Sydney Eat Street: Best places to try at Kings Street Wharf
As the magic of the Vivid festival continues to light up Sydney, why not venture down to King Street Wharf where the food is as vibrant as the lights.
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King Street Wharf is known for its great food and atmosphere so there is a lot on offer during the Vivid Sydney light festival — and beyond.
Take a tour of the area’s best eateries right here with The Sunday Telegraph’s Eat Street. Are you hungry for more inspiration? Follow us on Instagram.
MANJITS AT THE WHARF
With the expansive room, ornate pendant lights and an unobstructed view of Darling Harbour through the floor-to-ceiling glass doors, it’d be fair to say Manjit Gujral, the patriarch of this Indian restaurant dynasty has come a long way since first working in his family’s small takeaway shop back in 1984.
Four restaurants and a successful catering business later, he has pretty much passed the reins on to his two sons — Deep, who oversees the business, and Varun, the chef de cuisine who’s impressive work in the kitchen has made Manjits at the Wharf a hatted-restaurant.
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Using recipes handed down from his grandmother through to his father, Varun takes guests on a culinary journey throughout India with dishes such as Bharrah kebab (lamb cutlets marinated in yoghurt and spices), Anark Ali (lamb shoulder with a rich pomegranate and molasses based sauce) and his signature Baingan Takatak, an exquisite tandoori roasted eggplant served underneath a towering bell jar filled with apple and cardamom-scented smoke.
Finish off the meal with an impressive dessert of what Manjit considers “India’s favourite ice cream” — sweet mango that is presented as a tall spire with a base of earthy pistachio on the bottom.
— 10/49 Lime St; manjits.com.au
THE MALAYA
If it isn’t broke, don’t fix it. That simple mantra has been at the core of The Malaya’s menu for over 55 years, and Duan and Isabella Wong, the brother-sister team behind this chic restaurant, intend to keep it that way.
It started in 1963 when their grandfather opened a South East Asian restaurant on George St, and although he was keen to offer authentic dishes, Duan notes that “some of the recipes were probably adjusted for the Australian palate”, but there was also an issue with sourcing the required tropical ingredients.
“For example, our Laksa is made with cow’s milk instead of the traditional coconut milk and that was because, in 1963, there wasn’t a steady supply of coconut milk.”
At one point, they tried changing it back to the original recipes but their loyal customers “loved it just as it is, so for that reason we have kept the recipe the same from 1963”.
In 2001 when they moved the restaurant to the recently developed King Street Wharf, they expanded the menu to include more fresh seafood dishes to “capture the change in landscape” but note about 70 per cent of the dishes remain unchanged.
Duan and Isabella say the cult-following developed from those tried and tested recipes has carried on through today — all those uni students that frequented the George St establishment are the same ones now holding corporate jobs in the CBD.
There have been some changes though such as the melt-in-your-mouth coconut beef rendang, which unlike the laksa is indeed made with coconut milk; or the Szechuan eggplant, which is traditionally thrown into a wok at The Malaya, deep fried so that it has a crispy exterior but is quite soft and tender inside.
The drinks menu has also changed, particularly with the addition of bespoke cocktails, which change with the seasons and often with events, including Vivid.
— 39 Lime St; themalaya.com.au
STEERSONS STEAKHOUSE
Be moooooo-ved by Vivid at Steersons Steakhouse during this year’s festival of lights. Fair warning (not for that terrible pun) but once you’ve sat down and enjoyed a choice cut of meat, anything less will feel like a chore.
“The menu is centred around locally produced beef,” explains George Vitalis, the venue’s general manager.
“We have 14 different cuts on the menu, and showcase our steaks in the simplest form, with minimal intervention, allowing the natural flavours to speak for themselves.”
For Vivid, the chef has created the chocolate supernova dessert — a rich brownie, chocolate mousse, and meringue encased in red spun sugar.
For a real night out, try the Steersons steak tasting board that includes Hereford True Pasture Fed Rib Eye on the Bone, Certified Angus Grain Fed Flat Iron and Aaco Wagyu Grain Fed Rump, each boasting a different and delicious taste and texture.
With main courses focusing on meat, George says:
“Our entrees are deliberately seafood driven, allowing customers to enjoy the best of both worlds.
“Our oysters come in fresh daily and are sourced from regions across the east coast depending on the season. Our small dishes are not to be overlooked, with some hidden gems that hit the table fast, while you’re still browsing the menu after you’ve ordered.”
— 17 Lime St
ALL HANDS BREWING HOUSE
Enlightenment is brewing on the last day of Vivid (June 15) thanks to the folks at All Hands Brewing House as they have invited in six independent NSW beer brewers including Botany’s One Drop Brewing Co, Glebe’s Staves Brewing, Marrickville’s and more.
All Hands Brewing House’s head brewer Sam Clayman explains how the Illuminated Brewer’s Collective is a long afternoon (2pm-8pm) set up to “enlighten people about local craft brewers while gathered under the lights of Vivid”.
On the day, there’ll also be an exclusive selection of food that venue manager Craig Morgan considers beer drinking food.
“The type you can hold in one hand and a beer in the other,” he says, such as their a loaded hotdog and beefy nachos.
There’s no entry fee to this festival as all are welcome (even your pooch as AHBH has its Puppy Pale Ale).
Purchase tokens from the bar, then over to the brewers for a scholarly chat over a tasting glass or half-pint of their own brew.
— 22 The Promenade; allhandsbrewinghouse.com.au
CARGO BAR
The party doesn’t stop when the chilly weather blows in or at least not when you’re looking out at the lights of Darling Harbour and the shivering folks from the wind-protected confines of your very own plastic bubble.
These five harbourside igloos were launched just prior to Vivid and will be available throughout the winter months.
There’s room for eight people and for $25 per person you can get a grazing platter with such bites as maple fried chicken, Peking duck waffle fries, plus a welcome winter cocktail.
To keep the cold at bay, cuddle up with your partner and order a cocktail thermos for two where you’ll have your choice of such tummy warmers as a Spiced Pumpkin Hot Toddy, a Dirty Chai Martini or the classic Hot Buttered Rum.
— 52-60 The Promenade; cargobar.com.au
MUST TRY
CASA RISTORANTE ITALIANO
For a contemporary take on traditional Italian food, head down to Darling Harbour for a harbourside seat amidst the open terrace and cobbled walkways reminiscent of historic Naples.
Tuck into some authentic wood-fired pizza while you enjoy one of their artisan cocktails, including ones just for Vivid (through to June 15): Vesta — A mix of gin, cranberry, raspberry syrup and fresh lime; Luna Blu, — Bacardi and Malibu shaken with coconut syrup and poured over a blue curaçao “moon” and Wildfire — a mix of Midori and pineapple with Vodka and lemon.
— 42-48 The Promenade; lovecasa.com.au
NICK’S BAR & GRILL
At this laid-back grill, the casual cousin to Nick’s Seafood, the elegant dining venue in Cockle Bay, you’ll get the same quality Australian produce just minus the fancy linen.
Try a dozen oysters which go oh so well with their Vivid-inspired cocktails (through to June 15).
— 32-34 The Promenade
BEER DELUXE
True to its name, this harbourside beer garden has a deluxe selection of local and international beers with 20 on tap and over 150 in the fridge.
Of course, no beer is complete without some hearty pub grub such as their cheeseburger DeLuxe sauce, lettuce, pickles, cheese and aioli.
During Vivid, besides getting a complimentary glitter add-on to your beer, kids 12 & under eat for free when you purchase a main meal for yourself.
— 9 Lime St; beerdeluxe.com.au
MEAT DISTRICT CO
Following a paddock to plate approach, there’s more than just a basic burger between the buns as here it’s only natural, grass-fed Australian beef burgers and ribs.
Wash it down with a tap or bottled beer, inventive cocktails, such as their special one during Vivid, the Vivid Magic with Aperol & Bombay Gin, shaken with lime & organic juice and a dash of sugar and egg white.
— 11 Lime St; meatdistrictco.com.au
Originally published as Sydney Eat Street: Best places to try at Kings Street Wharf
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