2016
19 January 2016 Stanbuli - "If Stanbuli is noisy and quite cramped, and if it refuses to take bookings for two, such negatives are offset by the fresh, quality casual eating in a glam but unstuffy space. It’s Turkish food but not as we know it, and that’s a win." Our summary HERE
27 January 2016 Kensington Street Social - "And while there is a local focus, the menu — built for sharing — retains an English feel. Some diners might find this exciting and new; others might find some of the sensibilites slightly dated for Australian tastes." Our summary HERE
2015
16 June 2015 Jamie's Trattoria Parramatta - "Why does a celebrity chef like Oliver put his name to venues that don’t match his hype or objectives?" Our summary HERE
23 June 2015 Capriccio - "It’s all very approachable — simple, snackable food handled well." Our summary HERE
30 June 2015 Kepos & Co - "... delicious food in a personable, approachable package. ... Beautiful presentation combined with careful selection of produce result in seemingly simple street dishes coming startlingly to life." Our summary HERE
7 July 2015 The Butcher's Apprentice - "It’s a simple dining space yet it’s clear this is a venue with aspirations. ... There is an attempt at fanciness going on here perhaps to justify prices that soar ..." Our summary HERE
14 July 2015 Bennelong -"... Bennelong is a triumph. In providing a restaurant that is fine — very fine — without being threateningly sophisticated and at a price point that is expensive yet not ridiculously so, they have offered a stage for more Australians to engage with the work of one of our finest-ever culinary minds in our national house. It fits. It works. Bravo. Take a bow." Our summary HERE
21July 2015 The Boathous Shelly Beach - "In a beautiful space is served safe seafood-focused dishes at reasonable prices, done well." Our summary HERE
28 July 2015 Saritas - "A cool and classy modern bistro in an Arncliffe pub." Our summary HERE
4 August 2015 Luis Tan - "It’s amusing and whimsical, and the food offers some decent flavour hits." Our summary HERE.
11 August 2015 Bellevue - "... flavoursome, technique-driven dishes. ... There’s a burger and fries ($19) or steak frites ($26); then there’s a caviar and oyster bar. What the working-class Paddington folk of yesteryear would think of caviar at $370 for 50g is anyone’s guess." Our summary HERE
18 August 2015 Salmon & Bear - "Salmon & Bear is a place Sydney needs — a quality fish and chippery that does sustainable fish, cooked well, in playful, cheerful surrounds." Our summary HERE
25 August 2015 Momofuku Seiobo - "If 16 courses sounds heavy, it’s surprising how smoothly the dishes roll, especially when the first tranche is a stream of bite-sized pieces of exotica that set the tone for a night of ethereal eating." Our summary HERE
1 September 2015 Missy French - "Everything a trained customer could want in a dining experience is offered here. Think quality glassware, wines poured at the table by an informed sommelier in the excellent Lisa Sanders (exMONA, Tasmania), top-shelf bread (Iggy’s, of course), thoughtful crockery, a candlelit bathroom, and an impressive soft industrial fitout by Perry designer, Grant Cheyne. This is finesse; done without show, but inherently. What a pleasure." Our summary HERE
8 September 2015 Clareville Kiosk - "A historic northern beaches cottage makes a charming destination for a day trip with lunch attached ... a very reasonably priced threecourse menu ... that won’t challenge Quay for culinary supremacy but which offers satisfying and unique dining with some promising touches." Our summary HERE
15 September 2015 Lotus Galeries - "The gleaming new Lotus The Galeries, in the new Asian-style shopping centre in the CBD, is making a serious claim on the title of doing Sydney’s best dumplings." Our summary HERE
22 September 2015 Lucio's Pizzeria Zetland - "... the new Lucio’s is worth persevering with. It has loads of promise, charming service, some culinary highs, and, best, is easier to get into than the original." Our summary HERE
29 September 2015 Automata - "Automata is not for those who like to play it safe. But if you are prepared to leap into the unknown, you may well find the future." Our summary HERE
6 October 2015 Silvereye - "Silvereye has many highs. But in its own quiet way, its lightness and grace may come to help redefine degustation dining in Sydney. Which is no small feat." Our summary HERE
13 October 2015 Majestic Harvest - "The list is a please allcomers affair that offers nothing new but borrows heavily from cafe and restaurant concepts from the last century, with food that has little clarity of vision or purpose." Our summary HERE
20 October 2015 Koskela Kitchen - "... a menu that’s a strange construct midway between ambitious and accessible." Our summary HERE
27 October 2015 Zilver Bondi Junction - "There are two ways to eat at Zilver — at yum cha by day and by a la carte by night. The enormous a la carte menu offers a bonanza of traditional dishes ... what’s been created at Zilver is a solid, reliable restaurant offering good-quality, old-fashioned Cantonese food in a slick environment." Our summary HERE
3 November 2015 One Ford Street - "... the lovely new restaurant at the rear of Balmain’s Cricketers Arms hotel ... [Chef Sam] Bennett is a Kiwi who has studied in Italy, bringing to his food the twin sensibilities of a love of Italian cuisine and a contemporary antipodean ethos. He often tweaks dishes in unexpected ways, and other times stays old school." Our summary HERE
10 November 2015 Continental - "Downstairs, this Newtown terrace has been converted into a pristine European deli with counters of cheeses and smallgoods, while upstairs tables are set for bistro. The two ventures (bistro and deli) are quite different, with the deli, with its sardines, charcuterie plates and sandwiches ... a casual, drop-by affair. By night the bistro options are more sophisticated ... The dishes are classic French, elegantly executed." Our summary HERE
2014
7 December 2014 Burger Project - "So, how are the burgers? Here's the thing: they're OK. ... It also strikes me as neither gourmet or (sic) fast food enough - it lurks somewhere between the two - a gourmet-burger hybrid..." Our summary HERE
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