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Sir and M'Lady Dine Out is a restaurant, travel, bar and food journey across Australia and the world. Come with us as we eat, drink, holiday and cook our way through life.

Sunday, 21 September 2014

THE PUSH - THE ROCKS, SYDNEY

The Push
143 George St
The Rocks, Sydney

The Push is old world which isn't a surprise as it's in the historic Rocks District and in a building that's been around forever.

They've kept to the theme as well - we loved the marble tables and brass high shelves that were around this small intimate bar.

From our booth we could look up and see through the middle of a staircase that stretched towards the upper floors that have accommodation. The decor of The Push matched the dark timber banisters of the stairs - and in fact everything else. The period was certainly maintained.

There's a front area that has a number of high tables. The side/rear area has lower dining tables/booths along one wall and the main bar area along the other wall.


We were quite hungry so we decided to start with a serving of sliders. They have three different choices and you get three in a serving. We decided to have one of each to sample the full range.

The crispy seitan slider - the one vegetarian option - had a bite to it and was very tasty. For me, the pulled lamb slider was my favourite with plenty of tender lamb. Finally, the pork rib was almost as good as the lamb. They were decent sized sliders too, so quite filling.
For our next entree we again went with an old favourite - calamari.

They were shown in the menu as crumbed calamari strips with sichuan and kaffir lime and soy dipping sauce.

Presentation was nice as it came in a cute silver bucket with the sauce as a side and it was an interesting combination with the soy dipping sauce.




















Bars mean drinks and we weren't going to miss out on trying a few. Mlady had a Pushover - a signature cocktail of The Push. This was made from Zubrowka vodka, Chambourd, muddled raspberries and a hint of lime. It was ideal for those seeking a sweetish cocktail. I had a Captains Remedy, not surprisingly a rum based tipple as I'm a rum drinker. It was made from Captain Morgans rum mixed with Disaronno, lemon juice and bitters and served on crushed ice. They tell you the longer you leave it the better it gets - but sadly I didn't leave it that long and it still tasted great.


I love a good pie - especially shepherds pie - and this was great.

It was slow cooked lamb shoulder with crushed peas in a hot baking dish and topped with sebago mash.

It had a vibrant green side of watercress salad.

This was a nicely presented dish that tasted just as good as it looked.


Mlady is a fish and chips fan and it's not unusual for her to head this way on a menu.

Here she chose the barramundi which arrived nicely presented in a mini deep fryer basket.

The herb battered barramundi was nicely cooked  and rested on top of a generous pile of very tasty hand cut chips.

This was served with house made tartare and a separate plate of mushy peas,

Mlady's verdict - she thoroughly enjoyed it.

As a side we had a generous serving of seasonal vegetables which came with a scattering of  crisped prosciutto and a slightly creamy eschalot dressing.









The crowning glory of our tasty meal was the desserts.

I had the jaffle, made from bread and butter pudding with dark chocolate custard and salted caramel.

This was simply amazing. Having grown up on jaffles, I'd never had one for dessert before. Presentation was simple but appealing and it was a dessert I'd eagerly have again.


Mlady went for an Aussie take on the classic ice cream dish.

The dish was a ball of macadamia ice cream coated in crumbed ANZAC, resting on a pool of rum butter sauce.

This dessert was reminiscent of fried ice cream and she said it was simply delish and a must have.

Whatever you do, save room for dessert here!

The Push is a quaint, charming, old world place in The Rocks with great atmosphere and some really good food and drinks. There are plenty of food choices from pub classics through to a few very different options. Make sure you have dessert though!

Sir and Mlady dined as guests of The Push. Special thanks to Millie for looking after us so well on our visit. Thanks also to Kimberley Stewart of Agency G for arranging our visit.






















The Push on Urbanspoon

BETTY BLUE AND THE LEMON TART - TOWNSVILLE, QUEENSLAND

Betty Blue and The Lemon Tart
8/95 Denham St
Townsville, Queensland

The food scene in Townsville has come a long way over the years. There's a decent variety of options and a number of places that would match many in Sydney and Melbourne.
Townsville is a lovely place so it was great to have a few days there and therefore an opportunity to sample some of their culinary offerings.

Breakfast at Betty Blue and The Lemon Tart seemed like a good idea - and it actually turned out to be a very good idea.
I had the baby peas, spiced avocado, Danish feta, caponata vinaigrette, soft poached on olive toast - and it was absolutely delicious with plenty of colour and bold flavours. I decent coffee was also served making it a great start to my day!





Betty Blue and The Lemon Tart on Urbanspoon

Saturday, 20 September 2014

GALLON + CAKE WINES - PYRMONT, SYDNEY

Gallon + Cake Wines
117 Harris St
Pyrmont, Sydney

There's something about the old historic buildings of Pyrmont that creates a warmth and charm as they transport you back to a bygone era. Gallon is one of those places!

We were at Gallon for the Cake Wines matched campaign to sample the best of both worlds - some signature dishes at Gallon matched with some tasty drops from Cake Wines.

The high ceilings, lovely arch and stone wall down an entire side add to the old world feel. High shelves around the walls are adorned with nick knacks and there's even a bronzed pigs head protruding from the wall just inside the doorway. Gallon seats 236 comfortably - so its pretty big, but that includes the courtyard out the back, two areas that can be privately booked and seating out the front.






















We arrived at Gallon feeling quite peckish and therefore we were eager to try a few dishes on the menu as there were some decent choices available.

We started with the half bocconcini ball drizzled with lemon and olive oil and accompanied with a decent serving of house made crisp bread.

The dish was simple but very effective.

We just cut chunks of bocconcini out of the ball and put them onto the crisp bread then scooped some of the lemon and olive oil mix onto it. Lovely.

This whole dish combined really well and it was fresh and very tasty.



As we were at here as part of the Cake Wines matched campaign we were of course going to sample a few Cake Wines! As Cake Wines say: Matched is an idea that's about exploring "kitchens that don't live in the limelight", sharing stories from the chef's that run them and giving some much needed love and exposure to the restaurants, cafes, tapas/wine bars and gastro pubs that sometimes get drowned out in our celebrity driven food world.


As a result, Cake Wines have been matched with certain signature dishes from places around the country. This is certainly a great concept and we were happy to be involved. Our starters were matched with a lovely Cake Wines Rose from the Adelaide Hills in South Australia. This wine was not too sweet or too dry so it was an easy drop to sip with plenty of taste and it was something most people could enjoy.










Our second starter created such an impression when it arrived at our table - it had a real wow factor to it. We had grilled Cypriot haloumi with a watermelon side that was drizzled with a thin line of balsamic vinegar. The colours were impressive as were the flavours - rich warm cheese with refreshing crisp watermelon and a bit of tang from the balsamic.

Who would have thought that this would all combine so well! Mlady looooved this!

Then it was on to the mains. The signature dish we were having was the veal and pork meatballs in tomato sauce with a bread mop. These were very tasty with a tomato sauce with some tang but not overpowering the meatballs. The meatballs were from a family recipe from the grandmother of Gallon owner Julian - and we fully understood why they had this on the menu as they were great. 

The meatballs were paired with a lovely red from Cake Wines. This was the Cake Wines Shiraz from McLaren Vale in South Australia. We love our red wines and this was a lovely mellow soft red with great flavours that combined very well with the meatballs.

Gallon are well known for their pizza's. There are a decent list of available options on the menu and usually a special on the blackboard too.

We chose the Peking duck pizza which had sliced duck breast, hoisin sauce, plum sauce, garlic and shallots.

Hoisin sauce and duck meat are made for each other and this Peking duck pizza was testament to this.










Gallon seems like a small place when you walk in, but it keeps on flowing into other spaces and other rooms. They've cleverly converted what used to be stables out the back into a beautiful room that opens onto a lovely courtyard. It's a nicely decorated place that exudes old world charm. Almost all of their tasty food is made on site and can possibly be described as simple and quality food, but there is also a touch of adventure.

The drops from Cake Wines that were paired with our dishes at Gallon were both very tasty. They were well paired and each had great flavours. We hadn't tried Cake Wines before and we really enjoyed them.

Sir and Mlady dined as guests of Gallon and Cake Wines. Thanks to Lubos for looking after us so well, Julian for explaining where Gallon is heading and to Glen Cassidy, co-founder of Cake Wines for inviting us and arranging everything.



Gallon on Urbanspoon