Kitchen By Mike

The new warehouse canteen Kitchen by Mike (85 Dunnings Ave, Roseberry) was the light at the end of my working week – quite literally with it's high celiings and airy open space. It also provided the happiest moment of my Sunday when I snagged the last order of sourdough pancakes with lemon curd, it was just the dish to brighten my day.

The food at Kitchen by Mike is simple and unpretentious using the freshest produce sourced by Mike each morning, thus the menu changes daily and can be found at their Facebook page. We didn't know this when we headed there for brunch but were pleasantly surprised as we peered into the open kitchen and walked past the display of vibrant salads, rustic pizzas and freshly made juices and smoothies. We made our way through the queue and sat with our enamel tin plates at a communal table, grabbed our cutlery from an old can of tomatoes, taking in the rawness of the warehouse. Satisfied with our selection of a slice of Mike's freshly woodfired sourdough bread, fluffy and was delicious with a slather of PepeSaya butter and had us going back for a second serving. I let Bill enjoy his roasted pork belly with chutney which he found so good he would happily eat here each weekend, while I had a selection of a few of the salads on offer which were packed with flavour and well balanced.

I was keen to try the breakfasts here and I absolutely had to share Kitchen by Mike with someone else so brought the mother the following weekend, knowing she would also appreciate Koskela more than Bill did. It was noticeably more busy and my heart raced as I neared the register to order my breakfast, as I ordered the last sourdough pancakes and they crossed it off the specials board – sorry to anyone who was queueing behind me, I know my heart would sink. Mum had the baked chickpeas, chorizo with a egg which was perfection wobbly and gooey from being poached slowly for 30mins while we watched the open kitchen change from breakfast to lunch.

Kitchen By Mike
 
 
 
Freshly squeezed orange juice
 
 
Mike's woodfired sourdough bread with Pepesaya butter
 
Roast pork belly $12
 
Plum, walnut & blue cheese
Tomato, watermelon mint salad
Corn, lime & chilli salt
 
Sourdough pancakes with lemon curd
 
Baked chorizo, chickpeas with poached egg

Next door is Koskela which sells the enamel tin plates used a Kitchen by Mike and other Australian goods – we picked up some lovely smelling hand wash used in the bathrooms too as gifts for our relatives overseas. The staff are friendly and passionate, we both loved the open space, the simplicity of it all and the concept of using fresh and seasonal produce daily and we're trying to enjoy it as much as we can before the inevitable influx and appearance of beautiful people and hispters XP The food here can be a little pricey especially when you try and order a bit of each, but it is reflected in the freshness of ingredients and the quality of the dishes produced.

Kitchen By Mike on Urbanspoon

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Reuben Hills

One thing I've learnt from full time work is that your weekends are sacred and to be celebrated. So last weekend we indulged in a very decadent late lunch at Reuben Hills (61 Albion Street, Surry Hills). Reuben Hills is a newly opened warehouse turned cafe and coffee roastry upstairs and a menu with a Latin American influence.

The menu looks deceivingly simple with a handful of items to choose from, but we've both never heard of many of the items! In the end I was swayed by the little blurb in the 'About' section of the menu and had a baleada – one of the most popular foods originating in Honduras. A warm, soft and thick wheat flour tortilla arrives generously filled with delicious black beans, free range eggs and a beautiful creamy, crumbly and soft queso fresco cheese. It's a little messy to eat but so friggin tasty it didn't matter. Unfortunately by the time we had lunch the Reuben, which Bill was so keen on, was sold out so instead he had the 99 Breakfast at Tiffany's. It was absolutely delicious, a tall burger with a brioche bun, chorizo and crispy onion, Bill proclaiming "all chorizo should be cooked like this". I was dying to try the Doggs Breakfast and it did not disappoint – an ice cream sandwich with a dollop of salted caramel (great balance of salty and sweet!!) which had me scraping the plate really hit the spot, while Bill got his fix from a creamy smooth and sweet Salted Caramel Milkshake.

The service was really friendly and everyone is genuinely nice! Reuben Hills also hold public coffee cuppings on Friday's each week for free and everyone is welcome. Unfortunately for us we probably won't make it to the coffee cuppings upstairs but Bill's eager to try their Reuben sandwich and I'm looking forward to trying their Black Sesame milkshake next time. Anyhoo it was definitely a great way to end our weekend!

Reuben Hills
 
 
Love love love the quirky bottles of water!
 
 
Free range eggs, queso fresco, black beans baleada
 
99 Breakfast at Tiffany's – Chorizo inside brioche bun w ranchero sauce & crispy onion
 
Salted Caramel Milkshake
 
Doggs Breakfast – Ice Cream Sandwich with salted caramel

Reuben Hills on Urbanspoon

Bread & Circus

I'm a girl who loves her veges and grew terribly jealous at the sight of my friends posting on instagram, delicious wholesome looking salads, so much so I had to get down to the new "wholefoods canteen" in Alexandria last weekend.
Bread & Circus (21 Fountain Street, Alexandria) is hidden behind Don Campos in the corner nook of a large warehouse, a beautiful and relaxed space and airy, getting plenty of sunshine. The atmosphere here is casual and natural where an assortment of stools and chairs surround communal wooden tables adorned with pieces of fruit as still life, recycled jars, baskets of serving ware and pretty bowls contained unrefined brown sugar. Just as the name suggests, it is quite the quirky canteen and I completely fell in love with the decor from the warm pastel plates, brightly coloured potted plants to the rustic buckets contained serviettes.

Each visit to Bread & Circus is made exciting with the menu changing daily. Bill and I decided to share a regular salad plate where you can choose all or one of the salads on offer. The salad combinations are different to your plain old caesar salads or garden salads and use market fresh produce:
Baked golden maple peaches with champagne puy lentils, blue cheese and chive
Smoky flamed eggplant with a light fragrant sort-of salsa verde
Slow roasted sweet balsamic tomato, torn basil and olive oil farro

(Our salad consisted of the top three)
Olive oil couscous with steamed broccoli and two kinds of beans in orange minted yoghurt
Cinnamon sea salt baked golden sweet potato with garlic olive oil and agave
Caramelised apple-cider fennel and orange in black quinoa coriander and champagne vinegar

The plate is a very generous serving size, each salad packed with flavour exploding in your mouth and absolutely scrumptious. I especially loved the juicy chunks of smoky eggplant and the combination of blue cheese with the peaches and lentils.

Thinking that sharing a regular salad plate wouldn't be enough for the both of us we also ordered a Circus soup served with wedges of sourdough and organic butter. The regular bowl of Super-green soup with creamy smooth broccoli kale & almond which was creamy smooth, hearty and absolutely delicious and great for dunking our wedges of bread into. We also received a complimentary side bowl of Balsamic roasted three tomato & banana chilli with swirl of biodynamic basil yoghurt since they accidentally forgot to bring out the soup we ordered until Bill reminded them. It was spicy and had a good kick to it which was balanced by the sour yoghurt, but we both agreed we the super-green soup had won over our hearts.

Bread & Circus
 
 
Daily Plate Salad
 
Balsamic roasted three tomato & banana chilli with a swirl of biodynamic basil yoghurt
 
Sourdough and organic butter
 
Super-green soup with creamy smooth broccoli kale & almond
  

Though quite busy multitasking (they mentioned they were understaffed that day) the staff were really quite sweet. As we were leaving they apologized again for the mix up of the soup being missed and gave us a complimentary organic orange and bran muffin to take away which we happily accepted and enjoyed with a coffee from Don Campos as we left feeling full, nurtured, super healthy and hearty. We can't wait to revisit and try more salads! And perhaps adding delicious extras such as char grilled haloumi or a boiled biodynamic egg.

Bread & Circus on Urbanspoon

Tetsuya’s

Just a little over a month ago I celebrated my birthday…and I'm still getting used to the number 24. We celebrated my birthday (for yes a second time) at Tetsuya's (529 Kent St, Sydney). Tetsuya's one of S.Pellegrino's World 100 Best Restaurants, once the Best Restaurant in Australasia has always been on my wishlist since forever and has held the Good Food Guide's three hat status for just as long, but as I'm waiting for my booked date to arrive, in 2011 Tetsuya's lost one hat – perhaps he is concentrating on his Singapore restaurant Waku Ghin, but none the less I was still as excited!
Having walked past Tetsuya's countless times, once you step past the gate on Kent Street, you're transported out of Sydney city and into a quiet and serene Japanese town and reminds me much of our stay at a ryokan in Arima Onsen, Kyoto. The restaurant is a maze, the dining rooms are large and decorated with artworks, we're seated by the window and the Japanese zen garden.

I'm sure you have heard all the amazing things about Tetsuya's Unsalted Butter with Ricotta and Truffles and it's true, it's light, airy and simply delicious. Bill was sensible, not wanting to fill up on bread and stopped at one bread roll, I on the other hand could not resist slathering it on my warm crusty roll white bread with fluffy inards…and then order another roll of rye bread…I just love great butter with good bread.
To whet our appetite we started with Chilled Pea Soup with Mint. The next dish was a supplementary item which we nodded our heads furiously to when offered by the waiter, Pacific Oysters with Rice Vinegar and Ginger. I love the acidity from the rice vinegar which complemented the fresh creamy oyster well and was well worth the additional $18 for four oysters.
I'm always super excited when chawanmushi is served and it was no different this time when the Savoury Custard with Sea Urchin arrived, the silky smooth custard in my favourite dashi broth melted in my mouth but I much prefer the texture of raw sea urchin than steamed. Sashimi of Kingfish with Blackbean and Orange was the perfect harmony of flavours, the tartness from the mirin and blackbean drizzled on the firm Kingfish sashimi. Next, a beautiful piece of Grilled Scampi with Chicken Liver Parfait brought together with a light walnut dressing.
The next dish is Tetsuya's signature dish and remains the only constant on his menu throughout the years. Now admittedly I was afraid of this dish just in case I couldn't finish it, you see I don't enjoy salmon and ocean trout sashimi. Despite this though, I absolutely loved the Confit of Petuna Ocean Trout with Shaved Fennel with Unpasteurised Ocean Trout Caviar. Being Japanese, kombu is a staple in our diet, but for Bill it's unfamiliar and strange. Kombu is a seaweed or kelp and is used to make dashi broth, you can also have it dried and eaten as a condiment to the humble bowl of rice. The confit of the ocean trout created an interesting texture, the fish was flaky but firm as you cut into it, a melting mouthful against the crisp kombu crust adding sea saltiness to the freshness of the fish. And of course the fish roe added popping fun and deliciousness. It's no wonder this is Tetsuya's signature dish and if I'm to eat ocean trout again it'll have to be Tetsuya's.
Our last of the seafood dishes was the Steamed Queensland Spanner Crab with Bean Curd, Foie Gras and Junsai, a delicate and sweet terrine of spanner crab and silken tofu with subtle foie gras and hints of junsai a sprout covered with a jelly like texture.
Onto the meat courses a pink and crispy skin covered Duck Breast with Pickled Beetroot. Much to Bill's delight we're served a substantial piece of Grass Fed Angus Beef and Tendon with Wasabi and Mustard Seeds, rare, tender and soft, one of the best pieces of steak we have had in a while and perfect with the mustard seeds.
Our refreshing pre dessert of Ginger Ice Cream with Lychee Granita served as a palate cleanser. Tetsuya's Bread and Butter Pudding similar to a creme brulee, a sweet concoction of creamy vanilla custard and cinnamon. My birthday warranted a special dessert a Chocolate Fondant with Hazelnut and Praline, a gorgeous warm centered fondant oozing warm chocolate flecked with salt pieces paired with a quinelle of creme fraiche ice cream and candied hazelnuts. While the Mister has a Chocolate Pave with Cream Cheese Ice Cream and Cinnamon Twigs, a dense rich mousse, dark and bitter chocolate balanced by the tanginess of the cream cheese ice cream. I was too busy immersed in my chocolate fondant that I didn't get to try any of the cinnamon twigs ๐Ÿ˜ฆ
And just in case we weren't full enough we're served petit fours of hazelnut chocolate to finish our night.

Tetsuya's
 
Warm crusty white roll with fluffy innards
 
Rye bread roll
 
Unsalted butter with Truffles and Ricotta – absolutely heavenly
 
Chilled Pea Soup with Mint
 
Pacific Oysters with Rice Vinegar and Ginger
 
Savoury Custard with Sea Urchin
 
Sashimi of Kingfish with Blackbean and Orange
 
Grilled Scampi with Chicken Liver Parfait
 
Steamed Queensland Spanner Crab with Bean Curd, Foie Gras and Junsai
 
Confit of Petuna Ocean Trout with Shaved Fennel with Unpasteurised Ocean Trout Caviar
 
Breast of Duck with Pickled Beetroot
 
Grass Fed Angus Beef and Tendon with Wasabi and Mustard Seeds
 
Ginger Ice Cream with Lychee Granita
Tetsuya's Bread and Butter Pudding

 
Warm Centred Chocolate Fondant with Candied Hazelnut and Cream Fraiche Ice Cream
 
Chocolate Pave with Cream Cheese Ice Cream and Cinnamon Twigs
 
Mr. Wakuda and I
Our Tetsuya's experience was heightened even more when Tetsuya himself came by our table and had a chat with us which I thought very charming and nice of him. The degustation was simple using fresh produce from around Australia, I hear Tetsuya has a trout farm and buys his Japanese vegetables from one Sydney farm, each dish cooked perfectly and presentation was outstanding. We could not fault the dishes nor the service which was impeccable.
Dear SMH GFG…Surely the exceptional and delicate, melt in your mouth confit of Petuna Ocean Trout alone is equivalent to the third hat …no?

Tetsuya's on Urbanspoon

Bloodwood

So within the very hectic last month and a half, I also finally have settled into a new office in the CBD (woo moving on up in the world!) from my previous location in Newtown. However this also means missing out on a lot of great (and cheap!) lunch time eats such as Luxe Bakery, Atom Thai, Kammadhenu and Ramen Bar. I also no longer have a weekend parking spot in Newtown so I miss out on brunch spots as well, such as Bloodwood.

Bloodwood (416 King Street, Newtown) is a particular favourite of mine for brunch not because of their courtyard which is delightful to laze about in with a cider on warmer days but because I have found the perfect version of my idea of a summer salad. The interior is a mix of industrial and retro and even sport a few inverted doors hanging from the ceilings. On this occasion I left it to the bar to create a Bloodwood mocktail for myself which was refreshing mix of apple, lime and mint while Bill had a cider. A dish I spotted at almost every table was the polenta chips with gorgonzola sauce which were incredibly light and fluffy and the gorgonzola sauce very rich and creamy. Funnily enough the gorgonzola sauce was all a bit too rich for me but Bill easily polished these off. The perfect aforementioned summer salad is the grilled cuttlefish salad with a cucumber and herb salad drizzled with mustard cream. The cuttlefish was cooked perfectly and the fresh cucumber gave the salad a beautiful crunch and the mustard cream was just made for my palate. We ended our brunch with the Bloodwood trifle a cup of passionfruit, pound cake, port wine jelly, honeycomb anglaise and vanilla bean pannacotta which though looked quite simple, it was to die for and absolutely fan-friggin-tasty with the combination of textures and flavours…we were each fighting spoonfuls of this trifle…next time we'll just order one each for ourselves ๐Ÿ™‚

Bloodwood


Bloodwood Mocktail $8

Polenta chips and gorgonzola sauce $9

Grilled cuttlefish salad $19

Bloodwood trifle $14

Though Newtown isn't as easily accessible as it was before, it won't stop me from revisiting Bloodwood for my favourite salad and trifle…just make sure to arrive early as they have a no bookings policy and the restaurant filled up pretty fast while we were there ๐Ÿ˜‰

Bloodwood on Urbanspoon

Nok Nok Thai Eating House

Back in my day it was called Tumbalong park and opposite it was Sega World, now the area has been newly finished and is known as Darling Quarter featuring lines of cafes (most with al fresco dining – perfect for the upcoming summer months) overlooking the huge funky playground.  Nok Nok Thai Eating House (Shop 9 Darling Walk, Darling Quarter) is one of these new establishments.

The decor and beautiful presentation  of the space of Nok Nok really excited me with sky high ceilings and mirrors making it look even more light and airy, the pale marble-like walls  provided a lovely contrast to the elements of greenery of hanging potted plants and trees sprouting from the banquet table – it reminded me of  British India.On Saturday night the restaurant was a buzz and most of the booths were reserved so we were seated on the communal banquet table (just make sure your group is not separated by the tree in the table).

As an appetizer our friends ordered the Guay Teaw Lord ($8.90) a wide rice  noodle roll wrapping pieces of chicken, tofu, egg and dried shrimp (?) similarly to the rice noodle rolls served at yum cha. Tonight most of us  ordered noodles Gauy Teaw Kua ($13.90) a soy based stir fried flat rice noodles, chicken Pad Thai ($12.90) thin rice noodles fried with tofu, egg, garlic, chives,  bean sprout and crushed peanuts and I had the Kee Mao ($13.90) a wide rice noodle with holy basil, chilli in a dark soy base. It had a good spicy  kick to it which was easily offset by the light and refreshing lychee frappe ($4.00) I ordered earlier. Instead of noodles Bill had the Duck Red Curry ($18.90) which came in a very generous portion, eggplants, bamboo shoots, basil and green beans swimming in a light curry. As we were finishing our dishes we realise our order of Pla Meuk Yang ($15.90) a grilled whole squid had not yet arrived so we opted to cancel  this dish…boo because I was  really looking forward to this dish as I love the grilled calamari from Chat Thai. The front "kitchen" is an open plan and I spied a massive bowl of mangoes and I knew exactly what I was having for dessert. The Keo Neow Ma Moung ($8.90) mango was fresh and meaty and the sweet sticky  rice seemed lighter than that of other Thai restaurants, needless to say we easily polished dessert off.

Nok Nok Thai Eating House

 
Communal banquet table

Booth dining

Chicken Pad Thai

Chicken Ki Mao

Duck Red Curry

Keo Neow Ma Moung Sweet sticky rice with fresh mango

The atmosphere at Nok Nok is nice and the menu quite extensive featuring some dishes such as the wide noodle rice not commonly featured at other Thai restaurants. The food was great and 'll head back again and hope to be able to try the grilled whole squid soon, the outdoor dining area also seems nice for those balmy summer evenings…there was even a jazz band playing outside on Saturday night.

Nok Nok on Urbanspoon

Sushi Buffet Course at Sushi Samurai

My ears perked up at the thought of a sushi buffet… for only $24.80 that sounded like a bargain. We frequent Sushi Samurai (14 Bunn St Pyrmont) whenever we feel like casual Japanese and the sashimi we've had there is always really fresh (previously posted here)…probably because its so close to the Sydney Fish Markets.

The Sushi Buffet ($24.80) runs for 90mins (after you've ordered) and is only on Saturdays for lunch and I highly recommend you to book – if you've ever been, Sushi Samurai is a pretty tiny space and fills up very fast and they also have a few seats outside. Now before you can order all the sushi you can stuff into your belly (big or small) you first need to finish a Starter Plate which is between a choice of two sushi platters either nigiri or rolls and they both come with two pieces of karaage chicken, agedashi tofu and miso soup. Set A is a platter of nigiri – salmon, tuna, kingfish, scallop, egg, prawn, sea urchin and salmon roe boat and two pieces of karaage chicken. Set B I believe is to cater more for the westerners or non-raw seafood eaters and has 8pieces of roll sushi, 2 pieces of salmon aburi, tuna and prawn nigiri and two pieces of karaage chicken. Once your starter plate is finished the real buffet begins and your free to order unlimited numbers of nigiri and rolls! They offer the usual nigiri salmon, sanma (?!), kingfish, tuna, prawn, squid and egg. Don't fret they also cater for roll lovers offering salmon avocado rolls, tuna salad avocado rolls, vegetarian rolls, California rolls and salmon avocado rolls. I was so happy that they also have aburi sushi which I lovee and ordered loads of scallop aburi, kingfish aburi and salmon aburi. There are also a few items which you are limited to a max 2 piece per person including the scampi nigiri, sea urchin boat and salmon roe boat.

I was a tad sad they didn't have natto rolls and my favourite squid was sold out but the variety they have on offer was amazeballs for a buffet. I had the Set A – I liked the idea of a starter plate, it was like a taster so you know what you might want to order more of. The tuna wasn't bad but the best items on the menu were the scampi and scallop which were both plump and firm and of course the delicious aburi sushi. I thought this buffet was great in terms of affordability, variety and freshness. Personally I thought 90mins was enough and we were all stuffed to the brim, but if you don't think the sushi buffet is enough… you can always order the Sushi Buffet Deluxe course ($29.80)…which includes the same as the Sushi Buffet but you can also get unlimited orders of sashimi (salmon, tuna, kingfish or mixed), takoyaki, karaage chicken, tofu seaweed salad, crispy gyoza, deep fried fish head (salmon or kingfish) and deep fried oyster.

Sushi Samurai (Pyrmont)

Starter Plate A
Salmon, Tuna, Kingfish, Scallop, Egg, Prawn, Sea Urchin, Salmon Roe and 2pcs Karaage chicken and sushi rolls.

Agedashi Tofu

Waiting for our unlimited sushi order making chopsticks holders

Tuna and Kingfish nigiri

Scallop aburi, Salmon aburi and Kingfish aburi

Scampi

Sushi Samurai also have a branch in Neutral Bay, however I'm not sure if they're also offering the Sushi Buffet for Saturday lunches.

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