Food brings people together, its a common denominator. A necessity, a comfort and in Song Kitchen's case, a great fundraiser for a worthy cause.
Song Kitchen is located inside the refurbished YWCA. A restaurant with a difference, not only offering a superior dining experience, 100% of their not-for-profit income helps victims of domestic violence, specifically women and children. The restaurant is achieving great things to support the YWCA (Young Women's Christian Association) in their dedicated approach to eradicating violence against women.
Opening in January 2017, this restaurant has steadily climbed its way to the restaurant of choice for city slickers with a conscience. Nestled inside the YWCA, located on the corner of Wentworth street opposite Hyde Park, you might easily miss the entrance, but if you see the Song Hotel, it's right next door.
Once inside, you will be pleasantly surprised. The scope and style of the space is immediately impressive. The simple furnishings, lighting and bar area seal the deal. Not at all what you would expect from a not for profit establishment. For some reason, I had a soup kitchen in mind where volunteers ladled out food to the homeless, it is quite the opposite. The chic interior fills a large space split into different sections and levels. The interior design and furnishings provide a modern minimalistic stage for decadent dining.
As the restaurant also provides dining for the Song Hotel, it opens at 7am each morning. To the left of the bar, is the annex area with window bench seating and lounge nook. This area is ideal for those that like to use the free wireless internet or just chill out during the day or evening.
The lower level is a vast area with rows of tables divided by leather banquettes. Considering the high ceiling and large area of the space, the lighting and decor chosen provides ample warmth and intimacy.
The menu is diverse, specially designed by Head Chef Charlotte Gonzales-Poncet hailing from Gabon in France. After gaining valuable experience working in France, Charlotte honed her expertise as a Sous Chef across several Merivale restaurants. Now she has a reputation for whirling her magic and pulling the heartstrings of every food connoisseur in Sydney.
We were greeted by the lovely Melanie Bolton, who was clearly passionate about her role as Restaurant Manager ensuring her guests enjoyed a quality dining experience. We commenced service with a Rumba Mojito cocktail made with Havana Club Tres Anos, passionfruit, lime and dry ginger. My partner opted for a glass of Robert Stein 2017 Riesling.
I love to taste different flavours, luckily my partner is used to sharing his food with me. We ordered our entrees and mains to come out together. Our little feast consisted of Ceviche, Grilled King Prawns, Corn Fed Chicken Breast, Grilled Kingfish, Garden Salad and Roasted Chantenay Carrots.
The Ceviche flavour had a delightful taste and texture. The fresh fish had been cured with finger lime and mixed with crispy grains, chilli flakes and avocado. I thought this appetizer was an ideal choice for sharing due to the intensity of flavour.
The grilled King Prawns had a sweet pungent aroma that reminded me of barbecue restaurants in the Mediterranean. The prawns were fleshy and full of taste. The addition of the romesco salsa, coriander and chilli provided a tasty smack of flavour.
The Grilled Kingfish was beautifully presented on a bed of celeriac puree, mandarins, wilted radicchio and ribboned fennel. The fish came apart in feathery chunks that were perfectly cooked and tender. We only needed tiny amounts of the sauce so as not to outdo the delicate flavour of the fish.
The garden salad had an interesting dressing of mustard and walnut vinaigrette. I'm not sure if it was that fact we were sharing several dishes, but we both felt the dressing was slightly heavy in flavour. Otherwise, I think the crunchy walnuts were lovely mixed in with the leaves. The other side of roasted chantenay carrots in caramelised garlic butter and Aleppo pepper was another dish that appeared quite delicious at one bite then on the second taste, a bit heavy in garlic and pepper. Again, it could the fact we had overloaded our palate with flavour.
Feeling full but determined to fit in dessert. Our lovely hostess Melanie also offered us Dessert Wine which we happily accepted.
My partner chose the Hazelnut Profiteroles. Crispy puffs dusted with sugar and oozing with sweet hazelnut cream. The best part was drizzling molten chocolate sauce over the puffs. For me, all dignity disappears when chocolate sauce is involved. Let's face it, you have to crunch those dear little puffs in your mouth which creates spillage. It would be rude to waste such deliciousness, so one must lick their fingers clean of every heavenly ounce.
After consuming desserts, we felt a welcoming food coma set in. It was time to depart to a safe zone to release our tightened waistbands. I can see Song Kitchen is in its moment of growth and on the way up. Dining enthusiasts need to get amongst it!
Thanks for your comment but if you are looking at the Sydney site, it is located in Sydney. Also it clearly has the location in the information section. I will at least accept your compliment on 'Beautiful' photos. As Weekend note articles are of our blogging experiences, us writers tend to show several photos of the interior and the food rather than just a written review. :)
"Song Kitchen is located inside the refurbished YWCA" is not a really helpful way to introduce a new place. I want to know first up where this is - Western Aust? or Northern Territory? or Lightning Ridge? where I can't go. Please give better info early in piece. Also too many 'beautiful' photos-too much.