Oh my, this restaurant has stolen my heart. Nestled in a cozy old house, with a hearty, warming menu, Kindred serves delightful food in style. I started with the chicken liver parfait, served with sourdough, apricot chutney and pickled vegetables ($16). The parfait was utter perfection – silky smooth and well-balanced in flavour, it was also light, fluffy and easy to spread. The sourdough was the thickest, tastiest I’ve ever had, drizzled in a little olive oil and lightly toasted, it was the perfect accompaniment. The pickled veggies added a nice, vinegary tartness to the dish, counterbalanced by the sweetness of the chutney. Perfect. For the main, I chose the pappardelle with lamb ragu and green olives ($26). The dish was so beautiful, although after a couple of mouthfuls I realised there were no olives! The staff hastily fixed this, and the dish was brought up to perfection. The pasta was thick, house-made and silky, and the ragu clung to it well. The lamb melted in your mouth, and I want to know whatever mix of herbs they use! The portion size was just right, and I found myself wishing I lived around the corner to be able to dine here more often. Definitely a new favourite.
Kindred, 137 Cleveland Street, Darlington NSW, http://www.kindredrestaurant.com.au/
Sydney really knows how to do garden-inspired eateries. Flower Child has been on my radar for a while, and on a recent trip to Sydney we stopped in for a casual brunch. Oh my, the space here is so delightful. Full of indoor plants and botanical upholstery (without being too much), I would have loved to spend a whole day just enjoying the conservatory-like space. But, on to the food. I started with a fresh orange juice ($7), which came out with a slices of orange balanced on a cocktail stick above the juice. Yum. I ordered the Breakfast Plate ($17), with soft boiled eggs, maple bacon, avocado, quinoa and tomato salsa, goat’s curd and fig on sourdough. Firstly, maple bacon is the most delicious thing ever. Crispy, sweet and salty perfection. My dish also had two spears of asparagus (bonus!), which were tender and tasty, and I liked (but didn’t love) the grainy quinoa ‘salsa’ – it was more like a salad, I’d expected something saucier. The avocado portion was generous, and the eggs were correct for being boiled, although I still prefer poached. Overall this was a nice breakfast, but I think there are better menu items to explore. Until next time.
Flower Child, Westfield Warringah Mall, Condamine Street and Old Pittwater Road, Brookvale NSW, http://flowerchildcafe.com.au/
I’d always thought of Chaco Bar as a yakitori place, and it is, but only for dinner. We went for a weekend lunch, and discovered that the lunch menu is all about the ramen. I picked the yuzu scallop ramen ($16), with one bearded Hokkaido scallop, a wanton, black mushrooms, leek, Japanese mustard greens (mizuna) and butter, plus an egg as extra ($3). I also ordered a yuzu and lychee soda ($7), which was huge, beautifully refreshing and possibly my new favourite drink ever. Now, the ramen was a first for me – I’ve only ever tried ramen with pork, miso or soy broth, but this was a seafood broth, and it was beautiful. It was lighter than the other kinds, although surprisingly rich, particularly with the butter stirred through, and the yuzu in the broth really helped balance it out. The scallop was a little bit chewy, but I’d never had a bearded one before, so that may be usual. The ramen had a perfect amount of bite, and I really liked the mustard greens, which also helped cut through the rich seafoodiness of the broth. The egg, as all ramen eggs are, was perfection, and I saved it until last (although the wanton was a close contender for best bit – soft skin, tasty insides). I will definitely be back!
Chaco Bar, 238 Crown Street, Darlinghurst NSW, http://www.chacobar.com.au/
Thanks so much for following along this year, I really appreciate each of your comments and likes – stay tuned for more adventures in 2017! Kinokuniya is an awesome bookshop, made even more awesome by the presence of Black Star Pastry’s little dine-in cafe. We waited a while for a table to become free, then ordered a serve of the raspberry and lychee cake, which I hadn’t seen before, to eat-in. The glazed fresh raspberries and lychee on top looked so good dusted in edible rose petals – it was calling to me, what can I say? I had no regrets – this baby is as tasty as it looks. The cake is made up of layers of raspberry marshmellow and vanilla cream, and – surprise! – there’s a rich chocolate biscuit base that anchors the cake literally, and pulls the light, sweet flavours together too. It’s quite a sweet cake, although the raspberries give a nice tartness, and the light, fluffy cream layers are particularly lovely. Mum got the lemon and pistachio zen cake, with lemon curd and pistachio dacquoise, which was also refreshing and scrumptious. You basically can’t go wrong here.
Black Star Pastry, Books Kinokuniya, The Galeries Level 2, 500 George St Sydney, NSW, http://www.blackstarpastry.com.au/
Part one of this review is here. We ordered two of the hot meze, starting with the charcoal octopus served with witlof and tomato ezme, a salad made from tomato, garlic, onion and parsley ($23). The dish was simple and very effective, with the perfectly charcoaled octopus meat packed with flavour and presented to its best advantage with little adornment. The ezme was a refreshing accompaniment, balanced well by the bitterness of the witlof. Finally, on the manager’s recommendation, we chose the Hanger beef fillet, with field mushrooms and maple-cured pastirma ($38). The beef is sourced from butcher Victor Churchill, and is rested for 250 days. Cooked medium-rare and sliced to reveal beautiful marbling, this prime cut was tasty and tender. But it transformed into something magic in combination with the juicy, plump mushrooms that melted in the mouth and the sweet pastirma straps – a mouthful with everything was utter perfection. We all sat there, stunned as each dish came out as excellent as the last, wishing we had stomach space for another one. Sadly we didn’t have room for dessert either, but this will not be our last visit, for sure.
Anason, 5/23 Barangaroo Avenue, Barangaroo NSW, http://anason.com.au/
Wandering through Barangaroo, Anason’s vibrant blue doors stand out against the concrete and hanging plants. Headed up by chef Somer Sivrioglu, Anason brings a taste of Turkey to Sydney’s newest district, the plates structured as meze to share. Everything here is done with class, and first up I have to say the service was above and beyond. All the tables are alfresco (with a few bar stools inside), and heaters were turned on to combat the evening breeze. We were stepped through the menu, and I couldn’t resist the call of white cod roe tarama ($16), topped with fingerlime and served with tiny rounds of sesame bread, like croutons. The dip was perfectly salty and creamy, with a delicate roe flavour and a fabulous pop and slight tartness from the fingerlime. We ordered a side of pita bread ($3 per piece), which was sprinkled with very fine dukkha and went perfectly with the dip. Dish two was generously provided on the house – cured salmon pastirma (usually $21), served with fennel and pickled chilli. The salmon is coated in the same spices as beef pastrami, and left to hang for 18 hours. The dish retains the salmon’s flavour, while absorbing the gorgeous mix of spices – the pickled chilli is flavoursome rather than spicy, and the portion is generous and filling. Part two to follow.
Anason, 5/23 Barangaroo Avenue, Barangaroo NSW, http://anason.com.au/
My love for The Potting Shed knowns no bounds. I mean, where else can you be beautifully surrounded by plants, hang out with a macaw AND get great food? Seriously, if you know somewhere else, I’m there. Anyway, my parents and I stopped in after I got back from South America, and I ventured away from burgers and sandwiches, and ordered the Wild Mushroom Pappardelle ($28), with a soft-boiled egg and burnt butter. Firstly, this dish is so pretty it should have its own fan club. With tonnes of mushrooms (including several different varieties, like oyster, Swiss brown and enoki) and silky, slithery pasta, the luxury of an egg only upped the already excellent flavour game. The portion was a great size for lunch, although my jet-lagged stomach struggled to finish it, despite my best efforts. I also enjoyed a fresh juice with orange, pineapple and passionfruit – it was large, tasty and had fresh strawberries inside too (bonus). I’m planning to come back for this dish again when I have more stomach space. And to see the macaw, obviously.
The Potting Shed at The Grounds of Alexandria, Shop 7A, 2 Huntley Street, Alexandria, NSW http://groundsroasters.com/