Our culinary adventure one sticky step at a time...
Category : Inner West, Italian, Sydney CBD, Tapas, Uncategorized
An eye for an eye, a tooth for a tooth, a professionally designed webpage banner for a dinner at Omerta. This is the story of how our website logo came to be.
Ellie, our gorgeous and talented friend, offered to give our website a nip tuck job – turning our feeble attempts of graphic design into something worthy of welcoming readers to our site. In return we treated Ellie out to a dinner at Omerta (thanks to @Carmr, @Reemski & @felixexplody for the recommendation)
Rediscovering Danks St DepotBefore the festivals, the fresh markets and antique hubs, there was an unknown cafe called Danks St Depot that opened up in the middle of a suburb best known for its warehouses and factories.
I went here years ago back when I was a uni student undertaking a temp assignment, not long after the train station was built. In search for food, I stumbled across a cafe which I would have missed if not for the awakening smell of fresh coffee and sizzling butter. The café was (at the time) very new – the ambience was fresh and vibrant. The décor strangely resembled a storehouse.
Category : Location, Modern Australian, Restaurant review, Sydney CBD, Uncategorized
Tasked with the near impossible – lunch for 12 people, at the Rocks and reasonably priced – I set myself to work ie. Googling madly. Fortunately it was SIFF month so I was able to get my hands on the Crave Vouchers for Pony Lounge and Dining.
This rustic restaurant located on the cobbled pavement of Kendall Lane is appropriately decorated with timber flooring, cow hide covered kitchen bench, and (what I think looks like) 3 haystack & rope art feature. The outside verandah was closed off – disappointing given the teasing blue skies outside.
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.
