The classic cheese tart was very light - not the heavier baked New York style. It was a light flaky pastry and a delicate dessert that tasted good.Read More
The lovely nutella ball sandwich came with a pot of delicious molten chocolate and a couple of fresh strawberries as a garnish.Read More
It's a sweet bread-like dough that's wound around a drum, brushed with melted butter, rolled in cinnamon sugar then cooked.Read More
The Fish sandwich - battered fish, iceberg, American cheese, onion, house made troppo sauce - was beautiful, soft and delicious.Read More
Hokkaido cheese tarts have a thin shortcrust-like pastry shell holding slightly sweet molten cheese that has been browned a bit on top.Read More
It's round, not super big and has a texture and taste that's kind of like a cross between a sponge cake and a baked cheesecake.Read More
This spiced apple pie with vanilla bean ice cream was literally set alight with calvados right in front of our eyesRead More
Ice cream with so many goodies added - you choose and it's made and set right in front of you.Read More
Santorini on Oxford
227 Oxford St
In the hustle an bustle of Darlinghurst you will find the Greek oasis of Santorini on Oxford. You initially get mesmerised by looking in the window where the grill sits sizzling away.
This is a great eye-catcher where all the wonderful sights and delicious smells are happening, and it is totally mouth-watering to watch. All that lamb, beef and seafood - so nice!
Santorini on Oxford is a very popular place and it would be well worth paying them a visit for a delicious meal during the week when it's a little bit less busy, but weekends are of course very popular.
Sir going with the flavour of the moment had a refreshing Greek lager. Mlady had a cool bottle of sparkling water.
The Greek salad with a massive slab of feta and scattered olives was crisp and fresh. As we are both fans of feta, and of course olives, we really enjoyed this dish.
We also had a selection of house made dips - Tzatziki, Taramasalata and Eggplant. These very tasty starters came with a "metal bucket" of lovely soft warm pita bread.
The Char grilled octopus was something we were always going to have - another Greek staple! It was so tender and had lovely flavours. We do so love seafood - especially Mlady - and she really enjoyed this tasty dish.
Next we had the Saganaki which is Greek kefalotyri cheese that is golden fried and then flamed with ouzo at the table. This is such a "showy" dish and people will stop and stare when it unfolds! Basically, the grilled cheese is set alight with ouzo - and it was impressive watching the flames. You could taste the subtle flavours of the ouzo how nice is this!
We then had one of the specials - which was lamb back-strap. It was tender with an interesting combination of herbs. There were also mushrooms, capsicum and onion in a light sauce of it's own juices. Warm large cut chips accompanied this in an almost lemon myrtle like dressing - very nice.
A prawn dish was next - the Santorini Prawns - which were plump and juicy! They were served in a lovely tomato and ouzo sauce - with whole kalamata olives as well. Mlady particularly liked this dish.
The dessert was amazing! We had Galaktoboureko. It's a Greek dessert of semolina custard in filo. How good is this! Thoroughly loved this - so yummy - can't say enough about this dessert - and it was such a massive serving too. The ice-cream, that went well with this, was strawberry choc-chip - lovely!
The food at Santorini on Oxford is really very good and the servings are so generous. If you like good Greek food served in a lively and fun atmosphere then head here. It's a busy place, but they can fit plenty of people in, as they have an upstairs areas as well.
Sir and Mlady dined as guests of Santorini on Oxford. Thanks to owner Dimitris for his hospitality and for looking after us so well. He's a lively guy and the heart and soul of Santorini. Special thanks also to Chrissy Symeonakis of Creative little Soul for this invitation.
84 Union St
We dropped in on the new kid on the block in Pyrmont. It's not hard to remember the name or the address - it's the same - 84 Union St. It's where Hogs Breath used to be.
The place has been turned into a bar/restaurant and it does have a nice indoor/outdoor feel to it. It's big too. The expansive indoor area seats a small army, and has a separate area at the back closer to the kitchen area. They have a good happy hour there too with some pretty decent discounts. The windows open out onto a terrace along the side of the building. They've kept things fairly minimalist but it works, creating a pleasant semi-tropical feel without overdoing it.
We decided to just choose from the share and tapas section of the menu and we started with the trio of pulled pork sliders.
They were buns packed full of braised marinated American pulled pork and slaw. The meat was rich and tasty and the slaw added a real tang.
These nicely browned pieces of grilled halloumi each sat on top of roasted red capsicum puree, tomato salsa, corn and extra virgin olive oil.
It was a pretty and tasty way to serve halloumi.
Our final dish was simply called - bread and three dips platter and it was probably the dish of the night. The dips were hummus, eggplant and beetroot and all three were in very big servings. In keeping with the oversized serving, there was a huge pile of toasted sourdough - they don't skimp. There was also a small bowl of roasted garlic and mixed marinated olives. It was all tasty and very substantial.
18-20 York St
Lot.1 is a new kid on the block that oozes casual style and a relaxed chic atmosphere.
They've done a great job with this place with sweeping curved pale timber features offset against darker timber flooring and original heritage stone brickwork walls. It has an old world charm blended with modern touches.
This is going to be a big venture when it's finished. For now, they've opened up the first area - called the Espresso Bar. It does of course serve coffee - inside and through a servery opening onto the street. They do much more than this though. They serve food during the day from breakfast through to dinner and run a well stocked bar too.
We were there to try their lunches which have a distinct Italian influence
While we sadly can't remember exactly what this was - we vaguely think it was either toasted thin bread or else an omelette.
We do remember finishing it all though.
This humble staple of World War 1 and 2 Italy uses big chunks of tomato, cucumber, olives, basil, torn buffalo mozzarella and of course hunks of toasted bread. It's then all drizzled in olive oil .
It was such a beautiful dish.
They arrived hot and beautifully golden and crisp on the outside yet soft and delicate inside. We picked up a hint of some kind of light dusting on them - and whatever it was (if there) it was delicious.
This one had wedges of baked butternut pumpkin on a bed of chickpea's mixed with cauliflower florettes and sunflower seeds. It was a full flavoured dish that could be a meal in it's own right.
It's great to see simple dishes with good ingredients prepared so well being served up.
A side of coleslaw added some zest to the meal and again it was simple and done well - it's clearly a theme here.
The coleslaw had an olive oil based dressing rather than a mayonnaise and it kept the colours vibrant and tasted great too.
Sir and Count N dined as guests of Lot.1. Special thanks to Michael Bradley, the Manager there, for looking after us so professionally - and nicely. Big thanks also to Lara Fraser for inviting us.
5A The Promenade
King St Wharf, Sydney
One of the first things that strikes you at King Street Wharf are the magnificent water views and Georges Mediterranean Bar and Grill is in prime position to absorb this.
There is inside and outdoor seating and we were very fortunate to be seated outside to be able to take in their beautiful views.
The weather was glorious which added to the visually appealing landscape of looking out at Darling Harbour and the Maritime museum.
Georges Mediterranean Bar and Grill is a great place to sit and eat and watch the world go by!
We both started with a glass of Stonefish Merlot - which displayed juicy plums with earthy overtones. This was a lovely wine and complimented our meal nicely.
These dips all had wonderful flavours and we thoroughly enjoyed them. Tzatziki is a real crowd pleaser and the fava bean dip with the capers - oh nice! We really love capers, they go so well with so many things.
White Taramosalata is a roe (fish egg) based dip and both being great fish lovers we really enjoyed this smooth and tasty dip.
The pita bread held together well with the dips and was so nice and warm that we just had to order another serving!
Seeing Halloumi on the menu was a "must"as Sir gravitates to this! The Haloumi was served with compressed watermelon and mint.
The wonderful soft texture of the Halloumi together with the refreshing and vibrant watermelon and mint made for a great combination.
This was an amazing dish!
Next we had lovely Hortokeftedes - which is wild green dumplings, served with fresh herbs and yoghurt.
The dumplings were deep fried and nicely crisped with generous fillings of "wild greens".
We thoroughly enjoyed them as we we constantly dipped them in the ever popular and oh so yummy yoghurt.
Then we moved on to some Spanakopita - a favourite - which is filo pastry filled with spinach, cheese and spicy onion.
This is a popular dish and not just with Sir and Mlady. The generous serving of this amazing filling encased in a wonderfully crispy filo pastry was something we thoroughly enjoyed.
We also decided to try the Kreatopita. This is filo pastry cigars of slow cooked goat with fresh goat curd. How good was this! The goat had been slow cooked for 8-9 hours which made for an incredibly tender and wonderfully tasting dish. Yum Yum!
Both Filo pastry dishes were generously sized and you could see them plump with their "goodies" inside.
The service here is great and the food is wonderful! Then there are those views!
Sir and Mlady dined courtesy of Zomato and Georges Mediterranean Bar and Grill. We would also like to thank Efe and Petra for looking after us so well.