Ormeggio At The Spit Mosman NSW

Risotto with pumpkin flavours, graced by Parmesan drops and a balsamic vinegar.

Chef Allesandro Pavoni has consistently offered modern Italian culinary dishes which still echo the best of the northern regions of Italy.  His base of creativity and culinary delight is also iconic, near the Spit Bridge, in one of lower North Shore Sydney's most coveted spots, blessed by panoramic scenery, easy access from the city centre and yet offering diners a wonderful refuge from city life.


I could see the vehicular traffic across the Spit Bridge from our table.    My group of three  was pretty looking forward to an evening of a surprise menu offering, willingly open to what the Chef had in mind, whim and seasonal produce  - instead of being subject to a regularly repeated menu.   It was a five course affair, a starter, two mains and closed by two dessert items - the Stressless Sunday Dinner!


The greet staff set the engaging tone, and before very course dish, we were explained to in gusto and detail as to what we were about to discover, saviour and experience.   I must say it was not a degustation, with more than ample servings of each offering.  


I absolutely loved the Prawn Tartare, garnished by parsley oil, presented in a white plate which displayed an exquisite placing of ingredients.  At the other end of the spectrum for us that evening was the Risotto flavoured with pumpkin, highlighted by Parmesan and graced with balsamic vinegar  - in this instance the Risotto itself had a harder texture than I appreciated.   Apart from that, we also had King George Whiting, Granita with Lemoncelli and a sweet dessert utilising Ricotta.    The organic sourdough was terrific as an opener - the Bagna Cauda - accompanied by an anchovy based dip.


Lighting in the restaurant was heavily subdued which can contribute to the ambiance  - here we were, huddled around our sole table lamp, and the scene is repeated across the sizeable dining area.    I did not feel as if I am placed on planks above water (Ormeggio refers to moorings in Italiano ) - and the washrooms are a delight, with careful and thoughtful touches of luxury and accessory.  


I must say it was not easy for first timers to find the way to the restaurant entrance, as currently there is much renovation work surrounding the Ormeggio,   Once inside, we are embraced by vistas of the marinas, Sydney Middle Harbour and Pearl Bay.    Tables are tastefully separated by a good measure of personal space and this is appreciated.   As the evening wore on to close the weekend, more and more diners turned up as we commenced our visit early on a winter's evening when sunset was just after 5pm,  but it had indeed been a relatively welcoming warm night.


Sommelier Jeremy Croft directs the wine list at the Ormeggio, with choices that take a diner through the various wine growing regions of Italy, a rather unique experience.




The Ormeggio visited is located at the D'Albora Marinas, The Spit, Mosman NSW, with paid parking available on the same side of the Marinas.   

Opening hours are from 6pm to 10pm on Wednesdays; from 12 noon to 3pm and from 6pm to 10pm on Thursdays and Fridays; from 12 noon to 3pm and from 530pm to 10pm on Saturdays; and from 12 noon to 3pm and from 6pm to 10pm on Sundays.
Closed on Mondays and Tuesdays.

Contact +61 2 9969 4088


My impressions of the Ormeggio at the Spit Bridge, Mosman NSW:
Ambiance:  4 out of 5

Customer Engagement: 4.5 out of 5
Culinary Delight:  4 out of 5
X Factor:   3.5 out out of 5
Overall:     4  out of 5


The Sydney Morning Herald has awarded two Chef Hats to Ormeggio annually since 2013, after first attaining one Chef Hat since opening in 2009 and rising to two Chef Hats in 2012.

The Ormeggio is listed as no. 24 in the current rankings of the top 100  Australian restaurants  as provided by Gourmet Traveller Australia.

 

Buck Hamblin Cafe Thirroul NSW

Luke Barrett is the licensee for this recently opened cafe  with a refreshing look,  eager staff, welcoming vibes and good coffee blend.   Buck Hamblin used to be a well known shoe store and it is delightful the name, iconic of the Illawarra, is retained and revitalised for  a new business, a new sector that exudes lifestyle as much as foot gear does.


There is a buzz about the place, especially in the morning and afternoon, in a cafe that also has a license to serve social and business alcohol till early evening.   What a wonderful combo - a cuppa in the morning and a relaxing wine just before sunset?

The primarily white interior decor is contrasted with an eye catching barista stand and counter, purposefully highlighted by vertical stripes.   The space is thoughtfully made use of, even the two front narrow sides that once held shoe displays but now providing quiet and private corners away from the main part of the floor.   The kitchen is tastefully hidden behind an inside door.  

The food menu is streamlined easy to pick one for a snack.  My fav is the Panani with slow roasted pork belly  - BH gives me a generous serving, in which I cannot decide whether the bread or the pork is better, both are yummy.   My other recommendations are the Ploughmans and the Porridge.    When it is crowded in the main area, I do not mind a quiet corner for a quick vjsit and make no fuss.    It has been raining unpredictably this past winter but there is  also outdoor seating.

Nearby is  a hub of village like that Thirroul residents  love, including a well stocked IGA, a post office in a vintage building, newsagent, butchers and more in a the section of main strip north of the rail station.  The beach is not far away - BH is a good idea for a visit before you hit the beach, or after.

Buck Hamblin visited is located at  260 Lawrence Hargrave Drive, Thirroul NSW, near the Australia Post office, on the same right hand side if heading north from Bulli.

Opening hours are from 7am to 6pm every day.


My impressions of Buck Hamblin at Thirroul NSW:
Ambiance:  3.5 out of 5

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

Flaky Tart Bakery Kirribilli NSW

From Rose Bay to another lovely corner of Sydney,  the Flaky Tart Bakery in Kirribilli does look, on first impressions, a village store from the good old days, inviting passers-by to sample its aromatic and pretty looking fares.   The glass corner does hold some award winning achievement stickers in baking.   The bakery is sited in a busy junction - Ennis Road and Broughton Streets -  in the village hub, one cannot possibly miss it  - walk away from the Milson's Point Station towards the cafes and restaurants and away from Alfred Street.

Visiting a bakery is always a winner on a coolish winter's morning.  The Flaky tart encourages us further - there is a board that says "Take a bite out of life with an appetite for fun....tickle its fancy, tweek its cheek and give it a sassy grin."     Biting into its pastries, pies and doughnuts makes me want to follow their advice.

The friendly staff member handling my choices over the display took initiative to recommend  selections - and looking at her sincere expressions, I knew she was in line with the stars with what she believes in the bakery.  Interesting enough, she had been with friends down Wollongong way - and had dined at the Mochi along Keira Street.

It was a busy morning for the Flaky Tart - people came in, a lot knew what they wanted.   It could have been standing room only at times.  There are only a few tables but this is the sort of place you say hello like to a neighbour and enjoy the best of your day.    You are greeted in a good nice way, you are allowed to ponder if you are not sure but your orders will be taken once you have decided.   The staff can be busy but still have time to give a nod and make you feel at home.







The Flaky Tart Bakery visited is located at 4 Ennis Road, Kirribilli NSW, near a slopy junction of set of traffic lights, away from the Alfred Street side of Milson's Point rail station.

Opening hours are from 530am to 5pm  every week day;  from 7am to 3pm on Saturdays; and from 8am to 2pm on Sundays.
Contact + 61 2 9955 3958




My impressions of the Flaky Tart Bakery at Kirribilli NSW:
Ambiance:  3.5 out of 5

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

Vanilla slices.   Doughnuts.  Pies.   Maybe not the sausage rolls.  Explore with your eyes and palate.  Enjoy visiting, have a coffee and pastry.   Take away some delights home.

 

Moorish Blue MacMahon's Point NSW

My group of six were made welcome to more than a restaurant - it was more like a home, a two level abode with different internal aspects, fascinating corners, several appointed segmented spaces and a spacious main dining area downstairs.   There were tables with bay windows with views of Sydney Harbour,  the Bridge tantalisingly visible behind some foliage.   There were other tables beside street level windows.   This is where the Moorish Blue has anchored itself, in a heritage building now decorated with Tunisian, Moroccan and North African designs and feel.    I was anticipating palm trees outside as well......


And all this within a village atmosphere leading down to MacMahon's Point.   Think of weddings, anniversaries, catering and the Harbour fireworks on New Year's Eve.


The colour blue has hues and delightful shades across the place - in the plates, on the tables, on rattan chairs and with variations on the walls.    Comfort cushions are provided on canteen like benches.   The ceilings are high.  There are nooks and corners to explore.  You can choose to sit outside with a lovable puppy watching guard with you.


Moorish Blue categorises its meal choices according to brunch, lunch, dinner, sets and catering arrangements.  

The main entrance from Blues Point Road.

It is always a good idea to relax with cocktails  - and the Moorish Blue has one named after itself, with the Curacao continuing its iconic colour theme, mixed with coconut rum and lemonade.   What about a Belly Dancer, which has Gin and Cointreau tempered with a  dash of fresh lemon juice?   It is not New York, but you can sample the Tunisian Long Iced Tea -    which has Tequila, Vodka, Rum, Gin and Triple Sec moderated with mint, home made lemonade and of course, a Tunisian brewed tea.    

For lighter stuff, try the Honey Apple Sangria, which includes peach Schnapps and has a dash of white wine and cinnamon.   The Medina has vodka tempered with vanilla, pear and cinnamon flavours, whilst you can go native with the Fig Calpirinha -  white rum shaken with lots of ice and freshened up further with lime and fresh figs.

To fire the imagination, Moorish Blue also offers Persian fairy floss in a Martini, with Vodka, Frangelico and ruby red grape fruit juice.   When it gets too hard to pick a cocktail from an extensive selection, just go for a familiar and popular one - the Paloma, with soda and fresh grapefruit juice tempering the Tequila.

Looking down from an upstairs window.

The main man at the bar was so engaging and friendly when we were there.  He did not make a fuss of us changing tables,  he made sure how we all felt about our experience in the restaurant and he let us enjoy his pet.    

The place filled up as we progressed through to dessert.  Infant Mica with us relaxed during the course of the meal, most probably not just looking at each of us but also soaking in the ambient atmosphere.    Dining tables were spaced sufficiently for each group to have their own world of conversation.   The wait staff were quick to their feet and cleared tables on a timely basis with a smile.

I recognised the Shakshouka egg dish from Shenkin's but was curious with the Cous Cous lamb salad, dressed in spicy Caraway or Persian cumin flavours and served with preserved turnips.   For brunch, there are two types of the Big Breakfast - one with cured beef or the Basturma, and another with vegetarian ingredients and saffron flavoured onions.

I was truly happy with my Cous Cous lamb salad.   The texture of this particular dishwas delightful, especially the Cous Cous blending in with the other ingredients -  and the resulting harmonious lull was only broken by small bite sized slices of lamb.

Shaushoka from the Moorish Blue.

Arabian eggs  -  fried eggs, cumin, lemon mint and chargrilled flat bread.

My Cous Cous lamb salad.

                                     Eggs Benedict with saffron Hollandaise and salmon.

Deep fried chicken wings - yummy and uplifting!

Carrot cake.

Tiramisu serve.

Hot choc with Persian fairy floss.

For lunch, I have eyed a course that consists of :

Entree -  A Baguette filled with capers, hard boiled eggs and tuna; or a salad of walnuts, rocket, crispy pear beetroot and goats curd.
Mains -  A grilled Barramundi graced by a salad of smoked veg; or a Moorish beef burger, that comes served with sweet potato chips, Harissa and smoked veg salad;
and
Dessert -  Pistachio Baklava or a Rosewater Pannacotta.

Highlights from dinner time are the Royal braised lamb, in a rather meaty platter that also serves a spicy lamb sausage (the Merguez) and chicken;  Tunisian Cous Cous accompanying Atlantic salmon, garnished by Harissa and preserved lemon; and best of all to me, a Mutton Backstrap, dressed by a spiced yoghurt and fried Okra and enhanced by an Aubergine stew (the Caponata).

The Harissa is a pounded paste that combines the spices of cumin with garlic cloves, ground coriander, fresh red chillies - and all seasoned with olive oil and salt. 

The Caponata is not just popular in Tunisia as a side dish and appetiser, but also in Sicily and Napoli.   It usually has chopped fried eggplants mixed with celery seasoned with vinegar and has capers added to enhance its overall taste.   Italian versions even add seafood like octopus, asparagus, grated dried tuna roe and shrimp - whilst vegetarian recipes may also add carrots, bell peppers, pine nuts, potatoes, raisins and olives.

The MB caters for functions like weddings, especially with pretty panoromic views from its two storey venue from a selection of different function rooms.

The Moorish Blue visited is located at 139 Blues Point Road, MacMahon's Point NSW, on the lower North Shore of Sydney beside Sydney Harbour.

Opening hours are from 12 noon to 10pm every day except Tuesdays and weekends; from 6pm to 10pm every Tuesday; and from 9am to 10pm on weekends.
Contact + 61 2 9929 8252




My impressions of the Moorish Blue at MacMahon's Point NSW:
Ambiance:  3.5 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 3.5 out of 5
X Factor:   3.5  out out of 5
Overall:     14.5 / 4  out of 5

My other recommended dishes from the menu are:

Salt cod Croquettes with a green chilli sauce called the Zhoug.

Moorish beef Burger.

Tunisian Brica - a runny egg turnover with salty flake tuna and potato.

Salt baked pumpkin with chives and Tahini yoghurt.

Persian Orange Syrup cake with blood orange fool and almonds.

Rosewater Pannacotta with chocolate fairy floss and strawberries.

Pistachio Baklava

 

Hong Kong Delight Barbecued Meats Hurstville NSW

Haha, I do not mean to frighten any one at all with a close up shot of well marinated chicken feet, prepared ala Cantonese style.   Most of the Australian population would associate this with a yumcha offering on a trolley at lunch time, although they are often now covered up under bamboo basket covers.  

Well I did get my bright looking and savoury cooked chicken feet as in a snack box for take away.    Ah, the delights of the food court after you get out of your railway platforms from the train.  The place is often lively, even after working hours and on weekends, as a kind of Asian diaspora gather for no cooking time and so much choice in East Asian culinary - often with their Aussie mates and partners.   Hurstville, I am told,  has the highest concentration of people with a China background for suburbs in Australia.   

Back to my chicken feet - it lived up to my expectations.   Preparation is a three step journey, first they are marinated after clipping the claws. (ahem....)  The second stage is to deep fry the feet, plain.  If one likes a puffed up look of the feet when served, after deep frying, immediately place them in a bowl of ice cubes.

Shaoxing wine,  Char siew sauce and star anise are used to flavour, massage and marinade the feet, for at least over night.    The thus prepared feet are then stir fried with shallots, black bean sauce, abalone sauce, garlic cloves and chillies.  Season with pepper and sugar at your own discretion.

The chicken feet from Hong Kong Delight are not rubbery.  They exude yummy flavour, good texture and are not over powering.   If one cannot go for chicken feet, the same recipe can be used for chicken fillets or pork cubes.   It brought me back to what retro Hong Kong food tasted like.

With bad cholesterol fears thrown out the window by the medical community and the media, after decades of frightening us about its dangers to human health,  I reckon we are back in safe territory to hark back and consume some of the so called old fashioned comfort foods.  In southern Chinese culture and tradition, that means anything tasty to do with the pig.   Okay, at least do just eat in moderation and never in excess.


The range of barbecued meats hanging in front of the glass casing at the Hong Kong Delight caught my eye.    Their colours - Char siew, roast duck, soy sauced chicken, spare ribs and roast pork -  were not over the top.   The texture spoke of technique and skills.  There was no extra oiliness.   The meat under the crisp was juicy tender, just as in my Siew Yoke or roast pork serve in the photo above.   You can have a whole meal with steamed rice or noodles at communal seating around Hong Kong Delight.


My fraternity in Chatswood may want to faint at the amount of fat content in the photo.   This has always been an on gong debate.   The significant move to more lean meat and reduced fat share has resulted in a rather new cut of such Chinese barbecued meats for more than two decades now.   However it all shows in the taste.   I reckon the choice of more fat or less fat as you ask the Uncle to chop up your purchase depends on what you intend to use the meat for - eat them by themselves,  stir fry with noodles or braise them in stew or cook further. 


My serve of roast pork as shown above had this rewarding bite of crunchiness for its top, followed by a mellow agreeable swallow of yummy meat underneath.   It was perfect for a snack, freshly consumed or even with a salad.





Hong Kong Delight is located above the railway station at Hurstville NSW.

Opening hours are from 9am to 530pm from Mondays to Wednesdays; from 9am to 9pm on Thursdays; from 9am to 6pm on Fridays; and from 10am to 4pm on weekends.



My impressions of Hong Kong Delight at Hurstville NSW:
Ambiance:  2.5 out of 5

Customer Engagement:  3.5 out of 5
Culinary Delight:  3.5 out of 5
X Factor:  3 out of 5
Overall:   12.5 / 4 out of 5