Opah Restaurant Cronulla NSW

I enjoyed this light and easy salad, with Feta cheese on top.  (Taramosalata)

At the Opah Restaurant, the two of us did find the sole wait staff - a young lady who went about her work tirelessly but with a smile - a most important part of the Opah visit.    She knew how to nicely time the arrival of dishes - and yes Greek food has many  - took the trouble to explain some finer points of what came out to the table and ensured that guests felt relaxed.  If people care and interaction is an integral part of traditional Greek customs and life, we knew where this source of a welcoming atmosphere comes from.

We selected the express lunch, which had variety and good portions of flat breads, Houlami, lamb, salads and Tzatziki sauce for grilled meats.   To me that was a terrific combo, not too excessive and providing a spectrum of what a typical Greek meal entails.

The Houlami slices are made from a combination of both goats and sheep milk.

The Coronas are there like in Mexico, but mind you, Cronulla is one of Sydney's and Australia's premier beach locations, which already have a fun loving disposition towards beer and the laid back life.  Opah also offers jugs of Moscow Mule, Pimms and Sangria, together with Greek sourced wines, cocktails, Martinis and Tequilas.

Cross over in cuisine especially happens in many ethnic restaurants and cafes across Australia.   At Opah, I saw Baklava being served.   There are meatballs with a tomato gravy seemingly ala Italia  - here listed as "Mama's Meatballs".

Several ingredients are shared in the eastern Mediterranean, like Feta cheese, use of tomatoes, calamari, goats cheese, flat breads, spinach, lemon flavouring and Ricotta.  Cooking techniques that favour extensive use of fire, charcoal, chargrilling and roasting on a spit are found commonly from Istanbul to Sicily.   Such a situation also echoes the close historical and cultural ties of the region before the rise of nation states.

Most of us are familiar with garlic prawns, barbequed octopus and deep fried calamari in Greek fare.   Cabbage rolls may be an acquired taste, but what exactly are Greek pork sausages, Loukaniko - how do they differ from the Chorizo?   I am not sure of the difference, but I understand that perhaps it is the mix of seeds and spices that go into the Greek version, emphasising fennel, orange peel, dry herbs and may be leeks.. Someone please educate me on this.....

The restaurant has renovated recently for the outdoor space, with a fully enclosed roof now set up, installed strip heaters for the current cool season and also now have better drawn down blinds to meet the challenges of any possible windy day or evening right from the open ocean.  The palm trees stand sentinel below Opah.

Opah has a wonderful view to the outdoors, day or night, but it can be shiny warm in summer and a tad nippy during winter evenings.    The deciding factor in the Antipodes is the wind, its speed, its direction and its intensity with accompanying rain.  Indoor seating is not that big but there is always the pleasure of sitting on the covered verandah.  I must find out if there is an escalator for customers who prefer not to walk the stairs.

Saganaki, with Kefalograveria cows milk baked with tomato in an oven, is prepared in a deep fry pan with two handles, hence the association with the word "Sagani".  This partiuclar cheese is an appetiser cheese, so it is appropriate as an entree dish at Opah!

The variety of the Opah menu may not be extensive when compared to some others in Melbourne or Sydney but I reckon it is okay.

Lemon squeeze over a well cooked lamb.

At the next opportunity, I must try out the Tiropites (with honey and thyme flavours), perhaps as part of the Greek Yum Cha spread.   People tell me that I shall either love it or not love it, but one must always try...

The buffet approach, or all you can eat, or a set course, can be an optimal way of approaching Greek food.  Many have seen the Greek yum cha meals that appeared in nearby Brighton-Le-Sands, near Sydney Airport, even as far back as the decade of the nineties.

Greeks culturally love to eat in a family setting with friends, neighbours and far flung relatives.   So it is worth getting more than a few to meet at Opah and then relax from there.   Several people I know also speak of the customer engaged atmosphere when dining or lunching.   

The Opah Restaurant is located upstairs at No. 1 Gerrale Street, at the corner of Gerrale Street with Kingsway  in South Cronulla Beach, NSW.   It is fully licensed.
Opening hours are from noon every day.
Contact + 61 2 9544 3133



My impressions of Opah Restaurant in Cronulla NSW:
Ambiance: 3.5 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   14 /4 out of 5

Recommended Menu Choices:
Seafood platters.
Any meat on spit.
Grilled Barramundi or salmon.
Salted Caramel Bougatsa, which has filo pastry filled with vanilla ice cream, salted caramel, icing sugar and custard.  Not for the faint hearted but a lovely idea to share.









 

Paco Organico Cronulla NSW

 

Granola, pancakes, fruits, omelettes, porridge..... Paco Organico seems to project some healthy stuff especially for breakfast and brunch sessions, but really Paco assumes a gradual changing personality as the evening approaches.  Burgers, chips and salads appear at lunch time.   Wine selections look pretty standard but reflect the casualness of the place.

A slow braised lamb salad caught my eye , together with the chicken Quinoa salad.   The offerings are not complex, go straight forward with a minimum of fancy and perhaps try to reflect a balance in nutrition and fun for customers.

The location is good, being at the top end of the mall furthest away from the station and walkable up the main road, Kingsway, from South Cronulla Beach.   It is spacious outside the cafe but inside is a usual narrow but deep layout.   The blackboard written menu seems limited but the coffee is reliable and good.    The table menus do cover breakfasts of Benedicts, Spanish ingredients, vegetarian, bananas, avocados, Fetta  and Haloumi slices.

From noon, the delight is in the share boards  - salmon, calamari, olives, chicken Pate and Jalapeno bread stand up.

The cocktail list from Friday to Sunday evenings is more promising with accents on tropical fruits, chocolate and Martinis.   Paco Loco is an update on the Long island iced tea with touches of coconut water and cloudy apple juice.  The Bolly Bellini has sparkling wine and lychee juice in a flurry with a puree of both raspberry and peach  - light and easy!

Paco Organico is located at the Cronulla Mall at Shop 6/30 Kingsway in Cronulla NSW.   
Opening hours are from 6am to 4pm from Mondays to Wednesdays and from 6am to 11 pm from Thursdays to Sundays.  
Contact + 61 2 9527 7226



My impressions of Paco's Organico in Cronulla NSW:
Ambiance: 3 out of 5

Customer Engagement: 3 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  2.5 out of 5
Overall:   12 /4 out of 5

 

The Portuguese Bakery Gymea NSW

There is a homely feel about the Portuguese Bakery (Padaria).

 It reminds me of a village icon and on top of that it is pretty dressed up as well.   The aroma of fresh loaves, muffins and buns in the early morning is something we appreciate especially on a cold winter's dawn.   The smile from the staff adds to the atmosphere of welcome and then there are things to choose for different times of a busy day, whether it is a heart warming croissant, a naughty Portuguese tart or a loaf to take home before the place winds up for the late afternoon.

The must have for me at this delightful bakery is to have the creme brulee custard like tarts, much celebrated in Marrickville and Petersham in Sydney city's inner west -  and a plus to have this in the Sutherland Shire for residents who reside in the southern suburbs.  For me I can also get such iconic snacks from Warrawong, south of Wollongong city.

The first such caramelised crusted pastry were made in Belem, part of greater Lisbon city, by nuns or monks residing at the Jeronimos Monastery.  When the Portuguese Jesuit missionaries ventured far and wide into Asia, not only did they leave a heritage of religious and cultural influence, but they also inspired the southern Chinese to create the Tarn Taat, or egg pastry, so commonly offered at yum cha restaurants around the world.  I am told that the first commercial  Portuguese tarts were sold by  the Casa Pasteis de Belem, outside the convent.  The Portuguese bakery in Gymea continues this honourable tradition.

There are a few tables on the pavement, thoughtfully protected from the road, but otherwise it is much more of a take away place.   Children were focusing with a positive squeal at the variety of macarons, tarts and other offerings during my visit.   The loaves have a outstanding texture and shape  when placed in their holding baskets.  The muffins and biscuits are of a generous serving.  Needless to say, a bite into one of their Portuguese tarts changed my mood  - the custard was sophisticated, the crust was inviting and the over all flavour immaculate.

The young staff member organising my several selections to take home was focused about her work, thoughtfully asked if I required any warm-ups for any item to be eaten soon and was efficient about it.  I am reminded as well that Australian society is currently so fortunate to have the benefits of offering so much variety in food, produce and skilled outcomes in culinary expertise.


Doria Mendes and Raul Soares started young with this bakery when they migrated to the Sydney area almost eight years ago.   Not only have they achieved bringing an important slice of Portuguese life to the Sutherland area, but it is in their conscious presentation of their baked delights that impressed me.  I see the unusual curves on the surface of a croissant, the consistent roundness of each colourful macaron, the wholesomeness of a biscuit and the flowing love given to a baked bread.

The Portuguese Bakery is located at 18 Gymea Bay Road, Gymea NSW.   
Opening hours are from 7am to 5pm every week day; 7am to 4pm every Saturday; and from 7am to 3pm every Sunday.
Contact 0416 455 339


My impressions of the Portuguese Bakery in Gymea NSW:
Ambiance: 3 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   13/4 out of 5



Recommended Menu choices:

Brioche

Pastel de Nata or Portuguese tarts
Fresh baked bread loaves

 

Bianchini's Espresso Gymea NSW

A morning's welcome during the cooler season - and at other times as well!





The menu is practical, not over done and not pricey.   Bianchini has Italian vibes but also so dinky di Aussie in its streamlined items offered of burger, salad, eggs, breads, pancakes and porridge.    There is the expected Big Breakfast.  Sandwiches are available at lunch time.  The coffee is good and reliable.   It is a place for a quick drop by or to linger longer.  Located on a side road, it offers relief from the main road in Gymea's main strip.   The staff are friendly and yet focused on their work. It is an easy going atmosphere for customers.   Oh wait, there are also Italian styled cakes....

So a lifeguard in Italy is also known as a "Bianchini."   This espresso business is also open at Surf Road in Cronulla Beach, the first outlet opened in 2014.   And there is the connection between this business and the southern Sydney shire lifestyle.




Bianchini's Espresso is located at Shop 2, 4-8 Warburton Street, Gymea NSW.   
Opening hours are from 7am to 4pm every day.
Contact + 61 2 9525 2294



My impressions of the Bianchini's Espresso in Gymea NSW:
Ambiance: 2.5 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3 out of 5
X Factor:  2.5 out of 5
Overall:   11.5/4 out of 5

 

Bread & Circus Wholefoods Canteen Alexandria NSW

Eggs are described as biodynamic.  Some eggs are labelled as not so scrambled.  Butter is available in an interesting combination of cinnamon, thyme and honey flavours.  There are phrases used like "preservative-free" and "free range".   The Kimchi is described as probiotic, slow fermented and raw, which is accurate.   Organic chicken is poached with olive oil or a combination of ginger and lemon.

Touches of truffle and white Quinoa.   Menus handed out state the current calendar day.    I noticed the Rainy Day Toast.  Communal table seating,  a first meet counter like before entering a hotel facility outlet.    There is a buzz at meal times , not just from BAC itself but also from its neighbouring fellow food outlets. Oh yes, there are the blends, smoothies and cold pressed juices, as in any respectable farmers' market but in a urbane landscape.

I noticed the prevalence of assembled food boxes at BAC, a feature I came across as well at the Flat White With One Cafe in Russell Vale NSW.   Here quality ingredients are selected and assembled for putting on bread or just eaten themselves.  There are less plates to clean up and cutlery is as usual provided on the tables. 

It is worth the while checking out the BAC teas - I noticed the Genmaicha and the Sencha Fukashima super premium blends available.  The former has roasted brown rice puffs in a rather comfy gentle tea and the latter is more mellow and a seasonal blend.   

The Dan Cong Oolong has got funky sensations of apricot, peach, chocolate and dry crunchy tannins.  My fav tea from South Africa, the Rooibos, lies side by side with the Himalayan Earl Grey in the menu.

I am a bit hesitant about the Liquid Lama -  oowah, butter and coconut oil into your coffee fix?  I opted instead for the Daily Green, which came out greenish and had pineapple , lemon, mint, kale and spinach.

Next I shall go for the Affagato, which has French vanilla gelato supplied by The Cow & the Moon Cafe in Enmore NSW together with the espresso.

My assembled box.

With so many ingredients, I trust that there must be some systemic and well driven process for staff to ensure every described and listed stuff actually arrives on the customer's serving.  Now at times, BAC is so packed that even people may forget to take away their shopping..... in all this excitement.

Even the meats offered skew to the so called healthy side.   Pino's smoked turkey, beef, ham, Inglewood chicken and Bangalow pork, they are served with yoghurt, avocado, salad, tomato, cheese and nuts.  For those used to burgers and roast grills, they may not have seen a wider variety of veg, herb and non-meat offerings at one sitting.. No burgers though and no seafood.

When there are queues at certain time slots of specific days, do have a strategy, walk around exploring the neighbouring food outlets whilst one in your group stands in queue and just breathe and relax. 

Is the BAC a fruit market, a farmers market or just a gathering place for a different eating lifestyle?

Rustic, casual and sense of community eating.

BAC offers a fresh change of air and vibe - the food and drinks are more healthy options,  the place seems to be a fruit and veg market (but it is definitely not) and there are numerous combinations of ingredients for each one to say 'Why not?".

The females saw pink, the guys saw greens.   I saw  a different kind of layout, with a dynamic menu that can change with seasonal supply and a new dimension in this competitive world of pleasing palates in the Australian city space.

The Bread & Circus Wholefoods Canteen is located at 21 Fountain Street, near the corner of McEvoy Road and Fountain Street, in Waterloo NSW.   It is one of five businesses operating within the same building.This building is across the road from the car park provided by Dan Murphy's.
Opening hours are from 7am to 3pm every week day and from 7am to 4pm on weekends.
Contact + 61 418 214 425




My impressions of the Bread & Circus Wholefoods Canteen in Waterloo NSW:
Ambiance: 3.5 out of 5

Customer Engagement: 3.5 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3.5  out of 5
Overall:   3.5 out of 5 



Recommended Menu choices:
Summer on toast with goat Chevre, torn basil, chilli flakes, Heirloom tomatoes and lime.
Flourless Pancakes with caramelised banana, strawberry, biodynamic egg, lemon butter and Ricotta. 
Foxy Autumn Porridge, a riot with Pistachio, toasted coconut, blueberry,caramelised banana, pre-soaked and whisked organic rolled oats and mint drizzled with Agave succulent flavours  (Cream is optional).
The Foetal Position tea blend, with Bragg's apple cider, tea tree, honey, vinegar, cinnamon, thyme, rosemary, ginger and lemon.
Fritatta, with goat Feta, pumpkin, biodynamic egg, caramelised red onions, thyme, basil, kale and salad of your choice.