After so many years, images of that pork belly pizza at Hugos Bar Pizza one late Saturday evening with the Monk are still deliciously etched in my mind.
Sydney’s pretty people flock to Kings Cross and Potts Point for its stylish bars, restaurants and night clubs. So with an invitation from one of the Cross’ most endearing stalwarts, I am excited to be back with Mysaucepan to check out their latest menu.
Hugos Bar Pizza, Kings Cross
It’s a Friday evening and I choose a table with gun barrel view of Hugos’ stylish cocktail bar and beautiful silhouettes against the white lighting.
The hip and trendy have already started knocking back a few “fashionistas” from the cocktail list.
Mysaucepan‘s Blood Diamond has hints of sweet pineapple juice, vodka and coconut fused with the smoky aromas from a burning twig of thyme.
I am enjoying my Irish style 4 Pines Stout with its hints of caramel and coffee.
It’s smooth and malty on the palate with a lingering bitter finish.
It’s winter so the glass doors are closed at the sunken lounge that looks out onto Bayswater road.
This is the beautiful scene of the crime which seduced me with its pork belly pizza and a few cold beers so many moons ago.
Grilled king prawns, oregano, chilli, lemon
Grilled prawns are sprinkled with diced oregano, chilli and lemon for a subtle herb and spice flavour. Perhaps a little too subtle for we were expecting bolder charred flavours.
It says “grilled butter flied” on the menu after all and these pretty babies look pan fried since we did not detect any charred or blackened bits of shell at all.
Yellow fin tuna, fresh chilli, EVOO, warm chargrilled crostini
A chargrilled crostini is crisp with charred aromas, the ones we were perhaps seeking in our prawns.
Topped with generous chunks of yellow fin tuna, fresh chilli and EVOO and micro herbs, this crostini is as appetizing as it looks.
I’ve only been to the south island of New Zealand and I love the subtle Burgundian-like elegance of Central Otago pinot noir.
This 2009 Brodie Estate pinot noir from the Martinborough wine region in the north island breaks ranks with its bold, fruit-driven style. Hints of chocolate on the palate make this wine even more uncharacteristic of its varietal and place of origin.
Wagyu rump cap, garlic and roasted chat potatoes
A 250gm wagyu rump cap is slated with a MBS 6+, seared to medium rare and sliced into bite-size chunks.
A little fastidious with my steaks, I prefer steaks whole and slicing them myself though I would make an exception for this wagyu rump cap since it’s in the tradition of a Brazilian picanha churrasco.
Rump is not the most tender of cuts though this one is not short on bold and beefy flavours. Paired with creamy roasted garlic and chat potatoes, each mouthful is beautiful with concentrated fruit characters of this kiwi pinot noir so different from its southern sibilings.
Risotto al funghi is one of my favourite Italian rice dishes and this one comes with porcini mushrooms and Persian fetta. The rice is beautifully al dente though it falls short of a couple of minutes to smoothen the tangy edge of balsamic reduction.
Black truffle is meant to be there as per the menu but perhaps my nose is detecting black truffle olive oil instead.
A Margherita pizza is true to tradition with the vibrant colours of Italy.
Slices of tomato, fresh basil leaves, buffalo milk mozzarella and parmesan are melting onto a thin, crispy crust. A generous sprinkling of chilli flakes is all it takes for this pizza to sing like Pavarotti.
Hugos is a hearty yet elegant Italian with good wholesome flavours but you will not emerge wearing bold garlic on your sleeve nor a hug with nona from the kitchen. Die-hard Italians like Pavarotti may find flavours too subtle but I believe the pretty people will approve.
ChopinandMysaucepan dined courtesy of Hugos Bar Pizza, Kings Cross. Prices are included for readers’ information. All views and opinions on this blog post are our own.
Hugos Bar Pizza
33 Bayswater road, Kings Cross
New South Wales
Tel: +61 2 9332 1227
Opening hours: Closed Monday – Thursday, 6pm to 3am Friday to Sunday.