European
Foveaux Restaurant + Bar, Surry Hills
For $75, the tasting menu was well worth it. The flavour of each dish was well matched, the variety was wide, servings plenty (not too full, not too little). The service was attentive, professional, informative, flexible and friendly – perfect 10! My second experience to Foveaux felt much better than the first, and I can tell you… this won’t be the last!
Restaurant Sojourn, Balmain
Having launched our blog earlier this year, we were excited and surprised that it is still running by the end of the year. To celebrate the unexpected longevity of our food blog we decided to hold a christmas dinner for the contributors to eatshow&tell and their partners at Restaurant Soujourn.
Silvas, Petersham
One thing that I cannot deny is my love for Oporto and subsequently Nando’s chicken. The pieces of grilled chicken dressed with lemon and herb sauce or the tongue numbing peri peri sauce gets me every time. However having a reputation of being fast food outlets, the authenticity of the way in which the chicken is prepared and the sauce that comes with it always plagues me. To satisfy my curiosity, a group of friends and I decided to try a restaurant that promises to serve traditional Portugese cuisine.
The Burlington, Crows Nest
Another birthday dinner… another FABULOUS meal! Each year, we celebrate our birthday together with a great meal. Two (or maybe three!) years ago, we had our birthday dinner at chef Chad Muir’s other restaurant, Restaurant Balzac and loved the food tremendously. The european flavours and soft sourdough tempted us to follow him and dine at the new Burlington Bar and Dining.
Tealicious House, Dunsborough
There’s just something about a Devonshire or High Tea that makes one’s afternoon just lovely. The quiet conversations are somehow more relaxing and thoroughly enjoyable over a nice hot cup of aromatic tea and delicious itty-bitty morsels.
Oscars, Pyrmont
We used to frequent Oscars so often last year that we had to call for a stop to holding our birthday dinners there. The 2 biggest draws to the bar restaurant for us were: the ...
Experiments with what was left in the fridge
I’m not a particularly good cook, I prefer letting other people do the work and blogging about the outcome of their efforts. I try to be objective if there is criticism because I know I ...