Posts tagged ‘pavlova’

November 7, 2011


by minibites


With the emergence of daily deals and coupons, dining out is no longer reserved just for a special occasion but of a matter of expiry urgency. Nevertheless, daylight saving has kicked in and warmer nights, so it was perfect excuse (along with an expiring voucher) for a night overlooking the water.

Sugaroom is in a hidden nook of Pyrmont from a renovated sugar refinery site with gorgeous peaceful lookout onto the water. This part of Pyrmont is rarely explored so it’s not chaotic and parking is plentiful. Our voucher offer tonight is an awesome deal to taste test as it is for 3 courses from a shortened list off the a la carte.

SugaroomEntree; Shortcrust Tarte a l’onion w/ Wirlof, Blue cheese, Creme Fraiche

The first entree is an onion tart that’s surprisingly moist and, quite non-oniony at all. The shortcrust pastry encases a mince and onion mixture with a crispy crust to top it all off. The salad on the side, I don’t care so much as I’m tucking into this tomato salad…

SugaroomEntree; Tomato, Pickled Red Onion, Mozzarella and Pancetta Salad Basil Pistou

The tomato salad looks like a simpleton’s dish but it’s complex in flavours and textures. Perfectly red tomatoes act as the mini plate for soft mozzarella cheese, subtle picked red onions, ribbons of salty, crispy pancetta, drizzled with the best, ever, balsamic and olive oil and fresh basil. Perfect dish I’m hoping to replicate this Summer.

Main; Pan Roasted Dory, Fennel Fondant, Radish Salad

My choice for mains is the dory; and boy, if you’re a lover of crispy skinned fish, this dish is the way to go! The fish still breaks apart perfectly but the skin has the lovely crunch. And speaking of crunchiness, check out the super bright and yes, crunchy broccoli.

Main; Caramelised Pork Belly, Baby Bok Choy, Crispy Shallots

Next is our fatty piece of pork belly sandwiched between baby bok choy and shallots with drizzles of sticky, sweet caramelised sauce. The meat is deliciously tender and sweet but sadly missing a layer of oily pork crackling. Delish but I’d be prepared to share… (even though you’re never really meant to share pork belly).

Dessert; Chocolate Creme Brulee, Raspberry Marshmellow, Macerated Strawberries

Dessert; Passionfruit Pavolva, Chantilly Cream, Fairy Floss

And being at the Sugaroom, of course the night has to be topped off with sugary delights. The chocolate creme brulee is delicious but ordinary; definitely not as lavish as the passionfruit pavlova with tingles of sourness and sweetness, and super light melt in your mouth fairy floss.

Shop 2, 1 Harris St
Pyrmont, Sydney 

Sugaroom restaurant & wine bar on Urbanspoon

November 15, 2010


by minibites

My birthday week just passed, and I have wined and dined like the Queen! Dinner with girls, we explored beyond our usual circle of bars to check out Porteno – Sydney’s own little South American gem. Get transported into the 1950’s, where the waitresses rock the pin curls and the waiters have slicked back hair, suspenders and moustaches to match.

We’re welcomed in, and we kick off with some cocktails off the extensive drinks menu  – I start with the Evita, an ode to the first lady of Argentina with a mix of zubrowka vodka, peach liqueur, lychees, cucumber and a drop of fresh citrus; light and fresh. Another one that takes my fancy is the Tierra del Fuego, perfect midway with the meat – freshly muddled strawberries, honey, triple berry syrup, campari and pimms topped with blood orange and pink grapefruit.

Tira De Asado

Chanchito a La Cruz

The menu is tapas styled and very meaty – so make sure you bring along your carnivorous appetite. Amongst our entrees, my favourites of the night is definitely the meat – we share the Coorong beef short ribs and the woodfired sucking pig, absolutely drool worthy and the most melt-in-your-mouth meat I have ever had. And like what all the others say, there’s no such visit to Porteno without having the beef, pork or lamb.

Southern American Pavlova

Chocolate pudding

And being my birthday, there was no going home without some sweetness. Gathering advice from the Maitre d’, we couldn’t go past her suggestion of the Southern American pavlova with pieces of mango, dulce de leche, salted peanuts, sponge cake and crunchy sweet meringue pieces. My pick would be the chocolate pudding, with a warm oozing centre, walnuts and a subtle banana sorbet. But then again, I’m a sucker for chocolate puddings and fondants… and anything with oozing melted centres.

Great food with the staff to match.

358 Cleveland St
Surry Hills, Sydney

Porteño on Urbanspoon