The sashimi of mulloway dressed with olive oil and soy, with pickled beetroot and fragrant with orangey citrus was one of our favourite dishes of 2010. En savoir plus .
Chef David Chang's first restaurant outside of New York is a new Sydney gem. Make sure you allow at least 2 hours for your meal, a tasting menu featuring local farmers and artisans.
Be prepared for 4 hours of 10 courses of delicious food, the dessert for now would be the winter chocolate forest. Which was divine.
Go to Spice I Am. Get the crispy pork belly basil chilli, massaman duck curry .. its all good!
Peking duck, beef tartare, salt and pepper squid, beef vermicelli noodles, venison puffs from the fried platters... Too much to name. If you are authentic Chinese, go back to Chinatown :)
Nab yrself a booth, order the delish betel leaf with prawn, peanut & coconut; pork & prawn crispy dumplings & a bottle of SA reisling and soak up the good vibes in this chic urban bunker.
The quesadilla is fantastic, as are the toasted muesli and the chilli avo on toast. Smashed eggs a bit underwhelming. But location makes up for everything, including the occasionally slow service.
Still one of the great Sydney restaurants. And don't leave without ordering a plate of nougat for the table.
