The Bosphorus Benedict involves two toasted buns topped with smashed avocado, poached eggs, housemade hollandaise and bay lobster, finished with coriander and chilli.

Oozing egg yolk from the bosphorus benedict

I can’t even begin to explain how ridiculously luxurious this breakfast is. Besides the fact that there was a perfectly cooked lobster sitting on your breakfast plate – and trust me, because I detest overcooked shellfish with the fire of a thousand suns – there is the texture of a creamy buttery hollandaise, mixed in with the oozing yolk, mixed in with that smashed ripe avocado. Besides the fact that the bread was toasted so well it was just slightly hard to cut and eat, this plate was utter perfection for me.

rose-infused watermelon salad with watercress, mozzarella and capers.Rose infused Watermelon Salad with Watercress, Mozarella and Capers

And they’re not a one-hit wonder either. We also ordered the Rose infused Watermelon Salad with Watercress, Mozarella and Capers to freshen things up. It comes with an option of grilled scallops on the side, but it doesn’t need it. The cubes of watermelon was lightly scented with rose like a fruity Turkish delight that Mother Nature ought to have made, and the mozzarella and capers brought a great contrast in flavour and textures to keep things interesting. The watercress, I could’ve done without, but it really needed something else crisp and fresh on the plate, so fair enough.

Besides the food, the service was also commendable. We were put on the waitlist when we first arrived, and were still seated relatively quickly. They were attentive without hovering, and managed the crowded, packed restaurant with apparent grace and calm.

Well done Rustic Pearl, well done. /slow clap.

This meal was independently paid for.

Rustic Pearl
415 Crown St
Surry Hills, NSW 2010
Phone: 0406 930 083
Website: https://www.facebook.com/pages/Rustic-pearl/299165660201187

Rustic Pearl on Urbanspoon

Of flatbreads and pickles: Jasmine 1, Auburn

Review 1 Comment
Large mixed grill plate from Jasmine 1 in Auburn

Large mixed plate from Jasmine 1 in Auburn

A quick Google of Jasmine 1 in Auburn turns up very conflicting results: no one can seem to agree on whether it’s actually part of a chain, whether there’s an affiliation between the different locations, or even whether it’s spelt Jasmin or Jasmine (why did I not take a closer look at the sign when I was there).

But what they can agree on, is that the food is good.

A bowl of Foul: broad beans simmered with lemon juice and garlic, finished with olive oilFoul, $8

Pronounced “Fool”, Foule consists of broad beans simmered with garlic and lemon juice, and topped with a fruity olive oil. As Anthony Bourdain once said of another dish, it “sits like a bag of quarters” in your stomach, but it’s so worth it. A thick stew of tender broad beans are lifted with the sour tang of lemon juice and served with soft Lebanese flatbread.

Well, the flatbread comes with every meal, so I’m assuming that I can pair the two together.

Fried Kibbeh: Seasoned lamb mince enclosed in burghul, shaped into an oval, and fried to a crisp.Fried Kebbeh, $12

And as soon as I saw the word “kibbeh” (kebbeh?), the words “raw lamb” immediately come to mind. And I rarely see restaurants serve this, because of the risks involved in serving people raw, minced meat. Steak tartare is hand-cut, and so’s the Korean yukhoe, but mincing, requires a machine, and that can be an absolute breeding ground for bacteria if not properly maintained.

Unfortunately, my dining partners weren’t quite up for ordering it, so we ended up getting Fried Kebbeh instead!

Fried Kebbeh

These divine oval parcels involve seasoned lamb mince stuffed into a burghul shell, and deep fried into golden brown deliciousness.

Fattoush: Salad of tomato, capsicum, onion, cabbage, mint, and parsley, dressed in lemon juice and olive oil.Fattoush, $8

And we got a salad. Because, EAT YOUR VEGGIES. But no, really, I never realised how INSANELY AWESOME it is to have crunchy bits of deep fried flatbread sitting on top of a salad so well-dressed it’s ready for the Oscars. Maybe it’s not the BEST fattoush in the world – I wouldn’t know really, since I’ve been distracted by it’s greener cousin tabbouli all these years – but it was tasty, and fresh, and one of the more enjoyable salads I’ve had in a while.

Large mixed plate from Jasmine 1 in AuburnLarge Mixed Plate, $36

And then the main event. A Large Mixed Plate, $36, to share. 3 chicken skewers, 3 koftas, and 4 lamb skewers are served with a plate of pickles, and endless flatbreads. Oh, and a garlic sauce that is garlicky enough to repel a bad tinder date, but not quite enough to keep you safe from vampires, a la El Jannah. The kofta was fantastic – and reminded me heaps of the Persian Koobideh, which also involves seasoned minced lamb cooked on a stick – and the lamb kebab was well seasoned and had just the right accents of fat. And I adore lamb fat.

The chicken, not so much, but I’m not a chicken person, much less chicken breast.

The service – which some think is a bit spotty – was actually pretty good when I went – they had a few customers in the restaurant, promptly brought us our menus, and took our orders in a timely fashion. They also served up complimentary cups of hot sweet black tea, which ended the meal on a light, sweet note.

Not that it stopped us from dropping by the amazing bakeries on the way back to the car to get some desserts in!

Jasmine 1
22 Civic Rd
Auburn, NSW 2144
Phone: 02 9643 8426
Website: https://www.facebook.com/pages/Jasmine-1-lebanes/197659063600425

Jasmine 1 on Urbanspoon

Shira Nui, Glen Waverley

Melbourne Review Travel
Chirashi Zushi

Food guides used to be released every year, telling people where’s the best place to eat at, drink at, or generally be seen at. But there’s one that’s becoming more powerful than the rest, and gives you to-the-minute updates.

And that guide, is called Instagram.
Read More

Shyun, Carnegie

Melbourne Review Travel

Sometimes it it’s so bizarre to me how I live in Sydney, but make friends with a Singaporean, in Melbourne of all places.

And we get along like a house on fire.
Read More

Tea Plus Me Equals…

Review
Deep fried milk buns with condensed milk

It can be hard eating in the hot weather. You’re grumpy, sweaty, irritated, but eating only makes you warmer, so that makes the whole situation even more annoying.

Well, in this sort of sweltering heat I just want tea. Cold, sweet, iced tea.
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Banana Blossom Asian Salads, Bondi

Review
Aerial shot of the Triple Chilli Chicken Salad

It’s summer, and that means it’s the dreaded swimsuit season. Dreaded, for this foodie, because it heralds the end of what’s meant to be seasonal gorging and gluttony. And the beginning of a tenuous time of watchful eating, because we all want a little more beach body, and a little less beached whale.

Enter Banana Blossom Asian Salads, who are touting themselves as an easy breezy healthy lunch solution, just in time for the beach season.
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Dragoncello, Surry Hills

Review 1 Comment

New restaurants are popping up in Sydney like flowers in Spring, and it really takes a lot to make an impression. You’ll need vision, creativity, skill and experience. Hunger, and not just on the part of the diner.

And you know what? New restaurant/bar Dragoncello in Surry Hills are serving up just that.
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