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Swissotel Sydney Christmas Afternoon Tea Buffet
HAPPY 2015 FOODIE FRIENDS! Can you believe it’s mid of January already?! By now you may have noticed Nessy Eater’s been busy indulging desserts and summery meals on Instagram. The Food Gods knew that they’d needed new volunteers to take up the festive Christmas feast and so they immediately decided to choose me. OH the pain I had to endure and retire my typewriter during the holiday season. But sometimes when you’re giving a task during Xmas by the Food Gods and it involves your stomach and gingerbread man, it’s automatically a food hall pass. This hall pass was cherished and used judiciously for it is not an easy thing to obtain. The hall pass is something to be prized and by verbal consent from the Food Gods and Santa, Nessy Eater has permission to share great foods with you kids. What are you waiting for? Let’s begin!
It’s my second visit to Crossroads Bar at Swissotel Sydney and just before I had retired my typewriter and crisp white paper, I managed to spot a really good deal on Groupon. For $79 for two people, you get Christmas Weekend High Tea plus a cocktail for each person. Before treating your tummy to savoury foods and sweet delights, I wanted to quickly inform you that this deal was ALL YOU CAN EAT high tea. I repeat High Tea BUFFET. DON’T PANIC IF YOU’VE MISSED OUT! After a quick investigation like a detective I found out through the Swissotel’s website the high tea buffet is still on but not Xmas themed though. I’m sure it would be still as good and it is normally $79 per person. That’s CRAZY! I saved $79! This by far was the best deal that I’ve ever purchased from Groupon.
Are you drooling?
Before thunder and lightning strikes to my typewriter I think it’s now time to share the Christmas spirit with you. Within a 5-star luxury hotel the Swissotel does get a thumbs up for their modern and elegant interior, however their service and overall management did not make it to a two-star. We were disappointed by the lack of service and management skills. For example when we arrived, staffs at the Swissotel looked like they wanted to wrestle with guests in UFC style. You could see it in their eyes they were very frustrated and sad, especially when there was one main bartender, a supervisor and three waitresses serving around fourty five plus guests. Waitresses responded with a robotic tone and left unhappily after we made our beverage orders. I guess Santa’s been overworking his helpers. Anyways moving on to rainbows and unicorns.
Our festive fare started with Christmas pudding. This traditional pud is made from vine fruit and butter, eggs and a splash of vanilla custard. Each handmade pudding was the size of a baseball and half a tennis ball. What does it taste like? Think fruitcake. It’s not everyone’s taste as it’s an acquired taste, it’s cream sauce with dried fruits in it. I think it err needed lots of cream to tone it down.
Christmas pudding
Strawberry cream caramel kept vanishing every time I was forced to return to the dessert bar. Lightly greasy but it’s wrapped around a creamy center that won’t disappoint. The half sliced strawberry made this dessert refreshing. I like the chance to play around with the wobbly jelly like texture of the cream caramel before I devour it. It gives me time to mingle before I say good-bye to it for the second time. If you’re craving for that caramel sauce to take home then you need to ask Executive Chef Thomas Heinrich for a favour.
Strawberry cream caramel
I managed to somehow not shatter the blackberry pavlova into a million pieces before it made it back to my table. The fun sized pavlova looked like snow ball meringues. It was extremely light and airy. Being able to taste it for the third time, it was one of those fabulous treats to go along with a cup of tea.
Blackberry pavlova
As Christmas traditions go, starting a marvellous high tea with a shot of eggnog is another great way to celebrate the festive season. The shot was very satisfying as there was an egg-rich dairy punch flavour. It can be very boozy and super rich if there’s more eggs added, but thankfully not.
Eggnog shots
Festive must haves were the fruit mince tart. Christmas wouldn’t be Christmas without buttery pastries and fruity mince pies. These delectable star shaped mince pies simply provided a moment of self-indulgence for me. The outside butter-enriched pastry is stuffed with chunks of moist fruit and topped with heavy sprinkles of icing.
Fruit star tart
Oh hot summer days means we need to thank the bartender at Swissotel for making us the strawberry cocktail. Though we were half way feeding our inner cravings, we still managed to wash this beverage down. The sweetness of the strawberries was a real crowd pleaser and off course the rum. It wasn’t sickly sweet, which is good news coming from the syrup. The texture kicked ass as it felt like a strawberry slushy rather than a classic cocktail.
Strawberry cocktail
Me thinks the strawberry panna cotta was carefully crafted. The strawberries makes a great companion with the panna cotta for bright, sharp summer fruit. The taste was somewhat cream-heavier but that didn’t matter too much because I was mildly annoyed at the casual sophistication of the presentation for this dessert.
Strawberry panna cotta
Just look at how this chocolate fountain GLISTENS! It brings a smile to everyone’s face including the grumpy cats. Stop making me smile chocolate fountain! STOP IT!
Chocolate fountain
I simply couldn’t get enough of the salted caramel and jam lamingtons. The lamingtons were sandwiching the sweet jam. I tried burying evidence of me eating this, but the shredded dried coconuts around my mouth gave it away.
Salted caramel and jam lamingtons
This chilled blueberry panna cotta in a miniature plastic cup was simply impressive. The fresh blueberries and pipped cream married so well with the silky smooth vanilla bean gelatine.
Blueberry panna cotta
With our voucher package, we were treated with selections of tea or coffee. All teas are from T2.
English breakfast by T2
Tempt the tastebuds with smoked salmon tartar with pipped cream cheese on waffle cone. It’s so easy to eat and I didn’t notice I ate five till I started counting the gold wrappers. Oh Whoops!
Smoked salmon tartar cone
Not sure if sandwiches are meant to look like they’re all swirled up but hey I’m loving it. This smoked turkey, pickled raspberry jam and rocket on harvest grain was juicy with that jam spread across the bread so evenly. The thick pieces of turkey was zomg crazy ass delicious.
Smoked turkey swirl sandwich
Making my way back to the buffet bar and look who do we have here…cocktail prawn station with Crystal Bay Australian reef prawn cocktail with lemon and cocktail dressing.
Cocktail prawn station
The fire roasted red capsicums with green olive and goat cheese baguette was my least favourite. It was an interesting take on for me in terms of flavours. It has that sweet sourness from the olive and cold texture of goat cheese which I didn’t favour.
Bitesize baguette
Wicked, decadent and sinful was hardly the best description for these dreamy little masterpieces. I took my time connecting with the Christmas profiteroles. Glazed with milk chocolate atop and sprinkles of crushes chocolate pieces, I think it was the perfect addition to the buffet bar.
Christmas profiteroles
Wait there’s MORE DESSERTS?! I became very full from stuffing my belly with trying a bit of everything, but noooooooo the pastry chef had to bring this blackberry and white chocolate mousse just before I was about to pack my fat body and go. My belly was crying on the inside but because this mousse cake was beautifully presented, I had to cut a seven inch width slice of cake.
Blackberry and white chocolate mousse
I spy with my eyes….. is that a full plate of Christmas macarons? A sensational dessert that always alwAYS ALWAYS pleases! Hehe.
Christmas macarons
We had to arrange a little bit more stomach space for the spring berry tart. Glad we did because that tart had just came straight out of the pastry headquarters looking all innocent and sweet.
Spring berry tart
Woohoo our Christmas Afternoon Tea finally came to an end, however I’m sorry I’ve missed out taking a few photos of some desserts and savories. Overall I loved skipping my way to the buffet bar and thank goodness majority of the desserts and savoury tasted magical so I could forget about their below average service. Totes heart every single desserts presentation. Swissotel is a great spot for afternoon tea whores, for example like me, although it’s a tad pricey but it’s ALL YOU CAN EAT sugar. To my disappointment I couldn’t walk out of the hotel like a Victoria Secret Model in high heels. Instead I left waddling out like Mumble from Happy Feet and swore to myself that I ain’t gonnabe eating dinner…
Top view of spring berry tart
Photos by Vanny Tang
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Rabbit Hole – Cocktail Concepts & Culinary Craze
Tucked away at the basement level and hidden quietly beneath Elizabeth Street in Sydney’s CBD, be sure to spot a pair of white ears. Rabbit Hole Bar & Dining is the ideal venue for impressive cocktails and artistic style are on show with each dish. The owner and cocktail specialist Dough Laming genuinely seem passionate about what they do here. Twenty food bloggers was invited to an evening of ‘Cocktail Concepts & Culinary Craze’. We were all very lucky to indulge in this first class French cuisine that was crafted by the Executive Chef Jeremy Metivier.
Nice decorations happening here at Rabbit Hole.
We were all greeted with a glass of Remy Martin VSOP with pomme verte, elderflower, strawberries and apple served champagne style. Without hesitation, this was a highly prized flavour for the ladies as it contains a small perception of sweetness.
Getting started with Champagne.
Extremely clever way of dressing the poached oyster is using green apple foam and liquid nitrogen kiwi spheres with ‘Magdalene’s Marvel’ and hidden beneath yuzu jelly. The form and spheres give it a unique richness of taste and flavours can be fully appreciated with the jelly.
Poached oyster with green apple foam + liquid nitrogen kiwi spheres
Not long after, guests were seated in adjoining dining room for a degustation menu. It was lovely catching up with some bloggers and meeting new friendly faces.
What will we be having tonight?
Doug Laming presented a molecular cocktail with yellow Chartreuse and Blanco tequila. He specifically focussed on a very ground breaking technique called caviar spherification. They literally look like caviar-shaped balls and are formed from liquid. This mini sized cocktail was pretty remarkable. You’d sparkle and ooze out joy if you saw this in person. Firstly, embrace the madness of the caviar shaped balls that’s infused with alcohol. Then you got to let the grilled lime, agave, jalapeno and coriander express themselves. Can you feel it?
Caviar spherification
Grilled lime, agave, jalapeno and coriander with Chartreuse and tequila.
With the incredible presentation of the cocktail came with an exquisite starter dish –scampi with bloody Mary emulsion, coriander and tomato cous cous. The fleshy tail reminded me of a lobster and is closer in both taste and texture. I was genuinely entertained by this dish because the coriander droplets was frozen when it arrived to our table and then slowly melted. Turning it into a nice sauce. For the crispy legs with ‘Ay Caramba’ I was so jittery because it was perfectly golden and had a nice crunch. The cous cous matched perfectly with the bloody Mary and scampi pieces as it introduced a whole new savoury flavour.
Scampi with bloody Mary emulsion, coriander and tomato cous cous
Them legs!
It’s the curiosity that makes me want to know more about the white chocolate ball. At first I thought it was sea urchin due to the looks of it. Excuse Me Waiter and I couldn’t put our finger on it with the flavour but it was familiar like lemon. When Doug told us that inside the white chocolate contained lemon curd and prawn, we were surprised. The flavour did seduce us and it was quite creamy.
White chocolate ball with lemon curd and prawn.
There’s a reason why Rabbit Hole Bar & Dining is talk of the town when it comes to their cocktails and I can finally see why. When Doug presented a theatrical liquid nitrogen mojito air as our palate Cleanser, all my emotions were mixed together. I think I have 50 million photos of him entertaining us on my camera. It’s more than you should have of your own stuffed toys.
A lot of liquid nitrogen for everyone.
Shaping the mojito air into balls.
Carefully finding the mojito balls.
Scooping the mojito airs to serve.
My gigantic mouth looked like it devoured an elephant in one bite with this mojito air. It was very refreshing as if I was like eating clouds mixed with marshmallow. The flavours are noticeable and spot on to the point you’d think you’re throwing a mojito party in your mouth.
Mojito Air
Nice and cloudy with a hint of marshmallow texture.
Couldn’t help but squeeze in another photo.
For the most tender, juicy and succulent meat, the glazed pork belly with droplets of butter bean puree, sliced radish, pickled carrots and passionfruit with ‘The Rabbit Hole, White Negroni’ is a must have. Emotion flooded my heart when I slowed made a sharp cut to my piece of meat. The sweet flavour was ridiculously infectious along with the puree.
Glazed pork belly
I tried to save my passionfruit so I could properly get a selfie for it. It had passion alright and somehow the texture felt and tasted like rice paper. I think this could be the next healthy snack food for me.
Papper thin passionfruit
A trendy drink lately is the ‘Rabbit Hole redistilled bitter lemon gin’ with No. 3 Gin, Solerno blood orange served short on an ice sphere containing a lily. I had pleasure sipping this, though some people pointed out it was a tad strong for them but I manned up and still finished the whole thing. Who are we kidding, this cocktail is disguised for a female drink, but really it’s more suitable for the gents because it’s strong aroma of gin.
Rabbit Hole redistilled bitter lemon gin
You’re looking great there spherical gnocchi of mascarpone and savarin, black cardamom and mushroom consommé with ‘Rosemary’s got the Blues’. When I first came across this impeccable dish, I was utterly shocked at how well-presented the gnocchi looked. The comforting flavours and textures of the mushroom consommé is a real winner. This extra special cosy course reminded me of my mother’s homemade herbal soup. It has clean, deep flavour that’s dangerously addictive. I absolutely adore the gnocchi, it’s a very scientific kind of dish in my eyes because the outer layer is see-through.
Spherical gnocchi of mascarpone and savarin
It’s not your ordinary gnocchi.
As you slowly take your first bite of the gnocchi, be prepared for the creamy mascarpone and savarin to ooze out. Extravaganza!
Interesting gnocchi.
So does that mean you’re good to go?
You know what would be good? The Bowmore 12yr made with rosemary syrup, fresh pressed blueberries, apple and malic acid served cocktail style. It’s a great beautiful winter cocktail that’s a mix of something classic. A drink everyone will enjoy as it tastes and is a sophisticated beverage.
I call it the girly cocktail.
What could this be?
I can’t explain to you, how much I love the way this fireball whisky made with ‘Rabbit Hole’ coffee liquor, vanilla and chocolate bitters served as a bitter foam inside gold edible glass was incredibly interesting. I’m sure those fancy ladies would thoroughly enjoy this dessert, not because it’s gold but the foam is amazingly smooth with that coffee kick.
Fireball whisky
Can someone babysit my full belly whilst I eat the toffee apple sugar sphere made with cinnamon foam, almond nougat and apple with ‘Wonka’s Wasted’. This has got to be the unhealthiest apple I’ve eaten this year. Nothing beats the crunch of this sphere on a crisp winter evening. The taste so much better than ordinary candy apple. When the waitress delivered 5 of these apples to our table, I honestly felt like Doug and Jeremy has tricked me to eat this delicious red candy apple. Luckily they’re not the wicked stepmother, nor am I Snow White. How is it humanly possible to whip up twenty of these?
Definitely not Snow Whites apple.
It’s seriously one of my favourite candy pieces and it offers a truly unique sensational taste as well. To overcome the sweetness, keep dunking it with the crumbled nougat and apple pieces along with the foam. When no one was watching, I legitimately crammed everything into my mouth.
Look at that crack!
You can really appreciate an excellent cocktail at the Rabbit Hole Bar & Dining. Beautifully presented dishes is heavily influenced by French cuisine and the quality of the food, tasted amazing. This unique venue is a favourite and I can’t wait to return for some crazy cocktails and desserts. The desserts seriously looks epic in person.
Photos by Vanny Tang
Disclaimer: Nessy Eater attended as a guest to Rabbit Hole Online Influencer Dinner, thanks to Pendulum Communications.
Opinions are however, Nessy Eater’s own.
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Korean Fried Chicken at Red Pepper
So tell me dear readers…what is the best method to encourage one to exercise? For me, the only manner that’s worth exercising is my intestines at Strathfield Sports Club. Here at the club, magic finger licking starts with some Korean Fried Chicken at Red Pepper. You’d be keen to try this fry chicken joint as it offers over 10 different flavours.
Explore the Spring Onion Chicken (Half $18) with satisfying fried crunchiness with nothing but a light drizzle of wasabi sauce and a small puddle hidden underneath the bed of chicken. There’s a generous amount of happiness when the sauce touches your tastebuds and oh you won’t forget about that crispy satisfaction. Do you see a pile of green spring onion? Made me feel less guilty for eating this dish. Hehe
Spring Onion Chicken (Half $18)
Soy Sauce Chicken (Half $17) is made for you if you simply just enjoy soy sauce on its own. This is the best KFC version for sticky delicate, crackly crust on the skin. It is marinated so well with a sugar snap of sweetness. Having this dish all to yourself is the key to happiness. Teehee.
Soy Sauce Chicken (Half $17)
MmmmMmm do you want cheese with that? The Snow Cheese Chicken (Half $18) is grated and dusted with cheddar cheese power. Everything together was kind of not what we expected, however it was tasty though.
Snow Cheese Chicken (Half $18)
I have a thing for foods that have a hint of sweetness and you can bet the Sweet + Spicy Chicken (Half $18) was a winner in my eyes. HOT DAYUM! Each bite delights with rich spicy flavour and sprinkles of roasted garlic. It’s deliciously simple and you wouldn’t want to miss this!
Sweet + Spicy Chicken (Half $18)
The chickens are marinated so well.
Who is counting calories when there’s the original Fried Chicken (Half $16) to think about? The hunt for the perfect golden battered fried chicken may be over…or not. A birdie told me that Gami is still number one. All I know is this delightful crispy chicken sure wasn’t at all oily. The beautiful deep fried coating tastes as great as it looks.
Fried Chicken (Half $16)
Give into temptation with the Spicy Chilli Chicken (Half $18) – It’s glazed in super spicy sauce and dear god your tongue will BURN! Warning: you may be in tears, so if you’re a guy, try to stay strong in front of the girls. Haha. These do look finger-lickin’ good, don’t cha think? I have discovered I do have a weakness for chicken and overtime been a fan for fried chicken. The sauce here at Red Pepper is delicious and you’ll find yourself demolishing the entire menu if you had a spare stomach. It’s worth the calories!
Spicy Chilli Chicken (Half $18)
Photos by Vanny Tang
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SoCal Sydney #Social Event, Neutral Bay
For a Southern Californian-style restaurant, SoCal in Neutral Bay is the perfect spot to hang if you’re looking for a casual bar with a sunny rooftop that invites enjoyable nibbles and drink offerings that take inspiration from Mexico. The restaurant is in an unusual upstairs space in Neutral Bay, but the ambiance can’t help but make you want to relax. It was SoCal first ever Sydney #Social event for 20 food bloggers and it was an intimate sit-down dinner hosted by the fabulous Head Chef Zac Smart and Bar Manager Joe Worthington.
Starting the night with some some Mexican.
Can you spot SoCal? A hidden bar restaurant.
Behind this door, there’s a party happening.
SoCal #Social Menu
I am liking this bright wall look.
Well what do we have here? 😀
On arrival classic margarita cocktails were being served and Corn chips with Pico De Gallo, Guacamole and Salsas ($12). It’s a fun starter to share with a group of food blogger friends. The margarita sure doesn’t disappoint and instantly reminded me of summer.
Classic Margarita
For our course 1, Crab and Sopressatta Tostadas was personally delivered by Head Chef Zac Smart. The crisp tostadas shells are layered with finely chopped jalapeño, crab meats, sundried tomatoes, red onion and grated zest of lime. It’s quite a supreme version of modern-day nachos and makes the perfect appetizer as it is served individually.
Corn chips with Pico De Gallo, Guacamole and Salsas ($12)
SoCal Head Chef Zac Smart
Crab and Sopressatta Tostadas
Before we devour this delicious bite-size tostadas, Joe Worthington performs a ‘Super Amazing Mystery’ interactive cocktail experience at his mini mobile bar. The demonstration contained a lot of vibrant colours, particularly orange, so it wasn’t so hard to guess what the main ingredient in this cocktail contained.
Bar Manager Joe Worthington
‘Super Amazing Mystery’ demonstration
How adorable is this?
Look who do we have here…Chicken Sliders (4 for $20) – We’ve got our eye on these heavily marinated chicken breast with avocado and chorizo mini buns. Bursting with intense flavours and alluring aromas, I am sure you’d want to use your hands to touch this glazed brioche bun that’s evenly sprinkled with sesame seeds. All the ingredients combined together taste exceptionally good, making it so tender and juicy in your mouth.
Chicken Sliders (4 for $20)
Tempting, isn’t it?
To pair with the sliders, the Frisco Pisco that contains Chili infused Pisco, egg white, elderflower liqueur, lime, sugar and muddled cucumber is a funky favourite of mine.
Frisco Pisco
We move onto our course 3, Seared Salmon ($20) with broccolini, chili and coriander salsa verde. A very pleasant and healthy plate for a protein choice dish. Though the salmon was slightly more seared like heading towards being fully cooked, however the magic off course is the flavour and that took center stage. As for a bed of green broccolini it offers a lovely crunch and to add flavour the salsa was spot on with flavour. If you closely examine, paper thin slices of sweet potato chips made this main even delightful. This main dish matched with Dry Creek, Fume Blanc, Sonoma CA.
Seared Salmon ($20)
Dry Creek, Fume Blanc 2009, Sonoma CA
There are plenty of share plates at SoCal and for course 4 –Slow Roasted Lamb Shoulder ($22) with faro, freekeh, quinoa and kale, you’d be blown away on how utterly delicious this dish is. What makes the meat juicy and succulent is the cooking time. It seems like there are many steps to this dish as the quinoa has a long-lasting flavour and I may have snuck in seconds and possibly thirds. With a matched wine to go with was the Bliss Pinot Nior, Mendocino CA.
Slow Roasted Lamb Shoulder ($22)
Bliss Pinot Nior 2010, Mendocino CA
For our final savoury main, course 5, we were served with Scotch Fillet ($24) with Chimmichurri. Kids, this fillet was seasoned and cooked to perfection for the medium rare fans. It was a sensational dish that kept please the meat lovers. You’ll savor every bite with matched wine with Dry Creek ‘Heritage’ Zinfandel, Sonoma CA. With a spread of chimmichuri, the texture complemented the beef so well. A slice of lemon is optional for those who like to enjoy that extra zesty kick to the dish.
Scotch Fillet ($24)
Dry Creek ‘Heritage’ Zinfandel, Sonoma CA
Mushroom salad works brilliantly well with the scotch fillet, lamb shoulder or even the seared salmon as it offers fresh mix green spinach salad, Mexican beans and a generous portion of wild flavours of mushrooms. It is so appropriate to have this salad on its own.
Mushroom salad
What a combination of scotch fillet and mushroom salad.
A joyful evening ends with Chocolate, Pistachio and tequila brownie with chipotle cream. You’ll feel some heat with this treat as the chipotle cream is spicy. The tequila brownie will knock your party socks off with the visible pistachio and it adds crunch. The texture of the brownie is soft and moist inside with an outside layer of crisp edges.
Tequila brownie
Party doesn’t end, unless you’ve been greeted with salted caramel expresso martini ($16)- A blend of Ketel one, Galliano ristretto, salted caramel and expresso with honeycomb. It’s a cocktail that’s between salty and sweet. This fashionable cocktail is full of surprises with flavours that create a twist on the trendy treat. The crowd at SoCal is well dressed and ready to take on a drink or two. If you are California dreaming , then this restaurant is a winning hot spot with sandy vibe and feel. The chicken slider, scotch fillet and mushroom salad is a thumbs up for me. As for the salted caramel expresso martini, it’s a cocktail and dessert all in one!
Salted caramel expresso martini ($16)
Photos by Vanny Tang
Disclaimer: Nessy Eater attended as a guest to SoCal #Social Event thanks to Pendulum Communications. Opinions are however, Nessy Eater’s own.
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Ferry Nice to be at Papi Chulo
Located right on the Manly Wharf, Papi Chulo will change the way you think about barbeque and meat. This place is not your usual American smokehouse as it intertwines with Brazilian and Latin American. Their menu is fantastic for the meat lovers and if you have any intention on ordering the entire menu, go ahead! However it’s best to bring at least seven foodie mates along, well at least we did. Ok, it felt right to organise another food blogger’s event with the opportunity to overlook Manly Wharf during the day.
Finally made it to Papi Chulo’s in 30 minutes flat from Circular Quay wharf.
Here at Papi Chulo the view is fabulous.
The only time you’ll notice me sitting in silence is when the Smoked wagyu brisket (300 gm) ($34) arrives. It’s too damn delicious and has abundant marbling that moistens the meat from the inside. Be sure to taste the natural smoked juices and yes you’ll know there is a difference. Reality is that their wagyu servings has limited availability for seven people but overall they were mighty good.
Smoked wagyu brisket (300 gm) ($34)
Just look at the brisket closely, it’s so hypnotising.
My eyes were also interested in the Smoked hot wings ($16) with comeback sauce. I must confess, I ate three out of nine. It was so hard to stop grabbing the entire bowl of mid-wings for myself because they were the most popular appetisers on the table. Let’s face it- the wings are crisped and create the perfect combination of smoked madness. It’s really wings that everyone will love.
Smoked hot wings ($16)
Curly fries ($9) tasted heavily on the tongue, but I personally liked it best when it’s bathed in the creamy spicy comeback sauce. They are somewhat twirly, if you dive your fingers into the basket and there’s so much fun when dunked into the sauce.
Curly fries ($9)
Although I didn’t have the opportunity to try Irene’s Zalamero smoothie ($8) because well her blog name already says it all (Irene’s Getting Fat). I can already imagine this tropical shake to be constant with creamy coconut milk and fresh passionfruit and mango sorbet. To confirm, you’ll have to ask Irene. Haha!
Zalamero smoothie ($8)
Love a bit of pea-NUTS in your beverage? Then the El Mani ($8) will probably be the best nutty treat everyone will love. Sorry to the peeps who are allergic to peanuts, you’re really missing out with rich peanut butter that is super thick and creamy, finished with Pringle shaped chocolate chips containing nuts, off course.
El Mani ($8)
So awesome to witness what Papi Chulo was cooking.
We were all in desperate need for some more protein so we had to order their signature dish, Papi Chulo BBQ platter (serves 2-4) ($86) – I don’t think there is a marriage more perfect than the one that exists between half rack lamb ribs, 150gm each of sliced wagyu brisket, chopped spicy pork and sliced pork belly . Another glorious fact is that they serve it along with a bowl of colourful pickles and super soft bread. I must say it does look tremendous on the camera. They key to devouring this platter is that there is no key. You’ll be in a race amongst six foodies to fight for the caramelised tender pork belly, smoky barbecue lamb ribs, shredded pork that is well marinated and slices of more wagyu brisket. All the meat falls apart so easily and does create a perfect intense pit barbeque flavour. As for the bread rolls, I ate three. In all seriousness, their rolls are well made with that fluffiness texture. I can guarantee that they won’t last long once served to the table.
Papi Chulo BBQ platter (serves 2-4) ($86)
Colourful sides of vegetable pickles
We know the main attraction here is the barbecue meet, so I guess the “Sloppy Joe” ($18) wasn’t a star at our table. Containing pulled kurobuta pork, pit beans, jalapeño, nacho cheese on two soft buns. You’ll be loving this if they didn’t serve Papi Chulo BBQ platter.
“Sloppy Joe” ($18)
What’s next Chef?
Arriving fashionably late, Amy from milkteaxx orders Papi Chulo burger ($18) With grain fed beef, bacon, American cheese, tomato, lettuce, pickles and hugged by two honey- coloured soft buns. Seeing Amy’s hungry reaction, I think you’ll really enjoyed it.
Papi Chulo burger ($18)
I don’t think the #FoodiesatManly were going to just leave without ordering the entire dessert menu. Look who we have here, Banana Split ($14) with fresh split banana, chocolate fudge, peanut praline, banana ice cream, peanut butter ice cream, and cherry jam, whipped cream and glace cherry. A bit too ordinary, but we managed to finish it. I was expecting something extreme, for example maybe 100s of 1000s? Or maybe dressing it up with almond flakes and light sparkles? Yeah, I know…a bit extreme 😛
Banana Split ($14)
There is something special about the Warm chocolate chip cookie ($14). I don’t know if it’s the scoop of vanilla malt ice-cream or the drizzling butterscotch sauce or maybe it’s the crumply macadamia brittle. But this famous classic American cookie is warm and chewy and goes so well with a glass of cold milk.
Warm chocolate chip cookie ($14)
I thoroughly enjoyed the Pear and rhubarb cobbler ($14) with ginger crumble, crème anglaise, orange and ginger ice-cream. Can you smell the smallish chunks of fresh pear and rhubarb? It certainly had my attention with the perfect combination of flavours. The ginger crumble and ginger ice-cream kept multiplying with its own textures.
Pear and rhubarb cobbler ($14)
Papi Chulo is a great place to relax and enjoy the lovely bright casual atmosphere. It’s not hard to see why this restaurant is obscenely popular. Hospitality here makes it more welcoming place for everyone. I highly recommend you to catch the Sydney Ferries at Circular Quay because it’s difficult getting to Manly by car if you are not familiar with the area. As a bonus, you get to see the amazing Harbour Bridge and water views.
Catch the Sydney Ferries to visit Papi Chulo.
Photos by Vanny Tang
Like to know more about Nessy Eater food adventures?
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