Picky Piggies

Indu is situated in the heart of the CBD, offering modern Indian cuisine. The decor fits well with the theme, while the open kitchen provides a live cooking show.

Pan Seared Scallops $19

This was our favourite dish of the night, the scallops were fresh and succulent. The mixed spices gave the dish a nice kick, and the garnish added nice vibrant colours.

Coconut Crusted Fresh Crab Kofta $14

These deep fried balls did make a good starter for the night, the outside was crunchy while the inside was soft. However, we found ourselves a little disappointed after searching hard for the crab meat, which was nowhere to be seen apart from some mushy paste. We found the spices a little overwhelming.

Sesame Rolled Beetroot Croquettes $16

The beetroot croquettes left us with a similar impression to the kofta, as they were presented in a similar fashion. The sesame crust was an interesting way going about croquettes, but again the pungent spices overpowered the beetroot flavour.

Smoked Goat's Leg Dosa $18

A playful dish of wrapping the meat in a thin pancake sheet. The use of ingredients were thoughtful, we liked how the combination of textures and colours worked together. But again a small minus goes to the flavouring of the meat.

Masala Chai Panna Cotta $12

The presentation of this dish looked amazing, it was simple and elegant. Texture-wise it was spot on, the panna cotta was soft and smooth. The chai flavour was well handled, while the candied pistachio and rose added a nice crunch .

Peanut Semi-Freddo $14

Mr Piggy and I are quite a fan of nutty flavours so without hesitation we got the peanut semi-freddo. The presentation was flawless, the chocolate mousse was airy and smooth. But after digging into the semi-freddo, it was quite dense. Perhaps it just came out of the fridge and needed a little more time in room temperature. The salted caramel was overly sweet, as well as the rest of the dish, we had to get some tea in the end.

Food: 5.5/10
Service: 7/10
Atmosphere: 7/10

Highlight:

Nice decor
Scallops and panna cotta were good

Lowlight:

Several dishes were over-spiced
We got a sugar hit from the semi-freddo

Website: http://indudining.com.au
Address: 350 George St, Sydney NSW 2000
Hours: Mon-Thu 12-10pm
Fri 12-10:30pm
Sat 5-10:30pm
Sun Closed
Phone: (02) 9223 0158

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12-Micron has recently joined the club as one of the many trendy restaurants in Barangaroo. The restaurant is a little hidden away, being located above ground floor with the entrance inside an office building.

Kangaroo, Davidsons Plum, Sourdough, Caper $23

Our friend ordered this dish and enjoyed the kangaroo tartare.

Moreton Bay Bug, Prawn, Crustacean Sauce $27

This was rather a light dish. The poached bay bug let the natural sweetness come through really well. The fettuccine had a nice al dente texture.

Pork Jowl, Black Pudding, Riberriers, Chestnut $25

This pork jowl was my favourite dish of the night. The meat had an interesting texture, it was somewhere between a soft and bouncy texture. I was pleasantly surprised by the black pudding crumbs, which didn't have a strange odor. It had a savory flavour which paired well with the meat.

O'Conners 275g Scotch, Hand Cut Chips, Jus $45

I found the steak slightly overcooked, leaving the a bit meat dry and chewy.

Lamb, Purple Carrot, Quinoa, Curds, Whey $37

Mr Piggy had the lamb, which was a bit bloody to his liking.

Cherry Blossom $22

These cheesecake pebbles had a shinny coating with the centre filled with runny cherry jam. The cake itself had a smooth texture, and the pickled cherries added some acidity. The miso paste was used in a subtle way with few droplets spread out on the plate.

Pistachio $20

The pistachio gelato was a letdown. We weren't expecting RivaReno quality, but this was a far cry even from Messina. It had a strong artificial flavour and likely wasn't made with any pistachios. The green tea sponge cake added an alternating texture but we wish this could be said about the taste as well. It could have been better if it was more bitter. The yuzu parfait was smooth and enjoyable, and we were glad it was the the main part of this dessert.

Raspberry $18

A very expressive dessert with the red raspberry sauce all over the plate. We did give a big '"WOW" when our waiter brought this to the table.

Complimentary chocolate truffles and some green jelly cubes... the chocolate was good and we skipped the jellies.

Food: 5.5/10
Service: 7/10
Atmosphere: 7/10

Highlight:

Pork Jowl

Lowlight:

The food and desserts were both average
There was a strong alcohol smell where we were seated at the restaurant, almost as if somebody broke a dozen bottles of it

Website: 12micron.com.au
Address: Level 2/100 Barangaroo Avenue, Barangaroo NSW 2000
Hours: Mon-Sun 12pm till late
Phone: (02) 8322 2075

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Cavalier is currently undergoing a "Truffle Fever" as truffles are in season. After hearing this news, there was only one thing in our mind - truffle feast!

Truffle Mocha $8

Truffle mocha is something that you don't usually expect, and we were thrilled to try it. The coffee and the chocolate were well balanced, and the thin slice of truffle with a pinch of salt created more body for the mocha.

Beef Brisket $20

The brisket was cooked for 15 hours and accompanied with a smooth celeriac cream and nut butter. The combination of flavours were good, and we really liked the bread on the side.

Spanner Crab $25 + Truffles $10

We loved every element in this dish, it was delicate and beautifully presented. The poached crab meat and fennel broth were covered by sheets of pickled daikon that were very refreshing. A generous amount of shaved truffles were used to finish the dish. I truly think nothing can go wrong with truffles😆

Food: 8/10
Service: 9/10
Atmosphere: 7/10

Highlight:

The spanner crab was amazing
Friendly staff
Truffles (limited time only)

Lowlight:

The brisket was a little salty

Website: http://www.cavalierspecialtycoffee.com.au/
Address: 1/34 Oxley St, St Leonards NSW 2065
Hours: Mon Closed
Tue-Fri 6:30-3pm
Sat-Sun 8-2pm

Phone: N/A

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Gastro Park, one of Sydney's most renowned restaurants, has now become the Antipodean Restaurant & Bar. The name Antipodean refers to the restaurant's promise to use the finest produce from Australia and New Zealand. Under the same management, the decor of the new restaurant remains similar, with dim lighting and a semi-formal atmosphere.

Sourdough - butter $2 w/ Crab Sauce $3

Mr Piggy and I started with some sourdough, the warm crab bisque was interesting, but we felt the crab flavour was overpowered by the seasoning. The bread was nice but it would have been better if it was baked fresh.

Smoked John Dory Paste - Crisp Skins $7

We liked the idea of making a paste out of fish, and using the fish skin as chips. It tasted almost like a fancy version of canned tuna with mayo. The only downside was the fish paste was a bit salty.

BBQ Moreton Bay Bug - Tomato Ceviche, Charcoal Coconut $27

The bay bug was seared perfectly and bathed in a creamy coconut sauce that had a South East Asian flavour. You will find this flavour familiar if you like Thai food.

Seared Abalone - Soft Egg, Blue Mountain Shiitake $29

We enjoyed the slightly chewy abalone with the silky soft egg, the flavour and texture were well handled. The shiitake was fresh and flavourful.

Quail - Poached, Smoked, BBQ, Fried Beans, Seaweed $27

The quail meat was tender and succulent, but it was a bit sweet for us. We would have preferred it if it was more savory.

Chestnut Fed Beef Rib- Red Cabbage, Pickled Onion, Black Garlic $45

I have to say the beef rib was well executed, the meat was succulent and the flavour was spot on. However, the portion was quite small for the price, we were expecting a whole short rib

We also ordered a radish kombucha, which we never got. When we were on our third dish, we asked one of the ladies on the floor. She told us that they were still searching for it, which was apparently somewhere down in their basement. Since then we never heard anything from them again. There was no apology or explanation when we left. Our experience was a let down compared to when the restaurant was still known as Gastro Park.

Food: 6/10
Service: 4/10
Atmosphere: 7/10

Highlight:

The abalone was both interesting and tasty

Lowlight:

Several dishes were a bit too salty for us
Staff can be more attentive and polite
Didn't live up to the name of Gastro Park

Website: https://www.theantipodean.restaurant/
Address: 5/9 Roslyn St, Potts Point NSW 2011
Hours: Permanently closed
Phone: (02) 8068 1017

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This is our first time coming to Quay, Mr Piggy and I were extremely excited also because we were invited here by our best friends for their wedding. Because of this very special day, we were able to enjoy good food with great company as well as the most stunning view you could get in Sydney!

Passion fruit and grapefruit mocktails were severed to begin the feast, followed by four starters. Each was interesting in its own way.

Prawn dumpling

Prawn dumpling - this deep fried dumpling had a crunchy outer shell while the inside was filled with small chunks of juicy and springy prawn meat.

Arancini with truffle

These crunchy rice balls carried a hint of truffle flavour.

Jamon

The jamon had a nice cured flavour to it, the richness of the oil from the meat went well with the crispy bread.

Scallop pearl

The scallop was very fresh and carried a hint of natural sweetness. It was shaped into a ball shape, which kind of resembled a real peal. The citrus topping gave it a refreshing touch.

Nothing better than freshly baked bread! When we got it, it was still hot. The golden crust was sooo crunchy, and when teared in half a soft and airy inside was revealed.

Uni, Koshihikari Rice, Cured Egg Yolk, Fish Maw, Ama Ebi, Umami Broth

Each rice grain was smooth and silky, almost like a Japanese version of risotto. The prawns were so fresh that they carried a slight sweetness.The umami broth was rich in flavour and brought everything to harmony.

Raw Smoked Blackmore Wagyu,
Horseradish Soured Cream, Fermented Rye Crisps, Raw Fungi

This dish sparked our eyes with an interesting presentation using two kinds of mushrooms. At first we thought the mushrooms might taste a bit earthy, but to our surprise they were very tasty with the beef. An innovative dish that brought out the most natural flavour of each ingredient.

Murray Cod, Luffa, southern Squid, Sea Cucumber Crackling, Sake, Lemon

The steamed cod was cooked perfectly, and topped with tender calamari rings. The thin sea cucumber crackling added extra texture to the dish.

Roasted Duck, XO Stone Pot Rice, Pickled Mountain Turnips

This roasted duck was quite lean, however the meat was still tender. The pickled turnips had a sour zingy flavour to it, and the rice tasted almost like a denser version of sticky rice cracker.

Snow Egg

Quay's signature dessert 'Snow Egg' is cleverly mastered to create an egg-like appearance. This dessert is served using seasonal ingredients, and our version consisted of strawberry guava granita, strawberry and rhubarb fool, and strawberry ice cream. The best part was the moment when the crispy meringue shell was cracked open and the the strawberry centre oozed out. The granita was a refreshment to the palate.

Quay’s Seven Texture Valrhona Chocolate Cake

This cake is another of Quay's signature cakes, so we had to get it without any doubt. A warm chocolate sauce was poured over the cake, it was quite a show.

A selection of cheeses

Dark chocolate & salted caramel

Vegan petits fours

Food: 8.5/10
Service: 10/10
Atmosphere: 10/10

Highlight:

Interesting entrees that were beautifully presented
Stunning view
Impeccable service

Lowlight:

Mains could be more innovative

Website: http://www.quay.com.au/contact/
Address: Overseas Passenger Terminal, Hickson Rd, The Rocks NSW 2000
Hours: Mon-Thu 6pm-9:30pm
Fri-Sun 12pm-1:30pm, 6pm-9:30pm
Phone: (02) 9251 5600

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