The small kitchen in front where they make the noodle dishes

We often order the same thing when we go, since we’ve found a few dishes we especially like (ginger braised fish, mmm). Today we decided to go off the beaten path entirely. We got two pork dishes, which could not have been more different. So that made it interesting. We also ordered some unfamiliar doughnut-like things we saw people at other tables eating. The waiter told us they went with Congee. We ordered some (without the congee) and they were the first to arrive at the table. They were crisp, deep-fried deliciousness, and we had to control ourselves not to eat them all before the rest of the meal arrived. (We noticed everyone else was using them to dip into the congee and absorb the broth.) In Cantonese they are called “Yau Ja Gwai” (油炸鬼), which loosely translates into “oil-fried ghost, or devil”.

Yau Ja Gwai, a type of fried donut, usually eaten with Congee

The first dish out was pork ribs with bitter melon, served on a bed of stir-fried egg noodles. The pork was meaty and moist and redolent of 5-spice. The bitter melon was, well, bitter. The whole thing was a nice combination of flavors and texture.

Pork Ribs with Bitter Mellon over Fried Noodles

Next out was steamed greens with oyster sauce. There’s just something about the way that the Chinese prepare fresh greens that makes them seem so elegant and flavorful. I actually find myself craving greens like this. The presentation is also lovely, the way they are trimmed to precise lengths and stacked like logs.

Steamed Vegetables in Oyster Sauce

Last out was the second pork dish, this one minced pork with eggplant and red chilli served in a sizzling clay pot. This was easily the best dish. The eggplant was sweet and tender and savoury from the pork mince, with a spicy edge from the chillis that caught the back of your throat and made your nose run. Eric’s not even an eggplant fan and he loved it.

Eggplant with Minced Pork and Chilli Hot Pot

When we placed the order, we feared we had ordered too much. But we did a pretty good job polishing everything off. Delicious.

Haymarket Chinese Restaurant
Sussex St, Sydney

Iwa Japanese Restaurant

The restaurant seems to specialise in Yakiniku, or “grilled meat”, though we didn’t try any of those dishes on this visit. The setup, however, is geared towards grilling in comfort with each table having its own copper exhaust fan hanging above. It’s a nice exhaust pipe as exhaust pipes go, but it was a bit imposing to have a large metal tube reflecting the gleaming spotlights into your eyes while you tried to chat. It probably would have been better for Angela and I to sit on the same side of the table.

The exhaust for Yakiniku, but it looks like something from an old steam ship

The decor of the restaurant is quite attractive. The downstairs has a long wall of tables where the outside chair consists of small, round, blocks of wood – much like a tree stump. We were ushered past these tables and up the stairs to a more intimate section that we decided was for all the couples. The stairs were especially cool with a stylised graphic of fish stencilled on the wall. And, I think if you are an especially great couple you get the booth overlooking the street and sectioned off from the rest of the restaurant by a small hanging curtain. Another nice touch was that, even though we were sat at a long table that could accommodate two separate parties, there was a curtain hanging from the ceiling to just above table height that created some privacy without being in the way. Nice touches indeed. Other than the copper exhausts, black wood furnishings, and privacy curtains, there was also a plethora hurricane lamps hanging off of everything. I don’t know if that is traditional for restaurants in Japan, but they seemed like an odd accent to the decor.

Upstairs at Iwa

Angela and I enjoying our romantic corner of the restaurant

Ah, but people don’t read this to hear about the furniture, it all about the food. And I’m happy to say the food is great. And not only is it great to eat, it is a thing of beauty to beold. The Sashimi was almost too striking to eat. Almost.

As we sat down we were given a small appetiser of a combination of Japanese and Korean Miso paste with minced meat. It was served with some raw vegetables. It reminded me of kind of a moist beef jerky. A nice flavour and consistency, but I think it might have been better with some type of crisp cracker or bread than carrots and cauliflower. Still, unexpected and very good. We reviewed the menus which are more like a foodie magazine than a list of dishes. Beautiful photographs begin each section, almost daring you not to order something from every course. The menu was quite robust and prices seemed very reasonable for a mid to higher tier restaurant.

Miso Paste and Minced Beef, served with raw vegetables

We started our order with some Gyoza that was pan fried really nicely. A little bit crispy, a little bit chewy. We often order the Gyoza when it’s on the menu as it is one of those good “standards”. If they do that well, they should be able to do everything well.

Tasty Gyoza, pan-fried dumplings

After the entrée, our main arrived. There was going to be hors d’oeuvres served at the party so we didn’t want to fill up too much on dinner. We thought that the large platter of Sashimi would be good and were quite surprised by what was served. We were expecting a nice plate of assorted fish. What we got was an artistic tableau of seafood that was almost a bit intimidating to dig in to. But, since we were hungry, we got over that quick. Everything was as tasty as it looked, although there was a heavy use of roe that is like sunlight to a vampire for Angela. Too fishy for her. But I like it fine.

Iwa’s large Sashimi Platter

Raw Oyster with Salmon Roe and Scallion

Tuna Sashimi served in a hollowed-out Lemon

Prawns and Calimari over a bed of Tuna Tartare

Creative styling of the ingredients with a great attention to detail

As you can see from the photos, the food looked fantastic. We were happy that it tasted just as good and plan to go back to try a wider spread of the menu. The staff was cheerful and gracious and we were taken care of nicely. I even suspect that the Wasabi was the real thing, but that’s only becuase it had the consistency of fresh horseradish, unlike the stuff you usually get, and I have no idea what authentic would actually be like. Regardless, it was good.

If you find yourself near Chatswood station, you’d be well rewarded to take the short walk over to Iwa and enjoy the atmosphere as much as the food. The prices were quite reasonable for the quality of the meal and the attention to detail. Certainly more fun than the Sushi Train – and I love the Sushi Train. The only down side is the decor is quite dark and you are likely to miss the entrance if you don’t know what you are looking for.

Iwa
380 Victoria Av
Chatswood 2067 NSW
Phone: (02) 9419 7009

The only clue to the restaurant’s entrance is the sandwich board on the sidewalk.

Navigating the elevator can be half the challenge of getting in. Also, the top two buttons in the picture on the left don’t actually do anything

If you are lucky enough to have weathered the gauntlet, you will be pleasantly welcomed by a small, but well-appointed Japanese restaurant overlooking the busy street. The motif evokes a more traditional setting with ropes on the ceiling and rock-filled trenches on the floor that hint at a japanese garden. I hazard to guess that the ropes represent drying racks for udon, ramen, and soba noodles. The atmosphere is comfortable and stylish and the staff welcome you as you step into the equally small waiting area.

The restaurant’s decor adds to the ambiance

But we’re not there for the nice decor, we’re there for the food. So let’s just get down to it.

Angela and I usually like to start with an entrée, especially when eating Japanese as there are usually several great choices to pick from. On this trip we ordered the Gyoza, Edamame, and a Sashimi plate. The Gyoza was perfectly prepared with a strong, but not overly intense, garlic flavour, and was cooked to perfection with a crisp pan-fried side and a satisfyingly chewing and tender steamed side. The pork filling was hot and full of flavour, mixing well with the dipping sauce. They also prepare a prawn version, but its subtle flavour does not compete as well with the dumpling, sauce and garlic. I suggest staying with the pork.

Gyoza, Pan-fried Pork filled dumplings, with dipping sauce

The Gyoza are pretty hearty, and almost a meal unto themselves. It was nice to accompany them with a plate of fresh Sashimi. The selection of Tuna, Salmon, and Prawns was both visually beautiful and very tasty. A big part of the enjoyment of raw seafood is not just taste, but also the mouth feel, and this dish had both. I think Angela and I wondered if we shouldn’t have just ordered a Sushi and Sashimi platter instead of our other mains. But that is the whole point of these excursions – to try many things to enjoy, and not try and get stuck on something that you know is good at the expense of trying something new.

Fresh Sashimi Entrée

One of my favourite aspects of eating at a Japanese restaurant (and typically Korean as well), is a simple order of Edamame, or soybeans. They can come hot or cold, salted or plain, but they are always tasty and simple. They’re the equivalent of movie popcorn for the restaurant experience. Probably more accurate to describe them as eating peanuts from the shell, but you get the gist.

Edamame (salted soybeans) next to Miso Soup and a simple Shredded Cabbage Salad

Ramen Kan is ostensibly a noodle house, but the fare includes Katsudon, Sushi, and a few other non-noodle dishes. But it is one of the soups that make this place unique – specifically the Tonkotsu, or pork-bone stock. This soup is the epitome of “comfort food”, but it is difficult to enjoy a whole bowl of comfort, as it is also the epitome of “rich”. The stock serves as the basis of many of the noodle soups, but we enjoyed the basic Ramen with sliced Pork.

Pork Tonkotsu Ramen (Pork-bone Stock with Noodles)

Each main also came with a small salad comprised mostly of shredded cabbage and a light soy dressing. Both crunchy and tangy, the salads went very well with the more robust soup and the rice dish. And, as always, a small bowl of Miso soup. I’ve always found it a bit odd to get soup with your soup, but I’ll never pass on a chance to have some Miso. It sits somewhere between a meal and a hearty tea. It is especially welcomed on a cold day, although it was quite warm out on this visit.

Small Cabbage Salad with Soy Dressing

Without actually planning it, we ended up making a wise choice not to order two Tonkotsu-based dishes. They are so rich, it is actually difficult to eat a whole bowl by oneself. We supplemented the rich, salty ramen soup with a bowl of Fish Katsudon. This is made up of fish cooked in batter and then served on top of rice with a sweet soy glaze. To say this is unbelievably good would be an understatement. Easily one of our most enjoyed dishes, although our enjoyment was due in a large part to the whole meal. But it is definitely something to go back for. The fish was melt-in-your-mouth tender and the glaze was just delicate enough to be enticing, without an overwhelming sense of cloying sweetness.

Fish Katsudon (battered fish fillets over rice with a soy glaze)

And, although the food is fantastic, it really impresses us when the little things are done well too. All the bowls and plates are beautiful ceramics (except for the miso bowl which was plastic that looked like ceramic) and even the ladle-like wooden spoons that came with the noodle dishes were wonderful. The wide, wooden spoon allowed you to pile on the long noodles with your chopsticks and still have an amble drink of broth. The rustic, bamboo-handled tool evoked a faraway, timeless place.

Even the utensils are beautiful (Hot and Spicy Udon, in Chicken Broth)

If you are in the mood for inexpensive and well prepared Japanese food, leaning towards the noodle dishes, you’d find it difficult go wrong with Ramen Kan. In fact, you’ll be happy you ventured through that hole in the wall to see what lies beyond.

Ramen Kan, Japanese
Mains $5 – $15
Licensed & BYO, Corkage $2.00 per person

Locations in Chatswood and Bondi Junction

We tend to go here a fair bit, as the sushi and sashimi is excellent and modestly priced for the quality. You could do cheaper at the Sushi Train, but not by much. The staff is friendly, although service is pretty much relegated to when you can get someone’s attention. That’s not unusual for dining in Sydney, so not really a criticism.

Typically we’ll start with an appetizer of Yaki-Gyōza (Pan-fried Pork Dumplings) or Edamame and a pot of Genmaicha (green tea with roasted brown rice). Occasionally we’ll splurge on our palates a bit and get the Rolling Prawn, which is a fried prawn wrapped in potato noodle – simple and extremely delicious, almost like a tempura batter but a bit more substantial.

Rolling Prawn, wrapped in Potato Noodle and Fried

For a main, we’ve become partial to the Sushi and Sashimi Platter which consists of an assortment of daily fish and some Tuna Maki. The fish is always extremely fresh and the portions are cut perfectly for mouth size. I like the Unagi Nigiri (Grilled Eel Sushi, which tastes a bit too fishy for Angela), so I eat that as my treat and Angela gets the Tamago (Sweet Egg Omelette over rice, wrapped in Nori). It is tempting to just get a large combo platter and be done with it, but there is lots of great food at BenBu it is hard to stick with what you know is good. But it is always good to explore the menu a bit and we’ve found a few more favourites.

Sushi and Sashimi, with Tuna Maki

You can never go wrong with the Maki, especially the Crunch Prawn Roll (Tempura Prawn wrapped in seaweed and rice, with a hint of mayonnaise). The Spicy Tuna Roll is named appropriately. Hot, but flavourful. It demands a cold beer to be within arms reach, but the combo is superb.

Our newest favourite is the Fish Katsu Don (Katsu comes from cutlet and Don from the word for rice bowl). Katsu Don (alternatively katsudon) is usually made from Pork, Chicken or Fish. The Fish Katsu Don at BenBu is a batter-fried fillet that is mixed with egg just before serving over rice. The egg creates a loose omelette holding the whole dish together. Wonderfully filling, this is what I would imagine Japanese would consider “comfort food”. We tend to share one with another main, but realistically it would be enough for two of us with an entrée. Of course we never do that and end up way too full. Happy, but full.

Fish Katsu Don, with Nori garnish

We’re not sure what “BenBu” means, but it likely is a reference to “banbu” or bamboo in Japanese, as the decor evokes this motif. Regardless, BenBu is a great little place tucked along Stanely St in Darlinghurst. It is moderately priced, but the quality is high. Obviously popular with the regulars, but you may have missed this gem if you don’t frequent the area. Easily one of our favourite restaurants in the city.

BenBu
Entrées $6 – $9
Mains $9 – $22
BYO, Corkage $2 per person

Location:
80 Stanley Street
East Sydney 2010
Ph: (02) 9358 3415

Fellow patrons ordering and eating at the Noodle Bar

For our friends back in the US, David Jones is a department store that has a gourmet food hall in the basement with separate counters for meet, sausage, seafood, cheese, bread, cheese, bakery, chocolates, fruits, veggies and prepared foods. It’s not quite on the magnitude of Harrods, but it is an elegant food extravaganza nonetheless. When we go, it’s usually to pick up ingredients for a picnic in the Botanic Gardens nearby or to search for some specialty ingredient. What is particularly enticing about the food halls is that there are several food bars where you can get a seat at the counter and eat right there on the spot. There is the noodle bar, an oyster bar, a pasta and panini bar, a grill bar, a cheese and anitpasto bar, and an espresso bar.

Needless to say, the bars are popular, and it is hard to get a seat, particularly on a weekend afternoon. The noodle bar sits just below the stairs where we exit the store, so we are always drooling over the the sight of noodles being tossed in hot firery woks and wonderful smells wafting up. There is simply never a spare seat. Today we just managed to spot two seats and grabbed them.

We ordered a Chicken Laksa (a malaysian-style soup with curry paste and coconut, served with meat and noodles) and a Chicken-Cashew Stir Fry. Both were cooked up to order and brought to us straight away. We indulged in a beer and a glass of wine to make our late lunch complete. Mmmmm.

Chicken Laksa and a glass of White Wine

Chicken and Cashew Stir Fry

The Stir Fry was very good and had a very nice balance of sweet and sour. The Laksa was good, but not as good as some of our favourite spots in town (I’m looking at you, Thai Me Up…). Still, a nice way to grab a bit and watch the crowds go by…, and we saw plenty of other dishes that will require trying in the near future.

David Jones Food Hall
Mains $10 – $20
Licensed, Beer and Wine

65-77 Market Street
Sydney NSW 2000
Ph: 02 9266 5544

The space itself is just charming, with exposed sandstone walls, hardwood floors, and cramped bistro tables primly clothed in starched white cloth. We were seated at a window table in the rear room, which had an interesting vantage point for viewing the goings-on in the kitchen around the corner, and the pretty courtyard behind the restaurant, which provided an unwelcome source of cigarette smoke later in the meal.

Across the courtyard, a view of the kitchen through the dining room window

All in all, the meal had its highlights, but also had its share of low points, like the overcooked scallops and the intermittent service. We started with a bottle of Chateau Lafitte something-or-other. Since they kept our bottle at the bar, I never did get a good look at the label, after selecting a mid-priced burgundy off the list. Whatever it was, it was lovely, though the wait staff were not attentive in keeping our glasses full during the meal and we ended up with a quarter of the bottle still left over dessert. I’m not sure how I feel about the practice of keeping diners’ wine bottles away from the table. I usually enjoy studying the label a bit, as most often I am ordering a wine I haven’t tried before, as we did that night. In fact, our table was small and the room cramped, so I can see why they do it, but as I looked at the wine and mineral water bottles lined up on the bar, I wondered how often someone gets a top-up from the wrong bottle.

We were among the first guests with a 7pm reservation. The staff were friendly, but obviously overworked, particularly as the evening went on and the restaurant filled. Two different staff alternated during the meal, which felt a bit too casual and ad hoc. For our first course, Eric ordered stuffed zucchini flowers, which were filled with crab and corn and then lightly battered and fried. Very delicious, and quite beautiful on the plate. I chose the duck terrine. This was absolutely wonderful and exploding with flavour, though disappointingly, I was halfway finished before the staff brought bread to the table. By that point, I had given up hope that there would be any bread. What’s a terrine without bread? Possibly you could say it was worth the wait, however, as the bread was crusty, moist and hot, and tasted like it had just come out of the oven. They also dispensed a small dish of intensely flavoured olive oil. It was hard not to gorge on the bread in order to leave room for our mains.

Stuffed Zucchini Florettes

Duck Terrine with Pureed Roasted Garlic and Balsamic Reduction

Fresh Bread served with fruity virgin Olive Oil

My main was satisfying and hearty. I had a panfried kingfish, which was served on a bed of roasted vegetables—baby beets, parsnips and spring onions. Eric ordered the scallops, and as pointed out above, these were disappointingly tough. They were accompanied by some equally overcooked calamari and gritty clams, so the dish was a thorough disappointment for a $40 plate. We were encouraged to order a side, so we got the whipped potatoes.

Kingfish on a bed of Roasted Vegetables

Scallops, Pesto Clams, and Calamari on a bed of Artichoke Hearts, Potatoes, and Mushrooms

Dessert was a highlight, and we shared the chocolat fondant. Not only did we share it, but we couldn’t even finish it, it was so decadent. Maybe next time we’ll just come for dessert. Or maybe just for bread and olive oil.

Chocolate Fondant with Vanilla Ice Cream

Overall, the meal was not French so much as “modern australian” with a french influence. This place seems to have a lot of potential. But given the inattentive service, disappointing main, and wafting cigarette smoke (I guess that was the “French” part), we probably won’t go back.

Le Pelican
Entrées $18-$20
Mains $25-$40
Dessert $12-$13
Licensed, although you can BYO wine with corkage ($10)

Shop 2
411 Bourke St
Surry Hills 2010 NSW
Phone: (02) 9380 2622

We had Rudi as our waiter, one of the co-owners (apparently, his brother Max is the chef). To say he was charismatic might be one way of putting it. There was great fanfare and flourish in presenting the menu, and many corny jokes being cracked behind an enormous moustache that entirely covered his mouth. Between the invisible lips and the German accent, I didn’t understand a single thing he said the entire evening. And he said quite a bit…

We started with a round of Bitburger Pilsner, which is highly recommended. In fact, if you just went to Rudi & Max’s for the beer, you’d be well served. Rudi announced a complimentary appetizer of bitterballen, which were provided for us to snack on as we perused the menu. These were breaded veal and chicken meatballs with a side dallop of mustard. Not particularly noteworthy, but as we were famished following a couple rounds of drinks at a nearby bar, they were eagerly inhaled.

We ignored the tome of a wine list (it was impressively large, but entirely intimidating, all the same) and stuck with our beers. The second round was Erdinger Weissenback, which was very good, but a bit sweet for the meal – it would have been best on a hot day while eating some hearty bread. Eric and I shared a plate of meats as a starter (Bündner Teller), and the selection of cured hams and sausage was exceptional. Unfortunately, it was accompanied by just a couple slivers of rye bread, though I suppose that if more bread were offered, the plate would simply be a meal in itself. As it was, we couldn’t finish it. I would love to know if there is a local source for their sausage.

I decided to order one of the specials, pork knuckle (Eisbein über alles), which we were told had just come out of the oven. A first time dish for me, this was a delight—an enormous joint of tender, falling-apart meat encased in a thick, crisp crackling. I’ve seen pork knuckle on many menus and have always been afraid of it, I have to admit. I always imagined it being a wobbly mass of cartilage, fat and bone, without much meat. Eric urged me to try it when I asked if he’d ever tasted it, and he likened it more to a lamb shank, which gave me courage.

Eisbein Über Alles – Roasted Pork Knuckle with Dumplings, Spätzle and Red Cabbage

It was amusing to be the smallest person at the table, receiving the largest plate of food! Far too large to be a one-person serving, the knuckle sat regally atop a mess of sauerkraut, spätzle, dumplings, red cabbage and a ladle full of applesauce (I guess that was the über alles part). While I love all of these things individually, I wasn’t crazy about the way they all blanketed each other on the plate. Nonetheless, it was all delicious. I ate to the point of feeling uncomfortable. In fact, I don’t think I hardly spoke until I was done. It was so good, it demanded my complete focus.

Eric ordered the Venison Baden Baden, which was very excellent. There were slices of steak in a juniper red wine glaze, along with some really interesting, meaty mushrooms, spätzle and red cabbage. It was recommended by Rudi to order the Venison medium rare, but Eric thought it might be a bit too rare and ordered it medium (based on previous experience with venison being servered more rare than not). Medium rare would have indeed been perfect, alas, although it was still very tasty.

Venison Baden Baden, in Juniper & Red Wine Glace, medley of Mushrooms, Spätzle and Red Cabbage

We were far too full for dessert, and just managed to amble a couple blocks down the street when Rudi came running after us. It turned out we had shortchanged him on the bill, and he thought that we seemed much too nice for that not to be a mistake. The miscalculation must have been a combination of many drinks and the dark lighting in the restaurant. We produced the additional cash and apologised profusely for our mistake. At least we were so full, that we had not made it very far before he discovered the lapse. We will have to be more careful about double-checking our math next time.

Stuyvesant’s House
Entrées $12 – $30
Mains $19 – $45
Desserts $10 -$16
Fully Licensed, Extensive Wine List

45 Alexander St
Crows Nest NSW 2065
Ph: 02 9439 7155

A poorly communicated brunch rendezvous left our friends and us on location with nowhere to eat. Our original intent was to meet at the somewhat exclusive Sean’s Panaroma. (Exclusive in the sense that bookings have to be made 3 weeks out, according to the host.) With a great meal in mind, our hearts were set on something well-made and well-presented. But, alas, confusion on the table booking left us without a sufficiently large table (although we were able to have a nice bottle of wine while we figured out Plan B). A phone call later, we gambled on another well-regarded restaurant down the street. We ended up having nothing to worry about.

But before we had to move on, I took a few pictures at Sean’s. We will definitely have to return, as it was a great place and just the smell of the fresh baked bread was enough of a reason to make the trip back.

The inside of Sean’s Panaroma. The menu consists of a series of black/green boards.

Before we realised that we didn’t have enough room for all the group that was coming, we had a pleasant chat at the table. You can see a bit of the wine board behind Angela.

A fine assortment of flowers in Sean’s front room.

A small consolation for missing out on a meal—Mahi Ward Vineyard Sauvignon Blanc.

It was a blustery and rainy day, and the place we found for lunch was luckily just down the street. We settled in quickly and ordered some entrées and wine. We had a wonderful view of the beach—which was striking in the stormy weather—but had to share the covered porch with the equivalent of a hen’s party and ageing rock-stars pashing at their table (well, he looked like he could have been Rod Stewart…).

The entrées were very well prepared and quite tasty, although our hunger and piqued appetites may have had some say in the matter as well. We started with the Pepper Crust Ahi Tuna with Tomato Salsa and Salmon Caviar, which was very tasty but a tad overdone with the accoutrements. The tuna was almost lost in the bevy of flavours on the spoon. Still, very good and I would recommend it again.

Pepper Crust Ahi Tuna with Tomato Salsa and Salmon Caviar

This was joined by a plate of Pork and Shitake Dumplings which were recommended over the Trout dumplings with Tamarind by our waitress. They were very good and could have been a main course unto themselves.

Pork and Shitake Dumplings

Rounding out the Asian theme, we also ordered a plate of the Duck Spring Rolls with Hoisin sauce. While these were good, they didn’t stand out against the other entrées.

Duck Spring Rolls with Hoisin

For our final entrée, we ordered the Salt & Pepper Squid with Lime. The spicy dipping sauce really made this dish. We are big fans of Salt & Pepper Squid, but it is rare to find it prepared well without being too rubbery. This dish was just on this side of being tough, but the flavours were solid and it was a nice contrast to the other dishes.

Salt & Pepper Squid with Lime

We also ordered a bottle of the Cloudy Bay Sauvignon Blanc 2006, which was quite good and complimented the meal very well. Again, a recommendation by the waitress and we were very happy with it.

Cloudy Bay Sauvignon Blanc 2006

The restaurant also serves a Flakey Asian Bread with Fresh House-made Dips that was extremely good. Hit the spot while we waited for our meal to begin.

After enjoying the first bottle of wine (well, second for the day – but who’s counting) and our entrées, our mains arrived. Among the five of us, we only ordered three different items for our meal (two of us ordering duplicates). Having been a fan of venison since a trip to New Zealand (where they raise and prepare it very well), I was set on trying the Peppered Cervena Venison with Zucchini & Sweet Potato Cake & Red Wine Jus. I’m glad I did, as it was extremely good. This is definitely a dish to make a trip for. The venison was tender and full of flavour from the spice and glaze. I only wished I had a hearty red wine to go with it.

Peppered Cervena Venison with Zucchini & Sweet Potato Cake & Red Wine Jus

Angela ordered the Barramundi Fillet (one of our favourite fish here in Australia) steamed in Coconut with Sweet Potato Mash and Watercress. It was served on a bed of coconut-infused mash and the fish was cooked perfectly. Angela was particularly genrous with squeezings of lime—an ideal complement to the fish/coconut combination.

Barramundi Fillet steamed in Coconut with Sweet Potato Mash and Watercress

And the finally the third main ordered was the Beef Tenderloin with Potato Pave, Mushroom Ceviche, and Red Wine Jus. This was very well presented and well prepared. The flavours of the beef, mushroom and potatoes were well balanced. This was a very filling portion and good for anyone who brings their appetite.

Beef Tenderloin with Potato Pave, Mushroom Ceviche, and Red Wine Jus

Overall Ravesi’s was a very good restaurant. Both the view and the food were very enjoyable. Our stormy view over the beach made our meal all the more relaxing. While atmosphere was nice, the establishment seems to cater to a certain kind of over-the-top, satire-of-itself kind of crowd, particularly downstairs in the bar. It belies the sophistication of the menu, and on a sunny weekend day the crowd might be a little overwhelming. Nonetheless, if you find yourself at Bondi for a nice Sunday lunch, you won’t be disappointed.

Ravesi’s
Entrées $15 – $25
Mains $25 – $28
Full wine list

Location:
118 Campbell Pde
Bondi Beach 2026
Ph: (02) 9365 4422

We were somewhat on the early side of the evening, so we were able to get a table without a booking and get one outside on their large but crowded deck. The only downside was that our table was jutting into the only access to the restaurant and was in danger of being knocked about by both wait staff and patrons alike.

Our meal was good, but not up to the prices. There seemed to be about a 30% premium for the decor – including a very large Buddha in the middle of the dinning area. I’m willing to pay more for a big Buddha, but I think I top out at around 15%.

Unfortunately, we didn’t write down the names of the dishes and we ordered the specials, so this is from memory. The most notable part of the evening was the fish, which our waiter claims was Snapper. I’ll quote Angela in her description to her Mom later that evening:

We had a fish curry that the waiter said was Snapper. It was really rich and really spicy, with coconut and eggplant and tomatoes, but it had the weirdest bones in it — unlike any other piece of fish I’ve ever had. There were two large chunks of fish, which seemed like they might be a backbone with a flank attached, but there were only a couple of spiny ribs and they were really thick– thicker than a toothpick and almost as straight, and at one end there was a large bulbous mass of bony material. The “backbone” itself was really thick and no actual vertebrae were visible, so maybe it was really just another bone from a really large fish. The meat was really tender and sweet, almost the consistency of Trout, but the bones were really disconcerting. We didn’t know if this was just a Malaysian way of cutting the fish or if this “Snapper” was actually some other strange fish we’d never had before. It was anatomically bizarre.

To be fair, the fish tasted very good. But the bones we were finding defied our limited knowledge of how a fish is designed.

But to start we had something called ‘Parker’s Gems’ which thankfully were listed on their online menu. It was good, but was really saved by the spicy dipping sauce. By themselves, they were a tad under flavoured.

Another bright spot to the meal was the marinated beef. This was peppery and served on a bed of lettuce – sans any other vegetables. Angela is particularly put out by a lack of vegetables included with a main, as it leaves you feeling like you are just eating protein. But it went very well with the steamed white rice and was a nice complement to the Snapper.

Dessert was a cold dish (cold in a good way!) comprised of tapioca and coconut milk. It was a tasty, sweet, and refreshing end to the more savoury tastes of the meal.

Yes, Virginia. That’s a big Buddha in the middle of the restaurant

Seating on the outside deck, overlooking Sydney’s CBD

Parker’s Gems. Minced Chicken blended with Potatoes, Coriander, Silver Thread Noodles and Special Spices

The requisite beer for Asian cuisine

Marinated beef on a bed of Lettuce

Snapper in a Coconut sauce, with Green Beans and Tomato

Tapioca and Coconut Milk dessert, garnished with Mint

Outside of the restaurant, the Monorail speeds by

Overall a nice evening, though pricey for the dishes served. Very popular and the main dining room was a bit dark after the sun went down. Close to the tourist shops and restaurants on Cockle Bay Wharf, so the clientele can be more visitors to the city than locals.

Chinta Ria
Entrées $7-$7
Mains $13-$25
Beer on menu, you can only BYO wine (corkage $7)

201 Sussex St
Sydney 2000 NSW
Phone: (02) 9264 3211

I had strolled through the ChinaTown area earlier in my ambulation and there seemed to be a few, though not many, japanese restaurants. This would be perfect, me thinks. I can sit at the bar and be “alone” while enjoying the company of all those around me. And the chef will be my entertainment to sway the awkwardness of eating alone into the advantage of being able to focus on the food preparation.

After walking a fair bit, I came across a basement restaurant that looked very promising, Nihonbashi Zen. Japanese garden motif in the front, with a dark yet stylish interior beckoning the sidewalk traffic. I stopped down the steps to review the menu and was presented with a business card and a recommendation for the kushiyaki (skewered food). What the heck, they seemed nice enough and I certainly was hungry.

Nihonbashi Zen interior – Modern Japanese

As I entered the restaurant I quickly realized that I was the only customer there. Not surprising, as it was still somewhat early in the evening. I was shown a seat at the bar and left with two menus, a beer/wine list and food menu. I was very much in the mood for sushi, so I ordered a japanese beer and deferred to the chef as to what he recommended for my meal. After a short wait, which was notable only for the fact that I was still the only person in the restaurant, I received a platter of sushi. To say it was fresh and tasty would be putting it accurately. The fish was excellent. And new to my palette was prawn sashimi. I’ve never had raw prawn, but it was extremely good. So good, in fact, that I am surprised I have never come across it before.

The bar, looking into the kitchen and over the drink selection

I had ordered the small sashimi platter and realized quickly that it was not going to be enough to still my hunger – so a request for the menu was called out. Still being the only guest, the service was quick and courtious, and I had a menu to peruse within moments. It was quite extensive, but mostly focused on the skewered dishes. So many choices that it was hard to decide. As I looked over the offerings, turning back and forth between pages, weighing the advantages of each interesting dish, the hostess came over and asked if I needed any assistance with deciding.

Me: Is the calamari kushiyaki good?

Hostess: Oh, yes. Very good.

Me: How about the scallops?

Hostess: The scallops are excellent.

Me: And the beef?

Hostess: Yes. The beef…, very good.

Me: So, everything is very good, right?

Hostess: Yes. All good.

You can see my dilemma. Thankfully the Hostess saw it too and suggested that instead of ordering a few kushiyaki that come with two skewers each, she would do a bunch of different ones of a single skewer a piece. I thought that was a grand idea and ask her to choose for me. After a short bit I was greeted with a plate of grilled items that were presented quite beautifully and brought forth the most divine aroma.

Assorted Kushiyaki, including calamari, scallops, and prawns

The assortment consisted of a whole prawn, calamari rolled with japanese basil, two types of chicken, scallops, and beef. Each was a complex set of flavors, some pungent (japanese basil) and other sweet and savory. It was quite wonderful. After finishing my meal (and artfully getting through the prawn – I just ate it shell and all, like in China, though leaving the head as an offering to the food deity of your choice) I took the opportunity to catch the hostess and let her know how wonderful the meal was. I also realized that I was still the only person in the restaurant and I had been there at least an hour by that point. It turns out that she is potentially the owner, and at least the manager, and her name is Amy. She commented that it was unusual that there was not a crowd, and that they had seen a brisk business the week before during the Commonwealth Games. So my plan to blend in with the crowd had pretty much become a bust.

Interestingly, I heard a commotion at the entrance. It seemed a party had arrived and was inquiring whether or not they could bring in their bottles of wine (the restaurant was not BYO). After a quick conference with the Chef, Amy said flatly, “No” and the group was turned away. At least they have principles, I guess.

My attentive wait staff came around and offered me the dessert menu. I figured that since I had made it this far I might as well make a full evening of it. I ordered a glass of port and a bowl of green tea ice cream. Great combination, it turns out. By this time I had a 20 oz. beer in me and need to use the rest room. No worries about it being occupied. But what was nice is that they had put polished stones in the sink basin. Not a big thing, but it really added a touch of class.

It’s the little things like polished stones in the sink that make a place

After finishing up, I got the bill and gave my thanks to Amy and the staff. On my way out I passed two young men perusing the menu. The waitress had just handed them a business card…

Nihonbashi Zen
Entrées $7 – $21
Mains $23 – $32
Licensed. Wine is available by the glass.

87 Lt. Bourke Street,
Melbourne VIC 3000
Ph: (03) 9639 7050

Prague is a cool little beer house nestled into the seedier side of town. The entrance is on the side of the alley, ostensibly because that’s how restaurants are laid out in Prague itself. We stopped by for lunch and had our choice of seats – on the front porch or in the back garden. We decided on the garden as it already had a group there and the front porch basically overlooks the back streets of Kings Cross. Interestingly enough, the group was made up of three Czech men who looked like they were visiting (they were going over a street map). Unfortunately they had been enjoying many of the house beers and were quite boisterous. The other negative is that the garden bordered the area where they threw out the trash. But that was it for the downside. It was a charming restaurant and felt like were had been transported to a European bistro for the afternoon.

Prague backyard garden looking into the bar

Garden area with requisite tree

Lunch was a gamble, as we didn’t have any idea as to what was good. Angela checked out a review of the restaurant this morning and found out that what we went with were three of the top items. It makes sense, as it was very tasty. We started with two house beers called Krušovice Lager/světlé. It was refreshing and a tad salty. Then our mains came. We had ordered a bowl of Goulash (Tradiční gulášová polévka), which was extraordinary. Then came the Czech Potato Pancakes served with Sauerkraut (Tradiční České bramboráky s kysaným zelím) and the “Utopenci” Marinated Czech style Sausages with Onion and Fefferoni (Utopenci v pikantním nálevu s cibulí a feferonkou).

The sausage was served chilled in a light marinade. It was similar to a spiced bologna. It was a nice contrast to the potato pancakes and mild kraut. And the goulash was phenomenal – almost like a stew, but much more complex.

Czech Goulash (Tradiční gulášová polévka)

Marinated Czech style Sausages with Onion and Fefferoni (Utopenci v pikantním nálevu s cibulí a feferonkou)

Potato Pancakes served with Sauerkraut (Tradiční České bramboráky s kysaným zelím)

The beer was excellent as well. After drinking the Krušovice Lager, we opted for a glass of Bernard Lager/světlé. This was very good as well, but less salty and a little sweet. The bartender suggested it would be a less bitter beer, but we though it was more hoppy than the previous. Still very tasty.

Krušovice Lager and Sausages

The meal and our day out was great (it’s always fun to have a date with Angela) and we will definitely go back again – even just to have some more of the beer. They even carry the original Budweiser, which is called “Budvar”. So if you ever find yourself in Darlinghurst craving for a tradition Czech meal, you need to stop in.

Prague
Entrées $8 – $10
Mains $17 – $25
Desserts $8 – $9
Vegetarian meals available.
Fully licensed, Czech beer on tap highly recommended.

42 Kellett Street
Potts Point 2011 NSW
(Located in Kings Cross)
Ph: 02 9368 0898

The restaurant is small, about six tables, so it is highy suggested that you make a booking. We got there about 6:00 and were told we’d have about 45 minutes to eat and move on if we wanted a table (having not followed the above advice of booking). That was fine by us, as we don’t tend to linger after a meal as is the custom here down under. There service was quick and polite and the remaining tables filled as we waited for our entrées. Unfortunately I forgot to bring our camera, so the pictures we have of the evening were all taken with my trusty mobile phone. Although a bit grainy, the images give a good indications of wonderful meal we had.

One of the menu items is basically a “make your own” spring roll. They bring out the softened rice paper wrappers and all of the ingredients so that you can roll your own. A great idea for a large party, as it is quite fun and very social. We left the rolling to our hosts, but the result was no less fantastic. The Spring Rolls were moist and full of flavour, and the dipping sauce a perfect complement.

Gòi Cuốn (Fresh spring roles with spicy dipping sauce)

Whenever we go to a new Vietnamese restaurant, we frequently try the Phở or Bún, or both. This time we settled on the Bún Thịt Nướng. The pork was marinated and grilled to succulence and was balanced by the sweet and sour dressing. It is such a simple dish, but like Phở, is more akin to ‘comfort food’.

Bún Thịt Nướng (Rice noodles with grilled pork and a sweet and sour dressing)

But the real treat this evening was the Heo Kho Tộ, which is a pork dish that is baked in an earthenware pot until the sauce caramelises onto the meat. This is the first time we’ve had this dish, as well as the first time we’ve even heard of this dish. It was extremely complex in flavour and quite rich. The caramelisation lent much more a ‘toasted’ flavour than a sweet one – a la the crust on a crème brûlée. Served with steamed white rice, it made a fantastic counter to the more simple flavours of the Bún. I would recommend that this dish be shared, as it is almost too much for your only taste sensation of the meal. Angela best described it as being licorice-salty and sticky. I’ll leave it at that.

Heo Kho Tộ (Caramelised pork in earthen pot)

All in all, one of our favourites. Be sure to stop by a bottle shop (there’s one conveniently located on the corner) to pick up a bottle of wine or some beer for your meal.

Nón Lá
Entrées $7.50-$15.00
Mains $12.50-$19.50
BYO
Popular with locals, reservations highly recommended

59 Fitzroy St
Surry Hills NSW 2010
Ph: (02) 9332 1050