Eat Street Sydney: 10 Places to try in Marrickville
FROM an Asian favourite inspired by mum’s cooking to beaut brekkies and a top Sunday fresh food market, this inner-west food hub is worth travelling to.
Eat Street
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FROM an Asian favourite inspired by mum’s cooking to beaut brekkies and a top Sunday fresh food market, this inner-west food hub is worth travelling to.
Take a tour of the area’s best eateries right here with The Sunday Telegraph’s Eat Street.
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POST CAFE
SENDING letters and receiving packages may have been the goal, but in many a towns, the daily visit to the post office served as the social scene.
While this converted heritage listed post may no longer hand out mail, after 15 years it is still the heart of Marrickville and with a recent revamp to the menu, delivering some great coffee and delicious food.
The classics such as the Big Brekkie and bacon and egg roll will never leave the board, but now executive chef Marcello Ferrero has added some creative flare with both flavours and presentation.
There’s the housemade Bircher muesli that is elegantly plated with a ruby red poached pear on top or the Tasmanian salmon presented as a dome encasing crème fraiche and a boiled egg. Food so good, it’s sure to get your stamp of approval.
- 274 Marrickville Rd
EAT FUH
IT TOOK the bleak London winters and countless bowls of hot soup for Hoang Nguyen to realise how much he missed his mother’s cooking, particularly her pho (pronounced fuh), a Vietnamese noodle soup.
There were plenty of impostors to be had around but none them held the same fragrance and flavours, which come only from slow cooked bone broth, complimented with lemongrass, cinnamon, star anise, cardamom and cloves.
So unique was her version that upon his return to Marrickville, he began selling it at local markets eventually opening up his own eatery, Eat Fuh.
Hoang believes that it is people’s appreciation of unprocessed ingredients that is responsible for Eat Fuh’s success.
Rather than adding MSG or prepared seasoning for taste, he still uses his mother’s recipe for slow cooking chicken or beef bones to release their full flavours.
Keeping it all close to home, the special blend of herbs and spices, which they roast in house come from the green grocer literally across the street while their meats and produce come from nearby businesses as well.
- 274 Illawarra Rd
MARRICKVILLE ORGANIC MARKETS
THE market has barely opened and already there’s a queue five deep at Fritter House, one of the first stalls near the entrance.
With boundless energy, Kate Smiley takes orders for hot corn fritters while Pete Doherty works the grill topping them with any variety of meats, vegetables, and a generous helping of chilli jam.
As popular as they are, Kate credits much of it to the support from the market community.
Eight years ago, they sold only homemade jams and relishes till customers and stallholders suggested adding something for dipping, such as corn fritters.
Now Fritter House is a staple at the markets, alongside 80 other stalls, half of which are food (though not all are organic).
Running every Sunday for the past 15 years, people come to visit growers for their fresh fruit and veg then grab some food from one of the many organic food vendors as well as favourite eats from favourite food stalls such as Universal Fine Foods, Oktoberfest Hut, Jimmy Liks and many of t
— Addison Road Centre, 142 Addison Rd, Marrickville
BARZAARI
ACROSS from the open kitchen with its wood-fire oven and charcoal BBQ, a rustic brick and plaster wall elicits visions of an old Cypriot marketplace — a bazaar.
On it is a mural that illustrates chef/owner Darryl Martin and owner/manager Andrew Jordanou’s emphasis on their seasonal menu alongside their passion for the flavours and traditions of eastern Mediterranean cuisine.
The four images are portraits representing spring, summer, winter and autumn designed with season specific produce.
Look closely and you’ll see summer’s fruits, which show up on the menu such as a blueberry Pavlova complimented with sumac sorbet and mastic cream or the tomatoes and cucumbers of the divine Geraldton Kingfish and Smoked King Salmon.
The menu never repeats itself with Darryl noting: “By the end of the season, dishes will have changed as well.”
- 65 Addison Rd
WEST JULIETT
IT’LL be love at first sight when you step into this comfy and casual neighbourhood cafe.
The attentive staff and sleek furnishings give West Juliett an understated elegance suited to everyone from mothers’ groups popping in for coffees to morning meetings over breakfast far.
Head chef Mark Kennedy along with owner Stan Loupos developed the menu to reflect their “restaurant style approach to brunch”.
As with the 12-hour slow-cooked pork benedict made with pork neck and ham hocks Mark explains how taking a more technical approach with the cooking and preparation process combined with Stan’s passion for locally sourced product are what ensures you’ll get a delicious dish every time.
— 30 Llewellyn St
Sydney Eat Street: 10 places to try in Darlington
MUST TRY
BEER AND BEEF SANDWICH
WHEN it’s gone it’s gone as at this craft brewery, they only brew it “batch by batch”. But what they do produce is considered some of the most inventive on the market including their sour ales.
Rock up Thursday and the Brazilian Flame BBQ food truck will be parked out front with their generous meat rolls however there are also food trucks Friday to Sunday.
- Batch Brewing Co, 44 Sydenham Rd
BREKKIE BLISS BOWL
A VERITABLE garden in a bowl, the vibrant hues of the seasonally fresh produce are enticing enough, but knowing it’s been developed by a nutritionist and sourced from local producers make it a double win.
- Warren & Holt, Shop 4, 415-421 Illawarra Rd
HOMEMADE GELATO
KEEP an eye on the produce markets as if it’s in season and if owner Franco Riservato likes it, he’ll use his old but trusty gelato maker to serve up a batch for delighted customers.
— Gelato Franco, 281 Marrickville Rd
SALMON POKE BOWL
WHEN this historic hotel got a makeover in 2016, it quickly became a local favourite for its family friendly environment, community support and a menu that rivals even the trendiest eaters.
Most everything is sourced locally and made in house using herbs and produce growing in the beer garden.
The classic and gourmet burgers are a treat but for something a bit on the healthier side, try the salmon poke bowl.
- The Henson, 91 Illawarra Rd
PHO TAI CUON
AT THE core, it’s a Vietnamese restaurant but as true to the country, there also influences from Korea, China and the Middle East. Put a contemporary spin on the traditional and you end up with such inspiring dishes such as this Vietnamese take on beef tartare wrapped in rice noodles.
— Hello Auntie, 278 Illawarra Rd