2010: A reflection of what I have learnt

The past year has proven to be a busy ride punctuated by fun times, learning experiences and many delicious moments. For example, I learnt from just last night that if you stay up late playing mahjong whilst drinking sake with friends that you will then wake up rather late and start wondering whether you’ll get a blog post done in time… Good friends, laughter and being entertained by such things as a black helicopter with “turbo boost”, however, are always definitely worth it.

Over the course of the year I have also learnt:

1. Personal cooking challenges are easily set but not so easily completed on time due to such constraints as starting a new job, planning a wedding and general mischievousness. A kind request for a recipe contribution can always be accommodated though.

2. A simple food such as an aubergine can provide much hilarity.
3. People preparing food need to pay more attention to food presentation, and perhaps those consuming it need to keep their thoughts entirely innocent. 

4. I do not shy away from invitations to sing in public – even when the audience is a crowd of food-bloggers whom I’ve largely not met and who are dressed up in not their usual attire.
5. Food-bloggers are exceptionally talented people who are capable of making you not only drool over their photography and food descriptions, but also their creations. Quite literally.

6. The dismembering of some animals can be an enjoyment to watch. 

7. There are lucky ones in this world who can pull off wearing short skirts. Repeatedly.
8. Celebrating your blog’s birthday, your husband’s, or your own are all valid excuses to indulge in a special meal. 

9. Breaking your own sugar (hits) consumption record is something to be proud of! 

10. Good friends will bring you quirky gifts from their travels. Even better when they are food or food-related.  

Hopefully you’ve been rewarded by your experiences this past year and have many things to be thankful for. I am thankful for lovely people who take time during their day to read my ramblings here and often leave kind words. I am also most thankful for good friends who act as my surrogate family and who come to my aid when I most need them. These are the people for whom I will continue to express my gratitude through food.

happy new year & (more) happy eating!

Monsieur Poisson cooks mushroom risotto!

So it’s become an on-running joke amongst friends that my other half doesn’t cook. In the whole time we’ve been together – 4 years next month – I have never seen him cook. Although on occasion when I’ve not been up to cooking, I know he is capable of throwing some rice into the rice-cooker and steaming a ‘lap cheong’ (臘腸) sausage or two on top. He can also cook instant noodles however I am yet to taste any which have been prepared by him. On the flipside though, he will always do the dishes no matter how many I manage to use and they come out absolutely sparkling clean.

I’ve mentioned before, I’m sure, more than once here the fact of Monsieur Poisson’s culinary aversion. I’m surprised that for someone who enjoys the variety and nuances of food as he does, that he takes absolutely no interest in investigating his own cooking ability. So when I was contacted regarding a cookbook written by Bobby Jewell – a former English swimmer, a chef and owner of Tharen's – aimed at guys, it got me to thinking about whether this could be the nudge to get the husband into the kitchen to do some cooking rather than washing the dishes.

Admittedly I kind of sprung the cooking thing on him one evening. I was sent three recipes – pea and ham soup, mushroom risotto and apple rhubarb crumble – and ruled out the crumble immediately as baking can be quite intimidating for a first-time cook. Between the soup and the risotto, well, we happened to have mushrooms in the fridge so that was the decider.

It was most interesting watching Monsieur Poisson cook as I am so used to tasting and adjusting things along the way when I cook. When making risotto, the variety of rice and how fresh the rice is both affect its liquid absorption qualities. I had to keep reminding him to check on taste and texture whereas when you start out cooking you just want to follow recipes word for word. We actually doubled the amount of rice and stock used as we didn’t feel it would be enough – being Asian, we're used to consuming copious amounts of rice – but ended up finishing it all in the end! (Click on the picture below for the original recipe and quantities.)

Dinner was ready in around 30 minutes from start to finish and it was great to have dinner cooked for me for once, even if it did involve a little supervision. It doesn’t matter that it wasn’t fancy because the dish was wonderfully comforting for more reasons than being a warming bowl of risotto. I wonder whether it’ll happen again anytime soon…?

Mademoiselle Délicieuse was supplied sample recipes from Bobby Jewell’s upcoming cookbook, The Lad’s Chef Cookbook, courtesy of Justine McKell from Roar Publicity. The Lad’s Chef Cookbook is available for purchase Australia-wide from 1 October 2010.

happy cooking!

Twelve, 15 Jan 2010

Monsieur Poisson and I have been eating at Twelve for years. The first year we were dating we spent my birthday here. When I left my last job, knowing that I like the place, it was here that colleagues chose to hold my farewell. That same year I gathered a large group of friends together to help me celebrate a significant birthday. We first ate at Twelve when the restaurant frontage was brown and now it’s red, although the blackboard wall featuring the specials is still here as well as their reasonable prices. The funny thing about us having eaten here so many times is that we have not actually sampled much of their menu. We are far more often than not attracted (or distracted) by the description of something on their specials board which changes on a regular basis.

Today we’re here to catch up with Ms Japan and we expect it to be a long dinner – when you get Ms Japan and I together the conversation can last absolute hours upon hours. Ms Japan settles back with a glass of red wine (unpictured) while I order a lemon, lime and bitters which arrives in a tall glass and is the colour of a beautiful, golden sunset – a reassuring sign that the bitters have not been skimped upon.

I am lucky that I know so many friends who are happy to share their food rather than digging into their individually ordered dishes. (Just as an aside, I’m always surprised and intrigued when I spot couples dining who both order the exact same thing. Most funny when I once saw a couple eating a pizza each, both with the same toppings!) This practice, of course, allows for a much more varied dining experience and a greater ability to taste-test different things. And thus we start our dinner with the ‘Risotto with prawns & porcini cream’ from the specials board.

Prawns and porcini is not a coupling that springs to mind when I think of risottos. The mushroom brown dish arrives with a slightly wet and sticky appearance punctuated by orange curls of shelled prawns. But then it somehow seems to work – the sweetness of the slippery prawns, the earthiness of the porcini and the mushroom-fragranced al dente rice. I’m surprised!

This is followed by another offering from the specials board: the ‘Spaghettini with crab, napolitana, basil & chilli’. This is a real summery pasta for me with the strands of sweet crabmeat, which is light in texture, tossed through the thinnish pasta and bound together by a sweet tomato sauce given a bit of a kick with the addition of chilli. The pasta is perfectly cooked and I keep digging in for more.

And then finally for something from Twelve’s standard menu! It’s their ‘Pumpkin & fetta pizza’ and pizzas are something that are done consistently well here, especially if you like your bases thin and crisp. Unfortunately you’re out of luck if you prefer a doughier or fluffier base but no complaints can be made about the toppings which usually revolve around a couple of starring ingredients which are always evenly spread with care.

Sadly it is much more difficult when it comes to sharing the desserts. We order two and the first to arrive is the board special of ‘Trio chocolate - mousse, sorbet & tart’. We have been given individual plates to aid our sharing but they’re warm, so the mousse and sorbet melt almost instantaneously upon contact. We all like the mousse which is light and airy but the sorbet is a little heavy on the cocoa which gives a slight bitter and powdery aftertaste. The tart is rich and dense with a firm texture and is encased by a crunchy biscuity base.

The other dessert falls under my husband’s category of favourites – it’s a dessert pizza and features banana. A crêpe-like base is the vessel for banana sliced thinly on the diagonal and dotted with chocolate chips. A dusting of icing sugar and scoop of vanilla ice-cream following the pizza’s stint in the oven and the dessert is complete.

Along with some coffees (unpictured) we are thoroughly stuffed full of food. We linger on with our conversation and have our water glasses diligently and continually refilled by the waitstaff.

Twelve

222 King St (btwn Brown & Whateley St), Newtown NSW

Tel: (02) 9519 9412

Opening Hours:  Sun & Mon  CLOSED

Tues-Sat  dinner only from 5:30pm

happy eating!

Epicure Recipe Card #39: Asparagus Risotto with Scallops

My husband loves scallops – grilled, sashimi, carpaccio – so imagine his delight when he found out the next recipe card would be featuring them. Buoyed by my recent risotto success, I decided to try making another one to make sure the last attempt wasn't a fluke. And there is nothing quite like the comfort of a slightly mushy, but far from sloppy, easy-to-eat one-pot meal. It’s the sort of meal you want to cup in your hands on a cool rainy day, curled up on the couch, perhaps with a good book, magazine or a blanket laid across your lap.

As asparagus is of fluctuating quality and prices throughout the year, frozen peas make a great substitute. Their sweet taste of spring – think risotto or pasta primavera – work just as well with scallops and there is the added advantage that almost everyone will have a bag of them in the freezer at the ready.

Asparagus Risotto with Scallops (serves 2)

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         1 tbs olive oil

·         scallops (as many as you like)

·         ½ onion, finely diced

·         1 cup risotto rice, unwashed

·         700mL hot, simmering vegetable or chicken stock (you may need more or less than this)

·         1 bunch of asparagus, tips lopped off and the stalked sliced into thin rounds

·         1 tbs butter

·         1 tbs grated lemon rind (optional)

Method:

1. Heat ½ tbs oil in a heavy saucepan over medium-high heat and cook scallops until lightly browned on either side. Remove from pan and set aside.
2. Reduce heat to medium, add the remaining oil then add onion to the pan. Cook until onion is soft and translucent before adding rice. Stir rice to coat well before adding two ladles of stock. Allow to absorb almost completely before adding more stock, a ladleful at a time. Stir gently and keep adding enough stock to keep the rice wet.
3. In the meantime, drop asparagus tips into simmering stock until tender then remove and set aside. Add sliced ends into the stock until bright green before stirring into the rice.
4. Take a grain of rice and check for doneness – it should be soft and sticky but still retain a little bite. When rice is just about ready, stir butter through risotto before returning scallops and asparagus tips to the pan to heat through. Season to taste.
5. Serve risotto topped with grated lemon rind, if desired.

 happy cooking!

Epicure Recipe Card #28: Risotto all’Arrabbiata

I had good intentions of following this recipe card to the letter in order to have a resulting dish that resembled the intended, instead of the multitude of variations that I seem to keep putting all the other recipe cards through. However, this was not to be as I scanned through the list of ingredients and came across pancetta. This is not normally an issue as it’s easy to substitute with bacon but – oh, horror of horrors – for the only time in as long as I can remember there was no bacon in my fridge or freezer. Yes, you read correctly: NO BACON! The perfectly good explanation for this is that the butcher from where I normally purchase bacon is undergoing renovations and I just haven’t been able to bring myself to buy either packaged stuff or overpriced bacon from particular supermarkets or delis.

So my brilliant idea was to use chorizo. Which then made me think of prawns. And with these two incorporations, the risotto in the end was no longer an all’arrabbiata. It was tasty nonetheless and is one of the two better risottos I’ve made over the years. I think my past problems have been taking too literally the instructions that say ‘wait until all stock is absorbed until adding further’ and I suspect I’ve been allowing the risotto to dry out a bit too much in the process. This recipe card actually instructed to ‘keep the rice wet’ which helped immensely in my case. Any thoughts, tips or pointers in this area?

The other unusual substitution I had to make was for the tinned tomatoes which were stipulated. I didn’t want to open the 800g can in the pantry to use only 300g of it and have to think of something else to do with the remainder in the near future (I know, serious laziness). You’ll see in the ingredients list that I’ve used a medium tomato chopped up, tomato paste and some tomato passata instead which worked quite well. The only thing missing in the end was some chopped parsley to sprinkle over the top for both colour and taste, but I really can’t handle having dying herbs in my fridge.

Risotto with Chorizo & Prawns (serves 2)

(adapted from The Age – Epicure 50 Best Recipe Cards, recipe by Jill Dupleix)

Ingredients:

·         1 tbs olive oil

·         1 chorizo sausage, sliced into rounds

·         prawns (as many as you like), split in half lengthways

·         1 garlic cloved, crushed

·         ½ onion, finely diced

·         1 cup risotto rice, unwashed

·         700mL hot, simmering vegetable or chicken stock (you may need more or less than this)

·         1 medium ripe tomato, roughly chopped

·         1 tbs tomato paste

·         ½ cup tomato passata

Method:

1. Heat oil in a heavy saucepan over medium-high heat and cook chorizo until almost crisp. Throw in prawns until opaque and curled. Remove from pan and set aside.
2. Reduce heat to medium then add garlic and onion to the pan. Cook until onion is soft and translucent before adding rice. Stir rice to coat well before adding two ladles of stock. Allow to absorb almost completely before adding more stock, a ladleful at a time. Stir gently and keep adding enough stock to keep the rice wet.
3. Take a grain a rice and check for doneness – it should be soft and sticky but still retain a little bite. When rice is just about ready, throw in the tomato, paste and passata. Cook until most of the liquid is absorbed and the tomato is broken down. Season to taste.
4. Add reserved chorizo and prawns back to pan and stir until well combined and heated through. Serve risotto topped with chopped parsley and black pepper, if desired.

happy cooking!

A week in Melbourne: Steakhouse & Theobroma Chocolate Lounge, 5 July 2009

Early in July Monsieur Poisson had the fortune of being sent on a week-long training course being conducted in Melbourne. As his accommodation and airfares had been paid for by the training company, I decided to take advantage of said free sleeping and showering premises and purchased myself a plane ticket to accompany him. I hadn’t been to Melbourne for five years and this was a great opportunity for me to wander the streets and sample food I’d previously had, food I’d read about, food I’d heard about, food that had been recommended to me and food that I can’t get in Sydney.

I researched extensively and planned a list of things to see, do and eat whilst Monsieur Poisson was busy during the day. It pays to plan ahead as I discovered it is more common for Melbourne restaurants to be closed Sundays or Mondays than in Sydney. So, armed with my list I booked restaurants to try and wandered through most of Melbourne CBD during our week there.

After checking into the hotel, our first stop is the Docklands area which has been developed into a dining hub since my last visit to Melbourne. I was particularly interested in their ‘Slow Sundays’ promotion which involved several restaurants providing a small meal paired with beer or a glass of house wine for only $15 from 2pm-6pm each Sunday during July and August.

We decide to walk there after having spent the morning on a train, a plane and a coach. It is a cold windy day but expected for this time of year. Of the places participating in ‘Slow Sundays’ we select Kobe Jones as Monsieur Poisson’s never been, not even the one in Sydney. However when we arrive just before 3pm, we are told their lunch service is finished for the day and that the restaurant is closing for the afternoon. So we glance down our list and decide to go to Steakhouse instead.

The place is empty when we walk in. It is 3pm on a wintery Sunday after all. We are seated at a corner table for two near the front window which is an interesting arrangement, as they really could have seated us at a roomier table elsewhere. The waiter doesn’t seem to know much about the ‘Slow Sundays’ deal when we enquire about it, despite there being a flyer attached to one of their windows, but produces us the appropriate menu after a brief disappearance. There are two choices available: black Angus beef carpaccio or mushroom risotto with either Heineken or chardonnay. We order one of each dish and each drink.

The carpaccio is a little dry but the toppings of rocket, shaved parmesan and flash-fried capers are very fresh. The risotto is creamy and has plenty of mushrooms as well as the intriguing inclusion of tiny carrot dice. The serve is bigger than I expect and comes presented in an asymmetrical satellite dish-shaped bowl. Not being a beer drinker, I take the chardonnay leaving Monsieur Poisson to tackle the beer.

On our way back to the CBD centre we pass by DFO South Wharf which has a chocolate café at the front. Theobroma Chocolate Lounge is teeming with people as a major football match has just concluded at nearby Etihad Stadium.

The interior is dark brown which is only befitting a place that sells chocolate. You order at the counter, collect a number stand, seat yourself and wait for your food and/or drinks to be served or for collection at the takeaway counter.

When I place our order, they have run out of clean cups for hot drinks and have to sell everything in takeaway cups instead. Monsieur Poisson has a hot chocolate which I did not photograph as I would only be taking a picture of a disposable cup. We also get a ‘Strawberry Sensation' which is melted milk chocolate with strawberries for dipping. I find the chocolate a bit too sugary for my liking and leave the store without purchasing any of their chocolates.

We pick up some fruit bread for Monsieur Poisson to have as toast for breakfast through the week before retiring to our hotel to ponder what to do for dinner. Having only lunched at 3 o’clock in the afternoon, our appetites are a little out of whack!

Steakhouse

66 New Quay Promenade, Docklands VIC

Tel: (03) 9640 0808

Opening Hours:  7 days  lunch & dinner

Theobroma Chocolate Lounge

DFO South Wharf, Shop 219, 201 Spencer St, Docklands VIC

Tel: (03) 8689 7570

Opening Hours:  Mon-Fri  7am-6pm

                        Sat  7:30am-6pm

happy eating!

Lucio’s, 16 June 2009

Following our visit to L’étoile it seemed our dining-out bugs had well and truly been bitten. So with Dr King’s birthday being just around the corner, this was excuse enough for Kiki to arrange a surprise dinner for him to enjoy one of his favourite cuisines: Italian. And the restaurant of choice was none other than the Sydney Morning Herald two-hatted Lucio’s.

Parking is fairly easy to find around the back residential streets in this part of Paddington – just watch out for the one-ways. We end up parking near Kiki and Dr King and shuffle together through the cold Sydney air around the corner to the restaurant. We are early and only the second table on a Tuesday evening. The staff see that I have a large handbag and provide a bag hook from which to hang my bag from the edge of the table – a rather attentive touch.

The inside of the restaurant is warm and inviting with Tuscan appeal, where the walls are adorned with the works of Australian artists.

Gingerbreadman arrives soon after and we start poring over the contents of the menu. It is thankfully not crowded with too many options but I get a bit lost with the Italian! Dr King is put in charge of choosing us a wine again and we toast to his birthday. In the meantime we are presented with grissini and bread rolls with butter. We chomp away before realising that we’d like to have our bread with the traditional olive oil and balsamic vinegar. The staff happily bring us some on request.

Dr King begins his meal with the ‘Taglioni alla granseola’. It is a delicate dish of fine green pasta with blue swimmer crab in a tomato sauce. He is lover of noodles of any description so it does not surprise us that he has gone with this choice!

Monsieur Poisson has chosen his favourite scallops in the dish ‘Cappesante avvolte in pancetta’. The scallops are wrapped around their circumference with thin pancetta, instead of over the top as per usual. As a result, all sides have been seared evenly to crispy perfection to encase a just-cooked interior. The scallops sit atop a salad of witlof, grapefruit and walnuts – there is slight bitterness, crunch, acidity and sweetness.

I order the primi special of ‘Zuppa di vongole e cannellini’. It is a creamy puréed cannellini soup with vongole, served with garlic crostini on the side. It is smooth and warming and manages to retain its heat right til the bottom of the bowl.

Gingerbreadman has the ‘Fazzoletti neri ai fruitti di mare’ which is black handkerchief pasta with cuttlefish, mussels, prawns and chilli. The little black pasta sheets are glossy and slippery smooth with a light coating of salty, garlicky sauce. The white seafood pieces and coral mussel pieces are a lovely visual and textural contrast. Kiki skips primi in favour of having a larger portion of this pasta as her main meal.

After our selection of primi all revolving around seafood, we finally see some food arrive on our table that consists of meat. I have ordered the ‘Saliccia e pancetta di maialino in brodo con lenticchie’ – a beautiful dish of pork belly and smoked sausage simmered in broth, served with lentils and baby vegetables. The dish is brought out in a lidded casserole and placed on a nearby side table before the contents are plated up in front of us. The visual performance is tantalising and the depth of aromas wafting across to us titillating.

The vegetables are tender and the broth imparts flavour to everything. The pork belly is soft and easily shreds apart although I had expected the amount of lentils to resemble a small pile as opposed to just a few scattered throughout. At the end of the meal I have a pool of golden brown liquid left on my plate and feel saddened by the loss of not knowing how to consume it.

Dr King has ordered himself the ‘Anatra arrosto con topinambour e scorza d'arancia’ which comes with two sizeable pieces of balsamic roasted duck teetering on a bed of Jerusalem artichokes with orange peel. This dish is dubbed ‘charcoal’ by us due to its dark colouring but tastes much better than our description thankfully! The balsamic is sweet through roasting and has rendered the duck nice and crispy.

Gingerbreadman has the ‘Quaglie in foglia di vite con rattatuia’ which is roasted quail wrapped in vine leaves served with smoked tomato ratatouille. The quail is presented laying rather seductively on its side with most of its body covered with vine leaves. The meat is tender and smoky.

Monsieur Poisson goes for the seafood option again with the ‘Risotto ai ricci di mare con medaglioni di trota salmonata’ which has sea urchin blended into the risotto, imparting a slightly fishy flavour, with thin coral slices of salmon rolled tightly into medallions. Dr King loves risotto but gave this a miss due to his aversion to sea urchin. I, too, have a mild aversion to the fishiness of sea urchin but find the flavour is quite subtle and the chilli oil, which is not too hot, helps to conceal any pong.

Dr King, Kiki, Monsieur Poisson and I decide to share the ‘Assaggi’ tasting plate of desserts. It arrives prettily presented on a large square plate with a date and walnut pudding with butterscotch sauce, Pedro Ximénez ice-cream, Italian doughnut filled with sour cherries in vanilla custard, chocolate and polenta tart and mandarin sorbet. We are told the ice-cream is designed to go with the custard, the sorbet with the tart while the doughnut has its own custard. The ice-cream is sticky and sweet against the pudding which has fine shreds of date through it. The tart filling is quite dense sitting in a delicate pastry and the sorbet is very refreshing. The doughnut is denser than I expect with quite a sour centre, but the custard is thin and light.

Gingerbreadman greedily has a ‘Panna cotta con consomme di rabarbaro’ to himself which is made from buttermilk. It is silky, wobbly and surrounded by a rhubarb and bay leaf consommé. The rhubarb liquid is light and not as tart as I usually associate with rhubarb, which may serve to alleviate my poor feelings towards it.

And just when we thought we were absolutely full of food, a plate of complimentary petits fours appears when we request our bill. There are mini-quince and mascarpone tartlets coupled with biscotti. We are five happy little campers and, to top it off, Kiki announces that it is her treat! Our protests to split the bill and shout Dr King to a birthday meal fall on deaf ears so we can only resort to thanking her profusely instead.

Lucio’s

47 Windsor St, Paddington NSW

Tel: (02) 9380 5996

Opening Hours:  Mon-Sat  12:30pm-3pm (lunch)

                                      6:30pm-11pm (dinner)

                        Sun  CLOSED

happy eating!

Young Alfred, 22 May 2009

Sydney’s Customs House once served as the headquarters to Customs until 1990. It is a beautiful, grand, old building which stands at Circular Quay facing the harbour where ships once docked for trade and travel. It has since become the home of the City of Sydney Library, with its newspaper lounge on the ground floor lobby, as well as a to-scale model of Sydney CBD housed beneath a section of glass flooring. Customs House is also home to Young Alfred.

Monsieur Poisson and I find ourselves here for lunch one rainy day. I have been here before for pizza but it’s Monsieur Poisson’s first visit. We are seated indoors near the counter where it is wallpapered and decorated in the same vein as the entrance to Customs House. It really is a bit cold to be sitting out on the patio in this kind of weather.

A middle-aged couple is seated next to us after we arrive but somehow get served before us. We glance around hoping someone will notice we have not yet ordered but resort to flagging someone as they walk past with another table’s food.

We start off with vegetarian arancini which contain a serve of three. They are thinly crumbed and crispy but unfortunately only lukewarm in the centre. Otherwise the rice within is moist and sticky with some mince mixed through. If only they were hot, they would be the perfect comfort food for such a dreary day.

While waiting for our mains we smell the aromas of pappardelle with ragu wafting across to us from a nearby table. The sauce is earthy in colour and is emitting a depth of stewed meaty flavours. Something to come back and try!

We have also ordered a ‘Pizza Miles’ which is topped with San Daniele prosciutto, cherry tomatoes and scattered with plenty of rocket. Young Alfred is known for its pizzas, which all have interesting names, but I have no idea who ours is named after. There is also a ‘Surprise’ pizza on the menu – I wonder whether it changes every day or whether it is whatever the chef feels like at any particular moment in time. When our pizza arrives the lady on the aforementioned neighbouring table remarks that ‘it doesn’t look very good’ and I politely tell her it’s quite the contrary, while consciously refraining myself from telling her it’s really none of her business and to keep her comments to herself. The base is thin and crisp with a neatly cut edge and is covered evenly with a light tomato sauce. The flavours of the toppings all work nicely with each other but my palate is not adequately sophisticated to detect anything different about the prosciutto from any other that I have had.

Monsieur Poisson has also ordered a Ferron risotto Milanese which arrives looking soft, yellow, comforting and flecked with bits of bone marrow. It is al dente and fragrant. My only gripe is that there’s a bit too much chopped parsley for my liking, as it gets easily stuck in my teeth.

Warmed from our stomachs we don’t feel quite so weighed down by our wintery moods as we head back out into the grey weather.

Young Alfred

Ground floor of Customs House, 31 Alfred St (cnr Young St),Sydney NSW

Tel: (02) 9251 5192

Opening Hours:  Mon-Sat  10am-10:30pm

                        Sun  CLOSED

happy eating!