Churras – The Brazilian Barbecue
- Jackie McMillan
- Wednesday, 8 April 2009
Handsome Brazilian men bearing sixteen different skewers are the main attraction here – it’s called Rodizio ($35/head) and is the Brazilian method of continuous service. All concerns about hygiene are headed off at the pass with each diner getting their own set of tongs to sample the wares of the smiling crew; along with bottomless sides including addictive creamy banana, crisp cassava, crunchy polenta, salad and one of Sydney’s better black bean mixes. In case you call a halt before getting through all of the options, make sure you try the dish the Brazilians come here for, Garlic Rump Cap or ‘picanha’. The beef fillet, soothing honey cinnamon pineapple, tasty coconut prawns and chicken legs also won my vote. The setting is quite elegant in a masculine way – dark red walls set off manly meaty pleasures. They’ll even do a skewer or two for visiting vegetarians ($25/head). White Sangria ($28/jug) is my drink of choice; along with a lot of water – it’s salty stuff. Lucky there’s always room for dessert because proud owner Alessandra Costa’s Brigadeiro ($2) and Beijinho ($2), condensed milk balls with chocolate and coconut, are to die for. Loosen your belt and enjoy the music (Mon/Tue/ Thur) with a feathery Passionfruit Mousse ($8) too.
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