After the Taste of Sydney 2010, Longrain has always been on my bucket list of restaurants to go to. It’s another one of those restaurants with the no reservations rule, so timing is key! To avoid the lines, gear up to head over there at 6pm to grab a seat at the long wooden communal tables.
Push through the tall double entrance doors and enter into a wide open space with minimal decorations, wooden beams and simplicity. Walk to the left, it’s the bar which packs a very extensive cocktail menu enough to last the night, or walk to the right, and it’s the restaurant with the betal leaves and eggnet.
Prawn betel leaf
To kick off, heart shaped betal leaves topped with fresh prawns, peanuts, roasted coconut and ginger are packed to the punch with immense flavours. One of bite of crunchiness, sweetness, a little tang and nuttiness. A perfect entree.
Eggnet filled with pork prawns peanuts bean sprouts & sweet vinegar
Grilled angus beef rib with lemongrass & chili
For our mains, the eggnet and beef rib are shared. And portions are tremendously generous. Much like other modern asian cuisines, the eating theory behind Longain is that it’s made for sharing. The eggnet arrives and it is humongous. Impressively weaved, it encases plenty of beansprouts, pork, prawns and drizzled with a sweet vinegar, with a balance of sweet and sour.
The grilled angus beef rib rolls out shortly after, and we’re in awe at the size. We really didn’t expect the “rib” on the menu to be one singular rib. The beef is soft and tender with a little char and caramelisation. The slow cooked meat falls off the bone and the curry soup is a little spicy but just enough.
It’s a lovely place for a cocktail (or two) and a gigantic banquet feast.
Longrain Restaurant & Bar
85 Commonwealth St
Surry Hills, Sydney