Portuguese Chicken Sandwich, Sydney

This little sandwich bar always has a queue during lunch time peak hour. You can also missed out on their Portuguese chicken if you are there too late!

I am glad that even at 1:30pm I still able to get it. Tasty mayo with a dash of chili spice and the chicken is always juicy. These are the reasons why I will go back again and again. 

Portuguese Chicken Sandwich in Wholemeal Bread

As you can see its massive size which costs $8.50 at Wynard area. That's why everyone will queue here for their sandwich. They can also make it into wrap at $7.50 which is a smaller version or even in specialty breads, such as rye bread with extra 30 cents. (Prices are current as at 4 April 2012)

North's Sandwich

Shop 1a

2 Bridge Street

Sydney   

Petaling Street, Sydney

After my trip to Malaysia, I would love to find a restaurant which has similar hawker food. Miss Laughter highly recommends Petaling Street. As the name suggested, I would expect some authentic Malaysian hawker food. Since it was our late supper, we only tried some dishes. The food didn't disappoint. Miss Laughter and I already arranged another date to go back for a proper meal! :)

Mee Goreng Mamak

Roti

Petaling Street

760 George Street

Sydney NSW

(02) 9280 1006

Opera Kitchen: Charlie & Co

It's summer time and it's time to enjoy the sun! I went to this Opera Kitchen where you can dine outdoor with the view of both Sydney Harbour Bridge and Opera House. What's more you ask for?

The Wagyu & Co. Burger

Opera Kitchen

Lower Concourse Level

Sydney Opera House

Bennelong Point

Sydney NSW

Glass Brasserie, Sydney

Glass Brasserie which is located inside Hilton Hotel, Sydney. I have heard a lot of its dessert which I am quite anticipating to finish with a high note. :)


We kick off with some entrees, zucchini flowers and scallops.

Tempura Zucchini Flower with Ricotta and Anchovy

Spring Bay Scallops, XO Sauce, Tofu and Pork Scratching

Then moving on to our mains.

Kurobuta Pork Loin with Sage & Parmesan Crust, Gnocchi, Peas, Zucchini Flower and Dashi Sauce

To Share: David Blackmore Wagyu Best End of Rump 9+, Beef Cheek Bourguignon, Roast Bone Marrow, Grilled Asparagus and Mash (This is the half the portion)

Following on to our most anticipated dessert.

Toffee Souffle with Pecan Butter Ice Cream

The souffle did not disappoint. It will stand high up after I took this photo! ;)

Glass Brasserie

Level 2

488 George Street

Sydney NSW

(02) 9265 6068

Hyde Park Barracks Cafe, Sydney

It feels like as if you are tourist when you stepped inside the Hyde Park Barracks. However, I am here for the cafe as it is close to where I work. Sadly, I am going back to work after brunch on a weekend! :( Before my battle, I think I should reward myself for some nice food.

Jasmine Tip

They have a wide range of beverages selection. It took me awhile whether to go for tea or coffee. At the end I have gone for a green tea, jasmine tip.  

French Toast 

The french toast (golden French toast with Camp maple syrup, mascapone and strawberries)  is pefectly balanced. It is not too sweet. 

Savoury Ricotta Hot Cakes

Savoury ricotta hot cakes with smoked salmon and drill creme friache took around 20 minutes to make. The wait is all worth it... it is so divine!!

It is a nice start of the day... now I have to go back to my "battlefield". :(


Hyde Park Barracks Cafe
Queens Square
Hyde Park Barracks 
(02) 9222 1815

Becasse, Sydney [Closed]

We tried to arrange a dinner at Becasse, they told us that they are fully booked for the night. They will call us if there is a table available. Unfortunately, there is no return phone call.

Canape

While we are heading to Darling Harbour to look for alternatives, we walked past Becasse. Miss S suggested to go in and check out whether they have any table available. They have a table in front of the kitchen. This is actually quite entertaining, we get to see all the action in the kitchen.

Various Bread

The bread rolls are served warm and each of us get 3 different kinds. I must say I love their solidified olive oil with black salt. (One side note, don't leave them for too long and it will turn to be like a hard rock!)

Amuse Bouche

The amuse bouche is a very refreshing start and looking forward what will come up next.

Salad of Marinated Heirloom Vegetables

The first dish is a salad dish which gives a sourly tangy favour and opens up your appetite.

Marinated Yellowfin Tuna and Shaved Organic Wagyu Beef

The wagyu beef here is not similar to the one which melted in your mouth. The consomme also has a slight tangy favour to it.

Confit Miso Blue-Eye and Smoked Scallop

The smoked scallop and the sauteed cuttlefish are my favourite from this dish. The crunchiness of the celery balanced out the smoky favour.

Roast Palmers Island Mulloway

The Mulloway is a little disappointed where it has a bit of the fishy taste. After I have taken the skin out, the meat tastes fine on its own.

Caramelised Suckling Pig and Braised Pork Tail

I am looking for the braised pork tail. They have cleverly made it doesn't look like a tail.

Pot-Roasted Shoulder and Fillet of Riverina Lamb

The lamb just melts in your mouth! The best part is the sauce which goes really well with the lamb.

Pre-Dessert

As Miss J not a big fan of beetroot, she requested to change the pre-dessert to something else. It is an ice based with passionfruit and coconut. 

Pre-Dessert

The texture of the beetroot is like marshmallow. The grapefruit granita has a bit of the bitterness taste to it. Your mouth will have an interesting experience to scoop them in one spoonful.

Zokoko 70% Bolivia Chocolate and Caramel Cadeau

The chocolate dome is so shiny! It is also smooth and not too sweet. 

Banana Creme Brulee

I am amaze with the presentation of the creme brulee. As I am not a big fan of banana, I didn't have a taste of it.

What a lucky day, what an experience! 

Reading from an article that Becasse will soon relocate to another location... looking forward to have dine at the new location.

Becasse

204 Clarence Street

Sydney NSW

(02) 9283 3440

March into Merivale - Bistrode CBD

We, foodie group, march into another Merivale restaurant, Bistrode CBD. We chose this for its relax environment. Since it is located at level 1, above the pub, CBD Bar, we have to climb a very interesting flight of staircase.

March into Merivale - Bistrode CBD

We scan through the daily changes menu and saw very interesting ingredients which they use. We chose an entree with crispy pig ears. They have thinly sliced the ears and I cant really see it is the ears. The ears make the salad more crunchy.

Black Sausage, Boiled Egg, Bacon and Crispy Pig Ears Salad

They served generous portion of the smoked salmon. It also thickly sliced. 

Smoked Salmon

When I saw lamb shank, without second thought, this is my main. I love lamb shank... just miss it so much! The meat just fall of the bone and it is so tender and rich in taste. The silky smooth potato puree soaking all the jus. I have almost licked the dish! 

Lamb Shank

Another interesting ingredient veal tongue. It likes silverside to me.

Veal Tongue

The other choice for the March into Merivale event is salmon and fennel salad.

Salmon and Fennel Salad

We always finish off with desserts, how can we miss them this time? Originally we want to order "Three Ices and a Madeleine". When we found out it is just three different type of sorbet, we change it to chilled fig and port soup. 

Chilled Fig and Port Soup

I had some worst experience with peanut butter sorbet before. Their peanut butter ice cream is nicely done and doesn't feel like as if you are eating out of the jar. The honey tart is not as sweet as I thought. The texture is really like soft honey. 

Honey Tart with Peanut Butter Ice Cream

When we saw a lot of glasses with lots of berries on top has been ordered by other tables, we cant stop ourselves from ordering one of them. This is by far the best dessert out of the previous two we ordered. It has a level of pink champagne jelly, custard, crumble and topped with varieties of berries.

Berry and Pink Champagne Jelly, and Oats Crumble

From our earlier experience, we look for alternate way to go down to the ground level. The alternate way is to catch a lift. It is not any better than the staircase! :p

March into Merivale is a special event which runs from 22nd February to 15th April.

March into Merivale - Mad Cow

We, foodies group, marched into another Merivale restaurant, Mad Cow. I haven't eaten there since it has been awarded by 2011 SMH Good Guide Awards for one hat.

Soy and Linseed or Sourdough

We shared jamon entree as highly recommended by my other foodie friend, Something Fi-shy. The jamon tastes great with the Chandon shiraz which comes with the $33 deal. The stuffed capsicum with salt cod is too little share among us!

Jamon with Rosemary Oil

Tonight they do not have wagyu flank steak, instead they have grass fed scotch fillet. You can still see the layer of oil. Umm... not sure if it is good for my waistline? :p It is cooked to medium rare and it is really tender and moist.

Grass Fed Scotch Fillet

The other meat dish is the black angus minute fillet steak. The butter has further enhanced the beef favour. But it is a bit too much at the end.

Black Angus Minute Fillet Steak

If you are not into steak, they also have two other choices, king salmon or vegetable bisteeya. The king salmon skin is still crispy after our photo session! :p 

Aroaki King Salmon Fillet

It also comes with two sides, green salad and shoestring fries. May be I haven't had fries for a long time, it goes really well with my steaks.

Green Salad

Shoestring Fries

We have ordered desserts to finish it off. The chocolate decadence is definitely for any chocolate lovers. The strong rich chocolate sorbet is the highlight of it!

Chocolate Decadence

The espresso martini is for us, coffee lovers. The coffee cardamon granita makes it very refreshing and light, yum yum!

Espresso Martini

Since Mad Cow is at the end of the Ivy Bar, we have to maneuver ourselves out of this place. We should instead stay there for the rest of the night! :D


March into Merivale runs between 21 February 2011 to 15 April 2011

March into Merivale - est.

To celebrate the first day of Autumn, we, foodies group, organised to go to est. for their March into Merivale event. There is a choice of 1, 2 or 3 course menu. We all went for 2 course, either entree and main or main and dessert.

Angel Hair Pasta, Pancetta, Garlic, Black Pepper, Parmesan

As I have tried their mulloway before, I have choosen something different this time... soy glazed beef. Interestingly the taste of grated apple and radish, reminded me of ginger and shallot sauce.

Soy Glazed Beef, Sesame, Grated Apple and Radish

Quail Breast, Kipflers, Lemon and Thyme, Salmoriglio

I cant finish my meal without desserts! The sourness of the blackcurrant balance with the sweetness of the caramelised fig.

Caramelised Black Figs, Blackcurrant Sorbet, Almonds

Love that vanilla favour and it is a lot better than what I thought.

Vanilla Bavarois, Summer Berries and Meringues

It was a good night to celebrate first day of autumn with my foodies group. Good food, good friends what can you ask for more?


March into Merivale runs from 21 February 2011 to 15 April 2011.

Sepia Restaurant and Wine Bar, Sydney

This year my family is against our tradition to have our year end reunion dinner in one of the Western restaurant instead of a Chinese restaurant. After reading from a magazine, we decided to give Sepia a go. Since then I did a bit of research and found that Martin Benn, chef and co-owner, has won the 2011 Emirates Chef of the Year Award. I am expecting to have a very nice dinner there.

Sepia

When we're walking into the restaurant, as its name suggested, it is Sepia in colour. We are seated near the window. The waitress explains to us we can either go for a 7 course degustation or 4 course a la carte. Since we have to order the same for the whole table, we have opted for the 4 course a la carte.

Amuse Bouche

The amuse bouche is sea urchin with soy jelly. It is quite an interesting, I never thought of soy can made into jelly. However, I think it is a bit salty to me.

Marinated Yellow Fin Tuna, House Made Goat Milk Fromage Blanc Yuzu Jelly; Picked Heirloom Carrots; Rhubarb

My entree is yellow fin tuna. This is a very colourful dish. The tuna is raw nicely marinated. I cant really stop eating. 

"Scallop Sushi" Nori Rolled Scallop, Pickled Ginger, Puffed Sushi Rice, Avocado Cream

When I saw the menu says "Scallop Sushi", I have pictured it as it is a nigiri sushi. However, when the dish comes, it turns out to be something very interesting. The scallop is coated with finely chopped nori (seaweed). The sushi rice is deep fried and it is like coco pop without the chocolate taste. The scallop is seared to retain its freshness.

Sake Braised Green Lip Abalone, Ginger Scented Egg Tofu, Chestnut Mushroom, Garlic Sprouts, Rocket Flowers

The menu has abalone as a dish, since my aunt has brought some abalone from New Zealand, we would like to compare the difference. The abalone has been thinly sliced and very tender. It has been braised with sake which enhanced its favour. They are also very generous with this dish. There is plenty of the abalone there! :D

Kingfish

My second entree is kingfish. The crusty coating of the fish made it has different layer to its texture.

Duck Breast

The duck breast is very lovely. The highlight of this dish is the sauce.

Queensland Spanner Crab and Buckwheat Risotto, Mustard Butter, Shellfish Essence

This spanner crab is served as if it is still in the shell. The risotto absorbed the taste of the crab.

Sansho Roasted Pasture Fed Angus Tenderloin, Braised Short Rib Buffalo Milk "Tofu", Roasted Quinoa, Garlic Flowers

Here comes my main Angus Tenderloin. The tenderloin is cooked to my perfection. The "tofu" is silky smooth with a distinctive taste.

Roasted Scampi Tails, Poached Coral Trout, White Miso and Sea Urchin Emulsion Beetroot Infused Trout Roe

Scampi tail is simple but the favour is just rumbling in your mouth. Never thought a cooked scampi can be so tender.

Butter Poached Murray Cod, Baby Radish, Japanese Daikon, Tonburi, Crystallised Wakeme, Dill Pollen Butter Dashi

The ordinary cod with extraordinary taste. It brings out the full favour of this fish. Nicely cooked.

Butter Asparagus

We have also ordered butter asparagus as our sides.

Pre-Dessert

The pre-dessert is blood orange sorbet with almond crunch. It gives a good rinse for our taste bud ready for their desserts!

"Chocolate Forest" Soft Chocolate, Lavender Cream, Sour Cherry Sorbet, Licorice

My long waited "Chocolate Forest" arrived. When you put your first spoonful into your mouth, as the name suggested, you can really imagine yourself walking into a forest. It has also given the feeling of having waffler.

Strawberry Bavarois, Iranian Pistachio Yoghurt Sorbet, Basil Seeds and Elderflower

Another dessert we ordered is strawberry bavarois. The strawberry bavarois is stuffed inside the white chocolate cone. At first, we thought it is inside a sponge cake! :p

Creme Brulee, Mango Sorbet, Coconut Foam

The creme brulee has its "hard top". The sorbet is creamy rather than watery with the right balance of mango in it.

Petits Fours

We finished our meals with tea and coffee with petits fours. This will be one of my memorable Chinese New Year celebration! :D

Sepia Restaurant and Wine Bar

Darling Park

201 Sussex Street

Sydney NSW

(02) 9283 1990