Winter has come and it’s received a tasty makeover thanks to some of Sydney’s best restaurants literally turning up the heat this June.
The team at The Star are combining wood, fire and smoke, some of the most on trend, (not to mention delicious), cooking techniques of the moment, ready to tantalise your tastebuds and remind us that June doesn’t need to be that grey, dreary month when you hibernate from the world, but rather, when you get out and get sampling some of the very best food our city has to offer.
The master chefs from three of our favourites, BLACK by ezard, Osteria Balla Manfredi and Sokyo, have curated all new menus, utilising wood, fire and smoking techniques to whip your bellies into a frenzy and cue just the right amount of drooling. What’s even better is that these Wood, Fire and Smoke Month menus are perfect for sharing which, as you all know, is by far our favourite way to dine.
BLACK by ezard
Always on our list when it comes to Sydney’s best restaurants, the team at BLACK by ezard under the leadership of Head Chef Teage Ezard have created nothing short of a winter wonderland for your tastebuds. Starters include their winter salad of smoked ricotta complete with heirloom beetroots, Dutch carrots, perfectly pickled shitake and finished with a hazelnut dressing, as well as the smoked ocean trout with crème fraiche, camomile (okay, we’re listening), black salt, snow pea tendrils and gremolata oil. Expect things to get fiery when it comes to mains, with the likes of a whole wood grilled John Dory with salsa verde and fennel salad and a wood grilled wagyu t-bone complete with cipollini onion, smoked potato puree and a generous serving of bone marrow sauce, and with that we’re on our way.
Osteria Balla Manfredi
So with a tonne of accolades and absolutely stunning views, it is no surprise that Osteria Balla Manfredi is a top contender for our ultimate date-night spot. Stefano Manfredi has brought his A-game this June to create a menu that will have you needing to try all of the things, from a cold smoked ocean trout with fennel and olive crumbs as well as a burnt wheat pappardelle with lamb ragu. We can’t go past the wood-grilled pork belly served with pumpkin puree and broccolini, it’s everything pork belly should be and then some. And guys, don’t say we didn’t warn you, but have that second stomach at the ready because the cassata with smoked ricotta and dark chocolate is one dish you need in your lives.
Chase Kojima of Sokyo is known for his ability to effortlessly combine Japanese contemporary cuisine with a modern Australian twist and his June offering is no exception. Look forward to feasting on one delicious dining offering all expertly paired with a matching beverage. Why not try the bonito kunsei, a hay-smoked bonito, which for those of you who don’t know is a type of fish, served with raw mountain potato, yamaimo (a type of Japanese yam), ume and seasoned with yuzukosho and a ponzu sauce, a dish which goes perfectly with the 2013 Dog Point Sauvignon Blanc from Malborough, NZ. Then there’s the binchotan duck with beetroot, some tasty smoked bone marrow and tosazu sauce matched with a 24 year old Kyokuho ‘Hattan’ sake or the smoked ice cream with persimmon and walnut crumble and washed down with the Penfolds cellar reserve Viogner from the Eden Valley in South Australia. Remember, there’s also a sake sommelier on hand for all your sake related questions meaning there is no excuse not to imbibe.
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Image credit: The Star