July 2009

Cool easterly currents at this time of year are bringing plenty of ling, flathead and red spot whiting our way and, after some pretty wild weather, local prawns are making a comeback. One way to warm up on a chilly mountains day might be to have the prawn ravioli in a tomato, coriander, lemongrass and ginger broth at Lindsay’s Café in Faulconbridge.

The lightest, crispest batter coats prawns in the tempura at Kagaya (175 Forest Rd, Hurstville, Ph 9580 8099) and becomes a good warming lunch paired with soba noodles in rich, dashi broth.

Mussels are good now, too, and they’re served down at the The Wharf in a classically Belgian style, steamed with white wine and accompanied by chips. While the Belgians would team the chips with mayo, the housemade tartare at The Wharf isn’t going to have anyone quibbling.

The humble flathead goes posh at Flying Fish, where it gets a souchong crust (trust a Sri Lankan chef — Peter Kuruvita — to play around with tea, even if it is the Chinese stuff) and is served with prawn consommé, poached scampi and white radish.

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