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The Bach Eatery, Newtown

Home > Sydney > Food and Wine | Restaurants
Published June 29th 2015
New Zealand cuisine at its best
the Bach Eatery Newtown
The Bach Eatery

The Bach Eatery is one of those great eat finds that leaves a lasting gastronomical impression, where you would be more than obliged to accompany your friends for another sitting in the same week.

It ticked all the boxes for a great girls dinner night out with great food, great atmosphere, great service and value for money.

The restaurant is small and quaint, and the soft neutral colours of the décor filled the space with warmth creating an easy casual dining atmosphere.

I especially liked the table setting arrangement with its use of the vintage tins as cutlery holders, colour coordinated with pretty lavenders in the milk bottle vases. A small sauce dish filled with salt flakes and rectangular serving plates laid with a napkin stamped with 'The Bach Eatery' added a touch of sophistication.

The restaurant serves up the best of New Zealand cuisine, from its selection of seafood, fruit chutney, wines and brews, to their traditional cooking methods.

The dishes are entrée sized and the menu is designed to share, which makes the tasting experience much more fun and enjoyable.

'Trust the Chef with desserts' includes a selection of seven dishes with two sides and three desserts for $55 per person (for groups of six or more). This deal was too good to pass. The waitress said that the chef would be happy to accept one dish request if we had our hearts set on a particular dish. We had our hearts set on the whole menu! So we asked if the chef would accept two special requests.

NZ Cloudy Bay Clams with Chardonnay Vinegar

These were the freshest, sweetest, judicious clams I've ever had. The minced onion added just the right amount of punch to the vinaigrette. It was absolutely gorgeous - two per person is not enough!

The Bach Eatery
NZ Cloudy Bay Clams

Thirlmere Chicken Liver Pate with seasonal pickled red cabbage and feijoa chutney and NZ Marinated King Salmon with verjuice served with toast

This chicken pate was very creamy and smooth in texture, not grindy like other pates, and it was packed with flavour, but not over powering with that distinctive 'liver' taste. We smothered our toasts with pate and topped it up with pickled red cabbage and sweet feijoa chutney - yummmm.

The verjuice marinade on the king salmon added more richness to the fresh and silky salmon. We asked for a second serving of toast to finish off both dishes.

the bach eatery newtown
Thirlmere Chicken Liver Pate and NZ Marinated King Salmon

NZ Blue Eye Croquettes with sauce gribiche

The best croquettes ever, crunchy on the outside filled with fluffy fish and soft mashed potato on the inside, topped off with creamy mayonnaise made with hard-boiled egg yolks. So deliciously good.

the bach eatery
NZ Blue Eye Croquettes

Pappardelle with wild mushroom ragout and slow cooked egg

Our first special request arrived and this dish did taste as good as it sounded on the menu. Al dente cooked pappardelle, tossed in creamy mushroom sauce with generous shavings of Parmesan cheese topped with a slow cooked egg (also known as the 63C egg). The yolk was a little over cooked, but it did its job by adding that magic richness after tossing it through the pasta – delicious, it is heaven for pasta lovers.

the bach eatery newtown
Pappardelle with wild mushroom ragout and slow cooked egg.

"Boiled-up" confit pork belly with cabbage

Our second special request - can't go wrong with soft and succulent pork belly on a bed of well-seasoned soft cabbage topped with crunchy crackling. This dish is usually served the traditional way with dumplings to soak up all the soupy goodness, but unfortunately it wasn't available on the night.

the bach eatery

At this point, we were very close to being full having polished off six dishes, but our taste-buds were still excited for more tastings. Having received our two special requests, we are now in suspense for the next dish, two remaining sides and then desserts!

16 Hour Slow Cooked Lamb Shoulder with baked polenta and Brussel sprouts

My favourite was the creamy polenta and Brussels sprouts. The lamb was well cooked, and the meat was soft and tender and had a nice flavour. The only let down was the strong gamy smell and saltiness of the sauce.

the bach eatery
16 Hour Slow Cooked Lamb Shoulder with baked polenta and Brussel sprouts

Tomato Salad and Broccoli & Almond Butter

The tomato salad was simple, a splash of balsamic dressing topped with coarsely chopped basil and a sprinkle of salt. The broccoli was well cooked topped with light roasted almond flakes doused in almond butter. The sides were refreshing and matched well with the the pork and lamb dish.

the bach eatery
Tomato Salad and Broccoli & Almond Butter

After a 30 minute break, we were ready for our desserts and we were blown away – all superb and memorable.

Jelly Tip with White Chocolate Mousse

A white chocolate mousse with a surprise jelly inside, and sitting on a bed of berry coulis. It's also coated in milk chocolate and topped with cream, crumble and chocolate shavings .It would have been better if it was ice-cream, I don't know why but I was just waiting for that cold velvety vanilla ice-cream hit that never came, but gorgeous dessert non the less.

the bach eatery
Jelly Tip with white chocolate mousse

Hokey Pokey Brulee

It's the perfect brulee with the perfect crack and silky smooth custard, topped with crunchy honeycomb. Yes, you will want to have it all to yourself.

the bach eatery
Hokey Pokey Brulee

Champagne Jelly, Quince Jam, in cream topped with crumble

This was a dessert special on the board. It is like an eton mess with little jelly cubes (I think champagne jelly), quince jam and gorgeous thick cream topped with crumble for that added crunch, yum.

the bach eatery
Champagne Jelly, Quince Jam, in cream topped with crumble

We were very pleased to score parking on King Street right outside the restaurant, though after such a great meal, we would have been happy to walk around a few blocks to digest the food. My tip would be to find parking in the next suburb.

NB: No reservations for dinner service on Friday & Saturday, walk in only.
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Why? Best ever New Zealand cuisine
When: Lunch: Saturday & Sunday 12pm Dinner: Wednesday to Sunday 5.30pm – 10pm
Phone: (02) 8084 4093
Where: Newtown
Cost: from $12
Your Comment
Fantastic reviews!
by molly (score: 0|2) 1566 days ago
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