Circa Espresso, Parramatta

6:50 AM | Labels: , , , ,



I know so little about Parramatta. Besides the food court in westfields and a few decent asian eateries littered around the area, Parramatta to me isn't exactly the most bubbling hub of foodie centric delights. However, searching around, you can't help but be drawn in to Circa  with its easing going yet upbeat nature, even if it is over a computer screen so a real visit was going to happen sooner or later.


Cappucino 3.5
I didn't have a coffee, fearful that I would just crash in the midst of a crucial scene in TDKR later on that night. My friend tells me it's aromatic and a bit bitter but we were both fascinated by the little coffee art. The little things in life.


Baked eggs with sujak, danish fetta, tomato & chilli 14
Judging from other blogs, their baked eggs has to be by far one of their most popular dishes. Or pans should I say. Tomatoes, fetta and sujak sausage give it big robust flavours and the smell is intoxicating. 


Portobello Mushrooms in a sourdough with hummus and rocket salad 12
The mushrooms were cooked superbly, big and meaty but balanced brilliantly with with a nutty hummus and an acidic salad. The sourdough was a little disappointing as it eventually gets drenched in the juices and just gets all tough and cardboardy. The previously replaced brioche may have faired a lot better.


Banana bread with house made passion fruit butter 6
I wasn't here for the bread but luminous yellow passionfruit butter caught my eye. Viscous, tart and sweet, it goes really well with the banana bread.




Circa is the ultimate care free day, long slow brunch, talk endlessly whilst losing yourself sort of place and you'd be hard pressed finding any other place like it around the area. Cue Bruno Mar's The lazy song. Their menu changes daily so you'll never get bored. It's little wonder, despite being hidden away from the main street, from breakfast till lunch that the crowds never die down even on a gloomy rainy day.



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Ume, Surry Hills

9:19 PM | Labels: , , , ,


Time and time again, big name restaurants have closed down due to the turbulent economic climate but that hasn't stopped Surry Hill's latest offering- Ume from popping up amongst the ranks of the great eateries around the area. It has big shoes to fill as it replaces the former Bistrode's impressive nose to tail food affair with the technically dense seafood driven cuisine that is Japanese.






The minimalist japanese influences take centre stage immediately as you enter the restaurant as the theme of serenity decorates the restaurant with its beautiful pink plum blossoms (very befittingly called ume) and clean presentation, very much a reflection of the food that is to come. Japanese sake and beers make a dominant appearance with half the restaurant segregated into a bar and kitchen area. Not a set of chef whites in sight here as the regular attire is happi coats.


Salmon Tartare 16
The salmon tartare seems a bit lazy with some of the pieces inconsistently cut but becomes nicely textural with the crunchiness of the red onions and little pops of roe. 



Seared ScallopSoy brown butter, Finger lime, Wood sorrel, Organic Nori 19
Easily what will be one of their specialities, every ribbon of scallop is arranged to be a petal of a flower with little wood sorrel leaf butterflies prancing about. They are prized for their buttery texture and delicate flavour, cleanly dressed in soy and brown butter. Special mention goes to the pink finger limes which gave off little pops of bursting acidity and sweetness and were truly delightful.


Tako West Australian “Giant” Octopus, Slow Braised & Lightly Charred, Simmered  Daikon, Cucumber and Sansho pepper 18
Arranging the cucumber and daikon in a cross seems a bit forced, whereas a tumble would have felt more natural. In eyeing the larger pieces of octopus, the use of chopsticks can be quite unsettling when a knife would nicely do but you come to realise the pieces are so soft and tender that barely any cutting or biting is necessary. The nicely charred exterior is contrasted with the almost creamy insides that have resulted from being sous-vide in it's own seawater, beautifully dressed with a flavour very much akin to the numbing lemony tones of szechuan.


Cone Bay Barramundi Shiro dashi butter poached ‘Barra’ Baby Kabu, Crisp Wakame Sea Flora, Soy & Yuzu dressing 32
The barramundi was gorgeously cooked, dense and meaty, appropriately accompanied by an arrangement of sea vegetables but the fascinating crisp wakame has to be the highlight. A simply outstanding main.


Ami-Yaki Wagyu Mayura Station Wagyu 9+ Roast Sesame Emulsion, Grilled Green onions, Native Bottle Brush, Shiso Ponzu 42
Beautifully presented, the wagyu was as it should be, melting, tender and extensively marbled. The grilled leeks provided a pleasant smokiness and white snow (turns out it was wagyu fat) gave off a distinctive richness but an odd consistency; not quite melting but sticking. Very well executed and it would probably be the go to dish if a return visit was in the works.  


Small Chef’s Selection of Mixed Nigiri Sushi – 4 Pieces 12
Served last, the nigiri selection was as fresh as can be but be warned, the somewhat innocent display of nigiri traditionally hides a vicious ball of wasabi underneath so if you're going to be a hero and chuck in some more on the side...


Sea Urchin Sushi 7.5
The nori was a bit tough but there was no overshadowing the sea urchin, slightly bitter and buttery with the distinguishing taste of the sea.


Kaki Fresh Persimmon, Christmas Bush Honey, Roast tea jelly, “Rice cream”, Native Violets, Kinako 14 
I feared the freshness of cooked fruits are often lost but the excellently roasted, intensely sweet persimmon retained some of that bite and balances extremely well with the more tart dehydrated raspberries and neutrality of the ice cream which made it feel somewhat decadent but at the same time cleansing.


Dark Chocolate ‘Terrine’ Michel Cluizel 70% Dark Chocolate,  Ginger & Rose petal ice cream, Whipped Matcha, Macadamia nuts15 
The thick slab of chocolate terrine had a texture between hard and thickly fudgey but loosens itself a little with the inclusion of the deeply aromatic green tea cream and fragrant ginger ice cream. I say ginger instead of rose because ginger is often quite a dominant flavour, you get the ginger hit first but rose flavour just becomes an after thought but i'm glad it wasn't lost.


Sencha
Not being much of a tea connoisseur, it tasted like normal tea. 





Throughout the night, the pacing felt appropriate but the service can often be vaguely impassive and at the same time the waiters can uncomfortably and over enthusiastically hover a little more than necessary. However, they were always professional, informative and always willing to explain. I think what would be welcomed is a little sense of warm generosity. An amuse bouche, seaweed salad, miso soup or something a little extra on the house would have been greatly appreciated. All dishes were so incredibly balanced so it goes without saying, do taste a little before that innate urge compels you to drown your food in the accompanying soy sauce. Ume is incredibly produce driven and seasonal and the menu is so compelling with it's elegant simplicity that it might just stand out amongst it's other Surry Hill peers.


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San Churro Chocolateria, Glebe

5:52 AM | Labels: , , ,




Looking for somewhere to sit after being dragged around Glebe markets by my cousin, San Churro's happens to be conveniently located. Known for their Churros, you'd be hard pressed to order anything else. 




They've got the whole Max Brenner ish warm vibe going on which is very befitting on a winters day.


Churros For One 7.95
These are very traditional, skinnier and a bit more crunchier than the ones I'm used to which is nice but what's missing is the fluffy chouxy innards that makes them so light. Their chocolate dipping sauce was nice but not mind blowing per say.

Cookies and Cream Macaron 2.5
Macarons have been all the rage since Zumbo first appeared on Masterchef. Popping up all over the place, these certainly aren't the best tasting macarons but quite good.





For me, El Loco's Churros take the crown. I don't know whether they are traditional but El Loco's are just so much fluffier without losing that crunch. Their honey caramelised condensed milk is so easily dippable that you could just drink the stuff. San Churro is still pleasant and I can see myself making multiple visits as it's so close to my uni and who really wants to go anywhere else on a cold winters day?



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Max Brenner

2:17 AM | Labels: , ,

Tutti Frutti Waffles for Two

What is it?
Max Brenner is a chocolate cafe. Not a HUGE fan of chocolate like I am? They also serve icy shakes, coffee, tea and a variety of desserts.

Where is it?
There are quite a number of Max Brenner cafes scattered around Sydney - believe me, I've been to most of them. If you're in the city centre then head to Pitt Street. There's a cosy Max Brenner on the lower ground floor of David Jones. Can't find a seat there? Just walk across to Westfields and there's a more spacious cafe on level 6. This one is opened until midnight on Fridays and Saturdays too! If you've been sight-seeing around Circular Quay and The Rocks, walk down George Street and you'll find a Max Brenner on the corner of George Street and Margaret Street. Treat yourself to a coffee or hot chocolate after an adventurous day :)

What is there to do?

  1. Dessert time!
  2. Relax with a coffee, tea or a hot chocolate.
  3. Try some of Max's desserts. The waffles are the best!
  4. Buy a box of pralines or choose from the many gift options for your friend ;)

Max Brenner Giftcard

When is it opened?
Opened 7 days a week.


Lower Ground Floor, David Jones, Elizabeth Street.
Monday-Wednesday 9.30am to 6.30pm
Thursday-Friday 9.30am to 8.30pm
Saturday 9.00am to 6.30pm
Sunday 10.00am to 6.30pm



Level 6, Westfield Shopping Centre, Corner of Pitt St Mall & Market Street.
Sunday-Thursday 9.00am to 10.30pm
Friday-Saturday 9.00am to 12am


Metcentre, 273 George Street NSW 2000.


Monday-Thursday 7.30am to 11.00pm

Friday 7.30am to 12am

Saturday 9.00am to 12am

Sunday 9.00am to 11.00pm

How do I get there?
The nearest station is Town Hall for Max Brenner's in David Jones or Westfields. Wynyard is nearest to the Metcentre. 


Recommendations?
Yummy: Tutti Frutti Waffles and the Thick Italian Hot Chocolate. I order this almost every single time.
Not so yummy: I didn't enjoy the Chocolate Souffle. Who knows. Maybe I am just not a fan of souffle.



Tutti Frutti Waffles & Thick Italian Milk Chocolate

Chocolate Souffle
What I Have Tried...

  • Italian Thick Chocolate (Milk) ($6.00) YUM!
  • Italian Thick Chocolate (Dark) ($6.00) 
    • YUM!
  • Chocolate With Crunchy Waffle Balls ($6.00)
  • Cookieshake ($7.60)
  • White Shake ($7.60) (Chocolate is obviously the cafe's speciality. I don't know why you would want to order a fruit shake... but I was feeling adventurous :P)
  • Choc-Banana Pizza ($17.00)
  • Chocolate Souffle ($10.00)
  • Tutti-Frutti Waffle one/two ($14.00/$18.50) 
    • YUM!

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Cheeky Chocolate, North Strathfield

5:34 AM | Labels: , , , ,


People get all giddy from eating chocolate, even the thought of it. It's the sort of thing that gets people going. It's an aphrodisiac for lovers, an energy buzz for children, a little pick me up for the depressed, a proven cure for the injured wizard or witch, and a befitting inclusion for the health conscious but most importantly it's almost everyone's favourite flavour. It's little wonder this chocolate café is a welcome opening in the bustling Strathfield area. And with Zumbo at the helm of the menu, the big name has drawn in droves in the past.



Cheeky Chocolate has a quirky vintage, not quite contemporary but olden day luxurious look. A sort of a more a pimped up, stylised Max Brenner with all the trimmings.  


There's a huge display of desserts at the front but we were more here for the sit down experience.

Caramel Thickshake 7.5
The thickshake I ordered came in a ceramic glass, a nice change from the metal cups we're all used to. A deeper caramel flavour was lacking because all I could taste was sweetness but it had a really good consistency.

Will You Pash Or Dash 18
Tasting all the components individually was quite interesting. The toasted white chocolate tasted sadly exactly like a sweet meringue where I was quite surprised as white chocolate is usually quite potent in flavour. On the other hand the candied pineapple was delicious but all together, all the flavours are dominated by the much more powerful chocolate fondant. The passion fruit core was somewhat there but at the same time non existent.

What's Cooking Good Looking 18
The date pudding was by far much more successful. The sweetness was nearly overbearing but it was so comforting all at the same time. 





The service was deceptively aloft from their very laid back personalities but for the most part were very helpful. It seems the hype over a Zumbo started place has died down where the Friday night we were on yielded less than a third of the cafe full. Still the concept is nice and I did enjoy it but it would have to work harder, for the prices they are asking, to distinguish itself from the other chocolaterias popping up around the place.


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Jamie's Italian, CBD

8:34 PM | Labels: , , , , ,



Who's got a stack of Jamie Oliver cook books yet only looks at the pictures and never cooks them? Me, sorta. Jamie's the sort of international identity that people would flock in droves just to even taste something under his brand. They've done well taking advantage of a Jamie crazed era with this restaurant but I'm surprised this hasn't happened sooner because everyone loves Jamie. Besides health officials and school boards. I mean seriously, Jamie at Home has to be some of the most riveting television I've ever seen.







I just can't help not mention the fit out of the restaurant. It's contemporary and edgy with its lightly industrialised exposed walls, graffiti, abundance of exposed wood and dim lighting. It's raw, vibrant and exciting, just like Jamie Oliver's food. Out the front is a grand chandelier to welcome guests with book shelves stacked to the brim with Oliver memorabilia; eat your heart out Melbourne. It was comforting knowing I wasn't the only person with my camera out with all the Jamie Oliver nutters and all.


4-30 Pm lines
If you were to ask: "How do you know where it is?", I'd reply, it's the place with the huge crowds. One can't also help but mention the seemingly unending queues outside where you can expect an hour and a half wait if you arrive at 8 on a Saturday night. Even at 4-30 in the afternoon could having you waiting at least 20 minutes. 







It was a good thing one of the chefs came down and started talking to us whilst on the pasta machine, time really does fly. Thank you.



Peach and Strawberry Bellini 10 each

They do a wide variety of cocktails here but it's the peach and strawberry bellini, with it's distinct fruitiness that can stand up to the alcohol and was a real winner. 


Italian bread selection (On the house)
It took a while for the bread basket to come out, you really do have to remind them. But it was totally worth it, with all types of breads that went down quickly. A little tip, there's a bit of rosemary oil underneath the basket. Scoop it out with the bread, it's brilliant and woody.




Meat Antipasti 13.5 per head
When curiosity got the better of me and I was about to open one of the cans that found its way onto our table, "Don't open the tomato cans!" exclaimed the waiter. Alright then... Turns out they were meant for the  antipasti plate. The wagyu bresoala was pure salty deliciousness but it was the ball of creamiest neutral mozzerella and the nutty pecorino with sweet chilli sauce that had me in a foodie daze. 



Polenta Chips 8.5

The polenta chips are a must have here, crunchy, soft and smooth dashed with bit of parmesan. I've said it before, cornmeal is the new potato.


Risotto Milanese 14
The risotto came recommended to us and I absolutely adore anything bone marrow but after that was gone, all that was left was a very one dimensional lemony flavour and it didn't quite do it for me.


Casarece Sicilana 10.5 
Quite possibly the dish of the day, the flavours were bold and bang out brilliant. A wonderfully rich tomato sauce with incredible depth of salty, chilli and herby aromas envelops wonderfully cooked pasta. Had me envious that I couldn't have the last spoon.


Fish baked in a bag 28
The fish of the day was a mulloway and it was well cooked. The flavours didn't quite do it for me and although tasty, it was also a little bit bland especially the tomato sauce. It would have been nice to have the bag opened up in front of us so the aromas come out and for a bit of dramatic spectacle.

8 Pm lines, more inside.

As biased as I am to like anything Jamie Oliver, I hate to buck that trend and follow the new common mentality that Jamie's Italian in Sydney is just a meh. But it really is. I come out afterwards enjoying the night but am ultimately unimpressed. I think it's because I expected too much. There was always that sense of the Jamie Oliver generosity but some dishes were hit and misses and service, although friendly and passionate including our waitress from Wisconsin and her distinctive accent, can often be a haphazard of inattentiveness and forgetfulness. Here's to me hoping Jamie will regale his restaurant with his presence and provide it with a greater sense of consistency because I really do want to love this place.



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