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Editor’s Picks: Our Favourite Dishes in Sydney This Month
Shed the overwhelm with our edit of our favourite dishes in Sydney right now.
A personal recommendation goes a long way and that’s what we love to share most at Sitchu. Sometimes, however, a restaurant recommendation isn’t enough, and you want to know what dish must be ordered. With our favourite dishes of the month series, we’re keen to share the dishes that had us licking our plates, scrounging around for a last morsel and jigging about in our seats with glee. Be warned, however. These are not first-date foods. These are the kinds of dishes you want to share with a dear friend — where it doesn’t matter if you use your hands, scrape the plate or steal the last bite.
Jack’s Creek Sirloin MB 3+, Glass Brasserie
At Glass Brasserie, the sirloin steak is a masterclass in simplicity and quality. Grilled to perfection, the steak is complemented by a rich Madeira Jus and kept simple with a lemon wedge on the side. It is truly, heaven in every bite.
488 George Street, Sydney
Cheeseburger, Poly
If there’s one burger worth unbuttoning your jeans for this month, it’s this glorious creation from Poly. Oozing cheese, impossibly juicy, and crowned with a whole fried onion ring (yes, really), this decadent stack is the definition of indulgence. It’s rich, messy in the best way, and absolutely not made for sharing — just how we like it.
638 Crown Street, Surry Hills
Leftover Bread Pasta, A.P Bread & Wine
In lieu of making this entire edit a love letter to A.P. Bread, we have settled on including just one dish. It’ll come as no surprise, but the leftover bread pasta is a celebration of carbs that is surprisingly zingy and naturally moreish. The holy trinity of zucchini, anchovy and breadcrumbs is superb.
P.S. You also need to experience the bread basket with whipped butter, fried croissant custard and 24-layer chocolate cake. No ifs, ands or buts.
32 Burton Street, Darlinghurst
Prawn Saganaki, Caness
The prawn saganaki from Paddington’s Caness will have you begging for another serving of woodfire-toasted bread to mop up every last drop. The balance of flavours is impeccable. Creamy fetta and handfuls of parsley cut through the silky, rich and tangy sauce. But before you even get to this delightful number, sup on the snack menu, namely the Paddington Sabich — a tasty single bite of fried aubergine, hard-boiled egg, tahini, amba, schug and pita.
348 Oxford Street, Paddington
Wild Blue Fin Tuna, The Dining Room
Straight from the raw bar of Sydney’s newest dining precinct, this wild bluefin tuna is perfectly paired with plum, finger lime and lemon balm before being drizzled in high-quality olive oil. It’s fresh, it’s vibrant and it’s a must-order.
12-18 Argyle Street, The Rocks
Artichoke Alla Griglia, Ancho Salsa, Reggiano & Hot Honey, Palazzo Salato
They say an image speaks a thousand words. This is the case with this drizzled and charred artichoke number from Palazzo Salato. Caramelised, umami, sticky goodness.
201 Clarence Street, Sydney
Cavolo Nero, Bella Bruta
An oldie but a goodie, we were recently reminded just how good Bella Brutta continues to be. Branching out from the famed clam pizza might feel wild but it’s always worth it to sample the other stars. This time it was the Cavolo Nero — cavolo nero meets confit garlic, parmesan, fior di latte and fermented chilli. How could you go wrong?!
135 King Street, Newtown
Watermelon, Ouzo & Mint Granita, The Apollo
When the mains are bold and the grill’s still sizzling, this vibrant dessert is the cool, crisp exhale you didn’t know you needed. The Apollo’s granita is equal parts refreshing and refined — icy shards of watermelon, a whisper of ouzo, and a zing of fresh mint that brings it all together. Light, bright, and oh-so-clever, it’s the kind of dish that lingers (in the best way).
Loving this edit of our favourite dishes in Sydney this month? We’ve got plenty more food content where that came from. Stay abreast of all of Sydney’s new openings here as well as the city’s food news here.
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