November 2008

Lamb is up in quality this month and the Lebanese and Greeks really know how to make the most of it. Try it at El Phoenecian in Parramatta in their sambousik, a fabulous mixture of minced lamb and pinenuts wrapped in light pastry.  Pork prices are rising as Christmas approaches but the move won’t wipe it off menus around town. Try it at Longrain where they use crisp, free range suckling pig in a Thai salad with pickled ginger, mint and yellow bean dressing.

  • OR

Join our Newsletter!

Join other Sydney foodies and sign up for the Eatstreets Newsletter

Subscribe Now

The guide reviews each restaurant, lists some of the more memorable dishes and provides a sample of their prices.

Buy Now!