With summer fast approaching, Sydney’s dining scene is amping up with a host of new menus across town.
Longshore, Chippendale
For an inner-city restaurant, Longshore has a quintessentially laidback vibe. The restaurant is leaning into this atmosphere for summer by serving up its signature coastal flavours and native ingredients with a new spin.
Highlights include briny and sweet Sydney Rock Oysters sourced from Moonlight Flat near Batemans Bay and paired with a refreshing magnolia mignonette; hibachi-grilled Ulladulla swordfish loin topped with fermented padron pepper paste and yuzu kosho; and a burnt pavlova with strawberry gum chantilly, yuzu custard, and mango sorbet.
“At Longshore, we’re always evolving, and our new summer menu is a reflection of that. It’s inspired by the natural beauty and diversity of Australia’s coastline, with dishes that highlight the freshest local ingredients and bold, vibrant flavours,” says Executive Chef Jarrod Walsh.
“We’re passionate about sustainability, and each dish tells a story of where it comes from, whether it’s the ocean or the land. I’m excited to share these new creations with our guests.”
Walsh unveiled the menu as part of the newly launched Ode Hotels collection, the group of boutique hotels under which Longshore sits.
“This evolution speaks to the heart of what Ode Hotels represents – authentic and eclectic experiences, a strong connection to local culture, and a dedication to sustainability. Longshore perfectly captures these values, offering a dining experience that is laid back but electric, and highlights the incredible produce from around Australia. It’s a fantastic reflection of what we strive to achieve across all our properties,” says Ode Hotels Group General Manager Joel Gordon.
This week, Longshore retained its coveted hat at the SMH Good Food Awards. It was also awarded the prestigious Restaurant and Bar Design Award in the Standalone category, recognising design by Like Minds Studio.
Comedor, Newtown
Relative newcomer Comedor is launching its summer menu, with changes from chef Alejandro Huerta. Focusing on seasonal ingredients, Huerta has updated 80 per cent of the menu.
The chef has drawn on his childhood memories to establish a list of ingredients reminiscent of his family and friends. “This season, we want to showcase a bit more Mexican street food, something that for me is the centrepiece of who we really are as Mexicans,” says Huerta.
The menu will include Comedor’s take on Al pastor (spit grilled pork that is typically marinated and served in tacos), “but made with black achiote instead of the traditional red achiote, along with using fermented chillies and fresh herbs”.
“We’re also serving Pescadillas (fish stuffed quesadillas) using the offcuts from the swordfish main to help reduce waste,” says Huerta.
Lunch menu highlights include salmon tostadas with achiote mayo, chilli crunch, and chives; Skull Island tiger prawn tortillas with mussel and morita sauce; sugar snaps with mulberries, guava vinegar, pistachio, shiso; and lamb barbacoa enchiladas with salsa tomatillo and morita, and herbs.
Angelo’s Cabarita
Angelo’s Carbarita has received a makeover, thanks to new ownership by Deep Gujral. The restaurateur has given the former Italian restaurant a Hamptons-style makeover, and a modern Australian menu, crafted by Head Chef Dalton Fernandes (formerly Trippas White Group’s Sydney Tower and The Crown) and Sous Chef Nitin Dholam (formerly Oncore by Clare Smyth).
Highlights include South Australian scallop gratin with eureka lemon butter; grilled Yamba prawns with XO sauce; and wagyu (MS4+) brisket casarecce ragu. For sweet lovers, there’s an orange blossom crème brulee; and affogatos served with vanilla goat milk gelato.
The restaurant has a prime location, tucked away in Prince Edward Park and overlooking the Parramatta River towards Abbotsford.
Director of Global Fine Wine Challenge Ross Anderson crafted the drink menu, focussing on rare and specialty wines from Australia, New Zealand and Italy. The restaurant recently won a Wine Goblet in Australia’s Wine List of the Year Awards.
“We’ve got a sensational new menu at reasonable prices, and a wine list that rivals the best lists in Sydney. I’m excited to get Angelo’s name back out there and look forward to toasting a beautiful spring and summer season with our customers,” says Gujral.
