La Rosa - The Strand Arcade

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Keith Floyd was England’s most loved celebrity Chef. He was famed for his eccentric manner and his love for drinking far too much red wine whilst cooking on air. If it happened, it happened to Floyd: cancer, emphysema, strokes, falling out of bed and concussing himself...

 

To celebrate his recovery from cancer, he held a huge, gourmet dinner party for his close friends. Ironically, it was at this party that he had a massive heart attack and died. At least he went the way he lived; a celebration of lavish food and glorious wine - and for that Keith Floyd, SupperClub salutes you.

Hola!



Food rating: ● (how we voted: red - 0, orange - 4, green - 10)
Dishes of note include: Bruschetta of Vine Ripened Tomato and Black Olive with Italian Salted Ricotta – fresh and delicious; Prosciutto e Rucola Pizza - Tomato, Mozzarella, Prosciutto Crudo and Rocket – all the pizzas had lots of extra garlic, cheese and the bases were thin and crisped to perfection – someone mentioned that the pizza’s were ‘intimidating large’; Rigatoni Verdi Di Spinaci con Gamberi - Green Rigatoni Pasta with King Prawn, Minced Calamari, Olives, Tomato, Chilli – intense flavours that left you wanting more – a delicious meal (thanks Jeff!).

Perfectly complemented with more than a few bottles of La Farra Extra Dry DOC – Prosecco, a few cheeky Peroni’s and the wonderful 2011 San Nicola – Syrah – well chosen Yatsey – a Gent with a touch of class.


Liz, Yatesy and Rusty. Tasting a little Spanish Syrah – yes, that’ll do nicely.

Service: ● (how we voted: red - 3 ,orange - 8, green - 3)
A touch pompous and haughty at times perhaps. They did the job, but it wasn’t extraordinary.

They may have been slightly miffed by me ordering bottle after bottle of wine as if prohibition was about to start.

Peta wanted me to mention about the ‘confusing toilet situation’ - a fantastic phrase. The toilets were located outside the restaurant – but if you didn’t see them, had to walk down the Arcade to find them.

Atmosphere: ● (how we voted: red - 0, orange - 6, green - 8)
Dark, sensual and a little bit sexual. Sort of. We had lots of new SupperClubber members at La Rosa and the chat was feverish. Moral dilemma conundrums about global overpopulation and sex – well, the two go hand-in-hand after all.

The company was, as always, delicious.



It wasn’t only the food that was hot...

Overall rating: ●

Go there for the wonderful food and wine. Leave there and try not to fall drunkenly down the stairs on the way out.

www.larosabarandpizza.com.au

The search for Sydney’s best restaurant, continues...

Bloodwood - Newtown

Bloodwood

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Food rating: ● (how we voted: red - 0, orange - 3, green - 4)
Bloodwood is nestled within the frenetic King Street of Newtown. King street reputedly follows an ancient Aboriginal track and Bloodwoods first customer, back then, was an Aboriginal who ordered a serving of polenta chips for his hungry tribe. (may have to check this fact...)

What is great about Bloodwood is the three chef owners, Claire, Jo and Mitch continue to work in the kitchen. Creating decent, modern Australian cuisine design for sharing. Holding firm the belief that if you want something done perfectly, do it yourself.

Roast heirloom vegetables - lentil vinaigrette, samphire

We had a set menu. Particular dishes of interest include; the Mushroom & Leek pâté, the Chicken liver parfait and smoked ham hock terrine. The surprise for me was the actual edible Polenta chips with gorgonzola sauce (yes, I believe a chip should be potato), the Seared tuna (historic) and the Sticky barbeque pork ribs – tender and flaked off the bone.


The chocolate near death experiences dessert was ‘orgasmic’ according to Rachael and Jane.

All this was washed down with some delicious French red and the winning Willie Smiths organic cider – made in the classic French farm house style. Not too sweet and devilishly moreish.

 


Ding dong!

 
Service: ● (how we voted: red - 2, orange - 4, green - 1)
It was definitely there. I saw it. They served the food, they poured the wine. They smiled. The reason it gets an orange is because it never went above and beyond. I mean. Really. Don’t they know who we are!?



The food was hot - and so were the guests.


Atmosphere: ● (how we voted: red - 0, orange - 0, green - 7)
We came, we ate, we all shared hair raising near death experiences stories. Ducky’s boat and Rusty’s abseiling. Bloodwood was abuzz with noise, stories and good cheer.

WOW factor?: ● (how we voted: red - 0, orange - 3, green - 4)

It was a treat to have Willie Smith as a beverage option. It also had an eclectic wine list. I’ve got ‘tats’ written down, but have no idea what that refers to. I also have the phrase ‘delectably intoxicating’ – which I think came from Rachael. But really, that could apply to the company, the food and the booze!

www.bloodwoodnewtown.com

The search for Sydney’s best restaurant, continues...


 

Ms.G's - Potts Point

Ms.G's

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Heston Blumenthal is renowned for enigmatic and unconventional cooking. His restaurant, ‘The Fat Duck’ in Berkshire, England, has a food philosophy based on molecular gastronomy; which has given the world such incredible or utterly ridiculous (depends on your point of view) dishes such as: egg and bacon ice cream, mock turtle soup involving a fob watch dissolved in tea, and a dish called the ‘Sounds of the Sea’ which includes an audio element. It’s either genius or stark raving bonkers.

Food rating: ●

Although Ms.G’s is nothing quite as experimental as crazy old Hes,  we were treated to some distinctive dishes such as Kingfish sashimi, buttermilk, compressed rhubarb, jalapeno, quinoa $16 – deliciously delicate and delectable fish, yet powerful (don’t ask me what that means – it’s from my drunken notes), Dan Hong’s Crunch Vegetable Salad, white soy & ginger vinaigrette $14 – a mine-field of flavours, the ‘crunch’ part coming from strategically placed corn flakes!

Other dishes to mention include: Mini bánh mì- crisp pork belly or chicken katsu $6 – most guests favourite part of Supper, Prawn toast, yuzu aioli, herbs $14 – prawn toast that actually tasted of prawn - a first for civilisation, Ms G’s grilled corn on the cob, parmesan, lime $4 – incredible, nothing short of historic and the Crispy pork hock, pink lady apple kimchi, 5 flavour sauce, lettuce and ‘erbs – this was an extraordinary chunk of meal not dissimilar to what kings of Medieval England would have eaten with their bare hands –before tossing to some hounds.

The food was incredible and each dish, with different blended flavours , complimented each other seamlessly. It was also endless. I had to ask the staff to stop bringing food out at one point. Such a feast to behold!

Desert was: ‘Stoner’s Delight 2.0’ doughnut ice cream, peanut butter, raspberry jam, candied bacon, potato chips, mars bar slice, banana fritter $12 – this was regarded by all as an absolute winner. Sam Fuller actually jizzed in his own pants in happiness.

Lots of Bia Ha-noi $9 was consumed, along with bubbles and a variety of fantastically named cocktails including: Hanoi Hooker #2 and Monkey Magic . Delightful.

Service: ●

Friendly and reasonably attractive. However, at one point 37 staff members were hovering around our table and not one of them would bring  a new bottle of bubbles to our table. Gerry had to take the initiative and get our bottle from the bar himself. No one seemed to mind, so happy days.

Atmosphere: ●

This blog is quite long, soooo. Atmos was good. Buzzing. Lively.

Unconventionally, Yatsey and Michelle did the SupperClub oration at the end of the night. It included a nice little speech from Michelle followed by a great pub quiz from Yatsey. Ripping up the oration rule book and making their own. Rebels.

www.merivale.com.au/msgs

The search for Sydney’s best restaurant, continues...

Spice Temple @ Rockpool

Spice Temple @ Rockpool (Special SupperClub VIP - Beef)

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There’s a wise-old Chinese proverb that states: "Laughter is brightest, in the place where the food is.". I couldn’t agree more – in fact, that’s almost a mantra for SupperClub that one. And of course who could forget Confucius: “Give a man a fish and he eats for a day, teach a man to fish and he can feed himself for life” Inspiring stuff indeed. However, a waitress at Spice Temple told me a wise-old Chinese proverb that states: "Long talk cooks rice." Which goes to prove that some wise-old Chinese proverbs are actually complete sodding nonsense.

Spice Temple is a modern Chinese restaurant in the middle of the city, whose menu pays homage to the

provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xingjiang. There is chilli for the chilli lovers, or subtle flavours for those desiring a more mild experience. Spice abounds regardless.


Food rating: ● (how we voted. red - 0, orange - 1, green - 13) 

The numbing pork above and below
Fish drowned in heaven facing chillies
(in haven’t made that up)

The food is designed around banquet style dining and due to the large nature of our group (15) we had a bespoke banquet made up of pre-determined dishes. Special dishes of note include: Guangxi style roast pork belly with coriander, peanuts, red onion and sesame seeds - which was delicious, the Hot, sweet, sour and numbing pork Chilli, sugar, black vinegar and Sichuan peppercorn - historic and the Whole steamed snapper with black bean and salted chilli - delicately delectable. The food ‘tantalized the taste-buds, appealing to the more spicy palette’. (copyright Rachel Mehaffey). The food seemed endless and there were chilli’s galore.

Knaps said he once ate a whole red chilli and couldn’t eat for eight days. Amazing.

Service rating: ● (how we voted. red - 0, orange - 8, green - 6)

Efficient. Possibly a little too efficient. Dishes were removed leaving little time to consider second helpings. In saying that, our waitress always seemed to be armed full with multiple bottles of wine, my glass was never empty and the service was silently ubiquitous.





Knaps and Jack having a brilliant time. Smashing chaps.

Atmos rating: ● (how we voted. red - 0, orange - 4, green - 10)
Spice Temple goes for mood lighting. Dark, seductive mood lighting. You may have heard of the concept of ‘Dining in the Dark’. Experiences that amplify and heighten your taste receptors when your sight is impaired. This was slightly different. Intriguing sliding lights-on-wire offered dim dining lighting. It was like eating down a mine. During a black-out. At night time. That said, the restaurant was very busy which gave the place an exciting Friday night buzz.

WOW factor?

Good looking people. That's what
SupperClub is all about...and Supper.

My notes from the evening are as indecipherable as hieroglyphics - due to the vino. But I appear to have the toilets written down under WOW factor. Hmm? Other highlights include Ducky’s Oscar-esque opening speech, the interactive, sliding, over-head lighting system and of course the company - always a absolute winner.

I want to finish with one of my favourite quotes of all time, it’s from ‘60’s footballer George Best: “I spent a lot of my money on booze, birds, and fast cars. The rest I just squandered.” George, you would have made a legendary SupperClub member.

www.rockpool.com/sydney/spice-temple

The search for Sydney’s best restaurant, continues...

The Vintage Café - The Rocks

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Food rating: ● (how we voted. red - 0, orange - 3, green - 4)
Delightfully eclectic. The Vintage Café serves a creative blend (fusion? – no, too

Flaming Todgers

wanky – even for this blog) of Spanish, Portuguese and Mediterranean food. We were never really sure what was coming next. Not because between seven of us we managed to drank enough to kill the entire population of Paraguay, but because being a Mediterranean themed restaurant (owned by South Americans) the order of food has a relaxed attitude – and that suited us fine. We had a sample of both Tapas & Petisco plates (food served in traditional clay dishes to you and I). Of note: The
Fish with Piri Piri sauce had a surprisingly flirtatious kick to it that alarmed at first then quickly faded. Delicious. The wonderfully, theatrically presented Flame Portuguese Chorizo (aka the Flaming Todger – see photo) looked better than it actually tasted and the Seafood Paella - Crab, Prawns, Calamari, Mussels, Fish, Chicken & Chorizo was astonishingly tasty, despite the crustacean limbs sticking out disconcertingly.
Service rating: ● (how we voted. red - 0, orange - 0, green - 7)
Our delightful host was attentive, friendly, incredibly personable, a little chubby - but all charm. He chose the food for us and a jolly good job he did too. The food and drinks were relatively slow to arrive to begin with, but then they didn’t seem to stop! Plate after plate emerged, was consumed and then quickly replaced as if by magic. Bottle after bottle emerged, was consumed and then quickly replaced as if by magic. Just the way we like it and just the way it should be! Bravo!
Atmos rating: ● (how we voted. red - 0, orange - 2, green - 5)

Mo.

The Vintage Café boasts live Bossa Nova and Jazz. We had a man on acoustic guitar. Great in theory, but either he didn’t play for very long, was far too quiet, or we just missed him altogether. But, as ever, the true magic of the atmos was organic and came from the SupperClub patrons themselves. What a splendid bunch! Topics of conversation ranged from ingeniously posed ethical and moral dilemmas to the ramifications of removing door knobs for security purposes. Cunning and stupid in equal measures it would seem.

Finishing the bottle.

Moët, sangria, red wine and tequila shots also helped the evening along.
Overall rating: ●
Go there. It’s good.

www.eatout-sydney.com.au/Inner-Sydney/The-Rocks/Restaurants/The-Vintage-Cafe.html

The search for Sydney’s best restaurant continues...

SupperClub at St Pauls College

Oh, what a night!!

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Hugh talking cheese

Setting the scene:
Before I start this month’s supper club review, it’s worth noting that we were not visiting a restaurant. Indeed, our venue for the evening was the Senior Common Room at St. Pauls Collage. The theme was cheese,canapés and Frank Sinatra. All cheese was supplied by Hugh - former cheese sommelier to the British royal family no less - and all canapés expertly created by Sarah Overton. Regardless of this, we applied our rigorous supper club assessment model and adjudged accordingly!

Food rating: ● (how we voted. red - 0, orange - 1, green - 6) 

Scrumptious, delectable, delightful, delicious and mmmm...creamy were all words muttered constantly throughout the evening. But what was on the menu? Where do I begin? How about with these sandwiches: chicken and almond and smoked salmon with dill and crème fraiche - served on white bread with the crusts cut off. Excellent.

The pikelets with caviar get a special mention. Yum.

The cheese platters were presented wonderfully; and sumptuously accompanied by sour dough baguette, rye, lavoche and grapes. Alongside cornichons, chutney, radishes, dried fruit, quince paste, strawberries and pomegranate.

Think still-life painting. In Tuscany. In Roman times. And you start to build the picture.

The cheese selection was phenomenal. And there was something for all tastes. Soft, blue, goats, cheddar - all of international calibre and with its own unique story; too varied and complex to list here. One particular cheese smelt like old socks - luckily is tasted rather good.

The brie blended with truffles was well and truly historic! A cheese you must try before you die! Incredible.

Someone suggested one of the cheeses was “zesty and exuberant" – was that the red wine talking? Or was it one of the most astonishing cheese experiences we had ever had?

At one point we even had a ‘cheese interlude’ (Hugh told us the correct way to crack a sealed Parmesan) – which is the first time a cheese interlude has ever occurred in the history of suppers. Fact.

Service rating: ● (how we voted. red - 3, orange - 2, green - 2)

If we are to be strict about this - and only a little harsh to Sarah and Hugh - the reason this gets a red is because the impeccable food was self-service. Ergo, there was no ‘service’, per se, as you served yourself. Never mind the fact that the food had been organised at the venue on our arrival and presented perfectly......

Atmos rating: ● (how we voted. red - 0, orange - 3, green - 4)

The venue was historic. Quite literally. Think Harry Potters School. Think Dead Poets Society. Think dark mahogany and chesterfields. Think incorrigible carrying on’s in darkened corners of Gentleman’s Clubs in Westminster. This created a atmosphere that is hard to find in contemporary venues.

WOW factor?

Where do I begin. The entire evening was WOW!



Overton’s opening speech was peppered with French - oh la la. Hugh’s cheese orientation was captivating. The piano got a work out with a duet from Sam F and Overs. And the bubbles and red wine flowed throughout. The only thing we missed was retiring to the ‘next room’ for brandy and cigars.

Overall rating: ●  (how we voted. red - 0, orange - 0, green - 7)

Altogther, really rather splendid.

www.stpauls.edu.au/collegelife

The search for Sydney’s best restaurant, continues...





Cochin - Surry Hills



Sam, Hugh and Sarah

Rice to meet you, now duck off.

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Distinctly average =   ●

Dismal = ●

Food rating: ● (how we voted. red - 0, orange - 1, green - 6)

I can’t back this next statement up, but I’m going to say it anyway – rarely have a group of people been so excitable, happy and praising over such an array of food – there I’ve said it. Considering we ordered a  plethora of different, often flavour conflicting, appetisers, entrées and mains, the food was consistently good. And in a world of chaos, consistency is a welcome mistress. Yes, the food came in a weird order – it’s a Vietnamese restaurant after all -  it didn’t matter, because it kept us guessing and each new dish was a surprise! And didn’t disappoint. Now you may think I’m a crazy, over-optimistic fool, but let it be known, here and now, that the Fresh Prawn Summer Rolls were declared the ‘best ever’ by Jane Erikson, the Salted Squid - with rock salt and sichuan pepper ‘excellent’ and the Turmeric Curry Fish ‘historic’ (even by Knaps who doesn’t like turmeric, or fish, or curry or something). The surprisingly simple Stir Fried Seasonal Vegetables with garlic and olive oil and the Steamed Prawn Wontons also get a mention. Somebody mentioned the Chilli and Salted Duck Breast was too salty – I’m still trying to work out whether or not that’s a justifiable comment or just a load of bollocks.

Service rating: ● (how we voted. red - 0, orange - 3, green - 4)

One extremely doting Vietnamese lady who served with a constant smile. The service may have been sparse, but the nice, little lady was attentive and friendly. Orders were taken, food was served, wine was chilled - what more can you ask for? So it gets a green. Nice. However, the reason it gets 3 orange marks is because some felt that the service expressed, was the service required. Nothing flash, nothing special, but the service one would expect.

Atmos rating: ● (how we voted. red - 0, orange - 6, green - 1)

Overton suggested that Cochin had an atmos that induced big conversation. And it did. Conversation weighed in and struck some hefty blows for religion, belief and karma! Not for the light hearted. However, that comment slightly masks the reality. When we first arrived the place was deserted - not a massive problem as Cochin is only a wee place – but the atmos needed a slap around the face and told to fire-up. The décor didn’t help. Cochin is clean and minimal which is fine, but it has beige linen walls. Bland. The only glimmer of life in the atmos was some piped in music, barely audible, which appeared to be Bryan Adams – (Everything I Do) I Do It For You – being played on the lute! Which nobody has played for the past 400 years.

Daya with a cheeky little rosé

WOW factor?

Two things, none of which relate to the restaurant:

1 – Dayas delectable choice of wine – a cheeky little rosé from the McLaren Vale - War of the Rosés

2 - Overton’s poem – below:

We were all a flockin,

To the fabulous Vietnamese Cochin,

Where some enjoyed the fabulous salt duck,

But other couldn’t give a f*ck,

PS it’s Cochin – next SupperClub is rockin’.

Overall rating: ● (how we voted. Red - 0, Orange - 4, Green - 3)

Cochin delivers Vietnamese food of the southern tradition, with an emphasis on the French influence (that’s from the website!). It also delivers contemporary music from a once forgotten musical instrument. What does all this mean exactly? I don’t really know. What I do know is, the food is fab, so check it out.

http://www.cochinrestaurant.com.au/

The search for Sydney’s best restaurant, continues...