Sunday, 24 August 2014

Kefi Greek Tavern and Kefi Souvlaki & Pizza Bar, Kingsgrove

You might remember the Greek restaurant, Xanthi, which was one of the restaurants that fell victim to the "Westfield fine dining curse" this year along with Cara & Co, Spiedo, Becasse and Quarter Twenty One. The good news is that Xanthi chef, David Tsirekas, has picked himself up and has swapped fine dining for casual food. Kefi Greek Tavern opened on Tuesday this week serving classic Greek comfort food and next door to the tavern is Kefi Souvlaki & Pizza Bar, which has been opened for a couple of months, serving everyone's favourite Greek street food, gyro. 

I made the trip to Kingsgrove yesterday with my wife to have lunch at the Tavern for one reason, to be reunited with a longtime favourite dessert of mine, Tsirekas's signature caramel baklava ice cream!

The dining room and view of the open kitchen
David Tsirekas has teamed up with Kefi's business partners Steve Sentas and Con Tsoutsouras, who have poured in a cool $1.5 million to makeover the Kingsgrove site. The dining room has a nice, relaxed ambience with a view of the tavern's open kitchen, where you will see David and his team roasting massive hunks of meat and toasting up soft, fluffy pita breads. A perfect setting for a big meat feast with some cold beers, but not when you are dining with a vegatarian. Maybe next time!  

BBQ Haloumi ($16.50)
Slices of haloumi cheese were barbequed and imprinted with beautiful marks from the char grill. Both my wife and I love the meaty texture of haloumi; it was cooked well here with no hint of rubbery texture that you sometimes find. There was a wonderful balance of sweet and savoury from the cheese, olive paste, honey peppered figs, tomato and mint. These ingredients are also sold as a gryo at the souvlaki bar next door, which makes for a tasty take-away option ($8.50).

Twice cooked pork belly ($22)
David Tsirekas has become famous for his pork belly dishes over the years, with pork belly baklava being one of his signatures from his Perama days. Pork belly baklava is not on the menu at the Tavern (there is a pork belly baklava available at the Souvlaki Bar for $9.50), instead there is a twice cooked pork belly

The pork belly was slow cooked in a spice mix and beer til tender and cooked on a kontosouvli grill. You won't find ultra-crispy crackling here, but the pork belly is soft with its fat melted into the flesh and falling apart with a pull of a fork. The pork belly was served with apple puree and a vinegary sauce that helps cut through the richness and fattiness of the pork belly. There were also a few crunchy pork crackling chips placed on top.    

Horta ($8)
We also ordered a horta, side of wilted wild greens with a garlic, dill and lemon olive oil marinade.

The dessert menu at Kefi contains some classic Greek favourites like patsavoura (North Greek style baklava), loukoumathes (Greek doughnuts), bougatsa (filo pastry filled with custard), rizogalo (rice pudding). These were all incredibly tempting but I settled on patsavoura and the signature caramel baklava ice cream. I will need to return to try the other desserts.

Patsavoura ($10.50)
Patsavoura means 'wet mop' in Greek, referring to the fact filo pastry has been  bunched up, soaking up the syrup like a wet mop. This baklava was incredibly moreish and I was surprised by how nicely balanced the sweetness was. I didn't find this to be sickly sweet at all. And the baklava was topped with a decadent dollop of clotted cream.

Caramel baklava ice cream ($12.50)
And the moment has arrived where I was reunited with the famous caramel baklava ice cream. It has changed a bit since Xanthi, the rich caramel fudge layer between the ice cream has gone and has replaced with a pale caramel sauce drizzled over top. There's also a dusting of cinnamon powder which wasn't in the original.  This one is less sweet than the original, but the combination of vanilla ice cream, chopped pistachio nuts and caramel is still there and as satisfying as ever. Sometimes the best things in life are the most simple I reckon.

I've also visited the Souvlaki Bar next door a couple of times before in separate visits and here's some of the items I have tried: 

Lamb gyro ($7.50)
The first thing I gotta say is that I love the pita bread at Kefi. They are like a warm, fluffy blanket hugging its fillings. This gyro is the lamb one; the meat was nice and smoky and the gyro was filled with a salad of tomato, onion and parsley and served with a tzatziki and a delicious mustard mayonnaise sauce. And there were chips too of course! It just wouldn't be a proper gyro otherwise.

Pita bread ($1.50 each)
And you can order the pita breads on there own for $1.50 each. I would happily snack on these all day! 

Loukoumathes ($6)
Loukoumathes are Greek style ball doughnuts soaked in a spiced sugar syrup and served with mixed crushed nuts and dusted cinnamon powder. These were very delicious and addictive. Once you have one you will want another one, and next thing I realised that we had finished the entire box!

It's great seeing David Tsirekas back in the kitchen and I would like to wish him all the success at this venue. The food at Kefi Tavern is simple but most importantly, delicious. Of course I enjoy fine dining too, but both my wife and I often find the good casual eateries more rewarding and we left with a feeling of satisfaction and happiness after this meal.
But having a vegetarian wife makes it difficult to sample more than a couple of items on Greek menus (nothing against you!). I feel like I have only just scratched the surface of the great menu at Kefi Tavern so I will need to round up some of my meat loving friends for a return visit soon. There's a $45 banquet menu (great value) and a kokoretsi skewer (lamb hearts, sweetbreads, liver, kidney lung wrapped in caul fat and intestines), which has my name written all over it!

Kefi Greek Tavern
Address: 1/231 Kingsgrove Rd, Kingsgrove, NSW 2208
Contact no: 02 9554 4442

Kefi Greek Tavern on Urbanspoon

Sunday, 17 August 2014

Cho Cho San, Potts Point - 14 August 2014

Cho Cho San, a not-so Japanese izakaya, is one of the hottest restaurant openings of 2014. Cho Cho San opened in June to a wave of rave reviews (including a 15.5/20 from Terry Durack, equivalent to one chefs hat). So it comes as no surprise that this restaurant is packed night in night out (weekdays included), with a constant stream of people coming in hoping to land a seat. Fortunately Cho Cho Can take a limited number of reservations so it's advisable to book ahead. This is what Crystal from Delectably Degusting, M and I did for this Thursday evening catch up.

The long row of bar seating
Cho Cho San is the second venture of restaurateurs Sam Christie (of Longrain fame) and Jonathan Barthelmess, who first joined forced to open Greek Tavern, The Apollo.  The Head Chef at Cho Cho San is Nicholas Wong (ex-Kylie Kwong, Rockpool, Bodega and Ester). As you can see, a not-so Japanese cast are behind Cho Cho San.

Just as important as the fun, casual food at Cho Cho San is the drinks list. The list includes a host of diffrerent sakes, shochus and beers and ciders imported from Japan mixed in with some wines and beers sourced locally and abroad. There's also a cocktail menu that changes seasonally using ingredients such as melon, yuzu, apples, and nashi pears. I went for a Japanese craft beer, a Tama No Megumi pale ale, whilst the girls went straight for the cocktail menu, a Japanese stiletto (midori, ketel one, plum, lemon juice & melon balls) and a ginger ninja (ketel one, ginger beer, honey dew melon & fresh ginger).      

The food menu is divided into small dishes, raw bar, other (sides and seafood) and hibachi grill (seafood and meat). It is the raw bar that has been grabbing many of the headlines thanks to the sushi chef, Yukio Moriyama, who was formerly at Ocean Room, which has closed due to the redevelopment of the Overseas Passenger Terminal. 

There's also a "feed me please" chefs selection menu for $65 per person. We decided instead to sample a variety of dishes from the extensive  a la carte menu. There is plenty to keep you occupied just in the small dishes, raw bar and sides section.  In fact we did not make it to the hibachi grill section as the food was surprisingly filling. Plus M was saving her precious stomach space for the desserts :P

Another thing to note is that the menu is seasonal and changes frequently (and I stress frequently). The menu already looks different from when Cho Cho San opened its doors and favourites such as eggplant miso dip, toasted crab bun and green tea soft serve have already been replaced with other items. I guess this gives us all a reason to return to Cho Cho San, but I was sad that I didn't get to try the green tea soft serve :(

Hokkaido scallops, corn, house cured katsuobushi ($18)
First to arrive from the raw bar were the Hokkaido scallops, served raw, with corn puree and grated house cured katsuobushi (petrified smoked bonito). The delicate flavour of the scallops were enhanced by the umami of the bonito and the sweetness of the corn. This was an amazing start to the meal with clean, refreshing flavours and turned out to be my favourite course from the raw bar.   

Fried eggplant miso ($10)
Next was fried eggplant miso, kind of like a bowl of beer battered chips. These golden batons had a soft, creamy centre and a ultra-crispy, glass-like crust and coated with eggplant's best friend, a rich, umamilicious miso sauce.

Petuna ocean trout, black pepper, wasabi ($20)
Thick slices of Petuna ocean trout were wonderfully fresh with a sublime texture and sitting in a slick of a familiar-tasting soy, mirin, black pepper and wasabi dressing.

Silken tofu in tomato dashi ($4)
Cho Cho San has reinvented agedashi tofu as silken tofu in tomato dashi. The slippery disc of silken tofu was texturally pleasant and topped with tempura crumbs for texture. But it was the tomato dashi that was the star of this dish with its gentle sweet, sour an umami notes. 

Beef tataki, wild rice, ginger dressing ($18)
Ribbons of highly marbled raw beef rib were draped over crunchy, nutty wild rice grains and little cubes of raw cucumber, dressed in soy, ginger and browned butter and finished with grated horseradish. This was another excellent dish from the raw bar.   

Udon noodles, pork, chilli ($15)
From the sides section of the menu, we opted for the udon noodles, pork and chilli, which was like a Japanese version of spaghetti bolognese. Although I would have preferred the udon noodles to have more chew, the flavours were absolutely bang on. The ragu was made from chilli-bean paste, ginger and pork was rich, hearty and fiery and topped with whipped tofu. The heat was mouth numbing, which makes this udon perfect to slurp up on a cold winters night! This was one of my favourite dishes of the night and I would happily order this again.   

King crab omelette, Japanese curry ($28)
The omelette was smoky and slightly crisp on the outside with egg yolk oozing in the middle, which is the way I like my omelettes . The Japanese curry wasn't really the sweet variety that's served in Japan, it was more Malaysian or Sri Lankan. The strands of hand picked king crab meat were delicate in flavour, which got a bit lost in the omelette and curry.    

Brown rice, shitake mushroom, egg ($12)
The brown rice, shitake mushroom and egg has morphed from a Malaysian style nasi goreng (as it used to be served with a fried egg on top) to a Chinese style fried rice.  This was no ordinary bowl of fried rice, it was something quite awesome! I loathe brown rice normally but it was just brilliant here; I loved the bite in each grain and how the shitake mushrooms took this fried rice to another level.  

Cho cho snow ($10)
We decided at the outset that we would order all the desserts (which there are only 3). Cho Cho snow was a ginger custard, topped with a dome of shaved ice and drenched with caramelised syrup. The ginger custard had a beautiful, smooth and creamy texture. And the shaved ice made this a refreshing and wonderfully balanced dessert. My favourite dessert of the night!

Banana soft serve - cone, peanut, caramel ($7 each)
I may have been sad at the start of the meal when I discovered that the matcha green-tea soft serve was no longer on the menu, this soon dissipated when I tried the new soft serve flavour, banana. The soft serve was as smooth and creamy as I would have hoped from a soft serve and tasted like intense, ripe bananas (yum!). The banana soft served was dipped with crushed peanuts and drizzled with caramel sauce. The waffle cone was crispy and delicious too! 

Our waiter explained that they were trying to create the "next big thing" with the banana soft serve; I don't know about that but I think your Instagram feeds will be invaded with banana soft serves pretty soon if it hasn't already!

Steamed yuzu pudding ($12)
The steamed yuzu pudding left me slightly disappointed; maybe it's just not my kind of dessert. I am an absolute freak when it comes to yuzu. This is my favourite fruit and my eyes light up when I see it on a menu. Unfortunately I could not taste any of that amazing yuzu flavour in this dessert; it tasted more like lemon. I also found the steamed pudding to be quite sweet, sour and rich. The rather generous dollop of cream was much needed to cut through the pudding, but not enough to balance the flavours of the dessert.

Not long after 2 hours, a waiter approaches our table to inform us that our time was up and that they would need our table for the next session. As we left the restaurant we could see a healthy queue of hungry diners waiting to get into Sydney's hottest new restaurant to see what all the fuss was about.       

Highlight: There aren't many things better than slurping a bowl of udon noodles  with a comforting ragu of pork and chilli during winter.  
Lowlight: The lack of yuzu flavour in the steamed pudding
Overall: For the most part, Cho Cho San delivers delicious, well-executed food in a fun and trendy dining space that's sort of like a Japanese izakaya, but not really. There's also a great drinks menu to try its extensive range of sake, shochu and beer from Japan. 7/10 (Great)

Cho Cho San
Address: 73 Macleay St Potts Point, NSW 2011
Contact no: 02 9331 6601

Cho Cho San on Urbanspoon 

Sunday, 10 August 2014

Mr Wong - 7 August 2014

Mr Wong, the contemporary Cantonese restaurant in Merivale's ever expanding empire, has been since August 2012. It has received many rave reviews and awards, including 2 chef hats and Best New Restaurant from the SMH Good Food Guide 2014, yet I still hadn't dined at Mr Wong's. My friend and I happened to talk about this restaurant recently and since we both hadn't been, we decided to check it out on a whim.     

I was impressed by the fit out as soon as I set foot into Mr Wong. This is a warehouse space that the Hemmes family splashed out a cool $4 million on. The dining room is huge: 240-seats running over two levels. The dimly lit room felt like you transported to Shanghai in the 1930s. 

Unlike other Chinese restaurants in town where you might find rude, abrupt service, expect to find something closer to silver service at Mr Wong. All the waitstaff were friendly, professional and helpful. They're dressed snappily here with aprons, white shirts, ties and tuxedos.

The open kitchen
The chef team at Mr Wong is headed by Dan Hong, who is executive chef at Ms.G's, El Loco as well as Mr Wong and Eric Koh, the head dim sum chef. Eric Koh was poached by Justin Hemmes from all the way in London, where he had been plying his dim sum making craft at Michelin-starred Hakkasan.   

The dim sum was exactly why I was here today. The full dim sum menu is only available during the lunch service. Dim sum platters are available at dinner.

Abalone, snow crab and white rice bamboo roll ($15 for 2)
First dim sum to arrive was abalone, snow crab and white rice bamboo roll. This was Mr Wong's version of 'lor mai gai' (steamed sticky rice with chicken), a more upmarket version.   

Unwrapping the bamboo leaf
Wrapped inside the bamboo leaf parcel was pure deliciousness. The rice had a great texture: sticky but not gluey. The abalone was sweet, flavoursome, and tender, whilst retaining its bounciness. Hiding underneath the abalone were strands of snow crab, which were very delicate in flavour. There were also dried scallops and shrimps. This was my favourite dim sum today and one that I would happily order again and suggest to others.

We then decided to go into truffle mode and ordered every dumpling on the menu that had the words 'black truffle" in the description. Each dumpling was topped with a dab of black truffle specks and truffle oil. In truth, I wouldn't call having these a "truffle experience" as it tasted more truffle oil than fresh truffle and the flavours of the dumpling masked the truffle flavour. Having said this, the dumplings here were all well-made, freshly steamed/poached, and enjoyable.
Black truffle and wild mushroom dumpling ($10.80 for 3)
The black truffle and wild mushroom dumplings were fantastic and was the only dumpling which had black truffle cooked inside the dumpling. The assorted wild mushrooms worked well with the truffle flavour. The dumpling skin had a pleasant, slippery and smooth texture. This was my favourite of the "black truffle" dim sum. 

Pork xiao lung bao with black truffle ($15 for 3)
Next up is everyone's favourite Shanghainese morsel, pork xiao lung bao (well mine at least). The skins were not as delicate as the ones at Din Tai Fung, but the dumplings were substantially larger. These were tasty with the usual hot broth and pork filling. I am not sure if I would pay an extra $3 again for the drop of black truffles on each dumpling.

Poached pork, prawn and black truffle dumpling ($12 for 6)
These poached pork and prawn dumplings were nice, springy and spongy parcels wrapped with a silky, delicate skin. The soy-based dressing that it came with was filled with aromatic herbs and quite delicious; I would have happily run my finger through this. But the truffle? Again the other flavours of the dumpling, particularly the soy dressing, dominated the truffle. 

Black truffle fried rice ($34 for small)
I smiled gleefully when this plate of food arrived. My time to try Mr Wong's black truffle fried rice has finally come! I have wanted to have this ever since Dan Hong posted this insane truffle fried rice on his Instagram account, which he served to David Thompson when he was in town. Like a big blanket of black truffles, it is pretty obvious why this truffle fried rice has become one of the most Instagrammed dishes this winter.

The truffle fried rice from Dan Hong's Instagram account
I'm not David Thompson, so the truffle to fried rice ratio for us was not as ridiculous, but still enough to make my jaw drop. And there's no mistaking the smelly, intoxicating aroma and flavour of black truffle, which Mr Wong sources from Manjimup, WA. This was a very simple fried rice with egg, shiitake mushrooms, peas, butter and seasoned with salt and pepper to not overpower the truffle.         

This was definitely the best fried rice I have had for some time. This was Mr Wong's answer to the Italian black truffle risotto, but I have to say the Italian version still wins with its richness and creaminess; these are things that really make truffles sing. 

And the small size is massive, easily enough to feed 3 or 4. We may not have finished the rice, but we made sure every trace of truffle was gone before we left Mr Wong.    

Roast duck, char siu, pork belly? Next time!
As I only got to sample a small subsection of Mr Wong's vast menu, I would like to return to Mr Wong to try other dishes, such as the Peking duck. Mr Wong is on the pricey side, so I probably won't be here too often. It's more a special occasion venue or a place to go if you want to splash out. But what you are paying for, in addition to the Merivale stamp, is the space, the atmosphere, the service and the food, which you know has been sourced from fresher and better quality produce than most other Chinese restaurants in Sydney. But is this all worth the extra premium? I will let you be the judge...

Highlight: Abalone, snow crab and white rice bamboo roll
Lowlight: It's pricey so not sure when I will be back next
Overall: Merivale's foray into Cantonese cuisine is a mostly successful one. The dim sum were delicately crafted little morsels, full of flavour and delicious. But it all comes with the Merivale price tag. 7/10 (Great)

Mr Wong
Address: 3 Bridge Lane, Sydney NSW 2000
Contact no: (02) 9240 3000

Mr Wong on Urbanspoon

Tuesday, 5 August 2014

Osteria di Russo & Russo, Enmore - 18 July 2014

I love a great suburban restaurant - a more casual, relaxed experience in an intimate dining room that is buzzing with chatter and positive energy. Unfortunately I don't have one in my own neighbourhood; so this brings me to Enmore, the home of one of my favourite suburban restaurants in Sydney, Osteria di Russo & Russo.

The man behind the pans is young gun chef, Jason Saxby, a former winner of the Josephine Pignolet Young Chef of the Year award, who has had stints at Quay, Pilu, Bridge Room, Per Se in New York and The Ledbury in London.

Jason Saxby's Instagram feed is a tease for truffle fanatics like myself. There is a quote: "truffles are limited only by the imagination of the chef". Saxby is a creative chef so I doubt he is going to have too many problems finding ways to use truffles. In fact, he seems to come up with new truffle dishes on a weekly basis. No other reason was required for a repeat visit to Osteria.

The dining room at Osteria
The menus at Osteria is stuck to pages of second hand books, in our case a worn-out cookbook containing recipes for microwave dinners; our waiter assured us that there is no microwave in the kitchen. The food at Osteria draws on classic Italian flavours but Saxby uses modern cooking techniques and local ingredients to add his own twist to the classics. The courses are designed to be shared; there is an a la carte menu and a chef's selection of 6 courses for $65, which can be adjusted to cater for my wife's vegetarian diet. We decided to go for the chef's selection and opted for the special truffle course to be included, which attracted a $7.50 truffle surcharge per person.

Course 1
House made ricotta, beetroot, balsamic rye, bitter honey, basil, quandong
The first course was a sharing plate of house made ricotta and beetroot. This was no ordinary beetroot and cheese salad. Soft, creamy curds of ricotta with the sweet, earthy beetroots may be an obvious pairing, but the addition of balsamic rye crumbs, bitter honey and quandongs turned this into quite an exciting and balanced dish. We're off to a great start!

Course 2
Chargrilled veal tongue, Bagna Cauda, house truffled dwarf peaches, pickles, smoked salt
The next course arrived as 2 separate plates, so my wife and I would not be sharing. The chargrilled veal tongue was stunning; imprinted with beautiful grill marks, the tongue had a wonderful charred, smoky flavour and was so tender that it literally melted in the mouth. The tongue came with a creamy Bagba Cauda dipping sauce, house truffled dwarf peaches and pickles for acidity.

Charred eggplant croquette, zucchini, preserved lemon, green olive, lemon myrtle ash 
My wife's charred eggplant croquette was deep-fried deliciousness. Inside the crispy exterior was a creamy, smoky eggplant filling that would wow vegetarians and meat eaters alike. Zucchini, preserved lemon, green olive and lemon myrtle ash all bring contrasting yet complimentary flavours to the dish.

Course 3
Carnaroli risotto, nettles, mushrooms, Manjimup truffles
Then the dish that I came for arrived: a luscious, green Carnaroli risotto with nettles, mushrooms with Perigord black truffles from Manjimup in WA. Problem was, the moment I went to the bathroom, Jason Saxby arrived at the table with truffle and micro-plane in hand ready to freshly shave the truffle over the risotto. After Jason discovered that I had gone to the loo, he asked my wife whether he should come back, to which my wife responded, "I think you should, Chris won't want to miss this". Haha, thanks, you know me too well!

Any way, was the truffle risotto good? You bet! The heat from the risotto released the heady aroma of the truffle, which perfumed the entire dining room and had me swooning. I was in heaven with each spoonful of this rich, creamy risotto with its al dente grains of rice, which carried the intoxicating earthy flavours and umami of the truffle. Unfortunately this course had to be shared because I wanted the whole plate to myself! 

Course 4
Pork cheeks, Jerusalem artichoke, brussel sprouts, mushrooms, prunes, spelt and hazelnut crumble
My last savoury course of the night was inspired by tiramisu. This seemed strange at first but the combination of chocolate, coffee, alcohol and cream was used to form the basis of this dish. The result was a rich, tasty dish but really well-balanced and had a great use of different textures. 

There were cocoa nibs, which were the chocolate element, and coffee caramelized hazelnuts (absolutely loved these!) and chicory root powder, for the bitter coffee flavours. The alcoholic element was from the prunes agrodolce and the cream from the Jerusalem artichoke puree. All these sweet, savoury, and bitter elements went remarkably well with the slow cooked pork cheeks, which were amazingly tender and delicious.
Charred heirloom carrots, radicchio, buffalo yoghurt, golden raisins, spiced walnuts
My wife's last savoury was another enjoyable dish with a great balance of flavours and textures. The heirloom carrots were sweet, earthy and flavoured with spices. The radicchio provided bitterness; the buffalo yogurt was tart and creamy; the golden raisins added sweetness and the spiced walnuts added another bitter element as well as texture.

Course 5
Monte Veronese, quince, pine nuts, pane carasau
The fifth course was a cheese course. Luckily for me (since I have a dislike for strong, pungent cheeses), this cheese was quite mild and to my taste. The Monte Veronese was soft and creamy - great with some quince paste, candied pine nuts on a thin, crispy pane carasau.

Course 6
Mandarin, Vividus olive oil sponge, sheeps yoghurt, black olive, lemon balm
The dessert course was called mandarino on the menu, so no prizes for guessing what this dessert tasted like. There were 5 different preparations of mandarin and the entire fruit is used including the seeds: there were fresh segments, sherbet, gel, meringue and sponge cake. This was quite a refreshing and enjoyable dessert since mandarins are my favourite seasonal winter fruit  My favourite was definitely the sherbet, so tangy and intense in flavour. I did find the olive oil sponge slightly rich and I thought a scoop of mandarin sorbet would have gone nicely with the cake.

After dinner smoke? Petit fours of house made "Ferrero Rocher"
And for petit fours, we were served Osteria’s own version of "Ferrero Rocher", which tasted remarkably similar to the actual thing. And in their light-hearted way,  these were presented in an Imperial Club Virginia Cigarettes tin and the bill was slipped into a book titled "Modern Sex Life".

This was another fantastic meal at Osteria; the food this time round impressed me even more than my previous visit. It is clear that Osteria is going from strength to strength, so repeat visits are certainly in order. The $65 chef menu with six different courses is amazing value and not one to be missed.

Highlight: Truffles!
Lowlight: The dim lighting. Fantastic for mood but the bane of all food bloggers' existence.
Overall: I think Osteria di Russo & Russo is one of the more under-rated restaurants in Sydney. I really enjoy the casual, relaxed atmosphere and friendly service. The food delivers in a big way with big flavours and great textures. I don't think Osteria would look out of place with a chefs hat. 7.5/10 (Great)  

Osteria di Russo & Russo
Address: 158 Enmore Rd, Enmore NSW 2042
Contact no: (02) 8068 5202

Osteria di Russo & Russo on Urbanspoon