From the Indian subcontinent to Surry Hills, Sam Christie (of Longrain and Cho Cho San fame) has opened a new Sydney restaurant that will take your taste buds for a spin.
Residing in the former residence of Shortgrain and Bunker Bar, Subcontinental fuses the flavours of Nepal, Bengal and Sri Lanka with a colourful menu of share plates and just the right amount of spice. We’ve had our fair share of some of Sydney’s best Indian food and we are big fans of Longrain and Cho Cho San, so no doubt we expected big things here. And we certainly weren’t disappointed.
You won’t see butter chicken on the menu at Subcontinental. Longrain head chef, Victor Chung, has taken the reins in the kitchen, creating a mix of dishes inspired by the wilderness of the region.
Start with the cheese pekoras, which are perfectly crunchy and golden on the outside, with soft white paneer in the middle, and house-made papadums with raita and tomato chutney. Then, move on to the Bengali curry of king prawns, with spinach, coconut and turmeric. It’s packed with tonnes of flavour, and you could just about lick the plate clean (but don’t worry, we didn’t). The market fish grilled in banana leaf, with mustard seeds, coconut and curry leaves is also a standout, while vegetarians are well catered for with grilled mushroom and eggplant red curry, a daily rotation of daal, and vego bhaji with curry mayo. Accompaniments are a must in Indian cuisine, and the pineapple raita and beetroot pickle are both a nice surprise.
We get excited whenever there are popsicles on a dessert menu; so don’t think twice about these kulfi creations. If they don’t take your fancy, there’s also ‘treacle & curds’, sour yoghurt with syrup and fruits, or sweet naan with saffron cream.
Subcontinental is as perfect for group dining as it is for date night, and you could easily spend a few hours making your way through the wine and cocktail list, before stuffing your face with the spicy and delicious cuisine at this new Sydney restaurant.