ACME

Saturday, 15 August 2015



Reviving this shabby corner of Rushcutters Bay, ACME makes a statement below the rooms of Bayswater Boutique Lodge. Credit: Luchetti Krelle
For months and months, ACME has literally been a dangling carrot. I walk past a lot, and every time it seems to be pumping with a crowd that is the envy of Sydney. Opening late last year, Mitch Orr and co. (Andy Emerson, Cam Fairbairn and Ed Loveday) have combined powers and initials to create ACME. Before you start having  pleasant flashbacks to Looney Tunes cartoons (and Roadrunner dropping anvils off precipices), ACME is all about business. The business of having a good time.


Distressed walls and hanging pendant lights are the handiwork of design firm Luchetti Krelle Credit: Luchetti Krelle
Head chef Mitch Orr has been around the traps of Sydney establishing his rep in a number of Italian restaurants including 121BC and Buzo.  Branching out on his own, Orr's menu is a collision of Asian and Italian flavours which may go on to raise a few eyebrows. But why the hell not? Fortune favours the brave. The results on the plate triumphantly raise a flag for CARBS. The menu is very laden with pasta, that's all been made in house (is there any other way?). Coeliacs, you have been warned. This is freestyle cooking with a heady soundtrack of rap (the language might frighten the oldies :P).

Baloney sandwich (left) and pencil leeks, seaweed butter (right). The perfect bar snack, the sliders are chock full of mortadella and a zingy tomato sauce. The bun was so light, you almost forget what you've just consumed. The charry leeks are quite difficult to eat, unless you ram the whole lot in your mouth. The nori butter is umami heaven, I tell you!
The restaurant itself is a very polished outfit of distressed concrete walls and dark timber floors. The interiors are the work of  Luchetti Krelle who are also behind the design of Momofuku Seiobo and The Butler. The rather compact space maximises dining potential, and even has a more private banquet table downstairs for all your "occasion" needs. And can I just make a comment on those awesome indigo/denim napkins? They pretty much rock my world and wouldn't be out of place worn as bandanas (no kidding). On a slightly more serious note, the service was great and pretty seamless. I did notice there is a 10% surcharge for groups over 6, which seems about counter intuitive let alone steep. Despite this, it's all pretty irresistibly cool at ACME; and would sit perfectly in the skinny jeans pocket of your bearded hipster man-friend. Now to the eats...


Fried parsnip, jalapeño cream. Definitely an early highlight, you can fry just about anything and put smiles on faces. These parsnips crusted and golden whilst still being tender inside, all you need is the tiniest dab of jalepeño cream (only mildly spicy) and you're cooking

Fusilli, broccoli, salsa verde. This dish was a little ho hum but will please the veggos. Freshly made fusilli with a green sauce and a sprinkle of quinoa for texture. Can I just emphasize that THIS is how you cook pasta. All nicely al dente, you want to keep it bitey!

Linguine, black garlic, burnt chilli (left) and spaghetti, calamari, Korean bolognaise (right). That black garlic sauce has a nice hum of salt and chilli and is pretty pared back, no nonsense cooking. The Korean style creamy spaghetti was very light on calamari which was a shame, because it was actually very tasty. The chilli in the sauce was a win

Macaroni, pigs head, egg yolk. Probably one of the most memorable savoury dishes I've had in a while. Once given a stir through, the egg yolk makes you go weak at the knees. Rich, glossy and entirely delicious. My bits of pork were a tad on the chewy side, almost like floss

Grilled radicchio, farro, capers (left) and shaved Brussel sprouts, walnuts (right). The sides have plenty of credibility and lots of flavour. The bitter radicchio leaves were offset with the crunch from the grains. Shaved baby sprouts - probably the most under appreciated vegetable of all time. And so good, when paired with walnuts like this

Truffle ice cream, candy apples. Probably the most decadent (and expensive) dessert, the candied apples were the perfect accompaniment. The truffle garnish is definitely for wow factor, with the flavour only barely coming through (Nooooo)
The portions may tend to be on the smaller size but that's made up for in the variety of dishes and original ideas. Creativity is abuzz and that really shines through in the food. Perfectly cooked pasta is sexed up with notes of chilli and umami. For every adventurous diner keen on pairings of drinks and food to share, ACME is your place. It's all a pretty sleek operation and you'll be pleased to know that they take reservations so you can make a night of it (or perhaps a Saturday lunch). Orr and his team have pulled off a restaurant with plenty of staying power. Cheers.

Malteser ice cream, candied bacon (left) and coconut rice cream, white chocolate (right). They certainly weren't skimping with these sizeable desserts. The maltese ice cream was a winner from the get go, but the bacon crumb needed to be more crispy - or otherwise a candied rasher would do just fine. The rice cream was raved about around the table, enough said.
Thanks for reading!
xGourmand
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LuMi Bar & Dining

Saturday, 2 May 2015



Hello Munchkins!
I'm back and I must confess it was a little harder than usual to get back into the blogging groove. This year has been fast paced, hectic and jam-packed with foodie amazing-ness that I can't wait to share. And how is it already May, pray tell?! First up is my peek at LuMi Bar & Dining, which has revived the obscure Pyrmont wharf where it can be found. P.S. get ready to feel zen at this incredible absolute waterfront that money can't buy (especially not in this town).


Veal tartare: a technicolour treat of veal, tarragon emulsion, roasted capsicums and buckwheat. Such a stunner, one of my favourite dishes of the night, brought to life with the textural buckwheat and astringent tarragon purée. You already had me at tartare...


Your first task is to locate this little restaurant, where few Sydneysiders have ventured before. It is tucked away with little signage from the main walkway along the water but the glow from dozens of light globes may be a clue (like a moth to a flame). The dining room clearly takes a leaf from the Scandinavians (devotees to minimalism), with a simple, modernist fit-out in hues of purple and green and looong open kitchen. The galaxy of bulbs that glow above you during your meal are more than perfect for the aptly named restaurant (which actually combines the names of Chef Zanellato's daughters Luna and Mia).


"You are confined only by the walls you create" - a window safety warning gets all philosophical on us. Now this is a room with a view

Chef Federico Zanellato had been honing his skills as head chef at top notch restaurant Ormeggio at the Spit before paddling out to have a crack himself. I think Italian-Japanese fusion is an interesting point of difference although Zanellato plays to his strengths with strictly Italian flavours (and I'm grateful for that). Although, the spin on chawanmushi was pushing the boundaries a little too far for me. With plenty of carbohydrates to keep myself happy, the eight course tasting menu flowed seamlessly and the service was outstanding.


Some snacks to accompany the first round of cocktails: cheese tartlet and corn, pistachio and horseradish on cos lettuce and potato and rosemary focaccia (left). Salt and vinegar rice chip (left). A few tasty morsels to get the tastebuds going - the rice crisp was by far the best

Chawanmushi: a Japanese inspired steamed custard, that brings together classic Italian flavours of tomato and basil. Mind-bending but I can't go past the original I'm afraid!

White cucumber with apple and sour cream. Someone has gone to town with a disc cutter here! A gorgeous dish that evokes Disney princesses and fairytales.  A lovely and light salad with sweet and sharp notes

Spelt ravioli with pumpkin, burnt butter, avruga (caviar, darling) and chives. Isn't this simply spectacular?! The pasta was definitely the star of the show, little translucent delicacies that explode their pumpkin filling in the mouth ¡Ay, caramba! 

Spaghetti alla Chitarra: scampi, bottarga (salted fish roe) and orange beurre blanc. A rich and creamy spaghetti that is not for the faint hearted. The scampi, scarcely cooked singing with notes from the sea (thanks to the bottarga). The pasta itself, silky and jet-black. So. Delicious.

Pork jowl with spinach, celeriac and quinoa. After those pasta dishes that took the cake, it's hard to keep up that level of excitement (for me anyway). The jowl, although cooked perfectly was a little lack lustre in terms of the completeness of the dish. It misses that imagination and creativity captured so well with other dishes. The portion size was also rather small

And then there was, DOLCE.


'Evergreen' - sorrel, lemon basil, mint shiso and parsley (left) and ginger ice cream, white chocolate, passionfruit and yoghurt crumble (right). The first dessert went a little stir-crazy with all the herbaceous inclusions. Although keeping to a theme, each element was competing on the plate and clashed. It needed another element to mellow everything out. The ginger ice cream was definitely a step up with a subtle, more muted flavour. Just a trace... 

LuMi Bar & Dining certainly sets its heights high with a bold fusion menu that intrigues. Chef Zanellato and team have ambition written all over this project and are to be commended on their efforts. The pasta dishes were easily a stand-out and show off the obvious talent in the kitchen. LuMi is an exciting addition onto the Sydney scene that is groaning with all the burger joints and barbecues cropping up everywhere. Enter a class act with plenty of finesse. Prego!

Thanks for reading gang!
xGourmand
LuMi Bar & Dining on Urbanspoon

Brunchcity

Sunday, 22 February 2015


There's nothing much that beats a lazy loll about on a weekend, particularly with a Sydney brunch (I am most definitely biased). Happily, it seems the nation's past time has many incarnations across the globe. In a fresh collaboration by two artists titled Brunchcity, brunch is celebrated in all its glory. Combining Bea Crespo's talents in illustration and with Andrea Portolés behind the camera lens, Brunchcity has come to fruition with a dash of whimsy and fun. Taking inspiration from key cities around the world and the beauty in a simple meal, each brunch takes on miniature skyline cut-outs released in fortnightly instalments. The results are adorable, let alone delicious. As if the travel bug hasn't already bitten hard! 

Take a sneak peek below:

Barcelona *in your lispy best*, one of the best cities to explore (and eat) your way through Source: Brunchcity

The Big Apple, where brunch is a Saturday phenomenon often with a cocktail in hand! Source: Brunchcity

Athens, a place I'm yet to visit but is up there on the list. Just look how lush that yoghurt looks... Source: Design Boom
Lisbon. Does somebody say Portugese tarts?! Source: Design Boom

Brussels, best for waffle-y goodness Source: Brunchcity

Roma, the famed Olympic torch of gelato topped with none other than the Colosseum Source: Brunchcity

Here's hoping an Aussie city makes the cut one day! Just a quickie from me, more to come soon ;)

Thanks for reading!
xGourmand
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