|Minced beef balls in tomato base gravy(foreground) and the popular pork chorizo sausage slices (background).|
It was a dark and stormy night. All right, more wet than stormy. I have not gone back to the streets of Redfern ever since I attended Sydney University with wide-eyed wonder or just drove along its fringes on the way to somewhere (Glebe or Newtown or Broadway). Instinctively and quietly, I had a rising thrill inside, with flutters, as to how I would rediscover Redfern, so near Sydney's city centre and yet in character maybe so far away. The classmates who attended classes with me had since gone on various paths but under the cover of evening, memories still came back to me. The part of Redfern five of us embarked upon for dinner was more Surry Hills to me than the Redfern of the railway station and its adjoining lanes. Parking was not easy to find, the light rain drip drapped along and we saw a strikingly attractive shop display of craft - giant Red Indian head, a cuddly big bison head and more.
|Sangria on glass - and you can have your choice of white or red versions|
Louis attended to us attentively and I looked upon him as both butler and marketer. He is charming, makes suggestions and always made sure we were not left to our own devices, swooping in like an eagle on a timely basis and ensuring that we had a flow and energy from the cuisine. The lovely young lady who cleared our plates knew that perhaps we were running out of space on our table. We were seated under a canopy on the pavement as it was full inside and the last time I had such an ambient location was along Lygon Street in Melbourne's Carlton. On a next visit, I already have in mind the paella with blue swimmer crab and saffron Jasmine rice; the seafood fettuccine and a pumpkin salad.
Desserts are limited to churros but the choice of drinks is really good. The national cocktail of Brazil, the Caipirinha, is available - it is made from sugar cane rum. You can also choose Mojito, Margarita, Cuba Libre and Pina Colada.
Louis tells me that they also do corporate or private party catering. He mentions that they are open for breakfast. Maybe the only thing the restaurant do not serve as food is the toothfish itself. The lunch menu has a spectrum of burgers, penne, wraps, sandwiches and paella. The evening we were there, many of the diners were of Latin American background - couples, families and twenty somethings. I felt that I have discovered a gem of a delight in Sydney town. There are cozy seatings, bigger tables and corner hideaways. Would I return? I just plan to. Lisa came all the way from the Shoalhaven area and Chip, from Little Bay. I reckon we were all glad we did.
|My top tapas dish that evening - delicate and tenderly braised mushrooms in a wholesome sauce.|