The Bruschetta breakfast was fresh tomato in basil pesto, topped with haloumi, pine nuts and two beautifully poached eggs all served on toasted sourdough.
Read MoreOH MY DAYS - GLEBE, SYDNEY
The Guacamole Y Tolopos was corn chips, guacamole, pebre, cashew sour cream, butternut squash crema and queso. This was an incredibly tasty dish!
Read MoreTHE CLUBHOUSE BAR - KOGARAH, SYDNEY
The prawn twisters were long tapering cones of crispy pastry filled with prawn meat. The “fat” end had the most meat but the taper was delicious too.
Read MoreIL BACIO - DARLING SQUARE, SYDNEY
The Risotto Beetroot had beetroot, Gorgonzola and carnaroli rice. It was such a vibrant and visually appealing dish. The Gorgonzola was subtle too.
Read MoreCAPTAIN COOK CRUISES - KING ST WHARF, SYDNEY
Our entrée was a plate of Australian seafood including prawns, bugs and crab. Finger bowls and crab crackers were in order here and we attacked with gusto!
Read MoreLILLONG BY TASTE OF SHANGHAI - CASTLE HILL, SYDNEY
The Xiao Long Bao were tasty treats with their soup and meaty filling exploding once bitten. They certainly are a mouthful of great flavour.
Read MoreBLACKBIRD CAFE - COCKLE BAY WHARF, SYDNEY
This divine roasted pumpkin risotto had pumpkin puree, roasted pine nuts, brown onion topped with goats cheese and dried cranberries.
Read MoreHUNTER & BARREL - COCKLE BAY WHARF, SYDNEY
The spicy tender calamari was divine! The chicken pieces were just as good. Tender juicy chicken with a crispy coating is such a winner.
Read MoreBUFFALO DINING CLUB - DARLINGHURST, SYDNEY
The Cacio e Pepe is served with salt, pepper, olive oil and parsley and then brought to the table hot in a pecorino cheese wheel imported fresh from Italy.
Read MoreQUEEN ST EATERY - BERRY NSW
Grilled King prawns with flambé sauce au Pernod sounded so good. The quite subtle sauce added another layer to the lightly grilled and juicy prawns.
Read MoreMEAT DISTRICT CO - KING ST WHARF, SYDNEY
Ever had an Australian crocodile burger? Well make it snappy and get to bite them first here. It’s a juicy and tender too in a soft beetroot bun.
Read MoreSICILIAN - PARRAMATTA, SYDNEY
The Affettati Misti is the Chef’s hand picked aged and cured meat platter with Italian condiments and cheese. It’s a great combination.
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