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In -, Dining, Lunch, Modern Australian on
August 30, 2018

The Butler, Potts Point

The Butler, Potts Point

Blink and you’ll miss it. The Butler’s entrance is as inconspicuous as restaurants get, a tiny green building nestled between two town houses which would easily be mistaken for a residential building. But it’s anything but once you’re inside, a beautifully decked out venue with a panoramic view of the harbour. Just check out their pics on Instagram and you’ll see what I mean.

Whilst the rainy weather when we visit means that the view isn’t the best, its a great venue with a casual vibe. We’re here today with colleagues so we go for the banquet menu, at $60 a head, we get to sample a bit of everything.

The Butler, Potts Point

Petuna ocean trout, lightly cured and smoked, apple, habanero, citrus

Menu items are anything but mainstream, and though some of the ingredients used can be a bit polarising, it is refreshing unique. The ocean trout is light and freshing, lightly cured with a slight kick from the habanero and a touch of freshness from the cubed apple.

The Butler, Potts Point

Hiramasa aguachile, orange, cherry tomato, pasilla infused dashi

Don’t ask me how to pronounce this dish, but the Hiramasa aguachile is a mexican style ceviche. It’s in some ways similar to the ocean trout, with a spike of chilli from the pasilla infused dashi and some citrusy zing from the orange.

The Butler, Potts Point

Salt and sugar baked beets

The baked beets are a sizeable serve, the combination of the sweet beets and coconut cream works well.

The Butler, Potts Point

Chicken empanada

The empanadas are easily the crowd favourite, beautifully golden fried pastries, encasing a tasty filling of Chicken, Kale and salsa verde.

The Butler, Potts Point

Spicy buttermilk chicken slider

The chicken sliders are also a clear winner, crispy buttermilk chicken sandwiched between fluffy burger buns, blue cheese range, sweetcorn slaw and jalapenos.

The Butler, Potts Point

Lamb Barbacoa

For the main event, we have lamb shoulder which is meltingly tender and delicious spiced with adobo, green olives & coriander.

The Butler, Potts Point

Quinoa, pickled red cabbage, cucumber, mint, orange & labneh

The side of quinioa with pickled red cabbage is beautifully coloured and a welcome side to the lamb.

There’s also desserts on their blackboards, at the bar.

The Butler, Potts Point

The chocolate mousse cake is decedent and chocolatey, and we have not trouble mopping up all the chocolate cookie crumbs with the vanilla ice cream either.

The Butler, Potts Point

The panna cotta is super jiggly, and very rich so definitely one for sharing.

The Butler, Potts Point

My favourite has to be the black sesame terrine, although I did wish there was more of a black sesame flavour.

The Butler Menu, Reviews, Photos, Location and Info - Zomato

In Burgers, Café, Dining, Lunch on
April 30, 2018

Basket Brothers, North Parramatta

Mocha, Basket Brothers North Parramatta


It must be great to live in an apartment complex like the one that houses Basket Brothers. I can totally imagine taking the lift down to ground level each weekend and only needing another 10 or so steps to enjoy a delicious brunch at this quaint cafe.

It’s located right next to the ever so popular Social Hideout, and truth be told we were much more drawn to the colourful dishes and cutely decked out interior of the Social Hideout than the more simplistic menu and decor of Basket Brothers. But we did give them both a go, and are glad to report that Basket Brothers is well worth a visit.

Or two!

Smoked Brisket Hash, Basket Brothers North Parramatta

Smoked Brisket Hash ($17.5)

Even if it wasn’t Basket Brothers’ most Instagrammed dish, the Beef Brisket Hash would be my first pick from their menu- and it’s not difficult to see why it’s so popular! The combination of tender smoked beef brisket on toast is something different to your usual avo on toast options, and if that’s not enticing enough, the yolk porn from the fried egg on top seals the deal for me!

And the photo doesn’t do justice for the size of the dish- it is a massive serve- you’ll want to be sharing this with someone!

The smoked beef brisket is as tender as it looks and sounds, and is cooked with carrots in a tomato-ey sauce which makes it more like a hearty beef stew. The slice of toasted sourdough it’s served upon seems tiny in comparison to the pile of meat, so it that’s not enough carbs for you, you’ll be pleased to know that there’s also potato in the beef mix too.

Truffled Mushroom, Basket Brothers North Parramatta

Truffled Mushroom ($17)

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In Café, Dining, Lunch on
April 20, 2018

Left of Field, Rhodes

Although Rhodes can feel like it’s in the middle of nowhere, it works well for a work location. Walks by the foreshore make for relaxing lunchtimes, and there’s no shortage of good cafés for us to try. I’ve written about how much I’m loving Bare Witness, and right across from it, Left of Field is another café we’re loving just as much!

Spring Vegetable Salad, Left of Field

Salad of spring vegetables ($18)

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In Café, Dining, Lunch on
April 14, 2018

Dining & Co, Castle Hill

Though we do have a handful of good cafes in the Hills, my favourites still happen to be the ones much farther away, such a Dining & Co, a good 35 minute drive away in North Ryde. So when I found out that they were opening up a second branch in Castle Towers (replacing Bellacinno) i.e. less than 10 minutes away, I was stoked!

Eggs Benedict with Smoked Salmon & Caviar ($19)

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In Asian, Dining, Lunch, Restaurant on
September 11, 2016

Chef’s Gallery, Town Hall

If you have ever been to Town Hall, you would no doubt have walked past Chef’s Gallery. With it’s big glass windows showcasing the mastery of their well trained noodle chefs, it’s quite hard to miss, as they transform their pieces of dough into beautiful strands of noodles. There’s something particularly mesmerising about the process, the speed at which a thick piece of dough becomes elongated and multiplies right before your eyes.

I’ve always wanted to learn how to make noodles myself, so when the opportunity came up to attend a short noodle making masterclass with chefs at Chef’s Gallery, I didn’t hesitate to sign myself up.

To avoid the bustling crowds, visit in the morning just past opening and you’ll find yourself in a pretty quiet restaurant (it doesn’t take long for the restaurant to fill up though!). There are usually only a handful of seats by the kitchen where you can watch the action, however there’s no need to fight over a nice spot today, with the chef wheeling the cart over to pull his noodles right in front of us.

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