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Japanese

Peter’s Seafood – Pyrmont NSW Restaurant Review

We went to the Sydney Fish Markets after already having had brunch, and having made this mistake nothing really tickled our fancy.

We ended up at Peter’s Seafood’s sashimi bar. On display are pieces of seafood, sold by the kilogram and sliced to order for either takeaway or eating in on their disgusting unwiped tables. Wasabi and soy sauce incur an extra fee.

We had some kingfish sashimi ($70/kg) and toothfish sashimi ($100).

The kingfish sashimi was fresh. The cuts unfortunately not very even, and the thicker slices were much less appealing.

The toothfish sashimi was just a bad idea. Toothfish is one of my favourite fishes to eat cooked, however eating it as sashimi just doesn’t bring out the best parts of the fish. Sashimi toothfish has the same flaky texture as cooked toothfish, but instead of being good it is bad. The fish was quite chewy, and we each only had two pieces before throwing the rest away for the pigeons. Just not good.

Peter’s Seafood
Shop 4 On the Waterfront,Sydney Fish Market, Pyrmont NSW 2009
(02) 9552 2555

Peter's Seafood Menu, Reviews, Photos, Location and Info - Zomato
Categories
Japanese

Dopa by Devon – Darling Square Haymarket NSW Restaurant Review

Dopa Toothfish Don Set (July 2020)

I met with my friend for lunch at Darling Square a couple of months ago. I had wanted to try Dopa by Devon for a while, and the weekend provided the perfect opportunity as parking was more readily available. I parked at Novotel Sydney Central, which was $9.20 for weekend parking.

I had the Grilled Glacier 51 Toothfish Don, which was $38 for the est with miso soup and some salad and pickles, plus an exorbitant Sunday surcharge. Toothfish is one of the rare and somewhat unknown treasures of the sea, and until quite recently a forbidden animal, owing to a lack of a sustainable way to capture it. It was only recently that an Australian fishery out of Heard Island has been able to apply sustainable fishing techniques to bring the joy of this fish to the table.

The toothfish serving in Dopa’s toothfish don was huge and the texture just so delicate. It really melted right into my mouth, and the taste of the marinade complemented rather than overwhelmed the fish. It was only my second time eating toothfish, and I thought it was equal to the toothfish I had at Sokyo for a much higher price. It was much better than the toothfish I had at Zushi Barangaroo.

While expensive and with a nonsensical weekend surcharge, I really enjoyed the toothfish don at Dopa. I want to bring my girlfriend here soon.

SEPTEMBER 2020 UPDATE #1

Dopa Toothfish Don (September 2020)

I brought my girlfriend here. We had the toothfish don (again) and she loved it. There definitely wasn’t as much toothfish this time, which was a bit disappointing, and I have the photographic evidence to prove it. I also thought the toothfish wasn’t cooked as well, but was still better than Zushi Barnagaroo.

Dopa Scrambled Egg and Furikake Don (September 2020)

We also had the Scrambled Egg and Furikake Don ($8). Wow. This dish really went far to show just how good and wholesome a simple meal can be. The eggs were perfectly soft and fluffy, and made for a great topping for the warm rice, and the furikake provided a great tasty addition. To use a now overused phrase, the scrambled egg furikake don really warmed me up from the inside. It was just so wholesome, and cheap!

Dopa Yuzu Green Tea (September 2020)

My partner enjoyed the yuzu green tea more than me.

SEPTEMBER 2020 UPDATE #2

Damn it, we went back. This time we were a bit too full already, having had a light meal at A1 Canteen in the morning.

The Mentai Salmon Don I didn’t really enjoy. It was a far cry from the other light, fresh, unami dishes that Dopa serves. The spicy mentai mayo was too thick and overpowering. I liked that it helped to cook the salmon a bit, and I did really enjoy the salmon component. It was overall too tasty and I wouldn’t recommend.

Dopa Wagyu Don A5+ Shallot and Ginger Don (September 2020)

We also had the A5-7 Wagyu Don with shallot and ginger. I thought the thinly sliced beef was quite tender, however I thought that the ginger and shallot, a mainstay of Chinese BBQ cooking, did not work well with the beef. It split the meal into two components in my mind – the light Japanese taste of the beef, seaweed, and egg, and the salty and strong taste of the ginger and shallot to be eaten with rice. My girlfriend did not get to enjoy this dish as she was moving the car and by the time she got back it was cold.

Overall Dopa is one of our new favourite places. It offers well priced, homely Japanese fare. They never have any uni available when I go but I hope one day they will and I will be able to update this post. Yum.

Dopa Donburi and Milkbar
Shop 5/6, 2 Little Hay St, Haymarket NSW 2000
(02) 8060 4861