West Juliett Marrickville NSW

Olive oil used to scramble eggs.   Well trained staff, with a good demeanour, approaching and chatting with customers.   Sited on a not so noisy corner of an otherwise busy suburb. 
Everyone gets a boisterous hello on entering through a sort of automated closing door for an entrance.   A semi-industrail interior with no frills, but more than balanced with the warmth inside and of the staff.     Bar drinks are labelled "Medicine". 

I say do check this out for the wonderful difference in food and experience.     It is not just another modern Australian brunch, lunch and breakfast place  - it shows delightful touches of Greek, fusion and creativity.   Efficient delivery after you order.   You can sit by the windows and watch a certain corner of Marrickville go by.   If you choose outdoor pavement tables, you realise that the area is rather residential, which some firmly say is more Enmore than Marrick's.

Salted caramel (left) and peanut crunch (right) cookies.

The  cookies were what I was tipped to try or take home.  I would describe my first bite as gratifying - intense , condensed richness.  Yet not oily, not crumbly.    They had wonderful texture.   The salted caramel was not over powering but just right.  The peanut crunchiness was addictive.    There are vibes to me that West Juliett can be like a confluence of old and new school, the best of tradition and the adventure of the new.   I say the biscuits echo this perspective.                     

Generous serves of cakes - to be shared for the joy, wholesomeness and flavour.

The cakes more than met my expectations, full bodied, with a texture that gave a mellow comfy feeling on the palate and delightfully topped by pistachios, orange rinds, walnuts and carefully presented enhancers.    Perfect for an elegant afternoon tea in your garden or pergola.  The cream was only an adjunct to the main star - the cake itself.  

Pickled onions and fresh herbal picks accompany the olive oil soft scrambled eggs, Sorrel, Fennel, Yoghurt and smoked salmon.

Least to say,  I had a most refreshingly uplifting scrambled eggs, not just because of its presentation, but more so due to the light extra fluffiness of the egg mixture.  

Fruits, herbs, well braised meats and Mediterranean ingredients.   Nuts, grains, Jersey milk, pastries and avocado.  The healthy concept is not flagged in your face but gently folded into creative dishes.   A hub that attracts a gathering, away from the city centre but not too far away.    The wait staff smile with a sincerity and that adds a bonus to the already good menu. A great place for a developing date.  The first thought to bring your kids or Nanna.   Darling doggies would not mind waiting on the spacious pavements.

Do consider going at less obvious meal times, if you can, on weekends.

West Juliett  is located at  30 Llywellyn Street, at the corner with Juliett Street in Marrickville, NSW.  
Opening hours are from 7am to 4pm every day except Sundays; on Sundays from 8am to 4pm.
Contact + 61 2 9519 0101


My impressions of West Juliett in Marrickville NSW:
Ambiance: 3 out of 5

Customer Engagement:  4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:  3 out of 5
Overall:   13.5 /4 out of 5

Recommended Menu Choices:
Long hour braised pork or chicken.
Caraway, Kasseri, burnt onions and mushroom on toast.
Salt caramel cookies.
Spelt olive oil pumpkin bread.






 

Coffee Tea & Me Cafe Marrickville NSW

It was just on the cusp of dawn.  

This cafe was already brewing the coffee and early risers were inside.  Neighbouring shops were still shut and Wicks Park was just across the nearby junction. 

The Campos blend was done justice by the barista - strong, flavourful and with body.    What attracted me to go inside initially was the wide choice of bagel breakfasts.   I could have just gave this place a walk past miss but I was curious about their more than several ways with bagels.  The spectrum included Hummus, Tofu, salmon, cottage cheese, Salami, roast beef and seasoned chicken.

I settled for a morning combo of a cuppa with a bagel and my choice was under ten dollars, 
Trying to avoid bacon, I finally opted for this ingredient with scrambled eggs and cheese when the version with greens was not available that day.

In this competitive and discerning market,  I noticed that the bagels were not what I expected and something was missing in the overall bite.  I am not sure what it was, were they prepared even before an order was made at the counter?  

Standing or sitting customers seemed transfixed with the coffee the barista was preparing.   
The two staff members were busy with their tasks and I did not wait too long for my eat-in bagels.  A supplier's employee was delivering boxes with a trolley and this accentuated how narrow the space was in the cafe -  he had to keep being apologetic when he kept coming in the way of those waiting for their freshly made coffee.

Most of the fillings in the bagels skewed towards breakfast stuff and at the time of early day I visited, there were more coffee takeaways than for other things.   To me, this seemed to be a quick stop by station as people scurried afterwards to the main business of day, to their parked vehicles, to the public transport and to work.


Bagels are evidently stacked up here and tables evoke Year One school desks.   The blackboard is written up fully with the space available.  One can deduct that this is a practical operation   - there is nothing over done in the layout and meagre furnishings.   Having said that, I took a fancy to the retro stuff they have around in the cafe, like the fridge, the shelves and the rustic feel inside.

Oops, with my preoccupation with bagels, I must say there were other food stuff there which I did not pay attention to.






Coffee Tea & Me Marrickville is located at 100b Sydenham Road, at the corner of with Victoria Road in Marrickville NSW.   
Opening hours are from 6am to 6pm every day.
Contact + 61 2  7900 8045
Other outlets of CTM are at Potts Point and Redfern NSW.


My impressions of Coffee Tea & Me at Marrickville NSW:
Ambiance: 3 out of 5

Customer Engagement:  3.5 out of 5
Culinary Delight: 3 out of 5 (the good coffee)
X Factor:  2.5 out of 5
Overall:    3 out of 5

 

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