EAT & DRINK
“The sauce is quite good,” I say, gesturing at the Burnt Cabbage ($18) with fish sauce butter. “It is. What do you think about Kiss,” my dining companion snarks, “it’s Chinese Ester, but at least Ester gives you the full half cauliflower.” The eclectic (and often inappropriate) music is not solely responsible for his mood.
Darlo Country Club
Gone are the eccentric lamps and mismatched antiques that made The Victoria Room so endearing when it burst onto the Sydney bar scene around eight years ago. The new quartet of owners - The Lobo Plantation’s Michael Hwang and Eddie Levy, and The Island's Adam Abrams and Julian Tobias – have redone the spacious loft with an L.A. country club in mind.
Food News – Food Tours
"You're always welcome here, to do your shopping, it is safe, like any suburb of Sydney," our Egyptian guide Sahar says encouragingly. It’s hard not to cringe a bit when Sahar explains Greenacre “is a beautiful village, the people here try as hard as they can to undo the perceptions people have of them from the media.”
Chef Chun Man Lau (Rio) makes a powerful case for fusion at this new Surry Hills sushi train, using methods he honed endearing Yukiguni to Cabramatta’s diverse locals. "We have to use the local ingredients - local fish or local ingredients - to make something new," says Rio.
Dove & Olive
It is ‘Thirsty Thursday’ at the Dove & Olive, and in addition to $5 craft beer schooners, everyone seems to be tucking into the $9.90 burger special. This would normally seem par for the course, but since it is 38 degrees outside I can’t quite face a burger and just need something cold.
Hayes Street Wharf Bistro
This gold patterned little French hideaway on the sleepy streets of Neutral Bay is a hidden gem. In an age of share plates, it was nice to settle in for a three-course-meal of continental cuisine. I started with the delightful Chicken Liver Parfait ($16) with cherries, while my dining companion opted for Scallop and Crab Boudin Blanc ($18) – a kind of seafood sausage, served swimming in crab bisque and caviar, basically the south of France on a plate.