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Description de la collection, parce que c'est important de contextualiser ces collections, ça permet de mettre des mots clefs et plus tard des tags ;) !
For over a decade, Phillip Martin has been manning the stoves as the owner–operator of Starfish Avalon. His flair is evident in the Asian-influenced menu that includes plenty of crowd-pleasers. Whitewashed walls and soft background music are features of this charming restaurant. There’s outdoor seating too, so grab a chair on the pavement and sit back and soak in the Avalon air. The place fills up fast at lunch or dinner, so make sure you book ahead.
A crisp white wine and a house-made pork bun is the only way to start! The pork melts in the mouth and the bun is freshly made, which makes it all the better – and if you feel the need for a kick of heat, dip it in the sriracha sauce. These delicious buns are decidedly more-ish, and you’ll probably want to order more than one! The well-seasoned smoked trout fishcakes are crunchy on the outside and delicate on the inside, and the caper aioli with horseradish delivers a good heat to balance the dish.
Leigh McDivitt (ex-3 Weeds Hotel) has built a good name for himself and keeps impressing with his fabulous menu offerings. ONE6EIGHT is in a lovely setting in the heart of Balmain. With a mostly red theme used for the interior decor, the white feature wall decorated with black and red butterflies adds a calming touch to the atmosphere.
Chef McDivitt’s contemporary menu showcases his culinary talents. Perhaps start with the torched eastern green king prawns with cider glaze, pork dust and a shellfish reduction. This dish offers good flavours cleverly tied together by the shellfish reduction. Or, go for the rock oysters with Hendrick’s and cucumber granita for something a little different. For the main course, sticky lamb breast and seared lamb loin are served with tasty mashed peas and black olive custard. Hop-smoked wagyu flap is another contender, with subtle smoky hints from the hops delivering a tasty dish. For fish lovers, the pan-seared salmon features a crispy skin and well-balanced flavours, and is accompanied by celeriac puree and kohlrabi remoulade.
After 20 years as a chef, including time at the iconic Pied à Terre in London, Chef Eugene Giesinger opened Eugene’s, on a quiet strip in Bronte, in 2012. The small cafe is a timestamp of beachside Sydney Art Deco style, with pressed metal ceilings, rustic wooden floors and stained glass. Open for breakfast and lunch, the restaurant is firmly established as a local favourite.
Chef Giesinger heads to Sydney’s markets once a week to speak with suppliers before building a menu reflecting his best finds. A chicken pie – the humblest of Australian dishes – is a delight. Tarragon and leek are a perfect partnership to enliven the filling, while the crust is wonderfully crisp. Or you may prefer the light chicken curry, served in a Thai-green style, with fluffy white rice and crunchy shallots. Or check out the range of fresh, vibrant, ready-to-serve salads.
PSST! Eugene’s is open until 6pm on weeknights – perfect to pick up a take-home meal for dinner.
Barrel bar and dining may be located on busy Military Road, but you leave the noise behind when you enter and are welcomed by the friendly staff. In the kitchen, Chef Petr Buchel creates his contemporary dishes to suit all tastes and appetites. Dine at the bar, fitted out with high wooden tables and stools, or in the main dining room, an indoor courtyard underneath a lit green-covered ceiling.
Chef Buchel’s menu is extensive and dishes can be shared or served as individual portions. The taste and presentation of the dishes are outstanding, and all the bases are covered, including bar food serves of duck liver parfait and gourmet burger; appetisers of cured meats and cheeses; smaller plates, such as beef carpaccio; and larger dishes, including barramundi with colcannon and slow-cooked beef short rib.
PSST! Close to the elegant Hayden Orpheum cinema, Barrel bar and dining is the perfect place to come for dinner and drinks before or after the movies.
Born in Tamil Nadu in southern India, where he first learned the art of traditional Indian dishes, Chef Vijayan Ramasamy later headed overseas to gain international experience. He now brings his innovative recipes to Dhakshin, where friendly and efficient wait staff create a welcoming atmosphere, the subdued lighting throws a warm glow over the Indian decor, and the simple table settings make a perfect backdrop for the food.
Traditional Indian dishes compete with the chef’s own specials on the menu. An entree of blue swimmer crabmeat is delicately flavoured with mustard, fennel, curry leaves and tomatoes and served on a small, thin pancake, and the pandang broth is a delicious accompaniment. Meen mocchai kozhambu (barramundi in a spicy tomato sauce) is a standout main course – as is the chef’s favourite dish, murgh dum biryani, a spicy traditional chicken biryani.
PSST! Check out Dhakshin’s banquets, featuring popular dishes along with the chef’s specialities.
With a wealth of culinary experience in their native Thailand, husband-and-wife chef team Somjet and Siriporn Obromwan know how to create traditional Thai dishes that explode with flavour and aroma. Bare wooden tables and a beige decor set a subtle scene for the tasty cuisine. Situated on one of Adelaide's dining streets, this establishment has been a popular eatery for many years.
The extensive menu contains all the Thai favourites, plus plenty of new dishes to try. A standout dish, choo-chee chicken has an excellent blend of flavours, and its stunning colour makes it visually appealing. The coconut cream curry sauce has just the right amount of heat. Kaeng kheo-waan is an aromatic green chicken curry, with no overpowering spices to confuse the tastebuds. The tender chicken is well matched with plenty of flavoursome vegetables, such as eggplant.
PSST! If you love Thai, but don’t have time for a sit-down meal – don’t worry! Star of Siam offers a takeaway menu.
Leading the kitchen team at Macleay St Bistro is Chef Fernando Bravo, who brings a sense of both flavour and generosity to the dishes, while showing a solid understanding of French-bistro style. Whether you are seated outside on the terrace or tucked away inside, the front of house team will make you feel like a regular from the moment you step through the door.
Some 30 years on, this Potts Point favourite keeps the locals engaged with regularly changing blackboard specials, featuring well-sourced produce supporting its more popular mainstays on the menu. The large, sizzling, twice-baked French onion soufflé, served with truffle butter and wholemeal sourdough roll, showcases the rustic texture and sweetness of the core ingredient. Stunning Cootamundra grass-fed lamb loin is perfectly accompanied with pommes mousseline, heirloom carrots and a light mustard and rosemary jus.
PSST! With BYO wine available, and no corkage on Sundays, choose something worthy from your cellar and let the wait staff match it to the menu.
After more than 20 years at the helm of Flavour of India’s busy kitchen, Head Chef Hayat Mahammed has fine-tuned his traditional dishes with contemporary touches and the use of delicate spices to enhance the carefully selected local produce. Subdued lighting and dressed tables add a touch of elegance to this long-established, popular restaurant, where charming, knowledgeable wait staff are on hand to assist in navigating the extensive menu and ensure an enjoyable dining experience.
A selection of starters and delicacies from the tandoor sets the mood for the main event. Five-spice garlic prawns are marinated in garlic, onion and a special five-spice blend and finished with a touch of cream, resulting in a delectable combination. Traditional lamb saag is expertly executed, the perfectly tender lamb smothered in a rich, spiced spinach sauce with just a touch of chilli. For those who like their curries with more kick, try the superb chilli chicken curry.
PSST! The cheese and chilli naan is a standout.
Run by three enthusiastic friends who share a love of Malaysian street food, Mamak initially started in Sydney and expanded into Melbourne. Reminiscent of a hawker joint with bright lights and a loud atmosphere, Mamak is a bustling casual eatery with a no-bookings policy. Breezy service means that diners swiftly move in and out, so you shouldn't have to wait too long for a table.
The menu is authentic Malay cuisine, with plenty of roti and satay dishes. Kari kambing is an absolutely delicious lamb curry that has been slow cooked until the meat is tender enough to fall off the bone. The bold spices in the rich sauce are breathtaking but not overpowering. For some healthy greens, you can’t go past kangkung belacan. This plateful of stir-fried water spinach has hints of chilli and a slight seafood taste thanks to shrimp paste.
PSST! Save some room for one of the traditional Malaysian desserts, such as ais kacang or cendol.
Italian owner/chef Spartaco Rotella opened the doors of Ciao Italia some 18 years ago, bringing to South Perth a genuine taste of Italy. Busy, boisterous, attentive waiters and rollicking music are backed up by mouth-watering wood-fire pizzas and other Italian gems. Terracotta walls, red-and-white tablecloths and tantalising aromas wafting from the partially open kitchen add authentic energy to this suburban eatery.
The extensive menu covers all your favourites, from bruschetta and lasagne to gnocchi and, of course, pizza. Scaloppine ai funghi boasts a generous portion of tender, moist beef pieces and earthy mushrooms smothered in a creamy white wine sauce. It is served with a delicious medley of mixed vegetables. Sardegna is a delightful pizza with a perfectly cooked thin base. Prawns, squid and fish dot the gooey mozzarella that is spread over the base.
PSST! Ciao Italia is the ideal place for a birthday dinner. Staff members make a real fuss if they find out it's a birthday celebration!
Serving outstanding Italian fare in a sophisticated but humble neighbourhood restaurant is Italian-born Head Chef Davide Ferraro. Located on the bustling side of Bay Street, right near the North Brighton train station, Vivace Ristorante is the perfect place for a mid-week dinner with the family. White tablecloths, vintage posters and a classic interior decor make the restaurant formal but cosy.
It is clear that Chef Ferraro takes great care with the flavours and textures of his dishes. Peppered beef carpaccio is sliced thinly and topped with subtle but creamy truffle mayonnaise, radish, tiny button mushrooms and pecorino. This dish is dainty but delicious. Vivace ‘signature’ linguine seafood aglio olio is a highlight. This house-made pasta dish is brimming with mussels, scallops, salmon and prawns; the light olive oil and chilli dressing with garlic, olives and rocket is divine.
PSST! Vivace Ristorante offers BYO on Mondays to Thursdays for a $15 corkage fee, so bring your favourite wine to the restaurant.
Opened in 2012, this cosy and rustic Italian restaurant is named after its owner and Head Chef. Rina D’Alessandro was born in Abruzzo, and she has over three decades of extensive experience at Italian restaurants. At Zia Rina’s Cucina, she delights diners with authentic home-style cooking. The warm and charming restaurant is perfect for a romantic dinner or a catch-up with friends.
The daily changing menu of tasty Italian dishes is brought to each table on a blackboard. Start with the antipasto platter, which includes braised rabbit, polpette (an Italian meatball), beautifully charred eggplant, grilled capsicum and fried sardines. Each element is perfectly chosen and delicious. Fresh barramundi with osietra caviar and saffron sauce is a tender fillet of fish swimming in a rich and creamy pool. You can taste the decadent caviar flavour in the sauce.
PSST! If you have a favourite wine, you can bring it to the restaurant to have with your meal for a $15 corkage fee.
French-born Head Chef and part-owner Olivier Boudon operates an authentic suburban brasserie with high-quality yet affordable meals, and his dishes have touches of Asian flair. Situated in an old Queenslander with weathered floors, sloping walls, wooden tables, church pews and Philippe Starck Louis Ghost chairs, this is a classy yet relaxed eatery with friendly and knowledgeable service.
Chef Boudon’s French dishes are prepared and plated with care. Spanner crab panna cotta is soft and creamy, with a subtle hint of saffron. A distinctive dish, it is well balanced with salty avocado guacamole and zingy lemon myrtle dressing. Dark, rich and full of flavour, duck confit cassoulet features a large duck leg and thigh, a meaty pork sausage, tasty beans and sweet blackberries cooked in red wine. It’s an excellent modern take on a classic French dish.
PSST! Check the Suncorp Stadium events timetable – Sprout is inside the restricted traffic area, where parking is limited to 15 minutes on game days.
Giro Osteria and its long-serving Head Chef Ravinder Sandhu sensibly deliver on diners’ expectations by not overcomplicating the traditionally inspired dishes, and presenting solid flavour combinations at attractive price points. The fit-out is as warm and inviting as the greeting, with the main bar and dining room opening out to a large terrace with expansive views of Cronulla Beach and the adjacent headland.
There are plenty of Italian favourites on the menu. Perhaps start with the whitebait – three massive whitebait fritters atop a garnish of fresh herbs. Or you could opt for the astutely fried arancini. The combination of delectable pork belly mixed with rice, served with a smoked chilli aioli, transcends more-ish. Mains offer up a selection of pasta dishes, fish or meat, and the polenta and parmesan chips with truffle sauce make a perfect accompaniment to any of the courses.
PSST! BYO is on offer for every service except Saturday evening.
The southern suburbs are well supplied with interesting and eclectic dining. Ubiquitous Thai restaurants abound, yet alphabet street delivers much more – innovation, attentive service, and knowledge. Shared meals are encouraged, and the personal preferences of customers are important and well catered for, whether it’s a requested variation of chilli heat or perhaps something of a ‘self-designed’ variation of a menu offering. Overlooking the rolling waves of North Cronulla beach, watching the strollers and joggers and the life in this busy precinct, a meal here is casual, breezy and fulfilling.
alphabet st offers a variety of options, catering to group, couple and solo dining. The generous, plump prawn and chicken dumplings are a satisfying start to the following more adventurous and spicy offerings. A whole steamed snapper is presented sitting upright and daring to be eaten – a lime and chilli broth (to individual order!) elevates this sweet-fleshed fish above the ordinary.
PSST! A short wine list has been developed with the menu in mind.
Cucinetta is in its 12th year of operation, with Chef & Restaurateur Vincenzo Mazzotta at the helm, serving up some great Italian fare. If the rustic decor with elegance doesn’t get you, perhaps the multi-million-dollar views of Sydney Harbour will.
Cucinetta’s mantra is about the revival of the old, classic and ancient, which makes the cuisine an exciting mix. Try the capesante for a wonderful start to your meal. The pan-seared Canadian scallops and cured trout boast their colours, shapes and flavours on the plate. Chef Mazzotta makes all the pastas, using Italian organic stone-ground wheat and organic eggs. Vincenzo’s signature dish is the handmade potato gnocchi, garlic, chilli soffritto, Western Australian hand picked crab meat, house tomato sugo, crustacean oil.
Chef Jamie Sutherland leads the kitchen brigade at The Cook’s Garden in North Turramurra. A favourite haunt of locals, The Cook’s Garden offers formal dining in a light, bright, sophisticated restaurant or al fresco-style dining outdoors in a relaxing courtyard.
The seasonally changing menu includes some of Australia’s best seafood. It’s hard to go past beer-battered butterflied school whiting with fries, mushy peas, a malt vinegar reduction and a house-made tartar sauce with a citrus kick – this dish really showcases how good our seafood is. For something interesting, try the panko-crumbed pork loin with fennel salt. It’s served with sticky house-made belly bacon that melts in the mouth; a salad of shaved radish, fennel, celery and burnt orange; apple chutney and pink peppercorn sauce. The orange really adds a great citrus punch.
PSST! The Cook’s Garden is perfect for a special family occasion, sure to appeal to all – from grandparents to the grandchildren!
Head Chef George Manetakis and his kitchen team are in their third year of keeping this Sydney institution alive and well, and this year marks La Grillade’s 40th anniversary in this charming corner terrace. Stepping into the quaint establishment, one is greeted enthusiastically by hospitable professionals led by Ann Manetakis.
What you will appreciate and find refreshing about the culinary offerings at La Grillade is that the focus is on the key ingredients. Presentation is simple and fuss-free, allowing the food to be the star. The pork cutlet is in this style – just the loveliest piece of meat on the bone, served with an apple cider and veal reduction. Don’t gasp at the sight of the snails in the shell, but do embrace these delicious morsels that have been marinated in red wine and sizzled with garlic–parsley butter.
PSST! Consider La Grillade for your next function. They have a variety of options and will strive to make your event a memorable one.
Sealevel Restaurant + Bar is family-owned and run by the Allouche family, whose longstanding passion for delivering good food and an excellent dining experience continues unabated, and sees Chef Nathan Allouche at the helm in the kitchen. Professionalism in both food and service is immediately apparent in a breezy and relaxed welcome. Ceiling-high glass walls offer unobstructed beach views and diners themselves form part of the landscape.
The contemporary menu is seafood-focused and the extensive wine list includes some interesting varietals. Seared scallops are sweet, just caramelised, and served on a bed of almond cream, with various seeds and grains delivering the necessary texture. Pan-seared chicken breast is cooked to the minute and matched with chorizo crumbs and a sweet marsala jus – an understanding of contrasts is very much on show here.
PSST! With many wines available by the glass, diners can match wines with the variety of flavours offered on both the à la carte and set menus.