76 dishes, 14 venues, 4 kilos, 2 weeks in Sydney

I have been eating out so much since I have been in Sydney that I don’t know where to begin. I would love to write about each and every meal and dish, but I am so busy eating more that I don’t when I will find time. There have been so many eating experiences that if I leave them to write up when I am back in London, I will still be discussing Sydney food by the time Easter comes round. So I have decided to provide a visual account, a few images from each place, with more details about the standout meals later. 

Din Tai Fung

Steamed pork dumplingsSteamed crab meat and pork dumplings

Din Tai Fung - Taiwanese cuisine; Shop 11.04, World Square Shopping Centre, 
644 George Street, Sydney, NSW, 2000; Ph +61 2 9264 6010

The Shenkin

Why I don't drink coffee in London

Spinach and feta burek w garden salad and labnehThe Shenkin - Israeli cafe; 53 Erskinville Rd, Erskinville, NSW, 2043; +61 2 9550 5511

Starfish Avalon

Wagyu beef burger w aioli, homemade BBQ sauce and thick cut chips

Prawn and chickpea fritters w coriander and spicy tomato sauce

Starfish Avalon - Contemporary cuisine (Asian influences); 23 Avalon Pde, Avalon, NSW; Ph +61 2 9918 2077

China Beach

View from our table at China Beach

Betel leaf with smoked trout, grilled eggplant and green chilli jam

Wok fried scallops w phong gari spice spice, coconut cream, baby corn and curry leaf

Steamed fish fillet w pickled ginger, garlic, lemongrass, chilli and baby bok choy

Twice cooked free range duck w sweet tamarind, lychee, ginger and crispy eschallotRoti filled w caramelised banana, coconut and topped with coconut cream, caramel and pomegranate seedsChina Beach - Pan-Asian cuisine; Shop 2, 43-45 North Steyne, Manly, NSW, 2095; Ph +61 2 9976 0050

Fisherman's Wharf Seafood Restaurant

Prawn and scallop gowgee; Prawn and spinach gowgee

Fisherman's Wharf Seafood Restaurant - Chinese (Cantonese) Cuisine; Level 1 Bank Street, Pyrmont, NSW, 2009; Ph +61 2 9660 9888

Cafe Sopra

Bloody Mary

Vitello TonnatoClockwise from bottom left: Chicken liver pate, green beans cucumber, toasted ciabatta; White anchovy salad, tomatoes, red onion and basil; Pickled beetroot salad, soft egg, crisp pancetta, rosemary and gorgonzola dressing

Cafe Sopra - Italian cuisine; Shop 8, 16 Hickson Rd, Walsh Bay, NSW, 2000; Ph +61 2 8243 2700

Chat Thai

Fresh spring rolls - Smoked fish sausages, shredded poached chicken, cucumbers & shallots wrapped in fresh rice paper dressed with a sweet tamarind sauce

Pu Nim Pad Pong Karee - Crisp fried soft shell crab stir fried in mild & aromatic yellow curry sauce w garlic, chinese celery leaves, onions & red chiliGreen Mango Salad w Crisp Fried Barramundi - Shredded green mango and roasted cashews tossed w spicy dressing of fish sauce, lime, mint, coriander, red onions & palm sugarChat Thai Haymarket - Thai cuisine; 20 Campbell Street, Haymarket, NSW, 2000; Ph +61 2 9211 1808

Caffe Roma

Pizza salame - tomato, bocconcini and hot Italian salami (plus olives)Caffe Roma - Italian cuisine; 9 Kellett St, Potts Point, NSW, 2011; +61 2 9358 3578

Tre Viet

Deep fried spring rolls w vermicelli saladTre Viet - Vietnamese cuisine; 152-154 King St, Newtown, NSW, 2042; +61 2 9516 5500

Fratelli Paradiso

Calamari w rocket and balsamic dressingCaprese saladTagliatelle w lamb ragu

Scampi alla griglia - grilled scampi w parsley butter

Fratelli Paradiso - Italian cuisine; 16 Challis Ave, Potts Point, NSW, 2011; +61 2 9357 1744

Kazbah on Darling

Sweet couscous w mixed nuts, dried fruits, stewed rhubarb & cardamom milk

Lamb mince and roast pumpkin tagine w sucuk, spinach, roast capsicum, roast tomato, caramelised onion, feta and eggs

Breakfast platter. Clockwise from top left: baked tomatoes, lamb merguez, bacon, grilled halloumi, potato hash

Kazbah on Darling - Middle Eastern and North African cuisine, 379 Darling St, Balmain, NSW, 2041; Ph +61 2 9555 7067

Osvaldo Polletti

Olive fritte - fried olives w goat's cheese filling (half portion); Neonata - whitebait and saffron fritters w chilli aioli (half portion)Ravioli filled w rabbit topped w exotic mushroom ragu and pecorino romano

Osvaldo Polletti - Southern Italian cuisine; 148 Norton St, Leichhardt, NSW; Ph +61 2 9560 4525

Tetsuya's

Sashimi of kingfish w blackbean & orange

Confit Petuna ocean trout w konbu, celery & apple

Fillet of Mulloway w onion petals & pil pil

Pancetta wrapped quail breast w fresh sprouts & onion

Braised Cape Grim beef short-rib w mustard miso & watercress puree

Left - Empty glass of blood orange sorbet; Right - Summer puddingGolden peach & peach granita w pistachio ice cream & amarettiHappy 21st Charlie - Chocolate fondant w hazelnut & praline

Tetsuya's - Contemporary ("Tetsuya’s cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique"); 529 Kent Street, Sydney, NSW, 2000; +61 2 9262 7099.

Golden Century Seafood Restaurant

Two course Peking duck, 1st course - Duck pancakes w shallot, cucumber and hoi sin sauce

Two course Peking duck, 2nd course - San Choi BauSalt & pepper squid

Pippies in XO sauceGolden Century Seafood Restaurant - Chinese (Cantonese) Cuisine; 393-399 Sussex St, Sydney, NSW, 2000; +61 2 9212 3901

Now weighing in at 62 kilos. 

Next stop: New Zealand.

Comments

[Amba]

I want you to bring all of it home for me NOW!! xx

[Vix]

If only I could! Although I am not sure it is advisable to eat like this all the time and I just can't say no. It's going to take some hard work to shed the extra kilos.

[Charlie Brown]

went to din tai fung with mum today and she really enjoyed it...infact she even ordered more pork than was necessary...the pork off the bone in special taiwanese sauce!! (and when i say necessary here i mean that was not in the dumplings!!!)

[Vix]

Dearest sister, I am glad Mum liked it (assuming you are not telling porky pies)... I didn't dislike it, it just wasn't as good as I expected and there really is not much you can order that doesn't have pork. I love pork, as you well know, but I also like variety when ordering in a restaurant. And I like crab (and pork) dumplings to taste of crab primarily, or at least partially, not more porky porcine porkiness! :)