The contents of this blog are matters of opinion formed over one more visits. There has been some artistry applied and metaphors and similes should not necessarily be taken literally. All meals are independently paid for - the author has no conflicts of interest to disclose.
There’s lot of praise floating around for Lucio Pizzeria. After having dinner there tonight I don’t really think it’s warranted.
Lucio
The Lucio ($24), Lucio Pizzeria’s signature pizza, is a half margherita half calzone. It is an interesting concept to create a pizza in such a way. While the flavours weren’t bad, I just wish there would be more of everything – more tomato, more basil, more ham. The calzone filling of ricotta and ham was good, but underseasoned.
Campagnola
Lucio’s Campagnola ($24) continues the tradition of underflavouring. While the sausage itself had good flavour, the flavours on the rest of the pizza where overwhelmed with cheese and cheese alone. This was a very cheesy, oily pizza, and a little bit of salt, a little more mushroom or sausage, would have gone a long way.
If I had to give my meal at Lucio Pizzeria an overarching theme it would be that it is underseasoned, bland, yet very oily. My compliments where compliments are due would have to go to the pizza’s thin base. It’s not awful – but it’s expensive, and I definitely wouldn’t travel for it.
The next pizza on my hitlist in the local area is Da Mario in Rosebery. I hope they will not disappoint me as much.
3/5 unworthy of their medals. Simply did not live up to the hype.
Lucio Pizzeria East Village 2, 4 Defries Ave, Zetland NSW 2017 02) 9697 3028
Mum’s Kitchen (not my mum – someone else’s mum) should be commended for their early opening hours. It is a rare Lebanese restaurant that opens at 6 in the morning, and while its food isn’t great, it’s one of the few interesting options for breakfast after a night shift in the area.
The Half Cheese Half Lahem Pizza ($10) was some of the worst half cheese half meat Lebanese pizza I’ve ever had. Somehow both the cheese and the meat halves were dry. If you’re looking for something like this that actually tastes good I suggest you try Mina Bakery, the closest of which is in Carlton. Nonetheless, despite it being very bad, it was still good, as meat, cheese and carbohydrates tends to be.
The mixed plate ($21.50) was equally disappointing. The meat was dry, and the hummus was very watery. The garlic sauce was too creamy and didn’t have enough garlic flavour. Nevertheless a dry man finds a cactus in the desert.
The Chicken Wrap ($11.50) was actually quite good. There was a good ratio of filling to bread, and the pickles and chicken and sauces inside were synergistic. This is a good pick of a bad bunch.
Overall, Mum’s Kitchen is quite bad. But where else are you going to go if the craving hits before noon?
I’ve had delivery from 爱吃帝烧烤部落 HD Chinese Skewers BBQ a couple of times now. The first time was great, the second time was pretty middling. Let me tell you.
The Signature Lamb Skewers ($13.50 – left) were delicious the first time I had them. They came really fresh and crispy – it is lamb but it is aboslutely coated in a light amount of batter, cumin, and chillis. The second time I ordered, however, was a bit more soggy and disappointing.
The Black Pepper Sauce Wagyu Skewers ($14 – right) were very tender and good. I can highly recommend them.
The roasted chicken wings ($12 – not pictured) were yummy but they only gave 2, making them $6 each. No thanks.
The Spicy Cold Noodles ($15.80) were delicious. Sour and tasty, the cold temperature great for a warm day. It is relatively similar to Korean cold noodles.
I can recommend 爱吃帝烧烤部落 HD Chinese Skewers BBQ, however given the inconsistency in quality I would recommend eating in rather than getting delivery to make sure that you’re getting the skewers fresh.
In what was sure to be an unexpected outcome for Sydney Dining Group, the recent mention of Ripples Milsons Point amongst Sydney’s latest COVID-19 hotspots actually helped bring the Ripples brand to prominence, one of a few reasons why we chose to dine at Ripples Chowder Bay for dinner tonight. We felt that Ripples’ ability to avoid a major catastrophe with their previous COVID-19 case meant that the restaurant was likely to have good ventilation and hygiene practices. It was, after all, our friend’s first time out since we ate at Acre in June.
Of note, street parking was $18.50 for 3 hours. We overstayed (it was difficult to predict how long we’d be) but were not ticketed.
We were initially seated in a spacious dining room inside, but moved outside to attempt to find more cross ventilated pastures on the deck. Unfortunately, because of the adverse weather, the deck was covered in a thick plastic shroud – something I had experienced at one of Sydney Dining Group’s other restaurants, Aqua. This meant that the outside dining area actually put us in far closer proximity to other patrons, without an increase in air changes per hour – something that greatly worried one of my senior colleagues.
Chorizo & Mozzarella Arancini (5 for $16)
We started with a plate of Chorizo & Mozzarella Arancini (5 for $16). I enjoyed the arancini but found it difficult to spot the chorizo. My partner, a big-time arancini fan, was not impressed. This was, believe it or not, one of the best value dishes of the meal.
These king prawns with orange, fennel & chervil ($28) were such bad value that it should have been criminal. What we got for $28 were three little cooked prawns, and a bit of citrus salad. I savoured my $9’s worth of prawn, which I found to be sweet and yummy, as well as my few allocated orange and salad bits. Our consensus opinion was that this starter was OK in taste, AWFUL in value. I think any reasonable restaurant with a sense of decency would hesitate to charge more than $15 for this tiny dish.
My gastroenterology colleague’s pick of main was the Confit Duck with cabbage, wild rice & red wine jus ($38). I thought this duck was very good, however judging from the size it must have come from a very small duck, perhaps one that had just hatched not too long ago. This is the best confit duck that my partner and I have ever had, although that’s not saying much as we have tended to avoid confit duck from Western restaurants ever since our first few attempts. I enjoyed the tender and juicy nature of the meat, as well as the delicious red wine jus.
Whole Market Fish (baby snapper), Tomato, capers & zucchini ($42)
My senior colleague’s pick of main was the Whole Market Fish, Tomato, capers & zucchini ($42). The market fish of the day was baby snapper. I enjoyed this dish and had this the most as it was closest to me. I liked the generous serving of vegetables, as well as the nicely oven roasted white flesh. Quite wholesome and good value compared to the rest of the meal.
Our next main was the Lamb Rump with peas, zucchini, mint, yoghurt & lamb sauce ($38). I had only a very small corner piece so it is a bit difficult for me to describe it. I thought it was nice, however, for them to have cut it up into bite sized slices. I thought that the meat was better, more flavourful, and more tender than that at COOH, a recent comparison.
Green Beans with crispy eshallots & lemon oil
A side of Green Beans with crispy eshallots & lemon oil ($12) was shared, however my colleagues did not seem to keen for it. I was personally grateful for this high greenery dish.
The Soy Panna Cotta with pineapple, coconut, sugar sauce & coconut gelato ($16) was my senior intensive care colleague’s first introduction to the concept of panna cotta, but otherwise not memorable.
The White Chocolate Mousse with chocolate crumb, passionfruit & mango sorbet ($16) was memorable for its strong sour passionfruit taste, small size, and large price.
The Lemon Tart with pistachio, meringue & pistachio gelato ($16) was not bad, however not as good as similar lemon tarts at around the $7 mark.
Ripples at Chowder Bay was an expensive but ultimately forgettable meal. Whilst I enjoyed the roasted baby snapper and confit duck, pretty much everything else could have been skipped. This is especially true for the desserts, which were all boring and expensive. We paid $291 between the four of us for the above listed foods and a $65 bottle of middling red wine, and a bit of condescension from our waiter when we asked for a recommendation for said wine.
Ripples Chowder Bay was fine only in terms of the price.
3/5, don’t recommend.
Ripples Chowder Bay Building 7 C, Chowder Bay Rd, Mosman NSW 2088 (02) 9960 3000
Yachiyo seems to be a true hidden gem of Japanese dining in Sydney. It’s one of, if not the only place where you can get a full 20 – piece omakase without basically any notice. My partner and I were able to book at around noon for a same-day Friday evening omakase dinner. Be careful though – If you try and book too late in the day you won’t be able to – but you normally will be able to book the following day.
Yachiyo has three grades of omakase – we chose the middle grade, “OMAKASE MIX”, which featured a bit of yakitori and tempura as well as the usual yakitori. Here’s what we got for $80 per person (it was quite impressive.)
1: Toro nigiri (Japan)
The first nigiri offered was a piece of tuna belly (toro) of Japanese origin. It was very oily and fatty, as tuna belly should be. My partner really enjoyed this first piece, but I felt like mine unfortunately had a bit of connective tissue to it which decreased the quality of the fish. Overall quite good, but I didn’t like it as much as course 2.
2: Bluefin tuna nigiri – aged for twelve days (Australia)
The second piece was nigiri with Australian bluefin tuna, aged for twelve days. This morsel may have been my favourite little morsel of the meal. While not imported from a far away land, I found that the fish in this piece had a perfect texture with no distracting components. It was fatty but not overpoweringly fatty, and the aging really enhanced its umami tuna flavours.
3 – Aburi salmon belly nigiri (Salmon Toro)
The third serving of the night was an aburi salmon belly nigiri. The fatty salmon belly with the lightly caramelised surface with rendered fats was delicious. The chef Mitsuhiro Yashio told us that each salmon only had enough belly to produce six pieces of this nigiri. Poor salmons.
4 – Aburi kingfish belly nigiri (Kingfish toro)
The aburi kingfish belly nigiri was the fourth piece of the meal, and the first piece that I didn’t feel was very special. Chef talked it up a bit as another rare piece of fish, but despite the slightly higher fattiness of it I found the taste and texture not too different from the commodity aburi kingfish nigiri that you would get at a normal sushi restaurant (for example Sushi Rio or Sushi Hotaru). Still yummy.
5 – Bluefin tuna temaki (hand roll)
Piece 5 was the bluefin tuna temaki (hand roll). I wasn’t sure if there was some natto inside – I thought that’s what I saw and is pictured on the left side of the photo, but I couldn’t really taste it and my partner doubts me. Keeping in the theme of the delicious bluefin tuna, this hand roll was also one of my favourites. I loved the tender fatty tuna, as well as the really high quality seaweed. Delicious.
6 – Bluefin tuna sashimi with ponzu dressing
Our sixth dish was bluefin tuna sashimi in ponzu dressing. For some reason I didn’t like this as much. I think I was more a fan of their fish with rice, as rice generally can provide a bit of a contrast to fatty fish.
7 – Royal red prawn nigiri
The seventh course was royal red prawn nigiri. Unfortunately I made a mistake, and the chef paid the price. I had advised the restaurant that I was allergic to scampi, but that prawns and other crustaceans were OK. Unfortunately the prawn that they served me was the exact same prawn (royal red) that I had at the debacle at MOXHE. While I don’t know if it was the prawn or another piece of mystery seafood that set off my gastrointestinal tract, I didn’t want to leave it to chance. Had it been literally any other prawn I probably would’ve gone for it. My partner ended up having both of the royal red prawn – she said that the texture was similar to MOXHE’s but the taste wasn’t as sweet and not as good – and the chef prepared me a consolation prize at no additional cost. Thank you.
7A – Salmon sushi
My consolation prize for not being able to really eat the royal red prawn was this piece of salmon sushi. I can’t find any words to describe this form of sushi, but it was basically a piece of fish and some rice sandwiched within a folded piece of seaweed. Almost like a mini, single bite temaki. It was actually quite good, and very thoughtful and nice of the chef to fix what was ultimately my own doing.
Items eight, nine, and ten were assorted yakitori. I will describe them in the order I ate them in.
Item eight, the chicken thigh yakitori, was juicy and flavourful. It was delicious, and exactly how I remember all of the good yakitori that I had in Japan. It is much better than some of the yakitori I’ve had here in Sydney, for example at Lantern by Wagaya.
Item nine, the salmon belly yakitori, was super fatty and delicious. It basically melted in my mouth as soon as I bit into it, and I loved that there was some crispy skin to mix up the texture. My partner didn’t like this that much but she’s wrong – she’s not a big fan of seafood in general (but seems to love sushi!).
Item ten, the skewered pork and ginger meatballs, were less exciting. The chicken and salmon belly yakitori were just so special, but I felt like the meatballs were just meatballs, and perhaps a bit too strongly flavoured for my liking.
11 – cuttlefish nigiri
Food number eleven was a cuttlefish nigiri with shiso-salt. As I usually eat nigiri with fish-to-tongue, I was quite shocked to receive a strong flavour hit as the shiso-salt coated my tongue with saltiness. Evidently that is not the way to go with this particular piece of sushi. Once I got over the intense saltiness of the salt I started to enjoy the rich, creamy cuttlefish texture and flavours. I don’t normally think of cuttlefish as creamy, but a combination of this particular cuttlefish’s intrinsic qualities, the normally chewy texture of cuttlefish ing eneral, as well as the flavour micro-cuts gave it an extremely creamy flavour that actually lasted a long time in my mouth.
12 – hokkaido scallop nigiri with yuzu dressing
I thought that morsel twelve – hokkaido scallop nigiri with yuzu dressing, was a bit of a letdown. While I’m used to raw scallop being sweet I actually thought this nigiri had a bit of a bitter taste to it.
13 – bar cod nigiri
Dish thirteen was bar cod nigiri. This is the first time I have had bar cod, but to be honest it didn’t leave a lasting impression. It tasted very similar to most other white fish out there.
14 – Tempura zucchini with prawn-meat filing
Number fourteen was tempura zucchini with a prawn-meat filling. Chef warned me about the prawn as I wasn’t keen to eat the earlier prawn sashimi, but I thought I would be ok with this prawn and I was right. I wonder if the potential allergen is something that is denatured by cooking. I enjoyed the tempura – it came fresh from the deep fryer, and the distance from the fryer to us seated at the bar was very limited. This was my first time having tempura zucchini, and I enjoyed it. I’m not sure how common zucchini is as a vegetable to tempura. The prawn meat inside was tasty, but not quite prawn – more like cooked surimi type stuff. Not bad.
15- Oyster sushi
Bite fifteen saw the return of the as yet unnamed temaki-but-not-curled, gunkan-but-not-a-boat, now with oyster filling. I enjoyed this oyster – it was not seasoned, unlike the oysters I’ve been having with dressings at Western restaurants, which helped accentuate the mild ocean flavour. My partner, who is not very keen on oysters at all even tried it.
16 -cooked abalone with rice, sandwiched within a folded nori sheet
Nibble number sixteen was cooked abalone with rice, sandwiched within a folded nori sheet. Abalone is quite an upscale seafood, but I was sad not to have it raw (not that I’m sure if it’s even possible). If I’m being honest I couldn’t really taste the taste of the abalone, which must have been subtle. Most of the flavour was from the sauced up rice and the nori.
17 – Ikura gunkan
Mouthful seventeen was finally something I could identify – ikura gunkan. This particular gunkan had absolutely massive bulbous salmon roes, larger than any I’ve had in recent memory. Unfortunately though I found these particular roe to too marinated for my personal taste. They had a strong sweet and salty taste that didn’t really leave much of the fresh roe flavour. My partner also criticised it for not being as creamy as she would have liked.
18 – Black cod sushi
The eighteenth and final fish piece of the meal was a deliciously fatty cooked black cod sushi. It had a flaky, melt in your mouth texture, with strong patagonian toothfish energy. Yum.
19 – Crunchy matcha dessert
Our nineteenth and final morsel was a crunchy matcha dessert, which tasted of white chocolate and rice puffs. A nice, light, but not very showy end to a nice meal.
Overall we had a really good time at Yachiyo. The food was delicious, the price was excellent, and even the table water was filtered. I can highly recommend, and indeed have already recommended Yachiyo to two separate groups of colleagues on the same night that I’ve eaten there. Yum.
