Cafes Mosman, NSWIt?s a menu that prides itself on being health focused. It?s a a cozy setting at the junction point of Miliary and Prince Albert Roads and there?s a strong buzz of locals.
Sunday morning brunch is in full swing with some of the city?s most afflluent enjoying a catchup while feasting on some beautifully presented menu items.
We?re told the BLOOM BIRCHER MUESLI acai bowl has been all the rage on social media, so it was impossible not to peak our curiosity of this vegatarian and vegan friendly dish. Gotta say it does live up to expectation with toasted muesli and nut mix (walnuts, almonds, pumpkin, chia) colored with blueberry, kiwi, banana and strawberry. Nice portions of each element.
The BREKKIE BURGER of bacon and egg comes is cut through with a nice sweet tomato relish, avocado and aioli.
Contrasting dishes with distinctive purposes depending on how you pull up this Sunday morning.
The FRENCH TOAST STACK is also quite pretty and the perfect morning starter. Ricotta, Fresh berries, maple (optional) glazed bacon create a filling meal. It?s got just the right amount of grease to continue on with your day guilt free.
The service staff embody the local spirit of the place. Seamlessly weaving each table through stages of their breakfast and lunch with minimal interruption and understand their patrons well when making recommendations.
Indoor and Outdoor seating is available, is very family friendly and the place is vibrant and roaring with conversation as it?s location acts as a meeting point for many of the locals and passers by! There?s a sense of history in this place from its patrons that adds to its warmth.
Pubs & Bars Burwood, NSWREDISCOVER THE BURWOOD HOTEL: Following the 6 month renovation and facelift of the bistro, gaming and bar entertainment areas, the new menu has been unveiled offering a smorgasbord of choice to suit all palettes.
INTERIOR / AMBIENCE: The environmentally friendly feature wall is a mosaic of old roof tiles offering visual texture and contrast within the seemingly unsuspecting charcoal tone. An art feature in itself, diners also have full view into the kitchen and can watch all the action as it takes place. The split level area leads down into the main bar area. Prominently displayed is a large brass bucket which once use to serve as a hotbed for metal castings adding a nice touch to the history and long established venue that has survived since the early 1920s. Live sports can be viewed on screen while the main staircase to the upper levels leads to the gaming area.
From the Rib Eye, Rumps, Burgers to the bite size Baos and handmade dumplings, the versatility of the menu shapes itself to your visit. Family friendly, wide bistro spaces in the main dining area makes it perfect for a quick easy meal out without fuss enjoying some premium quality cuts and exciting flavors.
Snacks / Share Plates: Prawn Har Gau, Shanghai Pork Mince Dumplings are a stable in the local area and you can?t escape them here, but it is the SPICY CHICKEN BAO with pickled cabbage and samba aioli that almost that stands out. That is, until you have the PORK BELLY BAO! When having Korean, I?m quite predictable and so it?s quite refreshing figurative
Great service awesome use of spaces for dining and/or drinks.
Restaurants Waterloo, NSWOpen just 5 months, the restaurant is on the upper floor of the Danks Street Produce Merchants. Beautiful space with a very elegant fitout - high ceilings, lots of natural light, and marble counters lining the bar and kitchen pass. A warm tightness group that offers a high standard of service that would rival many higher starred Michelin establishments.
Very interesting concept of Italian Yum Cha or ?PLATINI SELECTION; is served on a marble top Cerallo (trolley). It?s a beautiful selection, and is impossible to choose from as each dish is so beautifully presented.
We opted for the STUFFED CAPSICUM of italian sausage truffle paste parmesan breadcrumb. Thereis a nice outdoor crunch to the crumb and caramelisation to the caps surface and a nice blend of smokiness and rich rendered flavor.
The POLPETTE DELLA NONA (Beef Meatballs) are quite meaty. A nice plump size with tender premium mince that is bursting with juice enhancing the flavor of the house mad sauce.
PROSCUITTO was essential and they serve it here with roasted yellow nectarine and Stracciatella cheese. Made from buffalo milk, if you speak Italian, you?ll know that ?Stracciatella? means to shred and best describes the texture of this cheese that bathes in a gooey cream. Excellent blend of flavors here with such simplicity yet richness.
In between courses, Simon, displays his mixology chops in the STREGGA SOUR COCKTAIL. It?s an orange flavored liqueur base and is the perfect interlude.
The FETTUCINE CON FICHI is a wonderful non-token Vegetarian dish that is well thought out and celebrates rich northern italian. Fig quarters star in this pasta offering a nice pink and green speckling, it works well with the sweetness of the Taleggio cheese which binds it all together. A pistacchio crumble is mixed through for crush.
For dessert we share the AFFOGATO - vanilla gelato with espresso 8, frangelico , that nicely cleans the palette and is a nice end note of bitter sweet?
The service team led by the wonderful and charming Raff, the excellent menu created by Head Chef Ricardo complement each other in this new innovation that redefines the Italian Culinary experience. Special thanks to the well coordinated attendants serving us each course and drinks, Giada, Francesca and Simon.
A definite must if you?re in the area and unlike any other Italian venue around right now, is definitely a destination dining experience worth trying.