Slurp & Sip Your Way Around Sydney
When you think about cult-classics, films such as Pulp Fiction and The Rocky Horror Picture Show come to mind. The revolutionary, timeless, and we just can’t get enough. But we don’t need to deep-dive into having more screen time. Restaurants and bars are beginning to open, and we’re ready to support local with these cult classic-Sydney eats.
10 William Street
What was meant to accompany the extensive wine list, is now a must-have. Before we reveal the goods, let set the scene. 10 William Street is a well-loved wine bar tucked away from Paddington’s main strip has the warmth of a million hugs from Nonna – with a modern Australian twist. You know, the type of place with an ever-evolving, expertly curated wine selection scrawled on a chalkboard and the type of service you don’t need a menu for.
You don’t need to see the menu or ask the staff to know the Pretzel with a side of whipped bottarga is a non-negotiable.
Dip, schmear, drag your perfectly doughy pretzel protected by a crisp outer shell with light and airy roe with shaved bottarga and chef kisses all around. You’ll be making your next booking as your crumbles, clean plate is clear away.
Australian institution, Bills is now global. Wherever you are in the world, London, Honolulu, Sydney’s Bondi, Surry Hills or Darlinghurst just get the Ricotta Hotcakes. Courtesy of Bill Granger, local chef of Sydney and Tamarama, has brought this fluffy, cheesecake-esque, dessert for breakfast dish to the world. A Sydney classic and brunch favourite, is topped with honeycomb butter and banana, is worth the wait and weekend traffic.
This isn’t a dish in the traditional sense.. But that’s really a matter of perspective. It comes in a can, garnished with olives and you can always have more – sounds like a meal to us? Presenting, the Mar-Tinny, Continental Deli’s signature cocktail to be enjoyed in the hip suburb of Newtown or CBD. Go for the ‘Gram, stay for the sexy bar, keep coming back for the Mar-Tinny.
P.S Martini not the cocktail muse of your choice? How about a Amer’Can’O, Can-Hattan or most recently, dessert Flan-In-A-Can.
It’s all in the name, and this name is on the lips of every Sydney-sider when it comes to Italian fare. The Paradiso trio, behind Fratelli Paradiso (‘fratelli’ translates to brothers) have elevated the humble Tiramisu into this inner city restaurant’s signature. It’s the quality mascarpone which make this dessert the best you’ll ever have (don’t tell Nonna). Rich, creamy, everything you want from your last meal until tomorrow. There’s really no excuse. You can order the dessert after dinner by the dish or by the spoonful – guaranteed you’ll want to take it home, which of course you can when you order a family tub. If you’re still on the Iso-baking buzz, try making it at home.
Search 283 Bondi Road and you’ll find it’s the home address of Bondi institution, Totti’s. Search Totti’s on Instagram and you’ll find a grid of gorgeous groups, pasta porn and Totti’s iconic wood-fired bread. It arrives at your table puffed up to about 12 centimetres, hence the adventurous nickname of ‘puffy bread’, straight from heat, ready for you to… Stab. Watch your new favourite carb, with the right amount of char and salt we should add, deflate. Chewy as hell for such a light, delicate bread, is so enjoyable on it’s own or loaded up with antipasto of your choosing.
Alibi Bar & Kitchen
Australia’s first cocktail bar and kitchen offering a 100 per cent plant-based dining menu, hidden in Ovolo Woolloomooloo is somewhere you may be familiar with, Alibi bar & Kitchen. For those after a cleaner side to plant-based dining, we worked with US celebrity chef, restaurateur and plant-based pioneer, Matthew Kenney to bring you, Kimchi Dumplings. Not your typical dumpling you would get with KBBQ, we’re serving raw, vegan, with fluorescent green skin dumplings filled with a mix of pureed kimchi, cashew, tamari and raw tahini.
The wrappers are fashioned from compressed and dehydrated young coconut flesh and coriander, they take three days to make, with the kimchi taking two weeks to ferment. Patience is a virtue and patience is also damn delicious.