Cafe Sopra, Potts Point

I had tried to arrange this dinner for many months, actually since last June, which is pretty terrible on m part, but with my final semester of uni, working and every other thing that I do, it was hard to find the time, let alone finding the same time free for all four of us. Finally we booked this date in 2 months in advance and no one pulled out.

I was to choose the restaurant however, but left it quite late to make a choice and ended up informing my friends 3 days beforehand. I wanted something casual, with excellent food, wine and vegetarian friendly. I had a few options but decided on Cafe Sopra in Potts Point. The only bad point about this place, which is the ONLY negative, is that the do not take bookings, and if yo know me, I ALWAYS book, write it in my diary and lock it in. So to save my friends the heartache of waiting for a long time I planned to get there at least half an hour before all of them, so I could put my name down on the list. I got there at 6, which was a whole hour early, and one friend was already waiting. She had beaten me to it and put her name down already. Great I thought, but no, not great. We could not be seated until our whole party is there....and the rest of them arrived on time......7pm. We were reduced to waiting at the bar for the whole hour, watch guests be seated and food constantly go past us. It was like someone was watching us and enjoyed the tease.

Well we were lucky however, because once our last friend arrived they just had a table free outside. It was perfect. Not as chaotic as inside (although I actually like that) and in the fresh air. Menu's? No. We still had to walk inside and look on the huge blackboard to decide what we wanted. I was actually given the task of choosing for a few of them.

So for starters I decided on a little treat to wet our palettes, something I hadn't had in a very long time. Stuffed zucchini flowers. The cheeses used were ricotta, parmesan and tallegio as they each had a very distinct and differing flavour which I could pick up. They were crisp and beautifully battered, not too heavy, but not too light...........just right. Everyone seemed to like them too which was great. TICK

Steve was first to receive his main, and being a vegetarian, his choices are already limited slightly. I say slightly as his dish looked excellent, and I'm really glad he ordered it as he had never had polenta before. It was baked polenta with porcini mushrooms in a creamy sauce with spinach and parmesan on top. Although I really did want to try it, I felt bad asking for some, so I will take his word on it that it was delectable.

Vegetarian number 2. I had sold the idea to Jack to order this dish. Casarecci with string beans, kipler potatoes and pesto. It was really nice and the flavours were good, however the pasta was a bit overcooked and actually tasted like it was not fresh or had been reheated as it was tough and rubbery. A bit unfortunate as I'm sure it would have been a fantastic dish otherwise.

I was actually sad that Jack did not like his dish as much as he liked mine so I told him we'll swap half and half so he could also enjoy his meal.

My dish was amazing. I loved it. Such simple flavours, but yet so effective and flavoursome. It was a linguine with scallops, parsley, a touch of chilli, lemon juice and olive oil, then garnished with toasted sourdough breadcrumbs. The balance of flavours were perfect, just enough chilli with that hint of citrus and fresh herbs made it a treat to have.

Next up was the lamb ragu with fussili pasta. A perfect combination for the heavy tomato based sauce. Again I did not try it as I had only met this guest for the first time that evening. He actually had just arrived from China and did not really speak english so I thought I would just observe. I have had a similar dish before however, and it was fabulous. Although quite a heavy sauce, what you do get is good chunks of meat and goes fantastically with thick types of pasta.

The last main dish was the salmon with asparagus on a creamy potato salad. I was so surprised at how large this dish was actually. The fish was very tender and cooked well. And you can see in the picture that the asparagus are a bright green and were extremely fresh and bursting with flavour. I'm glad it was served with some sort of carb as it was needed, however I do not like creamy sauces so much, but it was still nice (but that is a personal preference).

We were all quite full after this and told the waitress we would decide on dessert. Assuming we would all order, Jack went ahead and ordered, but little was he to know, none of us actually wanted dessert, so he felt a bit bad, but did not regret his decision once served. He had ordered a dessert I cannot remember the name of, but it consisted of vanilla ice cream which was topped with freshly ground coffee beans then a shot of Grand Marnier was poured over the top. The idea is to mix it up a bit once the ice cream melts so all the flavours blend together. I can tell you it is something you won't be sharing with your friends as it is that good.

Jack was very happy we were all full as he finished the whole thing, and enjoyed every last bite.

Flying Fish....finally

After numerous times re-booking this dinner and people cancelling on me, I finally made it. Of course, whilst driving there it had to start pouring, but in retrospect, it was something that only enhanced the night.

Sophia and I parked and walked to the end of the wharf, not seeing any signs, just hoping that the restaurant would be at the end, just like the pot of gold at the end of a rainbow. We were starving, slightly wet and just wanted to sit down and relax with a glass of wine. It went on forever but eventually we made it to the end. There was a restaurant, and I just hoped that when I told them the name of my reservation they would happily tell me they would take us to our table. YES. My female intuition did me justice as it was the restaurant and we were taken straight to our table.

Taken aback by the views and surroundings, we were seated at arguably the best table in the restaurant. It was right along the glass wall in the corner straight in front of the Harbour Bridge. The rain and mist coming off the Harbour made it a really mystical setting. I felt as though I was looking through a Snow Globe onto Sydney. The lights hanging from the open double ceiling were like fairy lights but the bigger bulbs resembled fire flies lighting up the space enough to keep the calm and soothing ambiance.

We glanced around, able to see both the open kitchen and sushi bar where our dishes would be made. The tiles behind the kitchen caught my eye as they were a metallic bronze with an amazing texture to them making them stand out from the other side of the restaurant. They really complimented the large wooden structure of the wharf which has preserved from the 1900's when it was used as a place to import wool, sugar, flour and other goods.

But enough about history, back to the food.

Thankfully we were served our warm sourdough bread rolls very soon after being seated, and we did not hesitate one bit, and devoured them in about 15 minutes. Of course many of your know how much I love Olive Oil, so it is a given that I asked for some to go with my bread, in addition to the smooth and creamy butter.

We were given our menu's and immediately shortlisted our options. I was tossing up between the Seared yellow fin tuna with ruby red grapefruit and sweet pork crackling, and the Seafood Tapas (not because of the current tapas fad, but just as it was a selection of many varieties of seafood prepared in different ways). After hearing what the tapas consisted of - cornet filled with scampi and creme fraiche, kingfish sashimi with a lime infsed cream, tuna tartare with almond cream and Avruga Cavier and finally a single oyster served with finger infused pearls and nigella seeds. HOWEVER, I was told about the tuna which was apparently the signature dish. I was torn, and although I wish I chose the signature dish, the waitress said she would get the tapas over the tuna as you can try a wider variety of things, and it was a lighter entree. That sold me.

I was instructed to eat from right to left as the flavours will build up. So I started with the cornet which was quite buttery which was good as the scampi was served cold and without a sauce, and was really amazing to have natural. You can taste its sweetness which isn't overpowered by heavy butter and herb sauces, but the creme fraiche and shallot made it a fresh and not too heavy combination but rather quite refreshing.

The Kingfish was amazing and probably the best sashimi kingfish I have ever had. The flavour was so strong and the fish was firm. It was served with shavings of cucumber and lime infused creme, although I could not taste the lime at all, but it didn't matter as I enjoyed the kingfish plain so much.

The tuna tartare was so surprising. The creme had such a nice texture and I would say was made by mixing almond meal with a pure thin creme. The tuna was really soft and once it hit your tongue, seemed to just melt in your mouth. Quite a mild flavour, probably as it was so fresh but a really interesting dish. I must have taken at least 10 minutes to eat it as each bite I took in the flavours and textures as it was something I did not expect but enjoyed every mouthful.

Lastly was a virgin coffin bay with ginger infused pearls. I was hanging out for this as oyster are one of my favourite pieces of seafood. I had never had pearls before but as I did not want to deconstruct this little spoonful to analyze each flavour, I just enjoyed the combination as was intended. It went down so smoothly. The oyster was delectable and its creaminess circulated around my mouth as I took in the flavours. It was a great way to finish the tapas and I was glad to choose this dish.

Sophia, unlike me, knew exactly what she wanted as soon as her eyes rolled over that dish. Caramelised white scallops with corn puree, cuttle fish risotto and basil foam. It looked diving, the scallops perfectly cooked, slightly crisp on the face but so soft and tender in the centre.

I ended up ordering the poached flounder with mud crab and vongole, served with scallop mouse. I was informed that the flounder for the night had been switched with the sand whiting. I thought that was fine, but once I started eating it I fond the fish a bit to mild for my liking and this was further enhanced being poached, not pan fried or baked. I did however, really enjoyed the crab and vongole, especially when I poured the scallop mouse over it, which was absolutely divine. So light and creamy, I could have eaten whole bowl full of it, and I waned to, especially when I got to the end and was scraping the last bits out with my fork.

Sophia ordered the Curry with pumpkin, mint and coconut, but I'm afraid I do not remember for the life of me what the fish was, but I think it was snapper. It was served with yogurt sauce which had cucumbers, capsicum and crab mixed through, roti, and spiced eggplant. The dish was quite spicy, and Soph had to reach for the water quite a few times, but mixed with some yogurt, or to dip the roti into, it was the perfect balance of flavours and levels of spice. The fish was nice and crisp on the outside but soft and cooked well.

For drinks I ordered a glass of red wine. It was a Coted-de-Rhone Villages ‘Massif d’Uchaux’ Domaine di la Renjarde. I originally tasted a wine from Austria but found it too peppery and woody for my liking. The Sommilier just read my face as I tasted it so he brought out the Cotes-de-Rhone and I really liked it. Full of berries it was very smooth and a bit bigger in flavour. Although it did not 'compliment' my fish like other white wines would have, I enjoyed it just as much by itself.

Sophia ordered a cocktail with passionfruit juice, lime, vodka and a few other bits and pieces. It was called 'Bikini Blast' and we laughed for a bit at the name. However, they brought out the wrong one for her. It was a caprioska and very strong. She had one sip then asked for less alcohol, but they then realised she got the wrong one in the first place.

I was instructed before I arrived, by my best friend, Zena, that I would have to go to the bathroom. I told her of course I would be going to the bathroom, but she said "No you have to take note at the design". So I did as I was told and was amazed. They used the same technology as the Prada building in Tokyo. The cubicles are transparent glass and as you walk into the bathroom you can see the toilets. The change happens once you step into the cubicle and lock the door, then it changes to opaque. When you go to wash your hands they are controlled by a sensor, but not one that you have to swipe your hands 5 times to find, it is triggered once you step in front of the basin and happens straight away. There is even a little seat that us women can powder our noses at, which always helps. So the trip to the bathroom is one that I would encourage you all to do if you ever dine there.

Overall it was beautiful views, and an amazing atmosphere. We were very lucky that we got such a fabulous table as throughout the night there were one of the longest firework shows I have ever watched, not including NYE. It went on for about 10 minutes and they were quite big as well.

The only criticism I could give is that I think the service could have been bit better. For a fine dining restaurant, they made quite few mistakes and weren't as smooth and out of the way as I would have thought. All of the food was beautifully presented with tastes that matched, but some lacked that wow factor that other restaurants offer.

The Press Club Banquet

Back again, and only two months after my original dining experience. However, this time I was to share the experience with some good friends of mine. We were down in Melbourne on a field study for our Architecture degree but of course I had another reason to go down.....explore and eat...and that is exactly what we did.

We decided to get the banquet as opposed to individual meals as we could try a wide range of dishes, and after talking to Kyle (the waiter I befriended on my first visit), we were convinced, as he said he would get the kitchen to put on some special dishes for us, how could we say no!

No matching wines this time though, instead a bottle of Winstead 'Instead' 2004 Pinot from Tasmania. It was beautiful and light with flavours of cherry. Perfect for some of the game dishes we were about to try.

Like the Symposium, we started off with breads. This is a staple part of Greek cuisine. There is always bread and if there isn't it IS a tragedy. We had to try NOT to eat too much bread as I knew what banquets were like, and if Maha (George Calombaris' second venture) was anything to go by, we were going to be absolutely stuffed by the time we left.

But who could resist Greek Country Loaf; Cinnamon, Honey & Pistatio loaf or Sundried tomato Foccacia with Cypriot EVOO & Cypriot Black Sea Salt.

Our first course, Meze, just blew us away. It was a platter of 6 tasters which we all ate an individual portion of. Each combination was so different in flavour, texture and ingredients that it left us knowning this was to be a spectacular dinner.

So we started at the top right with the Saganaki Martini: tomato tea with cucumber and capsicum which is drunk after eating the lightly fried piece of kefalograviera cheese (which is like a Greek gruyere).
Moving clockwise we had the dolmathes wrapped in bastouma (a cured meat very prominent in Mediterranean/Middle Eastern countries). The saltiness of the meat gave the non meat filled dolmathes some dimension without it being too heavy, which some dolmathes stuffed with mince are.
Next were two dishes that were to nibble on or use as accompaniments to the others: mixed marinated olives and pickled cabbage.
The 'Greek Fries' (a miniature version of a dish I had on the deg) consisted of lightly battered and fried whole prawns with their shells which is meant to be dipped in the Attiki honey sauce and eaten whole. Again, they were beautiful and crisp, and dipped in the honey sauce was a nice touch as the prawns already have a slight sweetness to them, which was enhanced.
My favourite were the skewers sticking out of the board which consisted of octopus and anchovy pieces coated in a pistachio praline. As you may have read before, they are to die for. Sweetness, saltiness and such a combination of textures from the hard nuts, creamy butter, chewy octopus and oily anchovies.
Lastly mussels with a light tomato relish topped with melted cheese on top.

The next course, or Entree 1, was Seared scallop souvlaki with chicken keftedes on a salad of Santorini capers with a cauliflower vinaigrette. The idea of mixing such delicate seafood with a 'chicken meatball' may seem strange, but the fact that it is chicken makes it work. Normally kefdethes are made of beef mince, which would overpower the scallops, but the chicken was mild enough in flavour to let the scallop's flavours be shown and not overpowered. The cauliflower helped dampen the chickens flavours so the sweetness of the scallops was tasted.

Entree 2 was probably the second or third time I had had roasted quail. In dolmathes, now that was different to me. I was only ever used to cigarette sized ones my Yiayia would make with beef mince, but with the quail, which was so soft and tender with a sweetness to them, they were delectable. They were served with vegetables 'a la greque' i.e. somewhat candied vegetables including carrots, fried thinly sliced potato and a fruit jelly, served with a mustard and tahini vinaigrette which compliments the flavour of the quail well. Often game is paired with something sweet to balance their heavier flavours. I have read since this dinner that quail and vine leafs are two ingredients that go so well together. Throw in a sweet fruit like grapes or pomegranate and you will have the base of a fantastic dish.

The intermediary course was quite a fun dish. Comprising of a salad of Labne coated in chives; cumin roasted beetroot with Attiki honey sauce; and eggplant relish with saffron butter. We each took a little portion of all the flavours and were given a pistachio muffin. The idea was to combine all the flavours and experience different combinations. All were nice but the saffron butter was outstanding, smooth, creamy and strong in flavour and worked well with all other flavours but especially the eggplant. It is a shame it is such an expensive ingredient, but after you read how it must be pollinated and hand picked, it is easy to understand why.

Once it was time for mains we were all so full, but we are in a Greek restaurant, so it is a necessity to try the lamb, especially since it had just been cut off the rotisserie. It was so tender and juicy, it just melted in our mouths. Served with a beautiful Greek salad and garlic potatoes, it is probably the most traditional meal, or the one that people most link to Greek cuisine. Of course I would have high standards, I mean comparing to my Yiayia's roast lamb and her potatoes which I have been in love with since I was a little girl, but I can say that George does not disappoint and his would have to be right up there with Yiayia........but not better, nothing ever is.

The second main was nice but nothing we were crazy over. It was grilled swordfish served with Risoni, broad bean puree and roasted peppers. The fish was kind of boring to be honest, just served with lemon juice, which I always find with swordfish. Maybe if a stronger flavoured fish was used it would have been more appetizing. The roasted peppers were surprisingly cold, not warm straight out of the oven like I expected and risoni is something I still can't quite enjoy. It is too much like rice without being rice and I just find it odd, but that is a personal dislike.The dip on the other hand was beautiful, smooth and a nice change from hummus.

Still more food? We really were struggling to eat any more, but who could miss dessert. A mixed plate of Loukoumathes with honey and walnuts, which are similar to donuts but are crisp on the outside. They were perfect, which is something very hard to achieve as the batter never wants to form a perfect ball shapes. Next was the richest chocolate tart served with extra chocolate, a biscuit crumble and amazingly fantastic pistachio ice cream. Definitely the best dish there. What girl couldn't love rich chocolate and that ice cream just paired with it perfectly and made it easier to eat more as it broke down the tarts richness.
The last two desserts Greek kafe pannacotta with Greek coffee crumble on top and Creme caramel with a sesame seed wafer were quite boring and after such a nice and full on tart, I decided after one taste not to ruin the dinner and finish with things that I disliked, so I went back to finish off the last loukoumathe instead.

Finally we were finished and thanking the gods no more food was to come our way. It was a great experience overall and I was so happy my friends could share it with me. I was especially proud some of the tried ingredients they would not normally have, such as olives, muscles or scallops. To be able to let my friends into my world of food really made my night, as I am always telling them about the restaurants I go to or the amazing dishes I have just tried, and this was my opportunity to show them why I do it and love it so much.

Finally I added a few photos with the fantastic staff, Kyle our waiter and then our Somillier, whose name does escape me, but he was extremely helpful.

The Press Club

My big 21st birthday dinner. Where to book? Who to go with? I decided to do something different though, and fly myself down to Melbourne for the week..........why not, I just wanted to indulge.

After consulting many people about the city's best restaurants, which resulted in a four page hit list, my options for the big dinner came down to the following places:

- Ezard;
- Verge;
- Vue de Monde;
- Grossi Florentino;
- Fifteen;
- The Press Club; or
- Guillame Bistro.

I had heard so much about The Press Club, which is a modern Greek restaurant, which at the time had two hats, and after buying the cook book and going gaga over it, I decided that is exactly where I wanted to dine. I was over the moon when my best friend decided to fly down also and have a girls weekend with me.....she can help me spend my money and splurge a bit.

We dolled ourselves up, of course, and arrived (in the rain) at 8:15. Our table wasn't quit early so we waited in the bar, which is a really nice area and great for a more casual dinner. The food that was going out looked amazing. Platters full of lamb, dips, olives and bread, saganaki martini, quail dolmathes.

After being teased for about 10 minutes, with food continuously going past, we were shown to our table which sat along the banquette along the side of the restaurant. It is not a restaurant that tries to be intimate and create a romantic atmosphere. Their philosophy is based around bringing family and friends together where they can talk, laugh and eat together. Hence the layout of the restaurant is not sparse but full of tables which when full brings an amazing energy into the restaurant which feels like it is just buzzing. So I would say it was the perfect choice for the celebration of my 21st....and as many of your know, I can talk the head off anything, so at least I would not feel embarrassed for talking in a fine dining restaurant :P

As we were seated we were served some a glass of Veuve (my favourite and a champagne that has special significance for me as it is something I always share with Zena on our birthdays). It was such a nice gesture and it was the best start to the night as I was over the moon already and I hadn't even had a bite of anything.

Our lovely waiter Kyle started to serve us and placed down our breads: a Greek country loaf, which was crusty and soft on the inside; a walnut, cinnamon and honey loaf; and a sun dried tomato foccacia. They were served with Cypriot Olive Oil and Cypriot BLACK sea salt. We were lucky though because as Kyle set the bread down he mentioned that George Calombaris (the owner and chef) had prepared a special menu for us so DO NOT fill up on bread. Even though we tried, we couldn't resist occasionally breaking off a little more bread to wet our appetite, it was just too nice.

The Somillier then came over and it was a bit hard to choose a wine as I didn't know what we were eating. I was told there were many courses and that we could have wines to match each course. That sounded like a great idea, but since we were in a restaurant with such an amazing Greek Wine list I thought I would ask for all Greek wines, as it is an area of wine I wanted to learn more about, as it is passed off regularly as cheap and very sweet (people just think of retsina).

The first course came out (although I did not get a complete photo of the dish and its presentation). It was a tasting plate trio which started with a Saganaki Martini served in a shot glass with tomato tea, cucumber and tomato, then sitting on top was a thick piece of fried, but not overly oily haloumi hanging over the tea on a skewer. The tea was really cold and refreshing, similar to a gazpacho I suppose, but when eaten with the slightly salty haloumi, it seemed as though you were eating a salad with haloumi, but in liquid form.
The next taster was a skewer of octopus and anchovy coated in a sweet pistachio crust which was probably made of pistachio, raw sugar and breadcrumbs. It was a beautiful combination, the saltiness and oiliness of the seafood with the sweetness of the crust.
The last taster was a freshly shucked oyster which had an eggplant and tomato compote on top which added a savory sweetness to the creamy salty oyster. It was served with its shell on top, a really nice touch I thought, and something you don't see very often.

Course 2 was like a taster as there were many accompaniments which went with the absolutely divine crisp pork belly. Would it be the fig syrup, poached quince which was slightly grilled on one side, natural Greek yogurt, and a coffee crumble which was made of coffee, chocolate, cinnamon and breadcrumbs. To combine all of the components of this dish was a bit too much on the palette, so I found I liked the pork with the fig sauce, then separately mixing the quince, yogurt and crumbs.



One of my favourite dishes was Course 3, a 'deconstructed' Greek Salad which consisted of a seared piece of salmon coated in sesame seeds on an onion stifaldo (onion jam), cucumber with feta foam, tomato water bubbles, Skordalia (Greek garlic potato dip), Kalamata olive infused olive oil, ouzo dust, tomatoes, Greek Dondani feta and cracked pepper. The Salmon was so smooth and worked perfectly with the sesame, something I have never tried, but definitely a seed which is very prominent in Greek cuisine. The water bubbles were like nothing I have tried, so delicate and burst as soon as you touched then, but not as thin as water, a bit thicker, syrup like, but really did taste like a tomato, as did the flavour of the foam which perfectly expressed 'feta', but with such a lightness. The final touch on this dish was the ouzo dust which had a beautiful and strong aniseed flavour which was perfect with every element of this dish. AMAZING

Course 4 was a play on fish and chips. It was a mini fisherman's basket which consisted of crumbed fish, battered prawns, mussels and octopus. It was served with the most amazing salad of shredded cabbage, watercress, lemon juice and olive oil. It was such a nice lightness to match the fried seafood.

This dish felt special for me and maybe made me enjoy it so much more as my Papou (grandfather) loved seafood so much. If I had ever met him I know we would have learnt to love it from a young age, something I wasn't lucky enough to do, but now I do prefer seafood to meat and I know he would have been proud of me.

The last savory dish was the pinnacle of all dishes, and so it should have been as it was roast lamb, medium rare, so tender, juicy and just melted in my mouth. The meat was drizzled with a grape reduction sauce which added a sweetness to the meat, which some might not think would work, but since the meat was medium rare, its texture was much softer and therefore worked, it was not heavy at all but It was served with a mushroom and feta and ricotta Spanakopia. The filo was so golden and crisp but I felt that the mushrooms which were probably braised for a few hours overpowered the dish. But the lamb.............

The last dish was one we were so looking forward to, dessert, definitely something that should finish the experience with a bang, but sadly it left us feeling disappointed. It was a play on a Greek biscuit called Melamakaronia, which is a honey biscuit. The dish consisted of an orange cake which was served on custard with Greek yogurt sorbet, candied orange and a clementine. The sorbet was my favourite part of the dish as it was so refreshing and not overly sweet like other sorbet's, however the cake and custard, although lovely is not one of my favourite things to have for dessert. I was expecting a play on a baklava or stuffed locomathes.

To finish, we ordered coffee and were served a shot glass filled with sparkling mineral water with mastiha at the bottom which we eat with a spoon. Although Zena did not like it, I found it the best ending to such an elaborate meal as it is a gum which has a mint like freshness.

There is so much I could say about George Calombaris. He is so genuine, humble and really wants to just bring happiness to everyone who comes to dine. He truly made our night a night to remember and I am so glad I chose this restaurant to celebrate my 21st with my best friend. We ended up staying until 12:30am as we were too busy talking to Kyle (our waiter) who we became friends with over the night. The staff were so attentive and friendly, something which really makes a restaurant.

Overall my Melbourne birthday week ended up as follows:
Time spent shopping - 3 days max
Amount spend on clothes - $40
Number of restaurants I visited - 10 (3 fine dining)
Amount spent on dining - $900

BUT best birthday present to myself I could have asked for, and exactly what I would have wanted to spend so much money on.

Kazbah on Darling

As we arrive, it is packed, I am so lucky I booked as weekend brunches here are crazy. I would have to say it is without a doubt the best breakfast in Sydney. It's not your standard bacon and eggs but rather offers a variety of sweet and savory Turkish/Moroccan dishes that may not be what you are used to, but believe me, they are mighty good.

Bec and I take our seats and just observed. It is like organised chaos here. So many waiters running around but they all know exactly what they are doing and make sure that every single table is taken care of. We are served our water which is poured from a bulb like jug with a little spout on the side making the water path long and thin as she hold the jug further and further away from the glass making it look almost fountain like. I was impressed as I knew if I had tried I would have spilt that water all over our able, but you all know how clumsy I am anyways.

Ok choices choices, what to order. I have had the Za a'tar bread before which is a grilled flat bread drizzled with olive oil, topped with Za a'tar, dollops of labne (a creamy middle eastern yogurt), tomato, olives and rocket. It is so light and flavoursome and a really nice simple meal for breakfast. I just couldn't resist, and it was the first thing we had decided on, but it was a close call, as were tossing it up with the Breakfast Mezee. Hommus, labne, kasseri (a Middle Eastern/Greek cheese), olives, dukkah, za a'tar, tomato and Lebanese bread, kind of like a mixed antipasto for breakfast. Normally this would be exactly what I order as I love making up my own combinations of food and eating dips and breads, however we thought it was too big and since we wanted to try other things we would get the smaller out of the two.

The next thing that caught my eye was Foul. I had heard of it before but never tried it. Bec assured me it was scrumptious. Basically it is a dip like mixture made out of chick peas, fava beans, garlic and lemon juice. To garnish it had chopped boiled egg and shallots over the top which you are supposed to mop up with the flat bread it is served with. I was sold; garlic and lemon juice; and it did not disappoint as these flavours were quite strong but balanced by the heaviness of the beans. It was definitely an excellent choice, and great that it was served with bread, because as a lot know, us Greeks will wipe up every drop of liquid at the bottom of our bowl with bread to complete the meal.

The last dish we ordered, even though we knew we would be sufficiently full by this point was the Breakfast Tagine. We just could not resist. This is a dish made in clay pot which is shaped like an upside down cone and is called a Tajine. It acts like a pot or slow cooker in which everything is put in then it is cooked over a heat source usually for long periods of time. This particular dish consisted of Lamb Mince, Sucuk, Feta, Spinach, Capsicum, Caramelised Onion, Tomato, and Eggs, so it did not need too long to cook. The feta softened and was scattered throughout the whole dish which was all held together with the egg. The flavours of each vegetable were not lost, as they are with some forms of cooking, but rather captured and each bit released amazing flavours into my mouth. The lamb was seasoned with Moroccan spices (cumin, cinnamon, paprika, coriander, nutmeg and ginger) giving it a bit of oomph and making the dish that bit more flavoursome. It was a shame we could not eat any more but we severely over ordered (which is sometimes the case with me I will admit) however we enjoyed the whole morning.

It is such a relaxing space with its large windows opening up the whole restaurant and bringing natural light and ventilation in. I just love the butchers paper on the tables, which is there to be drawn on with the crayons provided. No matter what your age, I would say most customers would write a little remark or draw a little squiggle.

It is such a vibrant and interesting space, there is nothing that isn't fascinating. I recommend it for any occasion where you are looking for a casual place where you can enjoy amazing food with flavours you may not have tried before, but if I can make one suggestion.........BOOK, even if you have to wait a little for your table, it is definitely worth it.

Glebe Point Diner

• Glebe Point Diner, 407 Glebe Point Road, Glebe (9660 2646)
  

This was a review I wrote after the first time I dined at GPD in February 08, just over a year ago. Since then I have been back at least 6 more times, so will write an updated review very shortly.
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I had been so excited about lunch as I had read a lot of reviews and heard great feedback from friends which all put Glebe Point Diner up on a pedestal. They loved it as it was a casual yet sophisticated restaurant that has nice simple food.

The high ceilings open up this dining room, making it feel spacious and not congested during its fully booked lunch and dinner seatings. Dark chocolate brown walls and chairs are balanced by the white floor and butcher paper on the marble tables. Your eye is drawn to the brown and white striped wall facing the bar which is contrasted by the vibrant lime green couch running its whole length. The combination of colours and patterns instantly created a fun and welcoming setting, however, when light streams through the glass façade, this space really comes to life.

Head Chef Alex Kearns has created a relaxed menu that does not muck around with its ingredient. All locally sources, and organic if available, he has placed a large emphasis on freshness and quality, changing the menu twice daily to take into consideration availability and seasonality. His blackboard menu offers a choice of 6 entrees, 4 mains and 4 desserts all of which can be easily paired by Manager and Sommilier Andrew John, to one of their 200 wines. Still focusing strongly on NSW vineyards, this epic wine list is regularly being changed to ensure diners can always try something new and exciting as John is always searching for the next impressive drop each vineyard has released.

Within minutes of arriving, I had already bumped into people I knew, well it is Glebe. After stopping to have a chat, and catch a glimpse what they were eating, I could see that my expectations would not be let down. Andrew assisted us out with our order whilst still finding time to joke around to make us feel very comfortable, as if we were regulars.

For entrée, Phillip ordered the Fennel and William Pear salad with shaved Parmesan ($16), which was a contrast of sweet and sharp. I ordered half a dozen Clyde River Sydney Rock Oysters with Finger Lime ($3.50 each) as I planned to barter for a taste of the light and crisp salad. However, after experiencing the fresh oysters, I had to rethink my plan. The slight saltiness of the brine was balanced by the acidity of the lime juice, sweetness of the salmon roe and the creamy texture of the oyster. It was the perfect compilation of flavours that I could not resist but to indulge, nearly finishing the whole plate.




Liang on the other hand did not originally order an entrée, was taken aback by these dishes and decided that he needed to try one too. Not soon after, a plate of the Fried Green Tomatoes with Woodside Chevre and Basil was placed in front of him. I was so glad I savoured each oyster slowly because I had two left to swap for one fried tomato. As green tomatoes were used because of their tartness instead of a sweet truss tomato, the clean and light flavours of the goat’s cheese and the strength of the basil are able to really stand out.


I looked around and observed my surroundings. Relaxed chef’s churned out the meals, taking the time to attend to detail and presentation. All patrons were immersing themselves in conversation and looked calm and peaceful, as was my table who, tucked away behind one of the pillars next to the glazed wall, felt as though we were the only customers there.

As we saw our mains making their way to our table, our faces filled with glee. The hand cut potato chips were thick and crunchy just like we would get when we were kids.

I was a bit jealous when my companions dishes came out, as I originally wanted to order the, both. The Coorong Angus Skirt salad with shaved parmesan, watercress and baby potatoes looked as good as it tasted. The meat was so tender and juicy it just melted in your mouth.

It was hard to keep our utensils to ourself when the Broome Barramundi fillet, coated in tarragon on a bed of peas and lettuce which were accompanied by Potato Scallops. These were, until now, something of a childhood memory for us. However, these scallops looked like nothing we had ever seen before. Thick and crunchy, they were all irregularly shaped with batter protruded in many little peaks. Maybe that’s why I like this place as it put smiles on my companions’ face which are somewhat cheeky, just like a child would have if they had just eaten the last cookie from the cookie jar.
The fish was coated in tarragon which really gave this dish some bite.


Once MY dish had been served, I was glad I had ordered last, as I had definitely made the right choice. The Windsor duck salad with purslane baby beets, grapes and fried potato was a very generous dish. Not only the large wing of meat, but there were also slices of meat underneath the salad. The meat was so rich and tender, due to a new breed of ducks which are being farmed in the Hawkesbury. Originally from France, the Grimaud has a very low fat and high meat content. They eat a diet of what and a secret blend of minerals and vitamins. By the end of the meal it turned out that my two companions were picking off my plate and wished they had ordered the duck instead, which felt like a small victory for me.


My wine, I was educated, was a French Beaujolais, similar to a Pinot noir, and is served chilled, which was perfect on such a say as it was extremely humid.

We were given some time to think about dessert, and although we were fixated on the dessert of the table next to us, a perfectly shapes and delicate Black Fig Tart with marscapone and jam. Although I could not fit in another dish, my companions though it a necessity to try indulge once more. The Peach Melba ($14) was an assortment of luminous colours. A deep orange coloured peach which skinned, was so soft you could cut it as easily as a hot knife went through butter. Served on a bed of raspberry puree with a big ball of creamy vanilla ice cream, it was simple yet delectable dessert. In some respects it could be compared to a strawberry sundae, which my companions always loved as a child, and still do.


The Chocolate Mousse with Hazelnut Praline, which although was light and fluffy, was just too rich and needed something to balance it. As my companion was eyeing out the Peach Melba and wished he had ordered the same, I ordered an extra serve of ice cream to balance the dish. Although not the best pair with the mousse, it definitely made it more enjoyable.
I sipped my espresso happily, and of course managed to sneak a few spoonfuls of dessert, which you always manage to find room for.


All of these dishes were so simple and true to their flavours. They did not try to be anything but what they were, and because each ingredient is carefully selected from organic or local producers. Customers know that they serve the best quality they can get, and the flavours really talk for themselves.

I am now planning my next visit, which will be equally exciting due to the fact the menu changes twice daily, depending on what is fresh and the availability of stock. So I get to taste to a whole new assortment of dishes and flavours, but this time I will make sure I save room and treat myself to dessert.