Sydney

What’s better than fried chicken and waffles? Fried chicken, waffles and kimchi. That’s right the kitchen at Roastville have taken the classic American dish and added a Korean kick.

Before we dig deeper into the food and coffee, let’s talk about the decor. As you walk up the stairs of Roastville, you’ll find a sunny courtyard – perfect for a lazy Sunday brunch. If you prefer the indoors, then head inside the cafe for ample seating. The interior is brightly lit and matched with swathes of wood, creating a warm and inviting environment.

The coffee at Roastville are well made, which comes as no suprise since Roastville are coffee roasters (hence the name). Try their cold drip or ice coffee for a cool caffeine hit.

Roastville
157 Victoria Road
Marrickville
Tel: +61 (02) 8317 4851

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Glider KS is the sister store to the original Glider Cafe in Potts Point. The KS stands for Kensington Street – the newly renovated lifestyle precinct where you will find the cafe nestled in one of the vibrant laneways.

You’ll find a Thai infused breakfast and lunch menu here, I took the waiter’s recommendation and picked the Ginger Chicken Burger with a Thai Style Fried Egg. The burger has a decent sized chicken patty that’s filled with rice vermicelli, crispy fried egg and lettuce served on a soft bun.

Glider KS
Unit 9, Kensington Street
Chippendale
Tel: +61 410 992 354



This post was based on an independently paid visit.

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It’s taken me a while but I’ve finally dined at Nomad in Surry Hills. The one hatted restaurant serves contemporary cuisine with Mediterranean influences. Watch my YouTube video below for a quick overview:

There’s a strong focus on locally grown produce that extends even to the wine list. Nomad features a lot of snacks and small plates as the menu is designed to be shared.

 

The interior and decor of Nomad is as impeccable as the food. There’s something incredibly satisfying when a restaurant is physically well designed. The airy and industrial interior is softened by the clean wooden furniture.

 

Nomad is well deserving of it’s one hat, every aspect of the restaurant has been designed and executed with care and detail. They even sent a feedback form via email a day after I dined.

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Aqua S has managed to elevate the humble soft serve into a sweet sensation. Their funky flavours, which have ranged from Pomegranate to Tofu, alternate every two weeks. Their trademark sea salt flavour is always available.

A photo posted by Chris (@chewyourchow) on Aug 1, 2015 at 12:20am PDT

So far, I’ve tried 5 of their flavours: Earl Grey Milk Tea, Pomegranate, English Breakfast Tea and Sea Salt/Tofu. The quality and texture of each flavour is incredibly varied. My Earl Grey was perfect — rich and creamy but the Sea Salt/Tofu was not my cup of tea.

Part of the allure of Aqua S is trying new flavours as they come out, inevitably you will get a few duds. For the less adventurous, check out other people’s reviews on Instagram before you visit.

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Some crispy #calamari from @thelardersydney a few weeks ago. #chewyourchow #seafood #fresh #Sydney #Sydneyig

A photo posted by Chris (@chewyourchow) on Jun 30, 2015 at 6:37pm PDT

The Larder
Area 8, 6 Cowper Wharf Road
Woolloomooloo
Tel: +61 (2) 9368 7488

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Red velvet pancakes — need I say more?

The Local Mbassy in Ultimo has become an Instagram hit, specifically its red velvet pancakes. Be prepared to wait for a table as the cafe is quite cosy. A and I decided to be seated at the counter, rather than wait for a table.

Coffee at The Local Mbassy is brewed with Campos coffee on a glistening copper plated La Marzocco machine.

The main attraction consists of three concentric circles of fluffy ruby red pancakes. Sandwiched between each layer are generous servings of whipped cream and strawberries. To finish off blueberries and pistachios are meticulously placed at the base of the dish.

For $15.50, there’s a lot of technique put into this plate.

So, you should definitely get it. It’s so good that A and I both order one each, so did most tables around us.

Photo credit – Brett Stevens

Bennelong sails spectacularly into Sydney.

Photo credit – Brett Stevens

As I step into Bennelong, I am in awe of the sheer size of the restaurant. The expansive yet intimate interior allows for Bennelong to be split into three separate areas – The Restaurant, Cured & Cultured and The Bar.

The Cured & Cultured counter provides a casual dining area with a menu focused on raw and cold produce such as Sydney rock oysters or Australian-made prosciutto. The Bar offers guests a place to relax over drinks, you can also order off desserts from The Restaurant.

On this night, I was celebrating my birthday with L at The Restaurant. Dinner consists of a 3 course a la carte menu with sides for $125 per person. The same menu is available at lunch however without sides, there is also the lighter 2 course option for $95 per person.

Single origin wheat noodles with smoked pork, line caught squid, peanuts and sesame

Australian produce is at the core of Bennelong’s menu (even the still water is Aussie). “Ninety-eight per cent of everything I’m serving is Australian grown or produced,” says Chef (culinary wizard) Peter Gilmore. “To me it’s about celebrating our farmers and producers. The fact that it’s Australian grown – we should be really proud of that.”

My entree of grilled Lady Elliot Island bug is a prime example of this celebration, the simple preparation allows the ingredients to shine. The Wagyu rump cap I chose for my main is perfectly paired with black barley, roasted oxheart carrot and mustard emulsion. The caramelised carrot brought a touch of sweetness to the dish, while the barley added a textural dimension (that was probably the best carrot I’ve had).

Grilled Lady Elliot Island bug with fermented chilli, organic turnips and radishes

Wagyu rump cap with roasted oxheart carrot, mustard emulsion and black barley

Flinders Island salt grass lamb with broadbeans, kale, Jerusalem artichokes nasturtiums and anchovy salt

Pavlova

Quay has the Snow Egg and Bennelong has the Pavlova. This, however, is not your average pavlova. It’s a masterpiece that pays homage to the Sydney Opera House. Crisp slivers of meringue are carefully arranged on top of an alternating pattern of Italian meringue and double whipped cream. At the core of the dessert is poached meringue filled with raspberries and rhubarb.

Whilst I was gushing over my dessert, L’s Strawberries and Cream was slightly marred by the fact that the ice cream was completely frozen and required a few minutes to thaw. I’m not sure why this was, it could perhaps be part of the theatrics of the dish.  

Strawberries and cream

Cape Grim natural water

To cap off my already wonderful dinner, I was asked by the maître d’ if I would like a tour of the restaurant and kitchen. I replied with a soft, reserved yes (I was screaming on the inside with excitement). The kitchen has been fully renovated and is open, bright and spacious. As I stood there memorised by the kitchen staff cooking, head chef Rob Cockerill greeted me and we shook hands. 

Photo credit – Brett Stevens

Tucked on the left side of the kitchen is the Chef’s Table. An exclusive dining area consisting of six seats adorned with an panoramic view of the harbour. For $650 per person, you get to indulge in the view and a seasonally designed 10 course degustation.

Photo credit – Brett Stevens

As I returned to my seats, I was slightly dazed and filled with euphoria. What an incredible birthday dinner, this was the truly the best meal I’ve had this year.