Smoked perfection lacking variety
You know you have found the right place when you are greeted by the unmistakable waft of smokey goodness as you walk through the door. Instantly our imagination (or was it hunger?) was filled with delightful meaty delicacies hanging in a traditional smokehouse shed. However, those expecting to find a variety of smoked meats, salamis and the like should look elsewhere. The Smokehouse team are masters at their craft and specialise in traditional, hot smoked seafood. May I add very, very good smoked seafood using only the finest local ingredients and aged South Coast hardwood.
The menu itself offered around 8 different entrees and about 8 different mains. We love a bit of variety, so for the entree we were pleased to find a “tasting plate for two” to share.
Starting top left and working our way clockwise around the plate. We start with the crumbed smoked cod fritters that were light and fluffy and just a hint of smoke and a chilli aioli. A word of warning though – these balls emitted a nasty rotten egg gas smell when we bit into them so either gobble quickly or take a deep breath and hang in tight!
Next were the sizeable, tender smoked salmon squares on a crispy rice cracker. We then move on to my favourite taster – the smoked eel on the lemon wedge. No, I didn’t eat the lemon however I thoroughly enjoyed the soft, warm almost jelly-like consistency of the eel! (Just give me 10 of the eel and I’d be extremely pleased).
This was followed by the smoked salmon and dill tarts and then the smoked garlic prawns wrapped in wonton skins and deep fried. The tarts tasted exactly as I had imagined and the prawns were worth a try yet reminded me of those deep fried dimsims you sometimes find at Chinese restaurants.
Lastly we had the smoked trout wrapped in crisp nori on a bed of sushi rice with toasted sesame seeds. A nice take on sushi however the rice was undercooked and still crunchy. I’d suggest they should stick to what they do best that is, smoke stuff and leave making sushi rice to the Japanese!
Now onto the mains. I ordered the smoked salmon, cod and leek pie. Thi grabbed the smoked crisp skin NZ salmon belly and our friend tried the rainbow trout smoked with dill and warm vegie salad. Yes, by this stage we noticed that 80% of the menu was a variety (is that the right word?) of either salmon or trout – I would have liked to have seen some smoked oysters or haddock on the menu too! The mains took around 30-40mins to come out (and yes, they forgot my order) however they were worth the wait.
The pie was infused with just the right amount of smoked flavour, was creamy and had a delectably crisped puff pastry lid. The salmon belly was exceptional. The quality of the salmon used was excellent and was smoked to perfection. The portions still juicy and plump and showcased the exquisite “fattiness” of the belly.
My only real gripe about the evening was the slow service and not remembering my main meal. To the staff’s credit, they were very friendly, polite and apologetic. They even offered to waive the cost of my pie for forgetting to cook it! This is why I wouldn’t mind going back a second time. There are not that many places that offer traditional smoked foods and The Smokehouse is definitely worth a try (if you don’t mind trying multiple smoked variations of salmon and trout!)
Where: The Smokehouse is located at 204 Devonshire St, Surry Hills
When: Opened Tues – Sat for Dinner and Friday for Lunch.
Dress: Casual/Smart Casual
Price: Entrees ~$15 and mains are ~$24 each.