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Showing posts from 2008

Boathouse on Blackwattle Bay

We've started to explore the nicer (called "flash" here) restaurants in Sydney. Previously we'd been to Tetsuya's, Bird Cow Fish, Danks Street Depot, and Atelier. This time we decided to visit The Boathouse on Blackwattle Bay.

This is supposed to be one of Sydney's best seafood restaurants, so we concentrated on ... seafood! We started in the bar while we waited for our table with half a dozen local oysters and a split of Bollinger. The Pacific oysters were quite tasty, but the local bay surface oyster was huge and strong. Not a bad thing, but you have to love oysters to like them (which we do, and did.)

We were then shown to our table, harbor side with a great view of the Anzac bridge. We had a roasted beet, cress and goat cheese salad while Debbie had a NZ bluefish and I had local Spanish Mackerel. My Mackerel was very nicely done, moist (possibly poached) then finshed over high heat to crisp it (possibly with a torch?) Debbie's was probably just po…

Saigon Saigon

We've been trying out the restaurants near us, mostly on Glebe Point Road. Most recently it was "Saigon Saigon" a Vietnamese (no really) restaurant. It's slightly upscale, we started with the crispy pancake appetizer that was quite deliciously crispy and filled with bean sprouts, chicken, and other sauteed vegetables. On the side was a nice big pile of lettuce leaves, fresh mint, fresh cilantro, julienned carrots and sliced hot chili peppers to stuff it with. The contrasts of hot and cool, crispy and soft, sweet, tart, and spicy reminded me why I love good vietnamese food.

The second dish was a spicy beef salad, with nicely cooked shreds of lean beef on a bed of butter lettuce and piled with mint, cilantro, and more julienned vegetables. The description may sound similar to the pancake, but that's only because the condiments are similar. The dishes themselves are quite distinct, one being a hot crispy eggy crepe, the other a cold spicy shredded beef.

Fina…

Din Tai Fung

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There's a branch of the noodle/dumpling chain "Din Tai Fung" here in Sydney. Debbie and I went, and were very pleased. We had Dan Dan Mein, Steamed Pork & Shrimp Dumplings (Jiao Tze), and shanghai soup dumplings (Xiao Long Bao). All of the dishes were excellent, though I prefer my Dan Dan Mein a little spicier, and my Xiao Long Bao a little soupier. Nevertheless we'll be back!

Craft Bar

We left Bangalore, visited Singapore, Darwin, Sydney, Mountain View, and finally New York. We landed on March 10th and started our culinary tour at Craft Bar.

Started with a Llopart “Leopardi” Brut Rose Cava.

Had a few small plates.

Duck prosciutto with arugula, soft cooked egg and a little orange zest. Nice combination, reminiscent of a nice salad frisee in some ways.

Fried Polenta, was like hushpuppies, the sauce was sweet and sour vinegar based with sultanas. Quite tasty.

Beef tongue in gelee, flavor of thyme and whole mustard seeds. Huckleberries on the side.

Fondue of pecorino, spicy toasted hazelnuts with honey. Melty cheese!

Sweetbreads breaded in panko crumbs and deep fried. Tender and juicy, nicely done. Crispy little sweetbread nuggets.

Just Oriental

The owners of T'Chi (previously reviewed) have closed that location and opened a new place on Brigade Road - called "Just Oriental." Last night Gautam, Madhu, and I checked it out.

It's a relatively small place, up on the first floor of the big mall near Residency Road (I think of it as "the Coffee World mall" but I'm sure that's not really its name.) The decor is quite nice, lots of plain wood, simple tables, with a decorative screen covering the windows that overlook Brigade Road. It felt elegant and restful.

I arrived early, and ordered a bottle of wine while I waited. The wine selection is nothing special, but the Grovers Viognier was pleasantly crisp and dry. We started with steamed dumplings which were reminiscent of shiu-mai, open on top and filled with spiced minced meat and vegetables. It was served with a custom made chili sauce that complemented it nicely. They were served VERY HOT which was good, but caused us a small round of "ow! Th…