Category Archives: Eating in Sydney

LuMi Bar & Dining, Pyrmont

“Orange and black are remarkable colour combinations on a modern art palette. At LuMi, orange, sea urchin, golden shavings of bottarga and squid ink chitarra combine for a remarkable sensation on your palate.” ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Berta, Sydney … Continue reading

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The Belrose Hotel, Belrose

Salt caramelization on this rib eye fat is bold and beefy, just like the porky goodness of chunky bacon bits on my baked potato.  ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Yellow, Potts Point Devon Cafe, Surry Hills The Flynn, Sydney Antoine’s … Continue reading

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The Bayview Hotel, Gladesville

Luscious chunks of lobster meat is villain food in a Bond movie. But Bond is not the hero here. It is the tempestuous villain girl in a pillowy brioche bun with her buttery decadence. ~~~~~~~~~O~~~~~~~~~

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Breakfast with Bill Granger

“Yellow and orange are brilliant morning colours and even more so when you are having breakfast with Bill Granger” ~~~~~O~~~~~ Whether pomegranate & coconut yoghurt with blueberries, almond butter on rye, bacon and egg roll with spiced mango chutney or … Continue reading

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MEAT DISTRICT CO., Sydney

MEAT DISTRICT CO. has thrown down the gauntlet, joining Sydney’s burgeoning burger warfare with ten different burgers on its menu. A hefty cheeseburger with bacon and aged cheddar costs just twelve bucks. It comes with caramelized onions, pickles, house sauce … Continue reading

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Chefs Gallery, North Ryde

“With seven multiple folds, Noodle Master Pei Lin Jai has split a piece of dough into one hundred and twenty eight individual strands of noodles” ~ ~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Mr Chow’s Peking Restaurant, Millers Point Lee Ho Fook, Collingwood … Continue reading

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BASTILLE, Drummoyne

“Chef Kay Hwang’s talent and technique is testament that mastery of French cooking is not limited to French chefs” ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Cafe Nice, Sydney

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VINE, Double Bay

“Succulent strands of meat appear as I sink my fork into this lamb shoulder” ~~~~~~~~O~~~~~~~~ More related posts by ChopinandMysaucepan:Chinta Kechil, Double Bay Centennial Vineyards Restaurant, Bowral, NSW

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The Burger Shed, Mosman

The patty is well-charred, succulent and beefy. And the sesame bun passes my pillowy test too. ~~~~~~~~~O~~~~~~~~

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Hunters Hill Hotel, Hunters Hill

This chermoula grilled lamb cutlet is moorish with North African herbs and spices. Beautifully caramelized, it is tender and juicy with a blush of pink inside. ~~~~~~~~O~~~~~~~~ This hotel has gone through a recent refurbishment with intimate cocktail rooms and private … Continue reading

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The Clovelly Hotel, Clovelly

It’s a mere five-minute drudge up the hill from Clovelly beach or if you prefer, it’s a four-minute stroll down the hill to Clovelly beach. More related posts by ChopinandMysaucepan:CHISWICK, Woollahra The Boathouse on Blackwattle Bay, Glebe Flying Fish, Jones … Continue reading

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Ribs & Burgers, Neutral Bay

“There’s only one way to eat these ribs. I pick one up with my fingers and gnaw the succulent meat off the bone” ~~~~~O~~~~~

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Asahi Super Dry Extra Cold Bar

“Its subtle yet flavoursome taste would appeal to just about any beer lover. This is definitely a politician’s beer.“ ~~~O~~~

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Burger Project, Sydney

It is located at “the people’s” end of town because it is in the heart of World Square and close to Sydney’s Chinatown.

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Criniti’s, Woolloomooloo

“You are on the Amalfi coast when sailboats are gently rocking in the water and Al Pacino is having lunch with you” ~~~~~O~~~~~ More related posts by ChopinandMysaucepan:Oxtail Spag Bol Pizza Autentico, Surry Hills Home delivery pizza party ChopinandMysaucepan – First … Continue reading

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El Loco, Surry Hills

“A couple of bites into this soft, cheesy hot dog dressed with fresh salsa, I now realize Mexican to be more than just tacos, tequila and Salma Hayek“  ~~~~~~~~O~~~~~~~~

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Customs House Bar, Sydney

Tempura prawns are crisp and light in its golden brown crust. This is great bar food, especially when dipped into a creamy preserved lemon aioli. ~~~~~O~~~~~ More related posts by ChopinandMysaucepan:The Bucket List, Bondi beach Bushwalk and breakfast at Dee Why … Continue reading

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SYDNAYSIA, The Rise of Sydney’s Asian Street Food

Sydneysiders have a soft spot for Malaysian satay and char kway teow A craze for Japanese ramen & Chinese soup dumplings A lustful craving for Indonesian ayam & nasi goreng An addiction to pad Thai & kana moo krob More … Continue reading

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IPPUDO Central Park, Chippendale

“With one quick yield of the chopstick, the ajitsuke tamago breaks open and a stream of vibrant yellow yolk floods into the flavoursome broth. For the very first time, I lose my IPPUDO virginity” ~~~~~~~~o~~~~~~~~ “You know I’m an IPPUDO … Continue reading

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Manta Restaurant & Bar, Woolloomooloo

“A Northern Territory steamed mud crab is vibrant orange head shell perched over dangly legs, beady eyes staring at us” ~~~~~~~~O~~~~~~~~ “It’s a seafood restaurant?” Mysaucepan asks. “Well, there are a few decent chunks of meat on the menu too” I reply.

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Mary’s, Newtown

This restaurant does not have signage. What it has is ex-Tetsuya’s head chef Luke Powell and an entrance deliberately made to look like shit. And nowhere else in Sydney can a restaurant get away with this kind of grunge except … Continue reading

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Hotel Centennial, Woollahra

I remember falling in and out of love every other week during my younger days but this simple Campari sorbet got me falling in love instantly. This dessert does not have the girly sweetness of Miss World. It has the sultry … Continue reading

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Good Food Month, Citibank Moveable Feast

Dear Sydney food lovers, It’s that time of the year again! For the seventh year in a row, Citibank is delighted to partner with The Sydney Morning Herald Good Food Month, offering its customers exclusive access to world-renowned chefs and … Continue reading

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Cho Cho San, Potts Point

“Digging in with your fingers and sucking the crap out of these prawns is not an option. It is mandatory in my books.” ~~~~~~~~O~~~~~~~~ Spanish tapas, Middle-eastern tapas, Italian tapas, Greek tapas, dumping bar, wine bar, oyster bar, Japanese sushi bar, … Continue reading

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PROVENCE by Antoine, Concord

“Sous vide for up to sixteen hours at seventy-five degrees Celsius, this rib bone slides out of the meat like a hunting knife from its holster” ~~~~~~~~O~~~~~~~~ “Hey, Antoine just opened a new restaurant!” Mysaucepan declares excitedly. More related posts … Continue reading

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