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Bazura Restaurant and Bar

Home > Sydney > Food and Wine | Restaurants
by Alexandra Lazcano (subscribe)
I'm a writer who loves sharing her Sydney experiences
Published December 9th 2011

Get ready to enthral your taste buds. You will not leave disappointed from Bazura Restaurant and Bar. The head chef prides himself on providing his patrons with delicious locally grown ingredients and cooking them to perfection.

You simply can't go wrong with the Nasi Goreng, which is not only the restaurant favourite but also the chef's favourite meal to make. The Indonesian fried rice has some deliciously toasted bacon, chicken and fried egg with traditionally blended sauces, that just keep you coming back for more.

One of the meals that has been on the menu since the very early days of Bazura, is the delicious Kangaroo fillet with roast pumpkin, soft and sweet caramelised onion and red wine poached pears. Is your mouth watering? If it's not now, it sure will be when the meal is set on your table at the restaurant. The scent of the meal is to die for and the Kangaroo meat is perfectly tender.

If you're in the mood of seafood, the dish to try is the grilled fish burger with chilli and salsa, it's absolutely divine. The vegetarian options of mushroom risotto with baby spinach, pine nuts and truffle oil and the honey and thyme glazed figs with gorgonzola, radicchio and sourdough really show that a vegetarian meal doesn't have to mean a leaf of lettuce or rice with tofu.

Vegetarians will love these and the other options on offer for them.
Head Chef Dan Corban says his patrons keep coming back for more because he likes to keep his menu fresh and exciting. It seems like a simple concept but one that Bazura has mastered. This is clear as locals and people Sydney-wide come back for more.

The atmosphere at Bazura was recently refreshed, bringing in a chic new crowd to the beachside restaurant.
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Why? For delicious Indonesian cuisine
When: Open 7am to 11pm 7 days a week
Where: 62 Carr Street Coogee
Cost: Reasonable
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