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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 our group as we eat, drink, holiday and cook our way through life.

Friday, 12 February 2016

BACAR RESTAURANT & BAR - OLYMPIC PARK, SYDNEY

Bacar Restaurant & Bar
(Inside Pullman Sydney Olympic Park)
Olympic Blvd
Sydney Olympic Park

Bacar is perfectly positioned inside the lobby of The Pullman Sydney Olympic Park, gazing out to the life outside this sophisticated place. This restaurant is stylish, modern, comfortable and airy and also has the quality of food you would hope for in a place this nice.

We started with pacific oysters with crème fresh and finger lime that were elegantly presented on a bed of rock salt. Both Sir & Mlady love oysters and we both enjoyed these immensely. They were a refreshing start to our meal.

Paired with this, Sir had a glass of Tullochs Chardonnay and Mlady had a light 2014 Tempranillo - La Linea.




A lovely basket of bread accompanied our meal. It was house-made sourdough with both poppy seeds and grains, with the ever popular and equally delicious Pepe Saya butter.










Sir started with the pork belly with portobello mushrooms, blacksalt puree, earth salt, edible flowers, sliced radish and watermelon. This was a pretty and colourful dish and Sir being a fan of pork belly thoroughly enjoyed this. Everything combined perfectly and the sliced watermelon and radish also added a delicious crisp taste.




Mlady started with the smoked ricotta, sliced carrots, grated carrots, cavolo  nero, purple carrots, hazelnut dressing and oil. This had wonderful textures and flavours and was very elegantly presented. The crisped cavolo nero rested on top of this great vegetarian meal. This was simply divine and Mlady thoroughly enjoyed it!



Sir then had a McLaren Vale GSM from Yangarra. This was beautifully rich in colour and full flavoured. Mlady, loving her Merlot, had a Gryphon Merlot from Penley Estate. It had a deep colour with strong purple hues and was very enjoyable.


Next Sir had his main of beef and marrow. This came with four delicious sauces - jus, barbecue (with chipotle), mustard and Harisa. These went so well with the beef which was perfectly cooked to a pink medium rare. The mustard sauce (which we at first though was wasabi) was a vibrant green and to obtain this colour we were told that parsley and chives were added. Sir thoroughly enjoyed this!










A tasty serving of nicely crisp beans also arrived topped with scattered almond slivers.

We also had a plate of beautifully crisp polenta chips topped with shaved Parmesan and served with a yummy truffled mayo.

These accompaniments both went very well with our amazing food and we couldn't help it - we kept picking at both.


Mlady's next course was also delicious. It was casarecce pasta, prawns, scampi, tomato, breadcrumbs in a lovely broth. This was such a wonderful taste sensation and was so appetisingly presented. The oh so yummy broth, the prawns, al dente pasta and the crunch of the breadcrumbs - all the flavours together made this an exceptional dish!


A watermelon, feta and mint salad was a crisp and refreshing palate cleanser after the mains 



Mlady's espresso martini was an enticing dessert cocktail with the graceful glass showcasing the  beautiful rich chocolate colours. This was a lovely end to her exquisite meal.

Sir enjoyed his ice wine. He loves dessert wines and this delicious sweet nectar hit the spot.





















Mlady's dessert was one of the best - and yes it was chocolate. This dessert had showmanship. It was chocolate soil, poppy seed espresso, ice cream chocolate tulle with chocolate sauce. You eat from the bottom up and what a great taste sensation it was. This was an amazing yummy delicious chocolate dessert!

Sir's dessert was coconut panna cotta, passionfruit granita, dragon fruit, green mango and Kahlua jelly.

This was a taste sensation reminiscent of the tropics and also a great mix of flavours and textures.

It had great depth and complexity all in one bowl.




Bacar is a class act from start to finish. It's a jewel of Sydney's west.

 Sir an Mlady dined as guests of Bacar and Pullman Sydney Olympic Park.

We would like to say a very special thank you to Chef Ben Nicholls for taking the time to chat with us about his food and food philosophy. Also we would like to thank Michela for taking care of us on the night. A big thanks also to Darrin Parker for this invitation.

Chef Ben Nicholls



















Bacar Restaurant and Bar - Pullman Sydney Olympic Park Menu, Reviews, Photos, Location and Info - Zomato 

84 UNION ST - PYRMONT, SYDNEY

84 Union St
84 Union St
Pyrmont, Sydney

We dropped in on the new kid on the block in Pyrmont. It's not hard to remember the name or the address - it's the same - 84 Union St. It's where Hogs Breath used to be.

The place has been turned into a bar/restaurant and it does have a nice indoor/outdoor feel to it. It's big too. The expansive indoor area seats a small army, and has a separate area at the back closer to the kitchen area. They have a good happy hour there too with some pretty decent discounts. The windows open out onto a terrace along the side of the building. They've kept things fairly minimalist but it works, creating a pleasant semi-tropical feel without overdoing it.

We decided to just choose from the share and tapas section of the menu and we started with the trio of pulled pork sliders.

They were buns packed full of braised marinated American pulled pork and slaw. The meat was rich and tasty and the slaw added a real tang.


It's hard to resist halloumi in any form - in salad or with breakfast - but pan fried is a particular favourite.

These nicely browned pieces of grilled halloumi each sat on top of roasted red capsicum puree, tomato salsa, corn and extra virgin olive oil.

It was a pretty and tasty way to serve halloumi.





Our final dish was simply called - bread and three dips platter and it was probably the dish of the night. The dips were hummus, eggplant and beetroot and all three were in very big servings. In keeping with the oversized serving, there was a huge pile of toasted sourdough - they don't skimp. There was also a small bowl of roasted garlic and mixed marinated olives. It was all tasty and very substantial.

An added bonus of 84 Union St is their live music. We enjoyed the great tunes from AJ The Piano Man, who took requests too. It's a nice place here with a good feel to it and some decent food and drinks too. 


84 Union St Menu, Reviews, Photos, Location and Info - Zomato

Sunday, 7 February 2016

RAVESI'S - BONDI BEACH, SYDNEY

Ravesi's
118 Campbell Parade
Bondi Beach, Sydney

What strikes you initially about Ravesi's is the magnificent location.

Situated right in front of popular Bondi beach, it has great views of one end to the other and then looking straight out to sea.

Ravesi's is located upstairs and the atmosphere is casual, relaxed, modern and spacious. The kitchen is open and even the chefs have a wonderful ocean view.

The seating is approximately for 60. There is also accommodation here as well. As well as being a restaurant, it is a wine bar and the pub is downstairs.

The menu has a wide variety, including shared dishes and pizzas.



Mlady started the evening with a Coco Pina Colada - oakheart spiced rum with alize coconut liqueur, a hint of cinnamon syrup and fresh pineapple juice, shaken, strained and topped with coconut flakes. This arrived in a cute glass and resembled a delicious coffee drink. Mlady thoroughly enjoyed this. This was a very tasty slant on the traditional Pina Colada.

Sir chose The Passionfruit Mejito - fresh limes muddled with sugar, mint, passionfruit liqueur and Bacardi carta blanca with soda and served over ice. Sir loves Mejito and the passionfruit certainly made this a nice tropical treat. It tasted good and there was plenty of it.





















The Salmon Sashimi had ginger, wakame, seaweed, quinoa and teriyaki dressing. This was such a great fresh tasting dish. The presentation was a work of art - vibrant with great colours. Everything combined so well. The wonderful dressing enhanced it all. Being fans (especially Mlady) of ginger, this dish was a favourite.


Next we had (no surprises here) the crispy spice duck pancakes which is served with pancakes, rice noodles, shallots, cucumber, coriander and hoisin. Well, this was simply delish! The duck was baked in 5 spice and then wonderfully fried to give it that great crispy skin (yum). The hoisin sauce just topped off this magnificent dish. Sir loves duck and at any given opportunity will order it.

Making the duck pancakes is such a fun way to eat them. You put on the pancakes what you want and then drizzle or pour that wonderful hoisin sauce all over, then wrap up all that wonderful pancake creation and savour every bite!


Then we had the Steamed lime and chicken dumplings - chilli 5 spice glaze and shallots. There are a lot of variations of dumplings and these dumplings - with chicken really were very tasty. They were full of chicken and the dressing certainly complimented them. They arrived in a black bowl that enhanced their colour which made them very appetising.


Mlady had a Merlot - Echo Beach from Margaret River. This was a nice red - not heavy and went well with her meal. Sir ordered a Cabernet Sauvignon from Robert Oatley which he enjoyed.




















Next was the Thai Chicken and mixed greens salad - avocado, summer melon, crispy noodles, coconut curry dressing. Impressive presentation! Such vibrant colours! Another work of art. This dish ticked all the boxes. The flavours and textures were amazing. The combination of everything was delicious. Great use of melon and that coconut curry dressing - WOW!

Our final main was the grilled marinated Tasmanian salmon fillet - red peppers, sugar snaps, nectarine, marinated feta, Israeli cous cous and saffron tzatzkiki. Another absolute work of art! 

Such amazing flavours and textures. Again, making great use of seasonal fruit. Being a huge lover of fruit especially stone fruit (and of course a huge fish lover) this dish was incredibly colourful and the fruit combined extremely well with the Tasmanian Salmon which was so crisp and cooked to just how Mlady likes.

For dessert we had the platter of four desserts. We started with the sticky date pudding with brandy caramel sauce, mascarpone and vanilla bean ice cream.

Then it was coconut/lime panna cotta with poached tropical summer fruits and passion fruit daiquiri sorbet. Peach & raspberry crumble - blueberry grand marnier anglaise ice cream. White chocolate brulee - wild berry compote, dark chocolate ice cream. A truly "jaw dropping" experience. It was hard  to know where to start. The garnish for this spectacular creation was fresh fruit - yum. An absolute amazingly delicious dessert. Yet again - a work of art!

It really was hard to choose a favourite as all were so amazing. We would have to say though that the sticky date was one of our favourites. It was so soft and that sauce - OMG!


The food here is truly amazing. Great flavours, textures and a wonderful combination of seasonal fruits. A really great taste sensation!

Sir and Mlady dined as guests of Ravesi's. Big thanks to Chef Darren Elmes for chatting with us and to Sarah and Katie for looking after us so capably. Thanks also to Bec for arranging our visit.

Chef Darren Elmes (far right) and his team

Ravesi's Restaurant Menu, Reviews, Photos, Location and Info - Zomato