Cafe Paci, Darlinghurst

9:57 PM | Labels: , , , , , , ,


It seems like the long degustation only concept is slowly dying but here comes Cafe Paci from the ashes of Cafe Pacifico bravely with a degustation only concept. It's convenient that the former tenants of Cafe Pacifico fit nicely with head chef Pasi Petanen's name, so much so that they used the former's sign and simply dimmed the 'fico' part. Pasi Petanen's got credential's to boot, being an ex-chef of three torque Marque with the owner Mark Best being quoted to say he's "the best thing to come out of Finland since Nokia rubber boots". High credentials indeed.


Nothing's quite what you'd expect here. For one, it's all grey. They've got one shade going on and that's pretty much it for the decor. Another is the menu, which reads like a simple ingredients list and nothing else is revealed including preparation method. You won't hear 'pan roasted' and 'in it's own juices'. It says it's a 5 courser but there's all these tiddly bits in between so that it eventually starts to become substantial enough to go to 9 and at 85pp it's an absolute steal.


rye taco
It pays homage to the Cafe Pacifico tequila bar before it with its rye taco, filled with gorgeous sour cream, sticky rice and sweet onion combination topped with an egg butter. It's an incredibly indulgent start with its risky fat on fat pairing and probably made me gain 4 kilos in that one bite but it's oh-so-worth-it.
snacks
Next part of the snacks goes a carrot stick, leaves and all, dressed simply with pork floss and a crispy chicken skin tartlet and potato to boot.


molasses bread and butter
You'll want a second loaf of their 'winter' bread (which they're all very happy to oblige) if you've got a second stomach. The butter is nothing special so as to not detract from the bread, with its savoury-honey sweet sticky crust made from a molasses syrup and smattering of fennel seeds.


white salad, juniper
It's an all white only party with their fish salad; with curls of raw cod, ribbons of turnip and apple with a scattering of juniper and dressing of buttermilk. It's super clean and fresh and just incredibly beautiful.


lamb leg tartare, smoked capsicum, togarashi
Well done steak purists have a lot to worry about in the next dish with a blushingly raw lamb leg tartare. Fear not because it's super tender with contrasts of crunchy crisps of dried smokey red capsicum and sesame seeds to complete the dish.


cabbage, mussel butter, marrow, pomelo
My favourite course comes in the form of a salad, and a very unhealthy one at it. The slab of cabbage is cooked down so it's wonderfully soft and used as a vehicle for the other flavours; sprinkled with cavolo nero dust, dressed in a gush of delicious mussel butter and some extra bone marrow for good measure. It's an almost overkill of calories save for the squigget of pomelo puree and drops which loosens the pallet with its contrasting bitter-sour over tones.


photato
Eclectic ideas come left, right and centre and I'm still wondering what Finnish food is by the end of the meal. Take their photato for example, which isn't exactly what you'd guess. I harbored an out-of-the-blue silly guess that it was a cross between 'pho' (the Vietnamese beef noodle soup) and potato but never did I imagine I was right. It's folds of fatty David Blackmore wagyu that hide their house made potato noodles, drenched in a really concentrated broth that's balanced well with the textural neutrality of enoki mushrooms. We're advised to try it before dressing it with the grilled lemon which ups the intensity of it.

carrot, yoghurt, liquorice
Dessert reads like a savoury course more than anything else with carrot and yoghurt but it's sweet enough, with its liquorice sponge and icy carrot sorbet hidden inside the hill of refreshingly tart yoghurt foam, to remind you that you're on dessert. Haters of the aniseedy licorice, fear not. It's almost a background note here, lifting and not overpowering. One of the nicest sweets I've had in a long long time.


malt, banana, parsley
Weird gets even weirder with their piquant lucid green parsley sorbet. I think they were going for a chocolate-mint sort of effect but it doesn't quite do it for me. It's a quite overpowering and it appears the banana puree underneath has almost disappeared off the radar. Paired with the contrasting wickedly dark sticky chocolate mousse, however, with its toffee like malt crust and the risk has almost paid off but not quite and could definitely do with some tweaking.


pork and fennel
In keeping with the theme of the unexpected, Cafe Paci's pulled a Momofuku of sorts with the savourish petit fours. I say savourish because they play around with it nicely so that it's a whimsical sweet and savoury juxtaposition. For one they've used dark chocolate on a pork crackle to act as a biscuit of sorts, complete with fennel seeds and salt.


corn and butter
We simultaneously giggle over their 'corn and butter' to which we had no idea what it was from the title. Turns out it was a popcorn inspired fairy floss. What... two cinema treats in one? Win.


Many have predicted the inevitable end of the haute cuisine degustation and that shortened casual dining's in. So very in. So I thought. I wouldn't say Cafe Paci has gone the entire casual route per say, more like a Marque but with its pants down. Music going international, not a table cloth in sight, relaxed service and a whimsical take on fancy pants food, this is the real deal, full of clever clever ideas, brimming with technique and a lot of fun. 



With food like this, it's hard not to envisage the restaurant developing a legion of loyal followers but the irony exists that it won't last long enough to cater to them. In fact, the restaurant is only open for a year. In the end, you're left wondering what you've just gone through, but you'd definitely go through it all again. And again. And again. But remember, it's only around for a year. Step inside the red doors, enigmatic wonder awaits.


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Steel Bar and Grill, CBD

6:11 PM | Labels: , , , ,


Because of my non-existent cooking skills, all my fine dining and eating out does have its costs but in spite of that, I remain intensely prideful of the way I save. A whopping 50 percent off the entire menu is where it's at for the conveniently located Steel Bar and Grill down Wynyard. Heads up to SimonFoodFavourties for revealing this deal on his facebook site. Thanks a lot.

Suits crowd the place, ready to kick back from what I presume is a number crunching filled day. 



It's sleek and shiny, ornate with modern upper class furnishings that don't do much when it comes to cushioning loud volumes. There is an almost unsurprisingly Rockpool Bar and Grill feel sans marble and leather. Prices indicated in the captions are regular prices and not the discounted.


Duck Liver Parfait 15.5
A deep red duck parfait is what we order first to share, silky and velvety smooth. It's in stark contrast to the less desirable stone hard layer of duck fat on top which is almost impossible to cut. Toasty brioche was the perfect accompanyment but for the generous amount of parfait, maybe just one more brioche slice would have been nice because we were struggling to finish it. Still... I have no problem just eating the duck liver by itself.


Ocean Trout 24
There's a long anticipated wait between our appetizers and entrees but when they come, they look good. A multitude of elements, from the really intense olive crumbs and olive crisps, to the rumble and tumble of cucumber strands and gel to the goats cheese, almost threatens to detract from the ocean trout save for the deft hands of the fish curer which results in an impossibly soft slightly flaky flesh and a really fresh flavour.


15 hr Pork Belly 21
The prism of pork belly was really tasty, complete with just the right fat to meat ratio which means lustrously soft meat and of course a superb crackling. It comes flanked with its best friends of tart onion and mustard with an almost gravy like chestnut puree which rounds out the dish nicely.


Rangers Valley Scotch Fillet 36
Cooked more to a medium than the requested medium rare according to A, the sirloin still doesn't fail to be just as delicious but isn't as big in flavour. We get both get a Cafe de Paris butter (I've never had it before and yes that's right, I call myself a foodie) which has a wicked kick of indian curry flavour. Hmmm, I'm nitpicking here but it would have been cool to have the butter been presented as a half melted cylinder.


Master Kobe's 9+ Hanger Steak 49
My experiences of wagyu up to this point have, besides 1 or 2 exceptions, been underwhelming. I've had far better non-wagyu steaks than wagyu steaks and it seems these days you can pretty much slap a wagyu label on anything (picture Subway's load of crap a couple of months back) and it'll instantly garner attention, a far cry from the supreme Japanese breed of cattle. 

Along with this note, I'd like to mention that there's usually there's a compromise when it comes flavour or tenderness of the steak, a dichotomy of sorts. Porque no los dos? Grain fed or grass fed, rib eye or skirt but not with this steak. Hanger is one of those steaks that's not recognised to be completely tender but makes up for it with its really gutsy flavour. 

HOWEVER sceptical, cutting in to Steel Grill's only wagyu product reveals a gorgeously marbelled steak, tender beyond imagination with a buttery deep meatiness and meltingly nice chew. There's an expertly charred smoky exterior that's just rippling with intense flavour and just a subtle crunch that's sublime. Seriously crackingly good steak, one of the best I've ever had.


Valrhona Chocolate 16
No sides means plenty of room for desserts. I'm excited for the chocolate, which is fiercely rich and dark but soothed with the lighter buttery ice cream and the sharp blobs of almond flavoured amaretto gel. The almond theme is continue with roasted almonds as well as a crunchy nougatine.  


Caramelised Banana 15
Bananas get some lovin' from a really smooth hazelnut moussed sandwiched between 'slices' of wafer thin banana bread tuilles (really cool guys), crunchy popcorn, and a borderline too sweet caramel. 


Petit Fours 5
Petit 4s round out our meal, the highlight being melt in your mouth marshmellow.



Overall, service is sharp, friendly and really attentive which always brings a smile. However, not particularly impressed the fact that I asked for passing by waiter to bring along a menu and was abruptly told to wait for my own one which is really unusual when she should have probably extended the message to 'my own one'. I'm really glad that it doesn't appear treatment is anymore different from a full price paying customer although I'm just ignorantly assuming not a lot of people were aware of the promo.

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Apollo, Kings Cross

4:17 PM | Labels: , , , , , ,


It was my mum's birthday the other day and given the choice between ramen or Greek, she chose Greek. Seriously, I swear I didn't say anything. So I took her down the notorious Darlinghurst Street down Kings Cross to a 'little' restaurant called Apollo. That place is real dodge buuuutt that's where all the hip restaurants are at.

Besides a souvalaki, I've never had Greek before. The Apollo has got a few big young guns running the show with the duo of Greek blooded ex-Longrain Sam Christie and former head chef of Manly Pavillion; Johnathan Barthelmess. As evidenced by the bare wooden tables and chairs, the exposed awnings, concrete walls; it's laid out bare with nothing to hide in an almost archaic design.

TARAMASALATA MULLET ROE DIP 12
We start with a little meze; the taramasalata dip. It's got a nice orangey hue going on from the sea mullet roe blend which gives it a really nice smokey saltiness. It goes down well with the pita breads but 6 slices just isn't enough for the generous amount of dip.

SAGANAKI CHEESE HONEY OREGANO 17
Opa! The saganaki comes highly recommended and arrives with a little spectacle; served on a board recently finished off in its pan. It's freggan amazing how many cheese qualities are imparted into it. It's got a really nice almost crunchy crust and right underneath it's all melted with the bottom an almost haloumi like consistency and bite. It's served with a tangy honey sauce but it's best shared, however, and had with pita bread as it is a tad overseasoned.

PIGS TAIL SALAD WALNUTS SORREL CURRANTS POMEGRANATE FARRO 18
Pigs tail tastes like pork crackling. A pork crackling salad you say? I don't even like pork but it seems lately that's it's so hard to not eat it. Sweet, salty, savoury, get in their quick as the perfectly balanced sauce tends to slowly slip it's way into the tail which makes it soggy. Cracking dish that's a must have.

HALF OVEN BAKED LAMB SHOULDER LEMON GREEK YOGHURT 38
Lamb is synonymous with Greek food so we had to at least get the shoulder. It's been roasted until the skin's all gnarly and dark, rendered down til the flesh becomes a butter soft joy. Sadly I was a little let down by the slow roast lamb shoulder as it was a little dry probably from being overcooked (can you overcook a slow roast?), the gamey flavour is a little lost but the oregano brings it back to life and it surprisingly wasn't as fatty as i'd have come to expect it to be. Slap on some refreshing tzatziki and a squeeze of lemon and the dryness is all but nearly forgotten.

FENNEL MINT AND PARSLEY SALAD 10
The proteins arrive by themselves so we're advised to order a side. We get a simple salad of mint, parsley and shaved aniseedy fennel and it really hits the spot in terms of freshness.

AVGOLEMONO PIE 14
Mum's birthday isn't complete without something sweet so we get her the sweet avgolemono pie. We love lemons so that seemed to be the right choice with it's wonderfully acidic curd perfumed with lemon, olive oil crumb and little puffs of torched meringue tips. Pretty much like a lemon meringue pie with... swag? I really can't believe I just used that word... did I really? I... I... I.......


Glancing around, you can't help but notice that some of the waiters are a little stoic but our waiter for the night was just brilliant; sharp and attentive yet jovial and laid back. Oregano, lemons, olive oil and honey make repeated appearances throughout the night but despite the familiarity, the food is well considered and alive with flavour. Culture first and spectacle second which isn't what you'd usually expect a bunch of Gen Yers but they do it with style and aplomb.


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Bite Sized Delights, Circular Quay

11:12 PM | Labels: ,


Quick little 'bite sized' post today which I felt was long overdue. Look forward to a proper one tomorrow keen readers. The few pictures I had for the night I stole off L reluctantly so thank you. Really old post but it had to come up some day. 


Think back to this year's Vivid and you'll know how far back. Bite Sized Delights is one of the many food trucks roaming around Sydney but it tends to just sit back away from the spot light compared to the other trucks and is among one of the hardest to find.



I had the meal package at 10 dollars which is a steal. It comes with two pastizzis, which I had chicken and mushroom and something else along with a pomegranate quinoa salad and nice and clean beetroot relish. Quinoa salad was a little boring but you're really here for the flakey pastizzis which are made off premise but freshly baked on the spot so you know you're getting the good stuff.


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Grounds of Alexandria, Alexandria

5:49 AM | Labels: , ,


Grounds of Alexandria has been out for a long time. It's a cafe place where one can rock up and have to wait an hour. That popular.


Wow... where do I start. Rollercoaster of an experience wouldn't even quite nail it. Definitely not your garden variety cafe. For one it's huge, like a good size food court. 



There's all these things happening, the cafe itself, a breakfast burger grill up stand, a florist, lemonade store, children's playground, coffee, a herb patch and a flipping piglet called Kevin Bacon and his feathered accomplices. 



Inside there's roasting classes and an open bread bakery. 



As well as tempting fresh baked treats on display. This place is ALIVE. 



Unfortunately so are the crowds that come in. Good luck finding a chair because I certainly didn't have any. I'm not sure how the place appears on a normal day (as opposed to a school holiday) but it seems like the place is experiencing a fairly large turn around so c'mon guys, it wouldn't hurt to buy a few more chairs.


Chicken Burger and Chips 13
Dry. God awfully dry. It had a good crunch going on, I didn't even mind that it was just impossible large to eat and even the additions of sultanas gave it a pleasant sweet edge but not enough mayo and over frying meant that the burger was just unbearably dry. Chips were nice and crunchy and are helped along with a bit of tomato sauce. Sads.


Falafel Wrap 9
In comparison the falafel wrap wasn't half bad. Big balls of fried falafel are wrapped with a bit of tart pickled cabbage, tomato, chilli and a bit of mint yoghurt. It seemed like the tahini was missing which would have helped the flavours but it wasn't bad. Still, it wasn't great either and I would prefer a chain joint's falafel kebab any day of the week.


Banana Smoothie 8.5
It's not able to redeem itself even with a crackingly good shake. At $8.50 a cup, it better damn well be and downing this is like the pick me up qualities equivalent of a good coffee. It's simple enough that you can taste all the elements (unlike ones which have 10+ miscellaneous ingredients); the natural sweetness of honey and banana, creamed up with a bit of yoghurt action and mint for more freshness. Sometimes the best things are the simple things done with care.



Despite what people say about all this hipster crap, the staff weren't 'pretentious' at all. In spite of being frantic, the staff were very friendly. In the end, however, food is where it falls and I was underwhelmed.  



Despite lightning quick service in the midst of a day on full throttle, you can't help but think that if they just took a little more time it would inevitably mean a little more care and a whole different experience. 



It's been pulling crowds for a long long while so they must be doing something right but I just didn't see it. Perhaps I just picked the wrong things or maybe I just fell into all the hype. I'll be back to test that.


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