Sydney Eat Street: 10 places to try in Botany Bay
THE views alone make a trip to the northern headland worthwhile but linger a bit longer to find a growing number of foodie delights in suburbs like Little Bay and La Perouse.
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THE views alone make a trip to the northern headland worthwhile but linger a bit longer to find a growing number of foodie delights in suburbs like Little Bay and La Perouse.
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.
For a chance to feature your food picture in The Sunday Telegraph, tag #SydneyEatStreet.
THE BOATSHED
DESPERATELY crying out for a bit of love, this iconic restaurant, perched above a sandy beach, finally got the attention it deserved after Peter and Harry Kouros embraced the challenge of bringing The Boatshed back to its former glory, closing up shop for two years to undertake a massive renovation.
Turning the dated and drab restaurant into a stunning sun-drenched eatery with bleached woods, copper fixtures and dusty blue and white tiles wasn’t the only transformation as the menu got an overhaul as well.
Having owned a variety of seafood eateries over the past 50 years, including two at the renowned Sydney Fish Markets they have taken the dishes from bland and predictable to modern and mouth-watering.
Nick Lazaris, the venue’s manger and a member of this whole family affair explains how they brought in a respected Sydney chef to create a new menu that befits a casual eatery and because of their fish market location, takes advantage of their unparalleled access to the daily catch such as the coveted Hiramasa kingfish which they dress with radish, watercress, Campari and orange, and NT’s Humpty Doo barramundi which is then baked with an herbed crust and paired with braised Mediterranean vegetables.
It’s not all fish and crustaceans though as there are also Angus beef burgers, sirloins, charcoal chicken and vegetarian options.
The grand reveal is set for early spring, just in time to shed those winter layers and enjoy the cocktails and cold beers on the new deck.
— 1609 Anzac Prd, La Perouse (opening early spring 2018)
DAIRY KING
THE temperature may be in the single digits with a chilly wind coming off the ocean, but even then there is a queue for a cone at the brightly painted Dairy King ice cream van parked near the beach.
Rugged up in scarfs and sweaters, kids of all ages gleefully carry their swirled peaks of soft serve ice cream dipped in chocolate or covered in sprinkles towards the headlands to watch the colourful kites dotting the sky.
In the warmer months, beachgoers needn’t even venture far for their fix as the Munchies afloat Streets Ice Cream Boat pulls up to shore selling the frozen classics including Paddle Pops and Golden Gaytimes.
— La Perouse headlands and beaches
BLAK MARKETS
AS dividing as coriander, kangaroo meat manages to separate foodies into two camps — you either love it or prefer to take a pass.
Either way, chefs Robert Cooke and David Morrison are keen to share their cooking tips for the marsupial meat — don’t overcook it and use the correct herbs — at the Blak Markets where they’ll demonstrate how to make a delectable kangaroo burger using products from Something Wild, a globally recognised Indigenous run company that sells game meat (MasterChef Australia even served it to Prince Charles at a function in Darwin) and Indigenous greens.
Held eight times a year in addition to pop-ups around Sydney, the markets are the social enterprise initiative of First Hand Solutions, which among many other things provides economic development opportunities for Indigenous people.
In addition to stalls selling artwork, boomerangs and woven baskets, you can pick up locally made jams, preserves and sauce as well the Blak Market’s own seasoning packets made with native ingredients including ones with sea parsley, saltbush flakes and wattle seed.
While you wander around noshing on a gourmet bushfood sausage, be sure to pick up some Dessert Passion Syrup. Made with native passionberries, First Hand Solutions’ Sarah Martin swears “it’s liquid gold on pancakes”.
— Bare Island, La Perouse
LITTLE BAY BEACH CAFE
WITH its tranquil setting and an organic menu that boasts items as pure as the nearby pristine waters it’s easy to see why locals and visitors rue the moment it’s time to leave.
Even owner Raphael Medina de Demroese tends to stay close which is fitting as in addition to her passion for preparing nutritious and delicious fare — including amazing baked good such as all natural brownies, banana breads and berry muffins with an underlying “food is medicine” approach — she’s equally committed to supporting nearby organic and biodynamic suppliers.
“We only use local, local, local,” says Raphael, noting their popular eggs Benedict dish is made with naturally fermented sourdough from Kirrawee’s Thoroughbread Bakery and biodynamic eggs from Bowral’s award-winning farm, Taluca Park Free Range.
— 2 Coast Hospital Rd, Little Bay
LITTLE HUTONG
YOU would think a CV listing experience with respected restaurants and recommendations from their chefs would be enough to garner a spot in the kitchen, but at this modern Asian restaurant, there’s also the added notation: “Some travel required.”
Looking through the menu that includes dishes such as Korean short ribs, lamb shank curry and Hainan chicken rice, you can see how co-founder Robert Fong garnered inspirations from his extensive travels throughout South-East Asia.
But his experience along isn’t enough, as he feels it’s also important for the whole kitchen staff to explore the tastes so regularly takes his team with him on overseas foodie trips such as the up and coming one to Malaysia.
Together they’ll try the lots then find ways to “adapt, innovate and twist them” to suit Little Hutong’s style.
What makes the menu though is up to the diners. Following their culinary jaunt, there’s the month-long “Secret Chef” menu with each dish being rated — the one with the most points such as recent high-scorers the tiger prawn brik pastry and cold truffle amaebi angel hair pasta, find a permanent home at Little Hutong.
— Shop 4, 2-8 Pine Ave, Little Bay
MUST TRY
AMORE PIZZA
FOR those not already smitten with the majestic view, the Amore Pizza will have you falling in love with the sea for sure.
One of the most popular pies on the menu, this is one befits its surround with prawns, smoked salmon, red onion, garlic, olives, baby spinach and housemade tomato sauce.
— Giovanni La Pizza; 1603 Anzac Prd, La Perouse
SMOKED SALMON CORNETTO
BEHIND the bar, creative cocktails are the main attraction, but the impressive share plates emerging from the kitchen are solid contenders.
Order the generous charcuterie platter to start then follow that up with the cleverly prepared and presented savoury Cornetto cones filled with smoked salmon, a light ricotta cream then crowned with a tick of dill and a helping of salmon roe.
— Little Lily’s Cocktail Bar; Shop 3, 2-8 Pine Ave, Little Bay
WEEKLY SPECIAL
THE hardest decision you’ll make at this Italian Trattoria is whether to sit at a shaded table outside or one inside the bright and airy room.
After that, leave up to the chef and go with the week’s special. With featured dishes such as porchetta alla romana” stuffed pork belly Roman style, Snapper fillet poached in vongole with mussels, a slow-braised lamb shoulder with Dutch carrots, you’re bound to get something truly special
— Piccola Baia, Shop 4, 1-9 Pine Ave, Little Bay
A CUPPA AND CAKE
STANDING on its own, this heritage-listed building, a former cable station that served the final submarine cable link between Australia and New Zealand laid 1879, provides many interesting insights into Australia’s past and present include stories and artefacts related to the original landowners, the First Fleet and French explorer Comte de Lapérouse.
Afterwards, enjoy a cup of The Little Marionette coffee and a slice of cake while taking in the photographic exhibition featuring underwater images taken by scuba divers in the nearby reefs.
— Coffee Cart, La Perouse Museum; The Old Cable Station, 1542 Anzac Pde, La Perouse
BURGERS
WITH all that sea air, you’re bound to work up and appetite so might as well listen to your tummy and stop in to this popular cafe. Order up one of their epic burgers and loaded fries followed by some equally decadent desserts.
Stellar burgers and so much more.
— Bare Grill & Cafe; Shop 3, 1599 Anzac Prd, La Perouse