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Surry Hills

Wood-fired fennel, spinach, chicory and ricotta pie.
Good Food hat15.5/20

A restaurant for the share-plate generation: Bessie’s clocks up a second hat for the Bar Copains team

The Surry Hills hotspot is all about snacks, fizzy wine and a wood-fired pie.

  • David Matthews
Tchouktchouka and eggs.

Like shakshuka? You’ll love this cafe’s sizzling Tunisian version tchouktchouka

The dishes of Tunisia,Morocco and Algeria are brought to life with love.

  • Lee Tran Lam
New Kiln menu.

Green ants, quandong and finger lime: Former Noma chef reveals exciting new Kiln menu

Copenhagen-based Beau Clugston takes over the Ace Hotel Sydney restaurant this week. Here’s what to expect.

  • Scott Bolles
The bar at Alma’s.

Alma’s

Bar Copains’ sister venue, just 130 metres up the road.

  • Erina Starkey
The dining room at Bessie’s.

Bessie’s

Fire-powered Mediterranean restaurant with a standout side bar.

  • Erina Starkey
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Bessie’s has opened in the old Chefs’ Warehouse site on Albion Street, Surry Hills.

What to order at the new wood-fired restaurant from the team behind Bar Copains

Chefs Morgan McGlone and Nathan Sasi enlisted a wood-fire expert for their new Surry Hills venue.

  • Scott Bolles
A homestyle North African feast at Cafe Tanja.
Critics' Pick

Cafe Tanja

Spiced eggs, tajines, tea and cake in a relaxed setting.

Veal tongue French toast at The White Horse.
Good Food hat15.5/20

White Horse

Poised dining downstairs, cocktail party on top.

Hiramasa kingfish crudo with white soy, yuzu, ginger and rice vinegar dressing.
Good Food hat15/20

Ito

Where Japanese umami meets Italian soul.

Busy lunch service at Spice I Am in Surry Hills.
Critics' Pick

Spice I Am

A much-loved spice pioneer fires on.

Original URL: https://www.brisbanetimes.com.au/goodfood/topic/surry-hills-fnq