Thursday, 23 April 2009
3 / 5 yums!
Where? Pyrmont Bridge Rd, Pyrmont, NSW
2.5 / 5 yums!
Where? 114 Castlereagh Street, Sydney, NSW
What? Steak $10.90
Wednesday, 22 April 2009
3 / 5 yums!
Where? Centre Place, Melbourne, VIC
1.5 / 5 yums!
Where? 26 Glebe Point Road, Glebe, NSW
What? Beer and Sangria Banquet $55
Tuesday, 21 April 2009
Yes, Slip Inn is the famous bar where Mary and Freddy met during the Sydney Olympics. Or so I’m told. Of all the Merivale owned places, this is one the few I won’t boycott. A relaxed atmosphere, with plenty of mini stools and tables, couches, a few arcade machines and an even better beer garden downstairs, one of the best places to chill if you can find space on a hot day. Meal times provide more than enough options, a Western menu of the usual pub favourites including a beefy nachos, beef burger and chips, steak sanga, and Caesar salad. Jumping on the Thai bandwagon and exploiting Sydney’s love affair with the South East Asian cuisine, find average cashew nut chicken, a weak red curry, overly sweet pad thai along with other typical dishes.
That said, you might not find a prince charming here, or the food too charming, but happiness can be found at the bottom of a tall, cold schooner of beer under the summer sun.
2.5 / 5 yums!
Where? 111 Sussex St, Sydney, NSW
Half chicken of stock and jujubes (red dates), half spicy with plenty of dried chilli and garlic cooking soups is a good option. There is no shame in going for the extra mild soup, as how they consider the heat of normal to be “normal” is beyond me, unless they have developed iron cast stomachs. The menu checklist standard issue, fish, shrimp, beef and pork balls, dumplings, beef and pork slices, mushrooms, tofu and noodles are all there to choose from.
What you won’t have a choice in is the smell that you’ll leave with, which calls for a DIY washing job. Your mates probably won’t help you with that one.
2.5 / 5 yums!
Where? 246-248 Burwood Rd, Burwood, NSW
Monday, 20 April 2009
Ever found yourself salivating watching those cheesy commentators devour the food on Iron Chef? Well walk down Market Lane, and next to the Flower Drum we have own very own Kitchen Stadium in Melbourne - Shoya.
A split level restaurant, we make our way to the "fine dining" middle floor where we are seated at the sushi bar by our polite, professional waiters. We order a bottle of wine from the short but sharp list, and decide to indulge on the 9 course Omakase.
We wait with bated breath - and soon enough, a procession of innovative, unique and delicious dishes start to arrive. They are amazing in presentation, flavour, textures and smells - with an obvious dedication to ingredients and produce. The food at Shoya had the risk of falling into alarming and pretentious, but to our delight it was uniquely amazing.
Just like in Iron Chef, there was no budget or expense spared in the creation of the dishes. We were treated to salmon cappacio topped with truffle, Unagi topped with foie gras, Toro & other sushi in a bowl made of solid ice, a huge leg of Japan Imported tempura crab, and eventually the meal cumulated in a delicious cut of Wagyu Sirlion served in a sweet sticky sauce liberally topped with black truffle & a slab of foie gras.
My experience at Shoya surpassed the one i had at Tetsuya. The meal had the experimental elemental of VDM, whilst staying true to the confines of traditional Japanese food. One of the most pleasant meals and experiences I have had the pleasure of having in a very long time.
Pictures stuck on phone - still trying to work out how to download:
Please see tummyrumbles blog for some similar pictures:
4.5 / 5 yums!
Where? 25 Market Lane, Melbourne 3000
What? Entrees $15, Mains $30, Degustation $100-$150
Friday, 17 April 2009
In the renovated art deco room, be treated to food you wouldn’t even serve to the inmates at Alcatraz let along the hogs at farmer McDonald’s ranch up in Joadja. On toasted slices of soy and linseed baguette, there’s a low fat cottage cheese, chopped tomato and chopped chives. Lacked seasoning. Moroccan carrot and orange salad, supposed to be a light, fresh way to begin a meal however experience using a food processor would have been handy. Syrian chicken a flavour explosion in the mouth, but it was fingers crossed it wouldn’t have resulted in a toilet bowl explosion later on. Chemoula coated tuna didn’t need the heat of the Sahara, overcooked completely destroying the expensive steaks from the sea and making it as dry as the desert. Using a get out of jail card, the desserts save the Shack’s blushes. Banana pancakes with hazelnut gelato from Newtown’s award winning Gelatomassi passable, the honey spiced parfait okay. It’s a good thing this place no longer exists. The mediocracy could spread to other parts of Sydney.
0 / 5 yums!
Note: The chef is this writer.