Showing posts from July 13, 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.


Din Tai Fung

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!