Date with a Steak @ The Roosevelt

The Roosevelt transports you to a place where there’s sense of cheekiness and a touch of ol’ school Hollywood glamour. The revamped 1940s bar and diner is nestled in one of the small streets of Potts Point, where the iconic nightclub was a stop-by must for the elite. Now, it’s back to The Roosevelt’s old roots with an influence of upscale American diner and love for alcohol.

Nitro Colada

Cocktails are their game, and they play it well. The cocktail menu is impressive with something to tickle everyone’s fancy; it extends from the classics, nitrogen delights to alcoholic ice bombshells.

My choice of poison for the night is the classic Nitro Colada; fresh pineapples and coconut cream whipped into a house-made Pina Colada sorbet from liquid nitrogen. The meringue is blow-torched at our table as a coconut infused rum is poured in.

Oysters w/ Margarita Granita 

We dive into some freshly shucked oysters with a margarita sorbet; the cold sorbet brings a wam bam thank you m’am hit with a sour spine tingling experience with a burst of salt and lime to complement the oysters. Personally I prefer oysters simple and fresh, but this twist definitely introduces the taste buds to what’s to come.

Jerk Chicken Wings

On the contrary, our taste buds are sent on another journey to a spice bonanza. The thought of getting our fingers dirty at a top restaurant were impolite, but how could we resist…

Our night turns into an unexpected “Date with a Steak”, choosing the mid-week special of a 450g Wagyu steak to share for two and a whopping long neck Sorachi Ace beer to wash it all down.

450g Wagyu Steak w/ Sauces & Skinny Fries

Served perfectly sliced across a wooden board, the steak is accompanied by a basket of skinny fries and a trio of sauces; Missouri BBQ, Chipotle Ranch & Red Pepper Ketchup. One little mistake is serving the steak on a wooden board as it became a little bit of a messy affair, although in all fairness, the steak was cooked a perfect medium.

The Roosevelt feels like you’re falling back into the time of prohibition but with a dash of molecular gastronomy magic.

The Roosevelt
32 Orwell St
Potts Point, Sydney
www.theroosevelt.com.au

PaperPlanes

Okay, I admit that I have a little crush on the Barge brothers and the delectable cocktails and dishes they bring to the scene. Teamed up with Phil Capaldi, the boys have a new addition to the family in a hidden, reformed alleyway along Campbell Parade. Walking in, your eyes are casted to the 400 and something skateboard roof, flying origami cranes and an enticing long bar at the back.

We kick off with some chilled beverages and in true LL Wine & Dine style, there’s an innovative cocktail menu. Tonight I’m on the Tokyo Pop, a fruity mix with a cheeky popping candy rim. The boys are on tap beer, Orion, which is of course Japanese.

The menu is designed to share and there’s a mix of old and new Japanese. The entrees and mains are a modern take, while the sushi menu keeps it simple but offering good ol’ favourites with a sprinkle of PaperPlanes magic.

Homemade Pork & Cabbage Gyoza

Salmon Tartare Nachos

Entrees kick start with dishes of edamame, gyoza and salmon nachoes. The homemade gyoza is limited each week and are served with a chili oil and ponzu mix; the ponzu adding the perfect amount of tartness. Th salmon nachoes are kept cool in a wooden bath of ice and served with crispy prawn crackers.

Spicy Tuna Makisushi Roll

There’s a selection of sushi and sashimi to choose from; my favourite is the spicy tuna with the refreshing inclusion of apple while the spider roll has a firey kick with hidden fresh wasabi.

Sake Flamed Teriyaki Chicken

Braised Beef Short Ribs

The mains are hearty and keep us warm from chill and rain – the sake flamed teriyaki chicken is deceptively flavoursome and perfect with a bowl of rice and the sauteed mushroom mix. The braised beef short ribs are perfect for the lazy as they are off the bone swimming in a sauce of yakiniku (sake, mirin, soy) – all balanced with the sourness of pickled vegetables.

Tokyo POP plant

The Black Egg

The desserts are adventurous. Our Tokyo POP plant is a lemon cheesecake in disguise, all of which would have been complete if there was a super crumbly biscuit base which we were all digging for! The black egg on the other hand, is delectable. It is a layered “egg” of macadamia nut oil, coconut milk curd and a floating disc of chocolate sauce (there’s not much, so you have to fight for it!).

Follow the lighting strike and have a cocktail, or two.

PaperPlanes
178 Campbell Parade
Bondi Beach, Sydney
www.paperplanesbondi.com

Xanthi Bar & Restaurant

Xanthi feels as though you have magically stepped into an oversized tent with beautifully draped curtains, glowing lanterns, Persian rugs… there’s a degree of royalty when you walk through with cosy booths, generously large sized chairs and full view of the flames and action of the kitchen. Immediately you know you will be well look after… (cue the stretchy pants).

It is a lunchtime affair, so we opt the express menu with plenty of dishes to share and a glass of your choice.

Tarama, Split Pea and Tzatziki

Greek Salad

With a click of your fingers, our trio of dips and glistening Greek salad arrive at our table. Our trio included tarama (or taramoalata; mix of roe and potato), a smoky spilt pea dip and good ol’ refreshing tzatziki; perfect company with some toasty warm Lebanese bread triangles.

BBQ Haloumi

Vine Dolmathes

The banquet menu proves worthy by offering up two delicious Greek favourites – grilled haloumi, which is perfect without being tough and stretchy and are topped with figs, tomatoes and a dash of lemon. The parcels of vine dolmathes take me back to an Asian version wrapped in bamboo leaves; where the Greek do it with a lot more herbs and wrapped in delicate, edible leaves.

Fried Calamari

Lamb Skaras

A tapas sized bowl of fried calamari arrives and the aroma of paprika and spices fill the table; they’re lightly battered and not overpowering the tender octopus. The main star are the lamb skaras; slow cooked with spices with the meat falling off the bone and matched with potatoes and beans – a Greek homage to a massaman curry.

Caramel Baklava Ice Cream

You can’t end a Greek feast without sweets, so Xanthi dishes up their version of deconstructed baklava with vanilla ice cream, pistachios and a pool of warm caramel.

Xanthi Bar & Restaurant
Corner Pitt Street Mall & Market Street
Level 6 Dining Precinct
Westfields’ Sydney
www.xanthi.com.au

El Loco

Three day weekend means, tequilas and tacos! And there was without a doubt that there were plenty of people thinking the same with either a Corona or a margarita in their hand. Attached to The Excelsior Hotel by the hip, Dan Hong’s next adventure is here at El Loco; dishing up simple tacos, nachos, burgers and some tequila liquid courage to down everything down with.

Knocked up in 7 days, the exterior is bright and colourful giving some life to the easily missed Surry Hills street. Inside, it’s a mix of new and old with crazy colourful prints across the wall, heated lamps, fairy lights, a bungalow looking bar and open kitchen with chefs crazily working away.

 ”Carne Asada” Taco

Excelsior Hot Dog & “Al Pastor” Torta

It’s hard to snap up a table, so we’re huddled around the corner bench chowing down our Mexican feast. There’s tacos to suit all from pork, beef, tofu and even the secret taco of the night. My Carne Asada Taco; lemongrass beef with salsa verde quickly arrives in a paper boat, warm and delicious.

For my cheese loving companion, he dives into the Excelsior Hot Dog; a grilled pork frankfurt on a super soft bun with picked jalepenos, pico ge gallo (salsa), mayo and plenty of soft, finely grated cheese that melt in your mouth. The cheese looks crazy and scary (I am slightly lactose intolerant), but I was being reassured that there really isn’t as much as it seems! Peeking from the corner of the photo is the Al Pastor Torta; the grilled marinated pork from the spit sandwiched between a seeded soft bun topped with crunchy cabbage, pico de gallo, mayo and with asian twist, coriander and spring onions. Mmm, it has to be my favourite.

Even though Mexican is not too fancy, it’s amazing that quality ingredients makes all the difference – meat that have been given tender loving care, and damn fresh bread.

The bar is overflowing with slushie margaritas, Mexican beers and tequila shots. My favourite is the the El Loco slushy of El Jimador tequila, pink grapefruit and lime mixed with homemade coriander and raw ginger syrup. Definitely my sweet pick over the Classic Margarita.

When asked whether this is just a “pop up” or here to stay, the waitress was a little hush hush… so better get in regardless!

El Loco
64 Foveaux St
Surry Hills, Sydney
www.elloco.com.au 

Izakaya Den, Melbourne

Melbourne bars really make you work hard. To earn this feast and Asahi; we persisted through a number of spins, till we landed in front of a set of stairs, a heavy glass door, through a black curtain to lead us to the gorgeous vertical dining room of the Izakaya Den. We take a seat at the bar (and it’s a must) to watch all the Japanese chefs dressed in black and coloured bandanas in action.

Unroll the architecture map sized menus and your eyes wander up, down and across the variety of sakes, shochu, wines and beers. An izakaya is a casual bar in Japan with shared bar snacks; all the dishes are categorised as small, hot, cold and chargrill.

Spicy tuna tataki, garlic soy

Sweet corn kaki-age

For entrees, the spicy tuna tataki sitting on a creamy garlic soy fire up our tastebuds. Tataki is type of technique to prepare fish and meats, particularly tuna, that slightly seared. Not a usual tuna fan, but this dish worked really well with the garlic soy to give it a firey kick, and one of the favourites of Izakaya Den. Next are the simple and sweet corn clusters which were amazing. Sweet, crunchy and light.

AAco’s Wagyu grade 7+ porterhouse

Den fried chicken

For mains, the wagyu beef is off the char-grill menu, simple and plain, but served with a sweet soy that made all the difference – it adds a sweet touch to a plain steak, Jap style. Not crazy but the den fried chicken certainly is. It may look fried, bubbly and all things oily, but the different herbs and spices used to coat the chicken pieces are delicious. Best downed with half litre of imported premium Asahi.

Black sesame brulee, orange peel

Houjicha ice cream

While watching at the bar, my dining companion became fascinated by the Paco Jet machine on the counter. It’s a food processing machine that makes ice cream in a flash. So… dessert with ice cream was a no brainer.

To keep with the Japanese theme, dessert starts with a black sesame brulee with orange peel strings; and it tastes like good ol’ black sesame, and not the artificial kind. The brulee top cracks wonderfully and it’s absolutely addictive. We dig into the houjicha ice cream, an in-house made ice cream using the Paco Jet machine with roasted green tea. The flavours are subtle and so incredibly fresh – no icicles or wateriness.

Izakaya Den is as close as a Tokyo bar can get… including whether you can find it!

Izakaya Den
Basement, 114 Russell St
Melbourne
http://www.izakayaden.com.au