Irish food without the stodge is what you can expect when you visit Redfern’s newest restaurant—34bia. Owners, Adam Davis and Brendan Nolan, are Irish themselves and definitely know their way around a black pudding and Guinness, creating a menu that’ll keep you warm all winter long.
To start, order the whiskey cured trout with caviar and horseradish blancmange, then move on to the roasted pork belly with cauliflower and saffron mash and finish off with the Baileys semifreddo. Then to keep the Irish vibes coming in strong, you'll obviously want to order a side of mash AND twice cooked chips and garlic aioli. The wine list is concise and heroes some of Australia’s best, with a couple of European tipples thrown in as well.