Are you a KBBQ or JBBQ person? I do love my banchan side dishes at Korean barbecue but Japanese barbecue (yakiniku), with their premium cuts of meat and dipping sauces, is where my heart lies. We recently returned to Suminoya, a Japanese yakiniku buffet in the city, and was surprised to find it kitted out with shiny new ventilators, leaving the place entirely smoke free! There’s a tiered menu with different price points offering different dishes. We went all out on the Deluxe buffet which meant we could order as many servings of ox tongue, wagyu beef rib and sushi as we wanted within 60 mins, with a further 30 mins allowed for eating. The standouts for me were definitely the wagyu cuts, with other dishes such as the sashimi, sushi and salads acting as foils for the inevitable meat coma. Don’t forget to save room for dessert with both the black sesame and green tea ice creams being a nice way to end the meal.
TL;DR: All you can eat Japanese BBQ, without the smoke! Favourite dish: Wagyu beef rib Would I return?: If I’m hungry
Penguin says Feed Me dined at Suminoya courtesy of Washoku Lovers
1 Hosking Place
Sydney NSW 2000 Australia
Ph: +61 2 9231 2177
Lunch: Monday to Friday, 12pm to 2.30pm
Dinner: 7 days, 5.30pm to 10pm
If you’re looking for a place where you can do drinks, dinner and dessert, then look no further than 12-Micron in Barangaroo. We’re here for the dessert bar, having heard about the dessert tasting menus. There’s options of 3, 5 or 7 courses, but we decide to order a la carte among 6 of us for more variety, and also so we can say, “One of everything, please!” The desserts arrive, colourful and artfully plated, making for an impressive spread. There’s some interesting ingredients as well, like native Australian rosella, quandong and finger lime. Each element on each plate is beautiful and packed with flavour, but sometimes the components seemed to be fighting for the spotlight rather than working well together. My surprise favourite was actually the Pyengana cheddar dessert as it had a nice balance of sweet and savoury. It was an interesting meal, but none of the dishes were a stand-out for me, so I probably wouldn’t be rushing back any time soon!
TL;DR: Fine dining desserts with unique flavours Favourite dish: Pyengana cheddar, milk chocolate, plum, honeycomb Would I return?: Probably not
Tower 1, Level 2, 100 Barangaroo Ave
Barangaroo NSW 2000
Ph: +61 2 8322 2075
Open 7 days, 12pm til late
Bacco Osteria e Espresso is the latest addition to the Angel Place laneway dining district. A cafe/espresso bar in the morning, morphing into a full on restaurant by midday, its small menu is inspired by seasonal ingredients, house-made everything and regional Italian dishes. The food here is simple, delicious and allows the ingredients to shine. Case in point: the artichoke hearts draped over a bed of creamy stracciatella cheese, drizzled with olive oil and served with crostini. Keep an eye out for the specials, like the hand-dived wild Port Phillip scallops which were superbly sweet, and served grilled on the shell with garlic and butter. We ordered all the pastas which were incredible. I thought the standout dish would be the spaghetti alla chitarra with sea urchin (don’t get me wrong, it tasted amazing and reminded me of Chinese ginger and shallot crab, in a good way!), but my favourite was the gnocchi with pistachio and pecorino – a recipe straight from executive chef Andrew Cibej’s nonna. I guess there really is nothing that compares to an Italian nonna’s food!
TL;DR: Italian osteria that prides itself on showcasing local, seasonal produce with amazing house-made pastas. Favourite dish: Gnocchi, pistachio and pecorino Would I return?: Yes, most likely for the pastas!
Bacco Osteria e Espresso
2–12/1 Angel Pl
Sydney NSW 2000
Ph: + 61 2 9235 3383
Open Monday to Friday, noon to late; Saturday, 5:30pm to midnight
If you’re attracted by bright lights, Japanese food, and alcoholic drinks, then you’ll gravitate towards Izakaya Yebisu like a moth to the flame. Settle down with a Japanese chu hai (shochu cocktail) or a drink from the sake trolley, and go nuts with the huge touchscreen menu. There’s a mix of classics like sushi, uzusukuri (thinly sliced sashimi) and gyoza, or go for something a bit more adventurous like the deep fried takoyaki balls, served with a mini skillet of beef curry and melted cheese! While you’re at it, take advantage of the charcoal grill in the kitchen and order all the yakitori, the yaki onigiri (grilled rice ball) and toasted mochi rice cakes wrapped in crisp nori seaweed. Don’t forget about dessert either – the daifuku ice cream is the bomb and if you’re a Washoku Lovers member, you can also get freshly fried tempura ice cream for only $2! Bargain.
TL;DR: Japanese izakaya in the heart of the CBD with a huge menu Favourite dish: Green tea daifuku ice cream – green tea ice cream wrapped in a chewy mochi ‘pastry’ Would I return?: Maybe for drinks and a few bar snacks
Penguin says Feed Me dined at Izakaya Yebizu as a guest of Washoku Lovers.
Shop 7-10, 501 George Street
Sydney NSW 2000
Ph: + 61 2 9266 0301
Open 7 days, 12pm – 11pm
I’m back! Yes – I’m well aware that every time I say I’m “back”, I end up disappearing for another 6 months before the next blog post. So I’m going to try something different and change up the format a little bit. There will still be the same food photos but less of my ranting. Enjoy!
Make sure to pick a beautiful sunny day to go to Cirrus as you’ll be rewarded with a gorgeous harbourfront views and the natural light streaming through the windows. There’s a focus on sustainable seafood on the menu, with oysters, crustaceans, fish, and caviar for those who are feeling baller! We try a little bit of everything with the Cirrus Platter, with the staff more than happy to adjust the platter to accommodate the number of diners. Cirrus’ fancier take on fish and chips with the whole flathead and chips is also stunning, with a whole deboned flathead fried to a crisp so that you can even eat the tail and fins. But the standout for me was really the marron with its sweet flesh punctuated with yuzu, tomato and pops of finger lime. Totally worth the splurge!
TL;DR: Waterfront fine dining with a focus on sustainable seafood Favourite dish: Grilled WA marron with yuzukosho, tomato oil and finger lime Would I return?: Yes, for a special occasion
23 Barangaroo Avenue
Barangaroo NSW 2000
Ph: +61 2 9220 0111
Open 7 days
Lunch from 12pm, Dinner from 6pm