I Don't Eat, I Devour

When Loulou opened a couple of months ago, there was a real buzz about this chic French bistro and boulangerie that makes what I consider to be the best baguette in Sydney, surpassing even my old favourite, Azuki Bakery. So when an opportunity came up to try the cuisine, I was curious to see if it lives up to the hype.  Chicken liver parfait, $18 This unassuming-looking liver parfait is my favourite dish of the evening. Beautifully creamy and smooth, the flavours wonderfully balanced, and paired with a soft, buttery brioche from Loulou's esteemed bakery, this is a fine way to start a meal.  Pommes Dauphines, $12 Fluffy, smooth, creamy mashed potatoes encased in a light batter and gently fried, this is the comfort food of one's dreams. Absolutely gorgeous - highly recommended with a drink or two. Speaking of which, the cocktails at Loulou are classic and well-balanced. I particularly recommend the Vieux Carre.  John Dory, $48 If I were to recommend one main dish only, this...

Thor's hammer certainly packs a punch. Probably one of the best dining experiences I've had in recent times, Mjolnir commits to the theme - but don't be fooled, this is no gimmicky restaurant where the wait staff plays dress up. The food and the drinks here mean business.  The entry is unassuming, leading down to a large, cavernous basement that transports you straight to mythical times.  Upon arrival, we are presented with a little shot of complimentary mead to whet the appetite. A sweet, moreish, fun number, it is nothing like the mead bought in bottle shops.  Across the Fjord, $21 Come for the drinking-out-of-horns, stay for the cocktails. The cocktail list at Mjolner is impressive - and many come with a theatrical display. This one came in a cloudy beaker and tastes alcoholic yet floral and subtle, with a distinct nose of of fresh pine trees.  Blazing Glogg, $23 This sweet, dark, boozy number came with a dramatic display of alcohol being pulled from one vessel to...

Since the last time I visited Automata in 2018 , the restaurant is now two-hatted. It continues to serve innovative dishes using unusual ingredients on an ever-changing degustation menu, and I think it has leaned in even further towards its East-meets-West fusion concept in both technique and flavours.  white sturgeon caviar, oyster emulsion, celery If there is one dish that defines the taste of the ocean, this would be it. The oyster emulsion is extremely creamy and light in flavour, balancing the little bursts of sturgeon caviar and the fine, pickled celery. With so many interesting textures, this is the perfect amuse bouche to awaken the taste buds in preparation for the amazing dishes to come.  A series of further amuses bouche Starting at the bottom, we have darling little crumbed anchovy olives - the olive maintains its burst-in-mouth juiciness which, along with its saltiness, cuts right through the grease of the deep fried crumbs. The pistachio, preserved lemon and crem...

The Strand Arcade must be one of Sydney's most beautiful locations - it's like Holly Golightly's Tiffany's: nothing could ever go wrong there. The Restaurant Pendolino is situated at one far end of the Arcade on the second floor. No matter the time or the weather, it is perpetually enveloped in a gently-shimmering, moody darkness. It is not a place for loud and boisterous celebrations, for every conversation seems to take place in a lowly-buzzing semi-whisper. What the Restaurant Pendolino provides, in its discreet, quiet way, is a slice of the old world.   Signature Tasting Plate The delightful mouthfuls are hard to describe in a way that does them justice, but I will try my best. The little roll closest to the diner contains a whipped salmon mousse that is so light it is like eating air. The tartine is but a mouthful, but beautifully balanced in both texture and flavour. The lavoche is so light and thin it is but a whisper, complimenting the basil and cashew pesto; an...

So, we are all familiar with yum cha. Chinese takeaways may be a cheap and cheery night in, and Chinese restaurants are often where one goes for an affordable, fun, noisy and no-nonsense meal out...but have you had a proper Chinese feast, the kind we reserve for celebrations and special occasions?  Allow me to take you on this incredible culinary journey that involves a private room, multiple courses, distinctively showy ingredients, free-flowing wine and maybe even a touch of kareoke as the night progresses.  Sashimi Plate We ain't messing around here, so let's jump straight in. Lobster is purchased whole at the market rate and cooked in multiple ways. The first course is a sashimi plate displaying the magnificent and venerable crustacean. The texture is gently crunchy (like a jellyfish) and the taste is slightly sweet.  Hot and Sour Soup Unlike casual Chinese meals where the food is in middle of the table, at Chinese feasts, certain courses are served in individual port...

If you're after views, one restaurant simply cannot be missed: the Dining Room at the Park Hyatt hotel. Being relatively modest in size, even if you do not get a window seat (which we did, lucky us), you are still guaranteed a view of the beautiful Sydney Opera House, and, from time to time, one of the old-style sailing boats moors right in front of the restaurant windows.  At the moment, due to covid restrictions, the Dining Room is not doing their tasting menu. The usual two or three course menu, however, is beautifully done; and because the menu is so limited, the really do each of the items very well.  Sydney rock and Pacific oysters Gazing upon the opera house, I simply could not resist ordering the oysters, which are served with a shallot and red wine mignonette. The mignonette immediately makes the oysters' flavour come to life: a little metallic, a little salty, just like the sea.  Air dried David Blackmore Wagyu beef David Blackmore's wagyu are coveted items...