Edible Review: Brown Sugar – Bondi beach

August 30, 2007

Meet my new favourite restaurant – Brown Sugar situated in the world famous Bondi beach (not on the beach but up one of the side streets).

I’ve been there three times now and each time, I’ve enjoyed my meal thoroughly. It’s warm, friendly and cosy and the food is top-notch and has a wonderful home-made style with a dash of modern Australian thrown into the mix.

 The dining area is small – it must hold about 50 people so when it gets full (which it most often does), it can get slightly buzzy. But that just adds to the atmosphere.

menuThe menu is written on the large blackboard on the wall, although it hasn’t seemed to change during my visits – perhaps they adapt the menu seasonally.

I usually start with the lentil and haloumi salad which gives a nice healthy-ish boost to the meal. They not exactly overally generous with the cheese but haloumi is actually quite rich so sharing between two, you get about two strips of this rubbery but delicious cheese each. The lentils are interspersed with small blocks of beetroot and sweet potato.

fish pieBrown Sugar is famous for their fish pie (they use blue eyed cod for the filling). as you can see from the pic, it is large and golden crusted and looks really delicious. Since I’m not a bit fishy fan, I had to rely on my sister and mom for their verdict. My mom felt that the topping was on the saltier side but the creamy filling got a thumbs up from both. The empty dishes were obviously a good sign.

 I have my usual – fresh linguine pasta with roasted pumpkin and rocket. You won’t find this on the blackboard – it’s actually on their lunch menu which I happened to check out on the ‘net before coming to eat. Anyway, it was even better than it sounded and was bursting with taste. Perfect winter comfort food. I usually have this without the chilli oil but if you like a bite, then keep this in for some added spice.

They also have specials every night – like their seafood bouillabasse which a friend of mine had and seemed packed to the brim with a variety of seafood. Yet again, the bowl was licked clean.

Nathan’s tried the lamb (delicious) and the duck (roasted so that the meat just falls off the bone) which was served with caramelised pear and rosti. Others ordered the osso bucco (also reported to be excellent).

Dessert is another highlight – with the farm chocolate soufle a decadent treat – it’s a small choccy dome housing oozing chocolate molten lava – wow! The pannacotta (a special) was deemed delicious and the tipsy tart packed all kinds of fruit was also very good.

My favourite part though is paying the bill – who would have thought that. ‘Cause instead of the peppermint, they bring you a sliver of the most delicious melt-in-your-mouth brownie. I always ask for two pieces – one is never enough. I’ve tried to get the chef to bake me a whole brownie but i haven’t succeded yet. I will keep trying and I will keep on returning to Brown Sugar.

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