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Bar Biaggio
If you want to enjoy a quick and casual business lunch on the water, look no further than Bar ...
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Emmilou
Where: Emmilou, 413 Bourke St, Surry Hills
Phone: 9360 6991
The perfect solution to beat those late night hunger pangs...
Sydney has a dearth of decent places to eat at 12.45am. Emmilou is trendy space, with a world class chef who stays in his kitchen until 1am most nights. Chris Cranswick-Smith's (formerly of Aria; the Grand National; and est.) philosophy is strength in simplicity - albeit sophisticated simplicity in an achingly hip atmosphere.
An entree of silky-soft slices of cured wild boar with spiced beetroot and pickled shimeji mushrooms was surprisingly refreshing. The Sichuan spiced duck confit with seared scallops and a spicy eggplant pickles was equally entertaining yet unobtrusive, despite the complexity of the flavours.
The spiced vongole was a favourite. The plate stacked with baby clams in a piccante tomato sauce with strips of sweet ham. Each was a slurp of the Mediterranean sea, served with a chunk of homemade bread.
Meanwhile the roast harpuka with crushed potatoes with a horseradish and smoked salmon and... read on below advertisement
Chris's speciality is a spiced gingerbread served with glazed walnuts and a rich, strong Turkish coffee ice-cream, but my choice of the poached pear with an exceptional brown bread ice-cream and raisins served with a bread foam was an indulgent end to our meal.
We also tried the sandwich of rich chocolate and tart yoghurt sorbets.
Drop in for a cocktail and oyster or go for the a la carte. After all if the chef is there after midnight, you might as well use him.
Still hungry? Go to Eat and Drink for more restaurant reviews
Sydney has a dearth of decent places to eat at 12.45am. Emmilou is trendy space, with a world class chef who stays in his kitchen until 1am most nights. Chris Cranswick-Smith's (formerly of Aria; the Grand National; and est.) philosophy is strength in simplicity - albeit sophisticated simplicity in an achingly hip atmosphere.
An entree of silky-soft slices of cured wild boar with spiced beetroot and pickled shimeji mushrooms was surprisingly refreshing. The Sichuan spiced duck confit with seared scallops and a spicy eggplant pickles was equally entertaining yet unobtrusive, despite the complexity of the flavours.
The spiced vongole was a favourite. The plate stacked with baby clams in a piccante tomato sauce with strips of sweet ham. Each was a slurp of the Mediterranean sea, served with a chunk of homemade bread.
Meanwhile the roast harpuka with crushed potatoes with a horseradish and smoked salmon and... read on below advertisement
Avruga caviar veloute was an intricate dish but the lightness of the salmon and the chives meant the fish wasn't overpowering.
Chris's speciality is a spiced gingerbread served with glazed walnuts and a rich, strong Turkish coffee ice-cream, but my choice of the poached pear with an exceptional brown bread ice-cream and raisins served with a bread foam was an indulgent end to our meal.
We also tried the sandwich of rich chocolate and tart yoghurt sorbets.
Drop in for a cocktail and oyster or go for the a la carte. After all if the chef is there after midnight, you might as well use him.
Still hungry? Go to Eat and Drink for more restaurant reviews
Story: Lucy Lang
