As well as delivering a bonzer brekky, Kingsgrove’s hippest café is open for dinner, every Thursday to Saturday night. Plan your meal around the sweets. The Watermelon Granita with Feta Ice Cream ($12) epitomises Sydney summer. It’s light and refreshing without losing sight of creamy and indulgent. It’s also a perfect palate cleanser after a meal of small or large share plates. This visit I stayed small, grazing across updated Modern Greek classics like Loulou ($14), crisp tempura battered feta-stuffed zucchini flowers; oven-roasted Queensland Prawns ($22); and Octopus ($15); its char-grilled tentacles artfully entangled with dollops of lemongrass yoghurt foam. With the ethical meats here all sourced from my favourite providore, Feather and Bone, it was impossible to pass up Organic Goat Backstrap Carpaccio ($18). Head Chef Phillip Lakis presents it quite simply, with ponzu, wasabi and lily pads of avocado puree. Cretan honeycomb drew me towards Pantzari ($16), a picturesque salad of baby beets, goats curd and walnuts. It’s a lovely combo, but ate a bit on the sweet side for me. Not wanting to commit to a bottle of Greek wine without being able to try it by the glass, I dabbled in cocktails, from a pre-dinner Negroni ($8) to Gin and Juice ($6), which cleverly employs the café’s freshly squeezed juices.
All Good Things Eatery
Shop 9-11 Mashman Avenue, Kingsgrove
Ph: (02) 7903 0198 facebook.com/allgoodthingseatery
Modern Greek $$