This little gem is hidden away in Paddington where word of mouth alone will find it! I recently went for lunch with some colleagues and we enjoyed our experience immensely. From the moment we were greeted at the door we knew we were going to be looked after. The kaleidoscope of artworks on the walls is fascinating. Every style, and every colour is represented, I'm sure.
We ordered some wine, and though it was a long time in coming, we received updates on the search for the elusive bottle of pinot gris I had selected. The communication and humour was very much appreciated.
The menu and specials were explained to us and when I asked if we could have three stuffed zucchini flowers for an entree to share, rather than the two as catered for on the menu, I was assured that nothing would be a problem. The zucchini flowers, delicately stuffed with crab and feta were sublime and served with a light, fresh salsa. The menu made it difficult to choose, but I was very happy with my choice of murray cod with blood orange segments and red witlof. I also got to try the dishes of my colleagues and was not disappointed there either. The pasta was so well balanced, I almost had food envy.
The deserts created a problem however. Everything looked good, yet we didn't want to share a desert plate, as each of us has a sweet tooth. We ordered three individual deserts and shared those. We were not disappointed, though my chocolate pudding was so rich that I was unable to finish it.
I look forward to going back.
Lucio's is at 47 Windsor Street, Paddington. Ph. 9380 5996.
All in all, a beautiful afternoon, in a great little place. I will most definitely go back.
Tuesday, October 23, 2007
Thursday, October 18, 2007
The Boathouse on Blackwattle Bay, Sydney
I have been to the Boathouse a number of times over the years. It is spectacularly housed on the water, and as far as the views are concerned, there's not a bad table in the place.
I went and ate there yesterday with a colleague and was not disappointed in the food, though a little in the service. It took a long time to get a second glass of wine, and the wait between the entree and main was far too long, especially when my colleague had not ordered an entree.
The Boathouse is known for its freshly shucked oysters, and it has never disappointed on that front. I have always ordered oysters, every time I dine here. There are usually between six and ten varieties on the menu at any one time and the wait staff are knowledgeable about them. They are happy to do mixed dozens and will explain to you which is which when they arrive at your table. If you're new to oysters, this is a great place to learn to appreciate them. They don't come kilpatrick, mornay or in any other way cooked, just natural in all their goodness.
The house specialty on the mains front is the snapper pie. It too is fantastic. In fact, it is consistently good! The flavours are wonderful and the pastry, which is just the roof on a large pie dish, is exquisite. It is served with mash and smoked tomato. Though I've never quite liked the tomato with it. Yesterday for lunch however, I was not up to the task, ordering the kingfish instead.
The kingfish was truly wonderful, served with a parmesan dashi. Lovely!
I love the Boathouse. I will continue to go back, and hope that yesterday's slow service was just a freak occurrence.
The Boathouse on Blackwattle Bay is at the end of Ferry Road, Glebe (02) 9518 9011.
I went and ate there yesterday with a colleague and was not disappointed in the food, though a little in the service. It took a long time to get a second glass of wine, and the wait between the entree and main was far too long, especially when my colleague had not ordered an entree.
The Boathouse is known for its freshly shucked oysters, and it has never disappointed on that front. I have always ordered oysters, every time I dine here. There are usually between six and ten varieties on the menu at any one time and the wait staff are knowledgeable about them. They are happy to do mixed dozens and will explain to you which is which when they arrive at your table. If you're new to oysters, this is a great place to learn to appreciate them. They don't come kilpatrick, mornay or in any other way cooked, just natural in all their goodness.
The house specialty on the mains front is the snapper pie. It too is fantastic. In fact, it is consistently good! The flavours are wonderful and the pastry, which is just the roof on a large pie dish, is exquisite. It is served with mash and smoked tomato. Though I've never quite liked the tomato with it. Yesterday for lunch however, I was not up to the task, ordering the kingfish instead.
The kingfish was truly wonderful, served with a parmesan dashi. Lovely!
I love the Boathouse. I will continue to go back, and hope that yesterday's slow service was just a freak occurrence.
The Boathouse on Blackwattle Bay is at the end of Ferry Road, Glebe (02) 9518 9011.
Sunday, October 7, 2007
North Bondi Italian Food, Sydney
This is my local. I love this place, and if I had more money, I would choose this as my place to eat every day. The vibe here is just great and the food is equally good.
Lots of Bondi locals eat here and love it. Start with the house special - Campari with freshly squeezed pink grapefruit juice. The wine list is limited, but a good variety of Italian and Australian wines. The bread is great, as is the unlimited olive oil.
Everything I've tried on the menu here has been a hit. Spaghetti crab in a bag, the meatball roll, the biggest meat portions you can imagine. The daily menu special, like spatchcock on Mondays, is fabulous and a great way to get me back through the door on a Monday. The sides are all good too.
One frustration with North Bondi Italian is that you can't book. So, get there early, whether it's for lunch or dinner. Why not, when you can then enjoy the time passing with one of the greatest beach views in Australia. An outdoor table is great if it's not windy.
North Bondi Italian Food is at 118 Ramsgate Ave, North Bondi 02 9300 4400.
Lots of Bondi locals eat here and love it. Start with the house special - Campari with freshly squeezed pink grapefruit juice. The wine list is limited, but a good variety of Italian and Australian wines. The bread is great, as is the unlimited olive oil.
Everything I've tried on the menu here has been a hit. Spaghetti crab in a bag, the meatball roll, the biggest meat portions you can imagine. The daily menu special, like spatchcock on Mondays, is fabulous and a great way to get me back through the door on a Monday. The sides are all good too.
One frustration with North Bondi Italian is that you can't book. So, get there early, whether it's for lunch or dinner. Why not, when you can then enjoy the time passing with one of the greatest beach views in Australia. An outdoor table is great if it's not windy.
North Bondi Italian Food is at 118 Ramsgate Ave, North Bondi 02 9300 4400.
Saturday, October 6, 2007
Pilu at Freshwater, Sydney
This little treasure is one of my favourite restaurants in Sydney. I just wish it wasn't so hard to get to from the Eastern suburbs!
I went to Pilu at Freshwater with a foodie friend from Melbourne. What a gem! Everything about this dining experience (except for the commute) was fabulous. We were thoroughly looked after by some very knowledgeable staff who are obviously passionate about what Pilu has to offer. The wine list had wines I had never seen in Australia before and the staff were very helpful in their recommendations. In fact, at the end of the night they wrote down the wines for us with some suggestions on where in Sydney we might be able to find them.
The food was glorious too. Sardinian cuisine at its best. Everything was wonderful and there was so many great things to choose from. Normally there's one or two things that grab me on a menu, but here it was everything. The food was truly wonderful. I am also grateful for a friend happy to share the dining experience and what's on their plate too!
The cheese selection was also very special and again offered things not widely available elsewhere. Giovanni Pilu, we were told, tries very hard to source things that are not widely available in Sydney, in order to share them with his customers. Giovanni, I am truly grateful!
This restaurant made me reconsider my preference for French cuisine, and made me an Italian convert. Or is that a Sardinian convert?
Pilu at Freshwater is at the end of Moore Rd, Harbord 02 9938 3331.
I went to Pilu at Freshwater with a foodie friend from Melbourne. What a gem! Everything about this dining experience (except for the commute) was fabulous. We were thoroughly looked after by some very knowledgeable staff who are obviously passionate about what Pilu has to offer. The wine list had wines I had never seen in Australia before and the staff were very helpful in their recommendations. In fact, at the end of the night they wrote down the wines for us with some suggestions on where in Sydney we might be able to find them.
The food was glorious too. Sardinian cuisine at its best. Everything was wonderful and there was so many great things to choose from. Normally there's one or two things that grab me on a menu, but here it was everything. The food was truly wonderful. I am also grateful for a friend happy to share the dining experience and what's on their plate too!
The cheese selection was also very special and again offered things not widely available elsewhere. Giovanni Pilu, we were told, tries very hard to source things that are not widely available in Sydney, in order to share them with his customers. Giovanni, I am truly grateful!
This restaurant made me reconsider my preference for French cuisine, and made me an Italian convert. Or is that a Sardinian convert?
Pilu at Freshwater is at the end of Moore Rd, Harbord 02 9938 3331.
Absynthe, Gold Coast
I have always thought that there is a lack of great dining experiences to be had on the Gold Coast, but no longer. I took my parents to Absynthe for dinner and we loved it. We went on a Saturday and had the degustation menu with matching wines. We were not disappointed.
Tip: Have a cocktail on the observation deck of Q1 before dinner to really impress (though you have to pay entry plus drinks). It makes for a very special occasion.
Absynthe is at Ground Floor, Q1 Resort, Gold Coast Hwy, Surfers Paradise 07 5504 6466.
The service was attentive and friendly, with smiling and helpful staff. Each dish built on the one before and the flavours were delicate, often in creative combinations that worked. I've never quite had beetroot quite like it. The desserts were fabulous too, with amazing pistachio ice-cream made onsite. Chef Meyjitte Boughenot has brought something to the Gold Coast that has been missing for a long time - a very special dining experience.
Tip: Have a cocktail on the observation deck of Q1 before dinner to really impress (though you have to pay entry plus drinks). It makes for a very special occasion.
Absynthe is at Ground Floor, Q1 Resort, Gold Coast Hwy, Surfers Paradise 07 5504 6466.
Icebergs Dining Room and Bar, Sydney
I should preface the comments that follow by saying that I have only eaten at Icebergs Dining Room and Bar once and it was over twelve months ago. However, I haven't been back (even though I'm a Bondi local) because I didn't enjoy the experience. Personally I wouldn't rate it in the top 100 restaurants in Australia. There are many other restaurants that didn't make the Gourmet Traveller list that I believe deserve the accolades more than Icebergs.
I found the service very pompous from the first moment. I went with a friend and we were greeted with "good evening madam", "this way to your table madam", "can I take your coat madam", etc. At the end of the day we are still in Bondi and I found the service way too pretentious. But then, that might appeal to some people. I would prefer for floor staff to be able to read their customers better and adapt their style of service to the individuals that dine with them.
The food I also found uninspiring and my salsa verde was so acidic that it killed the balance of flavours on my plate. So, no glowing recommendation from me.
The view of course is one of the best around. In the event that I ever go back to Icebergs, it will be because someone else has invited me there, it won't be at my instigation. However, if I do go back, I will update my review.
Icebergs Dining Room and Bar is at 1 Notts Ave, Bondi Beach 02 9365 9000.
I found the service very pompous from the first moment. I went with a friend and we were greeted with "good evening madam", "this way to your table madam", "can I take your coat madam", etc. At the end of the day we are still in Bondi and I found the service way too pretentious. But then, that might appeal to some people. I would prefer for floor staff to be able to read their customers better and adapt their style of service to the individuals that dine with them.
The food I also found uninspiring and my salsa verde was so acidic that it killed the balance of flavours on my plate. So, no glowing recommendation from me.
The view of course is one of the best around. In the event that I ever go back to Icebergs, it will be because someone else has invited me there, it won't be at my instigation. However, if I do go back, I will update my review.
Icebergs Dining Room and Bar is at 1 Notts Ave, Bondi Beach 02 9365 9000.
Friday, October 5, 2007
Becasse, Sydney
Worthy of its spot in the top 100. I have been to Becasse three times. Once at its old location in Surry Hills and twice at its new digs in Clarence Street. The degustation menu is a great option. The food is good and the service polite and attentive. I find the dining room a little dark though.
Justin North's food is very well balanced and not over-done. I have had three great nights at Becasse and would definitely go back.
Becasse is at 204 Clarence St, Sydney 02 9283 3440.
Justin North's food is very well balanced and not over-done. I have had three great nights at Becasse and would definitely go back.
Becasse is at 204 Clarence St, Sydney 02 9283 3440.
Tetsuya's, Sydney
Tranquil, perfect, a journey in gastronomy. Another of my top five in Australia.
The dining experience at Tetsuya's is special. The service, the tranquil Japanese garden setting, the delicate flavours all add up to an experience you won't forget in a hurry. I've had the honour to eat here a number of times. Often it has been a business-related experience, but I have enjoyed it with a close friend and a lover too.
Tetsuya manages to find extraordinary produce, and the oysters are always amazing. His signature dish, the konbu-sprinkled ocean trout confit has incredibly clean flavours and is consistently delectable each time I visit. I love the structure of the menu, with each course complementing the one that went before. Dessert is not what you go to Tetsuya's for, however, his take on strawberry shortcake is delicious!
I love that over the years you see the same waiters, the same quality of service and attention to detail. Tetsuya's is a dining institution in Sydney, and deservedly so. It's not cheap though, so save your pennies and add this restaurant to your things to do before you die list. It truly is an experience you will never forget.
Tetsuya's is at 529 Kent St, Sydney 02 9267 2900.
Tetsuya's cookbook also has a lot of his famous dishes. I have not tried to cook anything from his cookbook, however.
The dining experience at Tetsuya's is special. The service, the tranquil Japanese garden setting, the delicate flavours all add up to an experience you won't forget in a hurry. I've had the honour to eat here a number of times. Often it has been a business-related experience, but I have enjoyed it with a close friend and a lover too.
Tetsuya manages to find extraordinary produce, and the oysters are always amazing. His signature dish, the konbu-sprinkled ocean trout confit has incredibly clean flavours and is consistently delectable each time I visit. I love the structure of the menu, with each course complementing the one that went before. Dessert is not what you go to Tetsuya's for, however, his take on strawberry shortcake is delicious!
I love that over the years you see the same waiters, the same quality of service and attention to detail. Tetsuya's is a dining institution in Sydney, and deservedly so. It's not cheap though, so save your pennies and add this restaurant to your things to do before you die list. It truly is an experience you will never forget.
Tetsuya's is at 529 Kent St, Sydney 02 9267 2900.
Tetsuya's cookbook also has a lot of his famous dishes. I have not tried to cook anything from his cookbook, however.
Vue de Monde, Melbourne
This is one of the most unique and exceptional restaurants in Australia. Another of my top five.
Lots has been written about this restaurant and its chef Shannon Bennett. I have been there a number of times now, both at its old location and the newer venue in the city. Its popularity means you really need to book ahead for this one.
If you're adventurous with your food, and can give over control to others, Vue de Monde is a must! There are no menus. Just a trusted and knowledgeable staff who will look after you. You choose the number of courses you would like, and how many dessert or cheese courses you would like. You can tell the waiters of any allergies you might have, or foods you don't like, but for the rest, leave it up to the talented team. I recommend getting the matching wines - you will be looked after, and perhaps discover something new.
They have optional additions to the menu also. Again, when I've opted for these I have not been disappointed. The food is dramatic, but great. The foie gras is sensational and usually forms part of any menu, unless of course you opt not to have it. Though I think some of the special attention to individual customers has been lost with he bigger venue and the popular following, it's still worthy of its status in the top Australian restaurants.
I love it! I'm always looking for reasons to go back.
Vue de Monde is at 430 Little Collins St, Melbourne 03 9691 3888.
Lots has been written about this restaurant and its chef Shannon Bennett. I have been there a number of times now, both at its old location and the newer venue in the city. Its popularity means you really need to book ahead for this one.
If you're adventurous with your food, and can give over control to others, Vue de Monde is a must! There are no menus. Just a trusted and knowledgeable staff who will look after you. You choose the number of courses you would like, and how many dessert or cheese courses you would like. You can tell the waiters of any allergies you might have, or foods you don't like, but for the rest, leave it up to the talented team. I recommend getting the matching wines - you will be looked after, and perhaps discover something new.
They have optional additions to the menu also. Again, when I've opted for these I have not been disappointed. The food is dramatic, but great. The foie gras is sensational and usually forms part of any menu, unless of course you opt not to have it. Though I think some of the special attention to individual customers has been lost with he bigger venue and the popular following, it's still worthy of its status in the top Australian restaurants.
I love it! I'm always looking for reasons to go back.
Vue de Monde is at 430 Little Collins St, Melbourne 03 9691 3888.
Sean's Panaroma, Sydney
This is perhaps one of my top five restaurants in Australia.
I have been here a number of times. I have dined here for lunch and dinner. I have dined here with a lover, with friends, even with my parents. No matter what the occasion, it has been exceptional. The food and the service are both excellent. The floor staff know the menu and can answer all your questions. They are helpful in every way, whether it's an enquiry about the organic butter, or to ask what a finger lime is. The food is exquisite, yet simple. The quality of the produce is fantastic and I've never been disappointed. Every detail from the bread to the wine list is just right. I can't go past the duck liver pate with pulled bread and sweet and sour onions to start, and then pretty much anything from the blackboard menu to follow. It's also rare that one of a chef's signature dishes is a vegetarian pasta. Yet, Sean's linguine with shredded rocket, lemon, chilli and parmesan is always on the menu and always hits the spot. Sean Moran and his team have created a wonderful balance at Sean's Panaroma. They've mixed great, yet simple flavours with a relaxed atmoshphere that suits the glorious surrounds. The view over North Bondi is great. Yet even if you're there at night, the sea urchin candleholders and the beautiful roses will captivate. I can't wait to go back again, and again, and again.
Also, don't miss Sean Moran's cookbook: Let it Simmer. It has all of his great recipes and they're simple to follow. I have turned my hand at the signature linguine and the skirt steak, marinated and seared rare with great success.
Sean's Panaroma is at 270 Campbell Pde, Bondi Beach 02 9365 4924
I have been here a number of times. I have dined here for lunch and dinner. I have dined here with a lover, with friends, even with my parents. No matter what the occasion, it has been exceptional. The food and the service are both excellent. The floor staff know the menu and can answer all your questions. They are helpful in every way, whether it's an enquiry about the organic butter, or to ask what a finger lime is. The food is exquisite, yet simple. The quality of the produce is fantastic and I've never been disappointed. Every detail from the bread to the wine list is just right. I can't go past the duck liver pate with pulled bread and sweet and sour onions to start, and then pretty much anything from the blackboard menu to follow. It's also rare that one of a chef's signature dishes is a vegetarian pasta. Yet, Sean's linguine with shredded rocket, lemon, chilli and parmesan is always on the menu and always hits the spot. Sean Moran and his team have created a wonderful balance at Sean's Panaroma. They've mixed great, yet simple flavours with a relaxed atmoshphere that suits the glorious surrounds. The view over North Bondi is great. Yet even if you're there at night, the sea urchin candleholders and the beautiful roses will captivate. I can't wait to go back again, and again, and again.
Also, don't miss Sean Moran's cookbook: Let it Simmer. It has all of his great recipes and they're simple to follow. I have turned my hand at the signature linguine and the skirt steak, marinated and seared rare with great success.
Sean's Panaroma is at 270 Campbell Pde, Bondi Beach 02 9365 4924
Thursday, October 4, 2007
How it all began....
The challenge was set in January this year. Lunch with a few girlfriends at China Doll in Woolloomooloo and talk of ditching new year's resolutions for realising our life-long wish lists. One of mine was to eat at all top 100 restaurants in Australia as determined by Gourmet Traveller. Making the goal time-relevant however, I had two years to do it. So, sometime in January 2009 I must have eaten at all 100 of Australia's top restaurants. A challenging task as Australia is a big country, and not all of our great restaurants are in the capital cities. However, my new life motto is this: Born to try!
Now some people might say that I'm cheating by crossing off those restaurants that I have already been too. Perhaps they're right. However, a further challenge is that you often want to go back to those that you love, so in fact, many have had multiple visits.
Why the blog?
Well, why not document this foodie's journey? Moreover, my opinions are sometimes different to those of the Gourmet Traveller editors. So I wanted to share my journey with others who care about the dining experience. I hope you enjoy it.
Now some people might say that I'm cheating by crossing off those restaurants that I have already been too. Perhaps they're right. However, a further challenge is that you often want to go back to those that you love, so in fact, many have had multiple visits.
Why the blog?
Well, why not document this foodie's journey? Moreover, my opinions are sometimes different to those of the Gourmet Traveller editors. So I wanted to share my journey with others who care about the dining experience. I hope you enjoy it.
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