Busshari staff are particularly proud of their Soft Shell Crab Karaage ($18) making it into the Daily Telegraph’s list of the top hundred Sydney dishes last year. For good reason, too, it’s dry and intensely savoury. It’s perfect against Kubota Manju ($33/180ml); dubbed ‘10,000 Ostentatiousness’ it’s the star of their impressive sake list.
Bar Fly: The Morrison Bar and Oyster Room
If you'd have asked me 24 hours ago how I felt about oysters, I would have probably made a comment about them being glorified sea boogers, but a preview evening at The Morrison's Oyster Festival forced me out of my ignorant shell and made me see these flawless little pearlers in a new light.
Food News – New Dining Options
Despite the colder weather inclining us to stay indoors, Sydney’s restaurateurs have been busy diversifying our dining options this winter. I recently popped into Walsh Bay’s Lotus Dumpling Bar for a steamer basket of prawn dumplings and scallop shumai, only to hear they’re kicking things up to the next level with Lotus Galeries opening this month in the heart of the CBD.
Food News – Cooking With Fire
Barely open a month, Lennox Hastie’s new spot Firedoor is already being touted as Sydney’s hit restaurant of 2015. As a nice counter to all the ‘paleo’ rubbish people seem to be lapping up, this restaurant celebrates the relationship between food and fire.
The Gantry Restaurant & Bar
Raw materials are a definite focus at the recently refurbished Pier One Sydney Harbour. Interior designers Bates Smart have done wonders with reclaimed timbers; creating a stylish maritime playground stretching from the brass-caged boating clubhouse bar to the nicely substantial dark wood dining room, including tables extending seamlessly onto the pier (if you dare).