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    My kinda night in

    Netflix x LG x Pizza = Happiness

    We’ve all heard the colloquial saying “Netflix & Chill” that has circulated social media and media channels alike. For me, I hadn’t jumped on the Netflix bandwagon, until now. If you’ve been following me on social media, you may already know that I have partnered up with LG to showcase their OLED TV and Soundbar and just how special it makes my home entertainment set up. LG has teamed up with Netflix to give away a bonus 3 month Netflix Premium subscription for customers who buy either an LG OLED TV or LG SUPER UHD TV between 17 April and 16 July 2017. And it’s so easy, with just a click of the Netflix button on the Magic Remote, I have now got my hands on Premium access to some of the best shows going around (hello TV binge time!)

    Netflix LG

    If you have been living under a rock for the past few years, Netflix is the World’s leading internet television network offering award winning TV shows, movies and documentaries. With Winter setting in early this year here in Australia, I couldn’t think of any better way to spend my Friday nights in.

    Current favs:

    The Blacklist

    Code Black

    Designated Survivor

    Shooter

    Taken

    The Americans

    You can find out more information about the LG and Netflix offer (here) 

    Kx
    Disclaimer: This is a sponsored post by LG as part of my LG Partnership. All views and opinions are my own.
    Have you got Netflix? What are your favourite shows? Got any more questions? Ask them below!
    Flower Crowns & Fairy Hair

    Flower Crowns & Fairy Hair w/ FlowerBomb Bloom

    Viktor & Rolf

    Viktor & Rolf have just launched their tantalizing new fragrance FlowerBomb Bloom. I was fortunate enough to work with the team to create this magic.

    The divine fragrance Eau de Toilette is a fruity, floral explosion, initially captivating with pomegranate and enveloping with peony. It is delicate and feminine and although Winter is approaching us here in Australia, those Autumn days are made that little bit lighter with the added touch of this before I jet out the door.

    Are you dying to know more about this divine fragrance?

    Keeping the addictive imprint of Viktor&Rolf’s first, iconic Eau de Parfum, the floral signature of FlowerBomb Bloom becomes more aerial and is defined as fruity floriental. The top of this new Eau de Toilette is sparkling and juicy, led by the delicate pomegranate accord, bergamot and mandarin oils.

    The heart is perhaps most notable as it is freshly infused with unexpected pure air molecule – an innovative molecule captured at the top of the mountain ranges of the Pacific Northwest, and recreated synthetically. A subtle touch of living liquid air brings a fresh and aerial mountain breath, elevating the fragrance’s thousand-flower heart and creating a surreal bouquet of scents.

    The strong, memorable base remains addictive with musks, vanilla and patchouli. This burst of fresh flowers brings upward movement and a breath of fresh air.

    Shop this look

    FlowerBomb Bloom
    Kx

    “There was a genuine happy vibe at Hunter Gatherer”

    Hunter Gatherer

    The masterminds behind The Corner House and Panama House have teamed up alongside Michelin trained head chef Paul Micklewright to create the ultimate relaxed bar and eatery on Sydney’s Lower North Shore, Hunter Gatherer (click here).

    Get ready for a menu that is on constant rotation to reflect quality, in season produce based around local and sustainable ingredients. Being the only table service licensed venue in North Sydney, Hunter Gatherer is perfect for after work drinks, nibbles or a full-blown feast.

    Danish Pendant Lighting

    Positioned on the roof top terrace of the Greenwood plaza, you are welcomed by the very lax outdoor seating that flows straight into the light filled dining space inside. The décor blends the charm and warmth of a rustic farmhouse with contemporary Danish design and an abundance of pendant lighting, wooden and copper features and greenery spilling out onto the rooftop terrace. The restaurants main focus is a feature wall that illuminates the venue with an Italian designed LED panelled wall with a hybrid of calming landscape imagery with a psychedelic twist.

    Very Light & Airy

    HG’s versatile seating plan caters for every group. Large booths located in the heart of the lodge turned over copious amounts of suits bustling in and out the door at lunch, while the lounges and high stools were also full with customers enjoying a relaxing afternoon nip. Sydney provided a beautiful warm Autumn day and patrons were making full use of the outdoor seating underneath the heritage listed Morton fig trees of the Greenwood Plaza creating a genuine happy vibe for all that were there.

    Ever Changing Menu

    The staff were extremely knowledgeable, attentive and friendly. Being served by the charming maître d’ Steven, we were given a full run down on the ever-changing menu. The hearty carte du jour’s small and large ‘grazing’ plates provide a diverse variety for plant eaters and carnivores are ideal for sharing and are accompanied with an extensive drinks menu.

    The attention to detail using only fresh, locally sourced, sustainable and ethical produce is a large focus. “We like to champion cheaper cuts of meat to make affordability a priority. There’s not a lot of places in North Sydney where you can sit down and get a quality main and side for twenty-four dollars” Steven says.

    Charcuterie

    What we ate:

    OLIVES – House marinated olives
    CHARCUTERIE – Charcuterie plate of quattro stele, salumi, Kurobota ham, house pickles & bread
    * the Kurobota ham has got to be one of the best hams I have had

    PRAWNS – Marty’s Hawkesbury River school prawns, crisp smoked paprika fried with lime and aioli
    PORK – Darling downs slow roasted pork belly, picked Windsor cabbage, roast apple
    FRIES – House fries with rosemary salt
    SALAD – Sackville mixed leaf salad with pecorino and aged balsamic

    OUR AMERICANO – Bitter orange, sweet wine & grapefruit soda
    HUNTERS LEMONADE – Dickel #8 whiskey, sour apple & PS smoked lemonade
    ROB’S YOUR UNCLE – Cocoa nib monkey shoulder, sweet wine & bitters
    BURNT BY THE STORM – Bundy small batch rum, caramel ginger beer & lime

    Olives
    Salada
    Hand Cut Fries
    Slow Roasted Pork Belly
    School Prawns

    Stand out dishes: The succulent slow cooked pork belly accompanied with pickled cabbage with roasted apple. The pork was moist and tender; while the cabbage lifted the dish to the next level and the crisp roasted apple added a slight sweetness to the dish. The salad was perfectly dressed with creaminess of the pecorino cutting through the sharpness of the dressing.

    Hunter Gatherer Feast

    The drinks menu offers a range of local spirits, craft beers, cocktails and places a large emphasis on natural wines. Our cocktails were as they were described on the menu and came recommended by our waiter.

    Sticky Date Chocolate Torte
    It Was Heaven

    Overall:

    Hunter Gatherer is a fantastic new addition to the North Sydney dining culture making it the latest destination for a relaxing and social sitting. The venue does breakfast and lunch every weekday, lunch and dinner Wednesday to Friday with a licence until midnight on these days. Hunter Gatherer is only open for private events and functions on the weekend which is perfect for special occasions.

    *Also on a side note, since the menu is on constant rotation and a different menu is produced nearly every day, you might not find the exact dishes we ate. But with the quality of the cooking and the produce I am excited to see what else they have in store.

    Hunter Gatherer
    Greenwood Plaza, 36 Blue St,
    North Sydney NSW 2060
    (02) 8920 0780

    Have you hunted or gathered at North Sydney yet? Did you enjoy it a much as I did? Let me know below!
    K x

    “Indu makes Indian food sexy”

    Indu

    The opening of Indu (click here) has transcended Sydney’s subcontinental taste buds to a new culinary level. Located at Angel Place just underneath the Ivy and just before China Lane, a dimly lit fire escape that doubles as Indu’s entrance a is placed. As you walk down each step of the narrow industrial staircase the air becomes heavier with the familiar scent of rich aromatic spices. From the moment you walk in there is a sensory explosion. The entrance is lined with large terracotta pots filled with India’s staple spices, Cinnamon, Star Anise, Clove & Chilli fills the air, while Led Zepplin, Pink Floyd and the Beatles softly plays in the background.

    Deep Green Booths Contrast The Red Brick Walls

    Heading to our table, we passed the ‘Dosa Kitchen’ a front of house separate grill where you can watch the chef whip up some traditional delights and a heavily stocked bar. Lavish semi circle embroidered banquettes and wooden tables are intertwined while the private dining, and romantic nooks are tucked away to the side while at the back end of restaurant the hustle and bustle of an open kitchen energises the room.

    There is almost too much to take in at first but once we got seated and settled with our first drink underway, we began to really appreciate the superbly appointed décor. The P/D and romantic nooks are carved out of the heritage listed building while being softly lit with candles on the table and copper fixtures that make for a very luxe setting.  An eclectic mix of; mud brick walls, textile designs, ceramic patterns, rich hues of green and gold that look ‘spray painted’ and an exposed 120 year old deep composite terracotta ceiling have been handcrafted and preserved that make up the rest of this restaurant giving a type of ‘village’ feel that the team of Matt Woods, Project Z and Ash Keating have so wonderfully created.

    At the beginning of the meal, and inline with Mejico’s process of guacamole (which is another one of Sam’s restaurants), the coconut sambol is made right in front of us. This spicy mix of coconut, lemon juice, red chilli, roasted cashew nuts and many other delectable ingredients is served with a soft warm Indian milk bun and can be eaten on its own or used as a topping for any of the other meals we ordered.

    Coconut Sambol & Milk Bun

    The menu crafted by head chef Bimal Kumar, is a reflection  Dr. Sam Prince heritage and of the time he spent doing aid work across Sri Lanka and India. Kumar shows a sense of creativity and flare that Sydney has been crying for. Using traditional techniques with a modern twist and an emphasis on light, wholesome and fresh ingredients that is common amongst the villages of south costal India.

    I assure you, no butter chicken heavily thickened with coconut cream and greasy naan will be on the menu.

    Fresh Paratha

    What we ate:

    COCONUT SAMBOL – red chilli, red onion, devilled cashew nuts. Served with an Indian milk bun (V, HM)
    SMOKED GOAT’S LEG –  w/ zucchini ribbon raita, pomegranate, chilli & bacon jam 18
    SEARED SCALLOPS – tempered curd, smoked coconut (G)

    GOAN PORK BELLY CURRY – coconut milk, poppy seeds, cashews, cardamom, cinnamon bark (G)
    “THE GREAT” LAMB RAAN – marinated & tenderly slow roasted over 48 hours w/ fresh mint chutney & lunumiris
    LEMON RICE – crispy lentils, smashed peanuts, green chilli, fresh coconut (D, G, V+)

    AMMA’S DAAL – red lentils, mustard seeds, fresh ground coconut (D, G, V)
    HOUSE-MADE PARATHA – A North Indian unleavened bread (V)

    WHITE CHOCOLATE – coconut cream, caramelised pomegranate & fig (G)

    KERALA KOLADA – Spiced rum, coconut & chai syrup, pineapple, coconut sorbet
    THE CHENNEL CHILLER – Gin, mixed berries, basil, curry leaves, lemon juice, agave
    ACROSS THE UNIVERSE – Whiskey, pomegranate chutney, lemon juice, egg white
    THE GINGER KING – Gin, fresh lemon, INDU gingery syrup, Kingfisher lager

    Seared Scallops
    Goat's Leg Dosa - I Wish This Came As A Main

    My top pick was most certainly the Goat’s leg dosa. A south Indian lentil dosa (think savoury pancake/crepe) it was cooked to perfection and was accompanied by a zucchini raita, pomegranate and chilli bacon jam (which we were told wasn’t actually bacon, it was coconut that was smoked).

    “The Great” Lamb Raan
    Pork Belly & Lamb

    Other favourites were the pork belly curry, which was very light and had a delightful undernote of nutty creaminess and a good punch of heat. It had a generous amount of tender pork throughout and also had snippets of crispy flakes of crackling which added extra layers of crunch to the dish.

    Secondly the Signature lamb (which you can get either in a half or full serve) is wonderfully succulent and had been slow roasted for 48 hours in rich spices and yoghurt. The mint chutney served on the board complimented the complexity of the lamb and topped with lunu miris, sweet chilli and salt to balance the meatiness of the dish.

    (The dahl was also light and creamy for you vegans!)

    Amma's Daal, Light & Fluffy
    White Chocolate My Fav!!

    To finish the night off, we made the tricky decision to get only one dessert (we were so full by this time!) With the help of the waiter we decided to go for the white chocolate and coconut cream. This was smooth, velvety and surprisingly light that was perfectly matched with caramelized fig and the right amount of pomegranate.

    The drinks menu is full of classic cocktails with exciting twists, my favourite of the night being the Kerala Kolada ( a delicious playful twist on the ever popular Pina Colada). It was quite refreshing from the heat of some of the dishes.

    The Chennel Chiller

    The only downfall was that the staff were a little slow at the very beginning but after our first drink order was placed the new waiter was extremely tentative and enthusiastic. After our first order was taken, the meal was out to the table in a shockingly speedy time, which made up for the lag in the beginning.

    Also that our favourite dish (Smoked Goat) was that good we would have preferred to have seen it as a main rather than a smaller serve.

    My New Favourite Indian In Sydney

    Overall:

    As this is one of Sydney’s newest culinary hotspots I would suggest on getting indu* it quickly as you might find in the upcoming months it will be harder to get a table.

    *sorry for the pun 🙂

    Indu Dining
    350 George St,
    Sydney NSW 2000
    (02) 9223 0158

    Have you eaten at Indu before? What was your favourite dish or drink?  I would love to hear your thoughts and comments below.
    K x

    ” Tokyo Tina is the smaller, edgier Japanese-inspired sister venue to Melbourne’s Saigon Sally & Hanoi Hannah “

    Essentials

    Located just opposite Windsor Station in Melbourne, Tokyo Tina (click here) offers a smaller yet playful eatery to entice your Asian fusion delights.

    Formerly a bong shop, Tokyo Tina is the edgy Japanese inspired sister to Melbourne’s Saigon Sally & Hanoi Hannah. Sitting amongst the hustle & bustle, the venue is filled with Astro boy pin up posters, Japanese pop art, crumbly walls and slatted timber transcending you into a fluorescent alleyway in downtown Toyko.

    Cucumber & Yuzu Sour

    The menu is predominantly Japanese but also dabbles slightly in Korean & Peruvian cuisines. All dishes can be accompanied with a great selection of cocktails, Japanese whiskey, sake or beer. Offering a vast variety on the menu, you can find delicious morsels of kingfish cones and a three types of Bao catering for those who want a light lunch or for the hungrier folk a hearty ramen or poke (pronounced po-kay).

    What we ate:

    KINGFISH CONE – Wasabi, Apple & Charcoal Cone
    KARAAGE CHICKEN RIBS – Hot Gochujang Sauce & Lemon (gf)
    PORK BELLY – Pickled Daikon, Teriyaki Sauce, Kewpie (2pc) (gf*)
    SPICED EDAMAME (v) (gf)
    SEARED DUCK BREAST – Orange Miso & Carrot Chips (gf)

    MATCHA BRIOCHE BUN – Crunchy Brioche Bun Filled With Matcha Soft Serve

    BlOODY TOKYO – Belvedere Vodka, Tomato, Japanese Spices, Sancho Salt
    CUCUMBER & YUZU SOUR – Belvedere Vodka, Elderflower, Yuzu, Cucumber, Honey
    SHIMO SOUR CHAIRMANS – Spiced Rum, Cointreau, Mandarin, Cranberry Bitters, lime

    Kingfish Cone
    Extra Crispy Pork Belly
    Karaage Chicken Ribs

    The stand out dishes were the Karaage Chicken Ribs and the Duck breast. The Karaage Chicken batter was extremely light and crunchy while the Duck was cooked perfectly.

    Seared Duck Breast
    Duck Breast & Beans

    Overall

    Our dining experience at Tokyo Tina, was fun, tasty and exuberant. The staff were really helpful with their tips on what they thought the best dishes were and matching drinks. I Highly recommend Tokyo Tina for an Asian fusion meal in Melbourne.

    Tokyo Tina
    66A Chapel Street
    Windsor VIC 3181
    (03) 9525 2774

    Have you eaten at Tokyo Tina? Did you like their Food & cocktails? What did you think of my review? I would love to hear your thoughts and comments below.
    K x

    “Set over 4 levels, each with its own unique charm. The Royal Hotel Paddington has something for everyone”

    The Rooftop

    Located in the heart of the iconic Fiveways in Paddington, the Royal Hotel Paddington (click here) is helping shape the posh pub grub scene in Sydney.

    An establishment rich in history, this 1888 building has recently undergone a $4 million renovation transforming into a multi levelled hospitality operation. Set over 4 levels, each with its own unique charm. The Royal Hotel has something for everyone. If you are after a relaxed sports pub scene, the first level “The Royal Bar” is the perfect spot for you, there is ample space for large groups and the room boasts cosy leather lounges and has live streaming of all sports.

    Royal Hotel Paddington

    On the second level, the Verandah is clean cut white with splashes of navy throughout. This level is split into two sections by sliding doors; the sit down ‘al fresco’ dining area and inside bar area with communal high tables. Sitting within the ‘restaurant’ section* was warm and cosy with the sky roof open and the fire crackling in the corner.

    *The only downfall of this area on the night I went, was I would have liked to see how this level opens up, the restaurant area was boxed in with the sliding doors being closed, which then created a bottleneck for the people walking to their tables or to the restroom with the patrons lining up for a drink at the bar (which unfortunately is smack bang right in the middle of the room). On the other hand if you are after a private section for an event/function, the versatility of this level works out perfectly.

    Up on the third level is the Elephant Room, which is colonial inspired with it’s deep reds and burgundy tones throughout and many plush features and seating arrangements.

    Through to the fourth level, the rooftop area is rather small and was very packed by the time we went up for a look-see (8pm Saturday night) however, the views of the city are quite picturesque.

    Refreshments

    The mastermind behind this newly revamped menu is Ben Varela, a seasoned Sydney chef familiar with the pub scene. Ben has combined traditional pub classics with his own personal twist.

    Beef Carpaccio

    What we ate:

    TRUFFLE FRIES – self-explanatory
    CHARCUTERIE BOARD – cured meats, house pickles & sourdough
    BEEF CARPACCIO – olives, green tomato, rocket & sourdough toast
    SPANNER CRAB LINGUINI – peas, garlic, lemon & chilli
    LAMB SHOULDER – smoked eggplant, herb coulis & macadamia crumble
    180g EYE FILLET – Gippsland VIC 150 day grain fed, mashed potato
    250g RUMP – MSA3 Riverina angus, cumin roasted tomatoes mash & fries<

    RHUBARD BOMB ALASKA rhubard gelato with vanilla meringue

    CHERRYWOOD LANE – bourbon, cherry bitters & port soaked cherries
    LAVENDER BRAMBLE – gin, Chambord, lemon juice, lavender monin & lavender
    5 WAY G+T – hendricks, St. Germain, lime, basil , mint, cucumber & lemongrass

    180g Eye Fillet
    The Lamb Shoulder

    I had two standout dishes in this meal, the lamb shoulder was extremely succulent and tender, the pomegranate and macadamia crumble gave the dish a nice added crunch. The crab linguini was a nice comfort meal perfectly balanced and fresh.

    Crab Linguine At The Royal
    Bomb Alaska

    Overall:

    If you are after a place for afternoon drinks to carry on into the night with somewhat upmarket pub food, the Royal has you covered.

    Royal Hotel Paddington
    237 Glenmore Rd
    Paddington NSW 2021
    (02) 9331 2604

    Have you been to the Royal Hotel in Paddington? What were your thoughts? Leave any questions you have below.
    K x

    “My Sydney Harbour Bridge Climb experience was fun, funny & interesting. A must for anyone visiting Sydney”

    On Top Sydney Harbour Bridge

    The Sydney Harbour Bridge, represents more than just a bridge to get from A – B. In my eyes, it is one of Sydney’s most symbolic and iconic landmark, that all of us Aussies should be proud of. When I was given the opportunity to climb the bridge on Australia Day and to take in our gorgeous harbour and surroundings. I could not have thought of anything more ‘Aussie’ to do.

    We did the express climb, which is at fast tracked pace and a slightly shorter route. Our guide was super friendly, funny and knowledgeable which made our experience even better. We learnt about the history behind the bridge, got to see and feel how it was constructed and heard the grand tales that accompanied the Bridge as it was being made . The view to be expected is absolutely breathtaking.

    Opera House Through The Bridge
    On The Way Down

    I normally live by the phrase a picture is worth a thousand words, but in this case, I wasn’t worried about getting the perfect shot, I wanted to take it all in and really appreciate the bridge and all its entirety.

    A big thanks to the team at Sydney Bridge Climb for creating this beautiful memory that I will never forget. If you too want to climb the bridge you can book directly here.

    At The Top
    How was your Sydney Harbour Bridge Climb experience? What was the best part of the walk? Share your thoughts, comments & photos if you want below.
    K x

    ” In my humble opinion Barbacoa is the best grill in Bali”

    Barbacoa Bali - Looking In From The Street

    Barbacoa (click here) has made its mark as one of the best of the best in Seminyak’s dining scene if not the whole of Bali. The energetic atmosphere is full of laughter and cheerful chatting, while still creating an intimate experience for guests who are ready to tantalize their taste buds with some Argentinian bbq goodness.

    Barbacoa Rice Fields

    Outside the back of Barbacoa is an outdoor patio which overlooks verdant rice fields. Another one of Bali’s perfect spots to relax and unwind in the soft cool breeze of the afternoon and through into the night.

    Looking Out On To The Rice Fields From Barbacoa's Balcony

    From the moment you enter the reconditioned substantial ‘barn’, the smell from the smouldering charcoal grill & the open fire pit overwhelms your aromatic senses.

    Pigs On A Spit At Barbacoa

    Inside is an eclectic mix of dark recycled wooden features, bright Peranakan tiles, red exposed brick, blonde sandstone walls, French style floor to ceiling windows, oversized statement lighting and vintage leather booths. These are just some of the things that make up this immensely popular, rustic South American smoke house.

    Barbacoa Barn

    Firstly, let’s start off with the drinks menu, which was curated by one of the owners (and owner of Mexicano in Sydney). You will find an ample tequila selection with any of the frozen margarita’s being the perfect drink to cool down in the Balinese heat (My favourite; the frozen chocolate margarita after dinner).

    The menu is inspired by the Latin American style asado (or BBQ). The uncomplicated style of grilling meats with perfectly matched sides, sauces and seasoning. If you aren’t the biggest of carnivores, there are plenty of vegetarian and pescetarian options on the menu too.

    The Menu

    What we ate:

    WARM GRILLED CHAPA BREAD – Roasted Garlic • Balsamic Vinegar
    BRAISED BEEF BRISKET TACO – pico de gallo and onion on a corn tortilla
    PORK EMPANADAS – (special)
    JALEPENO CROQUETTE – (special)
    BARBACOA’S SPICY SNAPPER CEVICHE – with spring onion, coriander, capsicum

    CHARCOAL GRILLED OCTOPUS – crispy Polenta, chorizo and paprika oil
    8 HOUR WOOD-FIRED LOCAL SUCKLING PIG – Crackle and green chimichurri (220gm)
    CHARCOAL GRILLED AUSTRALIAN GRAIN FED RIB EYE – with green chimichurri (250gm)*
    GREEN BEANS – anchovy butter, lemon and oregano

    CRÈME CATALANA – with scents of lemon and vanilla
    WHITE CHOCOLATE & HONEYCOMB ICE-CREAM SANDWICH

    This Chapa Bread Is Heavenly
    Brisket Taco
    Empanadas
    Jalepeño Croquette
    Snapper Ceviche

    To pick our standout dishes is pretty challenging, so I have narrowed it down to a few. Starting off with the warm Chapa Bread, it isn’t necessarily the warm pillow like bread that makes this dish fantastic but the roasted garlic oil that is out of this world. There is something about Balinese garlic, which makes it softer and more delicate and not so ‘pungent’, which makes it the perfect spread to cover your bread and not worry about lingering ‘garlic breath’.

    This Chapa Bread Is Heavenly

    The Bbq Octopus was also very good, it had a lovely bark to it and was impeccably charred while still remaining completely soft. Mixed in was some polenta that added a nice bit of crunch, although next time, even though the flavour was spectacular, we would have liked to see a bit more chorizo.

    Bbq Octopus

    The Grilled Rib Eye was simply, perfection. Cooked extremely well and combined with a simple green chimichurri that really heightened the dish and lastly Barbacoa’s staple dish the Suckling Pig was some of the best I have ever had.

    The Staple Dish. Suckling Pig
    Green Beans w/ Anchovy
    The Staple Dish. Suckling Pig
    The Servings Of Dessert Are Huge
    Crèma Catalana

    Overall:

    Barbacoa continues to deliver time and time and time again. The best grill in Seminyak by far. During our trip in October 2016, we loved our meal so much we dined here twice.

    Barbacoa
    Jalan Petitenget 14,
    Kerobokan ,Bali  80361
    +62 812-3999-9825

    Have you eaten at Barbacoa before? What was your favourite dish? Leave your answers and comments below.
    K x

    “The Three Monkeys at Sanur was an extremely satisfying and relaxing meal”

    Three Monkeys Sanur

    The Three Monkeys restaurants are renowned for their good honest food and live jazz being played.

    Three Monkeys (click here) is located amidst many other restaurants and cafes on the main street of Sanur. The delightful bamboo pavilion has a much more relaxed and leisurely vibe to it when you compare it to the food hub of Seminyak’s Oberoi Street. This restaurant is the second venue of the Three Monkeys family with the original one located in Ubud.

    Three Monkeys

    The thatched bamboo bungalow is separated into three main areas. To the front of house there is a shady timber terrace for people watching on the nearby sidewalk. Back of house there are tables and sofas to unwind and have a drink, while observing the busy kitchen work its magic.

    Three Monkeys Shady Timber Terrace

    Upstairs, there is an air conditioning enclosed glass section for ultimate comfort or the open-air loft to spectate the passer-bys below. We took a seat upstairs on the patio, as it wasn’t to hot and there were fans whirling away while subtle jazz played in the background. It was incredibly peaceful while we waited for our food.

    Much like its sister café, the menu is a mix of modern Balinese, Middle Eastern & Mediterranean cuisine. There is a heavy focus towards Italian and Greek and using wood fire is the main method of cooking.

    Lemon Mint Refresher

    What we ate:

    PRAWN & SNAPPER SPRING ROLLS – lemon basil

    BALINESE SPICED DUCK SPRING ROLLS – fern shoots, coconut

    BALI SPICED SHREDDED CHICKEN SALAD – long beans, young bamboo, bean sprouts, torch ginger sambal, citrus dressing

    WOOD-OVEN ROASTED CHICKEN THIGH – grain mustard, oregano, rosemary, lemon, white wine

    WHITE CHOCOLATE PANNA COTTA – w/ baklava

    Prawn & Snapper Spring Rolls
    Spiced Duck Spring Rolls
    This Chicken Salad Packed Some Heat

    The standout dishes were both the mains. The shredded Chicken Salad was fresh, light and fragrant. The generous amount of ginger sambal packed some heat that the young coconut and citrus dressing balanced faultlessly. After the initial rush of the sambal’s spiciness, every bite after had a pleasant warmth that lingered in your mouth.

    Wood-Oven Roasted Chicken Thigh

    The Roasted Chicken was incredibly succulent and had a nice charred skin from the wood fire. The vegetables were cooked until just tender and the white wine sauce was fantastic. Most dishes that we ate were a hit, although the prawn and snapper spring rolls were not as good as the duck ones.

    White Chocolate Pannacotta

    Overall:

    We were pleasantly surprised with the food at Three Monkeys! Our main meals were light, fresh and extremely well balanced. If you are staying in Sanur I would definitely make three monkeys one of your choices for lunch or dinner. We are most definitely going to book a table at their sister venue in Ubud on our next trip to Bali.

    Three Monkeys
    Jalan Danau Tamblingan, Sanur, Denpasar Sel., Kota Denpasar,
    Bali 80222, Indonesia

    Have you eaten at Three Monkeys before? What was your favourite thing? Did you get to hear a live band? I’d love to hear your comments and answers below!
    K x

    “Mejico brings delicious home-styled Mexican fare from Mexico City to the Yucatan Penisnsula to Sydney’s Pitt Street”

    Mejico

    Mejico (pronounced meh-he-co) brings “market to table” goodness from Mexico City to the Yucatan Penisnsula. Located in the heart of Sydney’s CBD Pitt Street, and now Miranda. Mejico (click here) is renowned for it’s fresh modern twist on Mexican classics. Oh and did we mention that it has Sydney’s largest tequila selection? Arriba!

    Another restaurant under the Dr Sam Prince banner has set its sights on establishing itself as one of Sydney’s best Mexican hot spots. By focusing on sourcing some of the freshest ingredients direct from producers, the seasonal menu combines traditional classics with a modern twist. Don’t expect to see any tex mex style dishes on the menu. Instead anticipate slow roasted beef brisket, fresh ceviche and burnt jalapeño hummus.

    The venue has quite an industrial feel to it, exposed brick, concrete beams, geometric shaped wall patterns and pops of colour set the tone for an exciting and somewhat engaging meal. Mejico’s atmosphere was buzzing on the Friday night we went. It’s not a ‘quite, sit down, romantic dinner’ type of restaurant. It’s loud, energizing, entertaining and most of all fun! Not to mention a killer sound track was playing in the background.

    Takes The Work Out Of Guessing

    If the very large selection of tequila is slightly a little daunting, you are in luck! As there is nifty little tequila picker on your table, which is essentially a lucky dip type spinner.

    I have dined here quite a couple times, and the staff always blow me away with how friendly they are and knowledgeable of not only the food menu but the extensive tequila/drinks menu.

    One of the many novelties that comes with dining at Mejico is the ordering the guacamole which is assembled right in front of you at the table (comes with a full detailed run down of the ingredients and why they use them) and is accompanied by tasty platain chips, that really go down a treat ! This has always been a winner when I’ve dined at Mejico, although this time, it could have done with a little bit of extra spice.

    Fresh Guacamole Made At The Table

    What we ate:

    GUACOMOLE – Avacado, serrano chilli, Spanish onion, coriander, pistachios & plantain chips
    BURNT JALEPNO HUMMUS –  Smashed chickpeas with scorched jalapeños, served with hand cut tortilla chips
    CORN LOLLIPOPS – 3 lollipops of corn, topped with chipotle mayo, queso fresco, coconut & popcorn
    COCHINITA PIBIL TAMALE – Traditional tamale stuffed with slow roasted pork & topped with pink pickled onions

    TUNA (RAW BAR) – Tuna with avocado, ginger & capsicum, topped with spiced tapioca pearls & served on tortilla chips
    SNAPPER (RAW BAR) – Fresh line-caught snapper, pickled ginger & pomegranate tossed with jalapeño & creamy goats cheese

    SlOW ROASTED PORK (TACO) – Slow roasted pork, chilli caramel salsa, aioli @ crispy pork scratchings
    6 HOUR SLOW ROASTED BEEF BRISKET – Ancho & coffee crusted brisket, smokey chipotle sauce, chilli mac & cheese
    PATATAS BRAVAS – Smashed garlicky potatoes topped with paprika & chipolte aioli

    Burnt Jalapeño Hummus
    Corn Lollipops
    Cochinita Pibil Tamale

    Standout dishes were: Cochinita Pinil Tamale, this was very soft and the pork melted in your mouth, the pickled onions balanced the dish out really nicely, think (soft polenta/baked omelette/frittata) with shredded pork throughout. Pork Taco, this was hands down my favourite dish of the night, I am a sucker for a good taco. The pork was perfectly cooked, with the nice crunch factor of crackling on top, the subtle cinnamon note made for the perfect sweetness to this juicy taco.

    Slow Roasted Pork Taco
    Snapper Ceviche

    Tuna tacos were incredibly fresh, Half spicy and peppery, half lemony, slightly sweet and packed full of flavour & the Patatas Bravas, these bad boys are a serious side dish, caramalised to perfection with the right amount of outer crispness and inner softness that perfectly accompanied the extremely tender Brisket.

    Mejico's 6-Hour Beef Brisket
    Bite-Size Margarita Cheesecake
    Ice Cream Sandwich

    The only downfall from the night was as the team at Mejico recited our order, one requested dish  missed making an appearance at the table. Besides this slight mishap, the service was practically faultless.

    Ariba!!!

    Overall

    Dining at Mejico has always been a great experience for me. The restaurants buzzing atmosphere, the food & drinks are certainly crowd pleasers, but what really makes this restaurant stand out from the rest, is the staff. On every occasion they have been quite simply, fantastic. Mejico is great option for after work drinks or the perfect ‘south of the border’ culinary destination.

    Mejico
    105 Pitt St
    Sydney NSW 2000
    02 9230 0119

    Have you one tequila, two tequila, three tequila, floor @ Mejico before? Would love to hear about your experience below!
    K x