It’s a somewhat quiet morning, we’re starting on the first major part of our road trip, heading up to Cameron Highlands. Stomachs are obviously still suffering from the abuse the previous day and our breakfast plates are noticeably smaller.
Every year during Good Food Month, there is a frantic time of decision making. It’s hard to visit every single restaurant which is going against the norm to create unique and exciting dishes for the food loving public of Sydney during October. Due to the fact we were coming towards the end of Good Food Month, a flick of the coin resulted in our visit to Zaafran (Heads for Zaafran and Tails for Aria, which we subsequently visit anyway which I will cover in a later post).
Like a fish to bait, Howard and I were both lured to Beluga by the promising menu consisting of Soft shell crab with wild mushroom; Lobster crepe and thinly sliced Wagyu beef among other mouthwatering delights. Making our booking two weeks in advance, our anticipation to taste test chef Opel Khan’s creations grew with each passing day.
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