A marketing coordinator that enjoys reviewing in her spare time. Living in the Eastern Suburbs of Sydney - on the brink of something fabulous!
October is Sydney Good Food Month; the top restaurants showcase what they've good with hats off dinners, Let's Do Lunch menus, Let's Do Brunch spreads and a range of other treats including high tea, sweets, cocktails and breakfast at Bondi Beach.
The lunches are priced at $38 with the likes of Aria offering up a sumptuous lunch, warm bread and a glass of wine or sparkling water. If you're lucky they might even throw in an amuse-bouche and coffee! Brunches are more affordable at $25 and Sydney's cafes and restaurants are offering up quite a treat.
This year, I'll be sampling Rubyos four course Brunch; bruschetta (with bacon or haloumi, rocket, avocado and tomato), eggs benedict (with a choice of salmon, spinach or ham), pancakes (served with berries, vanilla bean ice cream and syrup) and fruit - accompanied with a coffee and bellini/mimosa.
I've also booked in for Cafeish's brunch which features a crab omelette or scrambled eggs with emu prosciutto, a breakfast trifle and a signature wattle macca-cino.
It seems I can't get enough of brunch as I'll also squeeze in Brunch at Hyde Park Barracks; home-made granola, natural yoghurt and poached fruit and eggs three ways; egg, chorizo and roast tomato tart, capsicum, caramelised onion and fetta frittata, ham eggs benedict. There's also Belgian chocolate waffles, cherry compote and coconut gelato. I'll definitely be rolling out of that one.
To top it all off, I sampled Quarter 21's Let's Do Lunch. Hidden on level five in Westfield Sydney, Quarter 21 is a Justin North restaurant (like Becasse and Etch). Inside, you quickly forget you're in a shopping centre as the décor is elegant and the service top class.
The bread is warm and fresh (and gluten free options are available). It is served with a light, whipped butter. We share a Charcuterie Board (though not part of the special) to start as we're feeling exceptionally peckish. The meat is light, salty and quite delicious. It is served in three linear portions on a board, each strip is done slightly differently and served with a different sauce or fruit/garnish.
The lunch special is a slow-cooked short rib of beef, served with spring vegetable ragout and fondant potato. The beef is melt in your mouth as is marbled. The vegetables are also soft and we both consume the dish quite quickly.