Skip to main content

Jamie's Italian - Sydney CBD

Jamie's Italian on Urbanspoon
Truffled risotto - done and served just right


We were fortunate to have Andy attend to us. Andy engaged us right form the beginning with a fun sense of welcome, coupled with initiative, knowledge and a natural countenance.  He sensed that we needed efficiency, like lunchtime was sandwiched between some urgent dictates -  and he dived into getting us going, with a rather thoughtful list of possible drinks, finally winding up with an encouraging
nurturing for us to try dessert.  Andy organised us like a good mate and reliable confidante, quashing any stuffiness with impeccable delivery and relaxing mood. Fresh pepper was ground in front of us with a relish that made this an inherent part of the food experience - and he knew when to leave us to our own devices. Jamie's did have background noise but it was relatively okay and we did not overly mind this.  Tables filled up quickly and the staff quietly went about their business. The ambiance was not overly dark but customers settled into a sort of cocooned shade inside. We could have a conversation, we enjoyed what we ordered and I reckon we would come back again at the next opportunity.



The truffled turkey Milanese - Turkey, rocket, omelette and garnishing -maybe more fusion than Italian?  What stood out  from the extensive menu was the good choice in salads - winter walnuts, pumpkins and smoked mozzarella nachos or simple baked mushrooms. There are also Sicilian sardine bruschettas. A combination of both Italian and Australian sourced wines set the pace at the beginning.  If you prefer beer, there are only two options - Messina or Castello.  You have access to a wider selection of cocktails priced in their mid teens.  With names like funky and posh chips, one quickly realises the Brit behind the scenes - and those wanting for authentic Italian may then begin to revolt.  There are only four fish dishes for an Australian setting.   Maybe this reflects truly cosmopolitan rather than just Italian.


A rather simple salad (foreground) to accompany the bucatini. (background)

Located at the northern end of Sydney CBD, with its potential for a variety of corporate, tourist and young demographics, Jamie's Italian is a business reality that is operating in various cities in Australia, UK and more. I reckoned if it was just known as Italian, rather than with a prefix of Jamie, there may be a different response in some expectations and perceptions. Jamie Oliver's branding can be a two edged sword, but my own experience tells me to just judge the food and not the possible hype surrounding it.
Long queues tolerated just to get a table can be resolved by avoiding rush hour.  I did find the service was happily responsive and the food came relatively quick. The energy shown by both the cooking and serving staff manifested itself in the vibes, taste and dynamics. Jamie's in Sydney occupies a rather large customer area, with two floors, an attempt at graffiti over raw brick and resulting perhaps in a decor that is both Tuscany and London.  There is a positive buzz about it and I am grateful for the generous aisles between tables.  Bookings in advance are only accepted if there are more than six diners - and if you have less than that in your group, they must all be present before they can be seated. I watched in earnest as a  young female staff gingerly concentrated on her making fresh pasta at the front waiting area - this landing lobby on the ground floor is however smallish, but the queues wait mostly outside rather than inside.  I prefer the upper floor with its height and looking all over like having a bird's eye view of the venue. There may be three separate open kitchens in addition to the bar. Echoing a large and long Paddington terrace, Jamie's in Sydney city has high ceilings that suggest of farm barns and rural perspectives.  I loved the wood colour of the tables and accompanying themes.  Breads come with the water but in a  selection of various forms and not just of one chunky type - they are more like to get our appetites going.  Despite a rather busy regime, someone does come to ask if your food is going all right and if you would like anything else. And of course, we had Andy.




Absolutely adorable and a must try - scoops of your preferred flavoured ice cream with all those enhancing crushed nuts and seeds.   The Tutti Fruitti Lemon Meringue pie was another winner - sharp enough, not overpowering but with a  healthy crusty bite.

Comments

Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.


Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    


The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.







The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.
















Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.







Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…