Skip to main content

Samuels at Thirroul NSW

Samuel's on Urbanspoon
Duck roast with a touch of French and modern Australian.

The restaurant is placed strategically in the northern Illawarra suburb of Thirroul, from which I did catch many a city commuter train in the wee hours of dawn.  There is also a bus stop right in front of Samuels, which has been patronised by both visitors and locals alike.  The beaches are further up the main road, Lawrence Hargrave, and in this hamlet of Thirroul, is a self contained village, sited on a narrow strip of land between the Tasman Sea and the Illawarra escarpment.  Catching up with someone now based in Canberra, I and always wanted to try this place, offering special value particularly on Wednesday and  Thursday evenings ( like a two course package for Aud 45), but also a pleasure to visit on an early Sunday afternoon.  Open only for dinner from Tuesdays to Fridays, it is open from 12 noon till evening on weekends.

The impressive variety of menu items on the blackboard, just after 12 noon on a summery Sunday arvo.

It was a rather quiet and calm setting, when Kristin and I caught up on career, choices and casual matters.  Staff were responsive, friendly and made us comfortable.   I had secretly peeked into the dessert choices - amongst other things, cheeses, cakes, sweet stuff and more. There is an underlying influence of Europe in the Samuels cuisine, particularly Italian, French and Mediterranean.  Although it has no beach front, Samuels provides other attractive aspects like an oasis of good food and ambiance away from the cafe and restaurant scene in downtown Wollongong and is a beacon of going out for those residents of the village suburbs north of there Wollongong CBD.  There is a wide choice of cocktails, aperitifs, liquor and beer.   Those passing by in the evenings down the South Coast may want to stop by after watching sunset at the nearby Austinmer beach.

Mushroom filled nuggets accompanying a bowl of fresh greens.

The white and subdued interiors contrast with the  harsh and bright Australian colours outside. The day we visited there were both large groups and smaller one like for us.  Chef Patrick does offer some interesting contemporary twists on several dishes and utilises ingredients to a refreshing outcome.  Some people have found the place a tad noisy at times (yes, I believe they do cater for group cocktails) but generally I find it is a good venue to chat, soak in the lifestyle choices in the Illawarra - and then for me, for example, to get home within fifteen minutes by car.  It is also family friendly.


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…