Sydney Eat Street: Petersham is filled with Portuguese delights
Home to arguably the best custard tarts and charcoal chicken around, foodies will find that Sydney’s own Little Portugal also boasts an array of worldly delights.
Home to arguably the best custard tarts and charcoal chicken around, foodies will find that Sydney’s own Little Portugal also boasts an array of worldly delights.
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. #SydneyEatStreet
SWEET BELEM CAKE BOUTIQUE
They may look like simple custard desserts but don’t judge these tarts by their caramelised cover. Making the buttery puff pastry dough alone is a three-day process, after which it is flattened, rolled to the width of a cannoli then cut to create circular slices.
From here pastry chef Joao Cadete presses the dough into the moulds to create a paper-thin base that becomes denser, turning into a thick ridge along the top of the tin, which when baked will fan out over the edge into delicate layers.
For the filling, Jose uses the yolks of locally farmed free-range eggs, sugar and a tick of lemon zest.
After the mixture has been poured into the yet-unbaked pastry shells, the tray is placed in a 260C oven.
Within just 10 minutes, the magic begins, as the blended yolks rise like a souffle, bringing the tops closer to the heat thereby creating the tart’s crowning glory — a thin golden-brown caramelised layer.
— 35B New Canterbury Rd; visit www.facebook.com/pg/sweetbelem
FICH AT PETERSHAM
The name here joins FI from “fish” and CH from “chips”. The menu focuses on sustainable quality fish from Australian waters, says head chef and co-owner Manny Paraiso (who, like his business partner, Jose Silva, is ex-Guillaume at Bennelong).
Even the humble fish and chips is a cut above, with its thick pieces of flaky yet juicy ling. Its batter is particularly light thanks to the carbonation from the beer they use, Marrickville’s own The Grifter Brewing Co.
Their hand-cut chips, which are sprinkled with their own blend of Benito flakes, salt, and sugar that produces a subtle smoky flavour.
Another favourite is the FICH popcorn — bite-size pieces of fish coated in buttermilk flour then fried in maple syrup and Sriracha hot sauce.
“It’s something you’d not normally do with fish, but people love it,” says Manny.
For those willing to share, Cataplana — Portuguese fish stew made with the daily catch, South Australian mussels and Queensland prawns in a Caldeirada broth — is a must.
— Shop 3, 98-106 Audley St; visit www.fichpetersham.com
KICKIN’ INN KAJUN SEAFOOD
There has to be some kind of voodoo involved as the food at this innovative Cajun seafood restaurant is just so darn good. And eating it is a whole lot of fun.
Bring your buddies and prepare to make it a messy night with pounds of prawns, mud crab, lobster, pipis, and so much more.
Get things going with a starter such as fresh oysters and chicken wings or go straight to the seafood mains add one of Kickin’ Inn’s five sauces: Cajun, Garlic Cajun, Garlic Butter, Lemon Pepper or the Sha-Bang, then indicate your heat level.
Here it’s perfectly fine to eat your food with your fingers. In fact, it’s encouraged as each meal is served in a plastic bag that is spilt right out on the table — alongside your own bib and gloves.
Owners Sami and Ravi wanted their idea of fun eating to be a triumph, and it is. Kickin’ Inn is definitely a different dining experience with a seafood menu that is well worth the fuss. Not to mention how much fun it is to wear a bib at dinner.
— 82-86 New Canterbury Rd; visit www.kickininn.com.au
FRANGO PETERSHAM CHARCOAL CHICKEN
At Frango, (the name translates to “chicken” in Portuguese), they’ve made a name for themselves by serving up tender chicken and ribs prepared using the traditional Portuguese method.
Since opening in 1992, the crew here have diligently followed the process of butterflying whole chickens, marinating them for 24 hours in a special blend of garlic, lemon and spices then cooking them on a rotisserie over hot coals for a brief 20 minutes.
It’s the quick, intense heat that gives the chicken its crispy exterior while keeping the meat tender and moist inside.
— 98 New Canterbury Rd; visit www.frangos.com.au
BAIRRO PORTUGUÊS PETERSHAM FOOD & WINE FAIR
Every March, Petersham invites thousands of visitors to come and get caught up in a celebration of Portuguese culture at the annual Bairro Portugues Petersham Food & Wine Fair. Start the day with savoury dishes such as grilled sardines, or prawn and cod rissoles along with some freshly made sangria.
Then treat yourself to a Malasada, soft, fluffy Portuguese doughnuts, coated in sugar and, it almost goes without saying, a box of custard tarts.
— Audley and Fisher Streets; visit www.innerwest.nsw.gov.au
MUST TRY
PORK ALENTEJANA
It was a longing for the home cooked meals of her native Portugal that motivated Gloria Belinha to open her own cafe, Gloria’s Café opened in 1988 — remarkably on 08/08/88 — as one of the first restaurants to offer authentic Portuguese food in Sydney.
Try the Porco à Alentejana, a popular dish made with diced pork, clams, coriander, fried cubed potatoes and veggie pickles.
Add a Portuguese wine, beer or soda to round out the experience.
— Gloria’s Café, Shop 3, 82 New Canterbury Rd; visit gloriascafe.com.au/
JAM LAMINGTON MILKSHAKE
Just try not to smile when you walk through the pastel pink door into a world of novelty and nostalgia.
Daisy’s Milk Bar is a joyful nod to yesteryear with large Lolli-filled jars lining the shelves, pastels coloured furnishings and red-checked gingham curtains.
Pre-book for one of their Low-Tea (think High tea but with Fairy Bread) or channel your inner child and paint some plaster while you savour a Jam Lamington Milkshake and the loaded Burger With The Lot or maybe just a few slices of Fairy Bread.
— Daisy’s Milk Bar, 340 Stanmore Rd; visit www.daisysmilkbar.com/
WOOD-FIRE PIZZA & CRAFT BEER
Weekends are made for a lazy day with friends, so when it’s your turn to call the spot, head to this classic pub’s sun-drenched beer garden and imbibe in one of the ever-changing craft brews on tap.
When you’re feeling peckish, tuck into some pizza made in their custom-built wood-fired oven.
— Public House Petersham, 292 Stanmore Rd
SASHIMI
While Petersham may be known for its Portuguese food, its main dining precinct is host to a culturally diverse collection of eateries including this casual and friendly Japanese restaurant that features only the freshest seasonal seafood.
— Kubota Japanese Cuisine, Shop 1&2, 98-106 Audley St
WHAT’S FRESH
BABYLON
Dining options in Sydney have gone up a level with the opening of Babylon, a stylish bar and restaurant located on the top floor of Westfield Pitt Street.
The expansive area channels the ancient kingdom complete with a live hanging garden terrace that leads to a sleek bar and various dining spaces.
The menus take inspiration from the foods and flavours of the Middle East and Eastern Mediterranean countries, particularly from Head Chef Arman Uz’s (Efendy) native Turkey.
Start off with an exotic cocktail such as Beykoz which is made with Ketel One Vodka, Sweet Vermouth, House Watermelon Soda, Hibiscus, Rosehip and Pomegranate.
For the bar menu, there are 30 items such as dips, gozleme and sardines while the 212-seat restaurant’s menu is split into three sections — flora, fauna and ocean.
For flora try the spinach and duck egg yolk with Persian feta and black rice.
A favourite for fauna, is the 12 hour braised lamb neck with manti (lamb dumplings), yoghurt, mint and chilli butter while in the ocean category try the aromatic rice dish of pan-fried snapper, baharat rice pistachio and tarato.
Finish with a selection of desserts, including Turkish Delight and an assortment of baklava.
— Level 7, Westfield Pitt Street, Sydney; visit www.babylonrooftop.com.au
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