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.
This is a local-ish café that we saw spruiked on social media.
The Filet o’ Chitch ($18) was a pretty good rendition of what a fish burger should be, with a thick piece of battered fish, an adequate helping of tartare sauce, perfectly fake tasting American cheese, and some iceberg lettuce.
The Chili Oil Scramble ($20, $27 pictured here with grilled chicken supplement) was not as good. Though we enjoyed the housemade crispy potato hash, the egg was unfortunately not to our liking, with a hard and leathery texture rather than the softness that we were expecting. The chilli oil and other flavourings of this dish were also a bit too subtle for us, making this mass of dry egg a bit of a chore to get through. Unfortunately I would also have to recommend saving your $7 on this unspectacular grilled chicken addition.
Thoughts: Though the fish burger was alright, I have no plans to go back.
I had a very difficult time trying to actually get here within their opening hours to have this meal, but I’m glad I was able to. Sadly I came after my last in a run of night shifts, only able to catch the breakfast menu. The following fortnight I woke up from my nap too late to catch the lunch menu. Such is life.
This chilli prawn scramble ($22) was seriously good. It was the only thing on their breakfast menu that really caught my eye (the lunch menu has a number of options that I guess I’ll never have the chance to eat) so I almost didn’t go in, but I’m glad I did and I got to eat it. The scrambled egg was sweet and soft, with a very generous serving of large, juicy, and sweet prawns. The kimchi and pickles were bright and flavourful, working together with the protein to create a highly umami-filled dish. The topping to bread ratio was perfect, and again I can’t emphasise the generous serving size of all the important parts, without too much unnecessary carb (sourdough). I wasn’t the biggest fan of the tumeric mayo, and thought that it was better without it, but I’m glad that it was placed essentially on the side as I guess some people might like it more than me.
In short: A great scrambled egg on toast. I suspect their lunch offerings might be just as good, but sadly the opening hours just don’t work for me. I doubt I’ll be able to make it at an appropriate time over the next month in the Shoalhaven area.
I love a good all day food menu, and while I’ve been delving into the world of making espresso at home, it’s been a two in one action to try out cafes with their own beans to see if I manage to find something I really like for the home machine.
The Tasmanian salmon fish cakes ($22) featured two rounded fish cakes atop a bed of yuzu aioli and covered in herbed slaw and radish, with a side of poached egg. The slaw was crunchy and fresh, perfectly countering the friedness and unexpected potato-ness of the fish cakes and the creaminess of the mayonnaise bed. It was a tasty dish, kind of reminiscent of the salmon salad at A Man and His Monkey which I also enjoyed, but I wish I had been forewarned about the potato.
The green chilli scrambled eggs ($25 including extra halloumi) was solid, comfort stuff, with a huge serving of tasty eggs with green chilli, red banana chilli, cherry tomatoes and herbs on seeded sourdough. I rarely get scrambled eggs at cafes, but I actually quite enjoyed this. It was, like the salmon fish cakes, a creative dish that ventures outside of café staples.
The side of fried chicken ($5) served with spicy mayo was sadly not good in all the worst ways – damp on the outside, but dry on the inside. There are a couple of dishes on Roastville’s menu that centre around fried chicken, like their waffle dish, so unfortunately those don’t sound too promising either. No one kicks every goal.
Coffee was alright, but not phenomenal enough for me to dial in a new bag of beans.
COMMENTS: Despite being a commercial coffee roaster, Roastville’s cafe operation actually has quite a fun and interesting all day food menu, that matches the expectations set by Sydney’s top notch of cafes. I had a good meal. I’d definitely like to return for seasonal variations.
I, along with most of our party, had the Ricotta and Chilli Jam Scrambled Eggs ($14.90), with crispy bacon, sliced avocado, and grilled sourdough bread. I enjoyed the fluffy scrambled eggs, and though to date no scrambled eggs have been able to hold a candle to the perfect eggs at Dopa, these came pretty close. The chilli jam and feta added spicy, salty, and creamy flavours to the egg, the bacon was well cooked and adequately portioned, and the advocado provided a good degree of freshness and balance. Overall this dish had a high degree of cohesiveness, and I can actively recommend this.
I watched Lucas Sin’s cha chaan teng video for VICE at least three times over the last few months of lockdown here in Sydney, and have had a hankering for some Hong Kong Cafe style food ever since. Luckily the Instagram algorithm saw it fit to serve me photos of Hong Kong Bing Sutt’s delicious looking beef noodle soup over the same period of time, and while I was unable to order takeaway via the app (as I am illiterate) I took myself and my Cantonese-speaking girlfriend over there the first chance I could.
Hong Kong Bing Sutt’s milk tea ($5.30) is extremely rich and dark, likely owing to the traditional method of brewing Hong Kong milk tea which undergoes multiple prolonged steeps through a silk stocking filter to ensure deep extraction. While this is only imagined (the brewing of the tea was not witnessed by me), the rich and smooth flavour of the tea was directly confirmed. While the hot version served at the restaurant comes unsweetened with some sugar on the side, HKBS also sells bottled versions of its chilled pre-sweetened milk tea for $7 a bottle, which are also pretty good, if pricey.
The Mixed Beef Noodle ($15.80) was what drew me in initially, and was actually pretty great in reality. It comes default with thin egg noodles, stewed beef brisket, beef tripe, beef tendon, and beef tendon balls, though many of these elements can be customised to taste. The beef brisket was represented by both fatty and less fatty pieces, all of which were rich tasting and cooked to an extreme degree of tenderness. There was no skimping on any of the other components, including the deep soy marinated tendon and tripe, and even shared between the two of us we felt like we each had enough. The soup was flavoured with chu hou paste, which is a traditional sauce for Cantonese style beef brisket, and nice and warming. The noodles were not extraordinary, rather acting as a mere vehicle for the rest of the very good bowl.
I wasn’t such a huge fan of the BBQ Pork and Over Easy Eggs with Rice ($16.80), but my partner loved it. I felt that the big slabs of char siu were actually not as flavoured as I am used to, which was fine, but didn’t help to carry the bulk of the rice underneath as well as I would have liked. The over easy egg was very well done, extremely soft and runny in the centre. It was only at the bottom of the rice that we found some soy sauce. I think ultimately this was a dish that would have been more suited to being served in a claypot with a bit of thick soy sauce on top, and the bowl format just didn’t work as well.
This rice noodle roll was fine, but too vegetarian for me. The rice noodles themselves were soft and not too oily, coated in a sauce of sesame seeds, hoisin, and probably peanut butter. The sauce wasn’t overpowering, but I just like my chang fen with a bit of prawn or meat in it.
The scrambled eggs and beef satay sandwich was pretty yum. This, the rice noodle roll, and the hot signature milk tea came to a combo total of $13.80, which is pretty decent. The satay beef was good, as was the very light and soft scrambled eggs. The bread was mostly de-crusted, although some edges still had a bit of unfortunate crust.
SECOND VISIT
These are the chicken wings in house made Swiss sauce ($8.80). I’ve recently been trying to lower my carb intake, so sadly many of the items on the menu at HKBS were mildly off limits to me on my second visit. The Swiss sauce in this dish is similar to the Swiss made stamp on my Chinese-made “Rolex” “Submariner”. More of an abstract vibe than a statement of origin, Swiss sauces are a purely Chinese based invention, a mixture of sugar, dark soy sauce, and shaoxing cooking wine. Classically boiled and shocked in an ice bath, these wings exhibited a good tender texture with a firm skin, however I must admit that after a couple of wings the strong shaoxing cooking wine flavour put me off having any more.
The beef brisket with special curry sauce and rice ($14.80) was a really good value, large meal of a classic Hong Kong style curry, big chunks of beef brisket, and potato served alongside a ball of rice. I appreciated that the curry and rice were served separately, minimising mess and also the desire to eat all of the rice. The beef brisket was tasty, though in my opinion could have been cooked to a higher degree of tenderness. The flavour of the curry was good overall, with the sauce highly compatible with the supplied rice.
The crispy pork belly with red beancurd sauce ($13.80) was really quite nice. The exterior batter is extremely crispy and made with fermented red bean curd (jiang dou fu 酱豆腐), which imparts a slightly salty, slightly sweet, and quite funky taste to the pork, almost similar to marmite pork ribs. The meat encased in the super crispy batter was moist, tender and fatty pork which tasted great on first eating, especially with the red sauce that neither my partner nor I could pinpoint as sweet-and-sour or sweet-chilli. Unfortunately as with many deep fried dishes this dish was a victim of entropy, and as our meal progressed on the loss of heat to the environment dulled its shine.
VERDICT Overall I enjoyed, though I think charging $7 for a small bottle of milk tea is a bit absurd.
