We can only imagine how long your bucket lists are getting of Sydney restaurants and cafes you NEED to try, so we thought we’d make it easier by recommending some more places to check out this weekend!
Rawson’s Restaurant opened earlier this year in the dining area of the Epping Club and is not what you’d usually expect from RSL club dining. Executive Chef, Nick Whitehouse who used to cook for the Red Hot Chilli Peppers, has taken over the kitchen producing a menu based on availability and seasonability. There’s a custom meat fridge, dry-aged meats and a raw seafood bar. With this fine dining experience you won’t even remember that you’re in an RSL club.
During the winter months dishes get warmer and Niji in Double Bay has taken that concept and run with it. On their new menu they have a flaming maki roll where they literally set it on fire right at your table! Can’t get much warmer then that. They’ve also got Hokkaido scallops with caramelised miso butter, white truffle oil and avocado puree, kingfish with sancho salt and orange honey jelly and wagyu beef cheeks with soy dashi glaze and fried okra. Need we say more?
Recently opening their second venue in Neutral Bay, Yasaka Ramen is known to create some of the best ramen in Sydney. Instead of using pressure cookers like they do in their CBD venue, here they are simply using heat and a pot to create their slightly thicker broth. Also, exclusive to the Neutral Bay joint, are their baos and here they offer two options: char siu (Chinese style BBQ pork) and kakuni (slow cooked pork belly). Now you may have to queue, but trust us, it’s definitely worth it!
Gemelle Ristorante Italiano
In Liverpool you can find one of Sydney’s best Italian restaurants. Surprise! Gemelle is a fine dining restaurant serving up traditional Italian food but with a contemporary feel. Yes, you can order fresh pasta and all of the faves, but if you love meat like we do, you might want to take a look at their Butcher’s Feast option. This epic feast includes a platter of antipasti followed by a share board of all the meat you can handle. We’re talking Black Angus T-bone steaks, 900g Cape Grim tomahawk steak, pork belly, spatchcock, pork, lamb and a whole host of sides. It ain’t dainty, but it’s delicious.
Bridge Street, Walsh Bay and Potts Point
Fratelli Fresh, one of our favourite Italian restaurants in Sydney is now opened for breakfast at three of their venues; Bridge Street, Walsh Bay and Potts Point. The Italian brekkie menu is small but amazing (we wouldn’t expect anything less from Fratelli Fresh)! For something sweet there’s ricotta and blueberry pancakes and a freshly baked bakery basket and on the savoury side of things, there’s the goat cheese frittata, baked truffle eggs or the prosciutto plate. We’ll take one of each, thanks.
Folonomo, the ‘profit for purpose’ restaurant in Sydney is welcoming chef, Chui Lee Luk into their kitchen for three months as the first chef in the “chef in residence” series. Chui’s menu will be an exploration of whole foods and the concept of eating for what each individual body types need (which is something that’s done in Ayurveda medicine). An interesting approach to eating and one we can totally get behind.
For more eating and drinking inspo, check out Sydney's best BYO restaurants.
Image credit: Caitlin Hicks at Yasaka Ramen