butchers block in Wahroonga
this is the back of the cafe which is conveniently located right next to a big carpark
weekends this cafe is super packed and busy for all the lazy brunchers
...lucky for us we arrive on a late afternoon monday
while it's a monday, and late inthe afternoon, the cafe is still quite full with people enjoying a coffee or having a late lunch
mocha, tutor tales go to (coffee) drink
chai honey latte
comes with lots of herby leaves and drizzle of honey on the bottom of the cup
plenty of tea for at least a full refill
the lunches here are HUGE
the combination of light crispy flakes, a whole sausage sliced into two and a healthy amount of cream and avocado
this is a unique take on the very well known nachos
the use of the crisps instead of the usual corn chip was interesting as they were light and crunchy alternative
caesar salad - the butchers block take
the use of a whole poached egg
the homemade croutons
the grilled chicken
the light but tasty caesar dressing
for those who get the salad thinking it will be a light alternative for lunch will be in for a shock because this is once massive salad
...I still finished it because it was amazing
as expected, being the Easter weekend, there were lots of families up and early brunching
They also had an Easter egg hunt early in the morning that we just missed out on.
where chefs and waitstaff are hustling and bustling to get the food out
this is basically all of the inside, not big but a number of outside tables are also available
House smoked salmon, cucumber, horseradish yoghurt with poached eggs
fresh veges, omega 3 oils, calcium, protein, grainy fibrous toast
this dish has all the healthy elements packed into a tasty meal to start the day
special of the day
chorizo bits, beans, poached egg, avocado and garnish of veges and grass accompanied by a long thin toast
a bit short on the chorizo as it only comes in tiny tiny broken up pieces but it was still a satisfying meal to eat
they use grounds coffee i assume
assortment of sweets
I see cakes, tarts that all look yummy but we didn't see these until we already left our table!
...Otherwise I would have had no hesitation to give the lemon tart a taste
Incinerator art space
unfortunately was not open at the time were were there
The outside of the incinerator cafe,
its unique looking architectural design screams contemporary and modern
I was talked into a post brunch exercise walk by tutortales... (which actually ended with us walking all the way from willoughby to Chatswood)
oh wells, at least it was a perfectly sunny and nice day with bright blue skies
Over the Anzac Day long weekend, we went off to the Hunter Valley region just north of the Sydney metro area. It was a bit of an gloomy start with dark clouds looming in the horizon and drizzling rain as we passed through Cessnock and towards the area of Lovedale.
We’d pre-booked our brunch via Dimmi at 10.30am Sunday at:
Open: breakfast (Sat & Sun 8-11am), lunch (Wed – Sun 11-3pm), dinner (Thur – Sun 6-10pm)
Owner/Head Chef: Emerson Rodriguez
Surcharges: $2.50 pp on public holidays and 2% for Amex
Emerson’s is located on the Adina Vineyard, which has a cellar door, spa and accommodation. A Modern Australian restaurant, Emerson’s has a nice contemporary decor with seating inside, at the bar, as well as outside on a porch that overlooks the vineyard and accommodations.
Despite the cold weather, we braved the outside. A few other tables were also outside, but ended up moving in because of the cold.
I have to say, I really like their glasses, which have a tinge of green. And each table features fresh little flowers.
But you can see that grey sky threatening to pour…
D2D orders his usual flat white to warm up the day.
You can view the menu online here. Breakfast ranges from $15-18, and boasts a FIVE egg omelette. The breakfast menu is only available from 8-11am on the weekends.
They also offer degustation and course banquet menus.
Our food arrives!
This is D2D’s estate grown vegetable frittata ($17), which was a fairly big size (8″ diameter) and came with a piece of sourdough. It was tasty, but a bit too oily for our tastes.
I ordered the bean and chorizo ragout with fried egg and toasted bread. The ragout came in a cute little red pot and it was super rich. I struggled to finish it despite it being a small pot.
Here are the bar seats inside the restaurant. Cool yellow chairs.
I’m not sure if this picture is from the vineyards at Adina Vineyards, as the sky looks rather blue. Maybe it’s at one of the others…
Ume Japanese dining
478 Bourke Street Surry Hills
we tend to like the small little restaurants
and in Surry hills there are plenty
service was great and and the small restaurant provided a friendly atmosphere to dine in
We decided to order a la carte
although most of the dishes we ordered were included in the degustation
the difference was if you order them separate they come in larger servings!
the waitress was even worried for our stomachs that when we wanted to try too many dishes, she prevented us from ordering anymore...
we tried the shochu, a japanese distilled drink thats different to sake because its made differently (source wiki)
The clear water looking one is the Imo - sweet potato
The other drink is a housemade lemony drink (okay, honestly I forgot what it was. but it looks lemony)
very detailed wallpaper keeping with a traditional Japanese artistic theme
very fresh, finely sliced pieces of snapper
dressed with White Soy, Rice wine vinegar,
Shredded Cucumber, Shiso and Black Sesame
tasty tasty start of the meal
Raw Deep Sea Prawns, Prawn Oil, Walnuts, Okahijiki (which is fancy for seaweed from the land)
1 Year Old Preserved Lemon
(wow, 1 year of lemon!),
I liked this even more than the snapper
Seared Hokkaido Scallop
Shibanuma Shoyu brown butter, Finger Lime, Dulse
their signature dish
and it was super tasty!
the brown butter sauce was delightful
Shiki no Salad
Roasted Heirloom Carrots,
Fried Brussel Sprouts, Dashi Custard,
Black Vinegar & Ginger Dressing
brussel sprouts are at the bottom of the vegetable list for us, however in the salad, those sprouts were fried to a crisp that made them interesting to eat (they still carried a heavy brussel sprouty taste)
Slow Cooked, Tender WA Octopus
Koji Potato, Lightly Pickled Cucumber
Shichimi, Bonito Oil
chucky cut up bits of octopus tentacles!
not my favourite dish of the night but still
very well portioned, soft and tasty
Charred, Soft Lamb Shoulder
Sesame Miso, Fried Nori
Shoyu-zuke Heirloom Tomatos
huge portion of lamb shoulder!
I am a meat fan, and this was well cooked tender lamb in a flavoursome miso sauce
not to mention well presented
finished off with dessert
Sesame infused Aero Chocolate & Beet Root
Beetroot Marshmallow, Merigue
A nice mix of sweet and sour flavours
with a very interesting rice flavoured ice cream that actually balances everything together
Ume, highly recommended
About a few years ago, I experimented with eating as little meat as possible. It was the closest I got to being a vegetarian – basically I only ordered the vegetarian option when eating out, and only ate vegetables at home. However, for social occasions or home cooking where meat was unavoidable (e.g. meat is included in the dish), I still ate meat.
How does this relate to this post?
Meat is the main event at PRIME. I can’t imagine what a vegetarian could find to eat here… maybe just the free bread?
Open: lunch (Tues to Fri 12 – 3pm), dinner (Mon to Sat 6-10pm)
8% surcharge for groups of 10+ people
The Prime restaurant is very hidden. The address is No 1 Martin Place, which is basically the big old GPO (post office) building on the corner of Martin Place and George Street. The closest train station is either Martin Place or Wynyard. The old GPO is now the lobby of the Westin Hotel and when you enter, there’s two curving stairs going down. This is where you head to find a couple of restaurants, including Prime.
Outside the door, they display a lot of fancy awards. Opening in 1999, the Prime restaurant boasts being the best steak restaurant (voted) for the past 14 years, including a one hat. They offer 18 steaks as well as some seafood, poultry and vegetarian (lol) options.
All the seats are quite nice and plush, with white clothed tables and big wineglasses. Our party of six gets a table in a little enclave built into the wall of this subterranean restaurant. Apparently this wall is heritage listed sandstone. Fancy!
Do you need to dress up? Maybe… but D2D is sporting shorts today.
Above our table is a cute row of mini lamps.
MMM….free bread! We get some complimentary bread for the table, along with pickles and:
Three types of butter! From the left, there is wasabi butter, classic butter, and lastly sundried tomato butter.
On a negative note, we asked for more bread because we had extra butter left over. But the waiter never came back with bread and then someone else packed up the bread plates/butter! This was a disappointing and later turned out to be much needed bread, because the steaks took a looong time to come out.
Prime also boasts a fine wine list of which can be viewed online. We order a bottle of red.
After a bit of a long wait, the food arrives!
You can view their menu online as well, and as you soon realise, it’s very long and somewhat confusing for the unfamiliar steak eater like myself. So I’ll try to translate it so you can walk in looking very meat-smart.
Essentially, there’s three prime meats:
Angus Hereford Yearlings – described as “consistent”, ~$55
Black Angus – more intense and juicier than Angus, $55-$74
Wagyu – considered the highest grade, $87 – $295
Each cow is raised in a different way to produce different results in terms of flavour, marbling etc.
From these three prime meats, you can choose options of fillet, rib eye, sirloin, fillet. Each is described with weight, what it’s been fed (grass/grain, how long) and where it’s been raised. To me, it seems a bit too much information…
And to add even more choice you can decide your potato (puree, gratinee, chips), and sauce (red wine jus, jus corse, bearnaise, various mustards). Sometimes they give you all four types of mustard…
So what did we end up ordering?
BIG steak with yummy sauce and two little cherry tomatoes.
D2D’s steak, also with cherry tomatoes and cute stubby chips. You can also add prawns, scallops and spinach for $15, but we decided not to opt for that.
GOOD THING, because these are massive. I guess I’m not used to eating so much meat, because I basically only ate half before I was KOed from eating too much meat. D2D ended up eating his and my half steak (1.5!), which he seemed pretty happy to do…
Overall verdict? If you enjoy good steak, then this is the place to go for a premium steak experience (but you also pay for that premium). Don’t add too many extras or sides, because there’s free bread and trust me, you’ll be too full anyway.