Sydney Eat Street: The best spots to eat in Darling Quarter
After a lengthy two year delay Darling Quarter is finally able to announce the relaunch of Sydney’s latest gourmet dining precinct. Check out the best spots for your taste buds.
Eat Street
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After a lengthy two year delay Darling Quarter is finally able to announce the relaunch of Sydney’s latest gourmet dining precinct.
Take a tour of Sydney’s best eateries with The Sunday Telegraph’s Eat Street. Are you hungry for more inspiration? Follow us on Instagram or Twitter. #SydneyEatStreet
MuMian Dining
“It’s all fun and games out front, but for those, after a more tranquil dining experience, there’s MuMian, a sleek Cantonese restaurant with soft, warm lighting that compliments the polished concrete floors, blonde wood furnishings, and brushed gold accents.
The minimalistic decor mirrors the essence of Cantonese cuisine, which foregoes heavy seasoning and thick sauces so diners can appreciate the fresh ingredients in wok-tossed dishes like the scallops with dragon fruit or lotus roots and sugar snap peas. MuMian’s owner, Shawn Ren, notes that the menu emphasises authentic and wholesome dishes and sustainability.
“We only use locally sourced and sustainable ingredients, including our mud crab, which is brought in daily,” he says.
To compliment the menu, there are also several innovative Asian-inspired cocktails. Shawn says, “MuMian Dining offers a “sophisticated and memorable dining experience that combines traditional Cantonese flavours with contemporary style and elegance”.
– Commbank Place (North Wing, Darling Quarter, 1/25 Harbour St, Sydney; mumian.au
Ichoume
What’s old is new at Ichoume. A relatively recent addition to Darling Quarter, this Japanese restaurant and bar is awash with colour and character. There’s a tangerine-coloured tuktuk stationed up front, while inside, vibrant 1950s pop art promotional posters are plastered above ruby red vinyl booth red vinyl booths.
There’s nothing kitsch in the kitchen, though, as head chef Tomohiko Kimura delivers a polished Japanese-based cuisine that infuses French flavours and techniques.
Ichoume’s co-owner Yuki Ishikawa says, “Our dream for this restaurant is to provide the finest Japanese cuisine in the familiar atmosphere of a modern izakaya. A place where you can relax while enjoying some of the best food and drinks that Japanese culture offers.”
From the towering seafood platter to the Wagyu sushi, the food is nothing less than stunning. Even the kids’ menu is impressive. Get started on the weekend with a sake cocktail or something from the impressive wine list, then sit back and enjoy the evening with live Jazz.
– Shop TR10 / Darling Quarter 1, 25 Harbour St, Sydney; ichoume.com.au
Cafe Alma
It’s all about location, location, location and coffee at Cafe Alma, and well, it should be, considering that owner Shawn Ren also happens to be the founder of Chambers Fine Coffee, one of Sydney’s finest boutique roasters.
Ren said he chose Darling Quarter for its vibrant and bustling community of workers and residents. Its prime location in the city’s heart is the perfect destination for those seeking a quick and delicious breakfast on the go or a leisurely brunch to catch up with friends.
“Our chefs craft irresistible, healthy brunch options that will satisfy your cravings,” he said. “Our menu offers a range of healthy and irresistible options that will appeal to every taste and appetite” with dishes such as peach and honey bruschetta, shakshuka and avocado, and the must-try Turkish eggs with garlic labneh.
Of course, no visit is complete without coffee, and with such passionate (and artistic) baristas behind the brew, Cafe Alma could become a pleasant habit.
– 14/1-25 Harbour St, Sydney; Insta: @cafealmasydney
Doodee Noodle Thai Kitchen
Thai street food and Darling Quarter go together like Moo Ping and brushed coconut cream … they just work. But to find these Thai-styled sweet and savoury pork skewers, you could head to Thailand, then stroll the streets till you find your mark, or take a breather from yoga on the lawn and grab a snack.
At Doodee, the set-up reflects a food stall, with most of the cooking done quickly and right at the counter. We chose to set up shop in Darling Quarter because our target customers – primarily families, tourists, and office workers – are precisely where we’d like them to be,” said Paulla Janprapa. People can’t seem to get enough of the Moo Ping; Thai-styled pork skewers and Som Tum (papaya salad) are a must.
We have a range of papaya salads that focuses on different ingredients from different parts of Thailand, whereas others might just have one or two”.
Of course, noodles are a mainstay in Thailand, but even then, it’s hard to find the range of flavours that Doodee can offer. Desserts are also hugely popular; almost as popular as watching the ice being shaved into the bowl and then doused with syrup and exotic topping. “We’ve also begun selling Thai popsicles,” she added.
It’s an exciting process to watch as a liquid is first performed in what looks like a stainless-steel test tube, then placed in a silver bucket with ice and salt. “A childhood experience from Thailand that will soon be available for families here in Sydney.”
Shop 9/1/25 Harbour St, Sydney; Doodee.com.au
Killiney Kopitiam
When Killiney first opened its doors, horses and buggies were just starting to give way to mechanised counterparts.
One hundred years on, people still flock to Killiney Kopitiam for popular Singaporean street foods, including fried kwey tiao, Laksa, Hainan chicken rice, and the fan favourite, Killiney Kopitiam’s kaya (coconut jam) for kaya toast – thick slabs of butter and kaya sandwiches between two slices of toast.
This is also called the breakfast of champions in Singapore.
There is an option to get the soft-boiled eggs where you can dip the Kaya Toast straight in, mixing it up before you take the crunch.
T17/1 Harbour St, Sydney; killiney-kopitiam.com.au
Braza Churrascaria
From scotch fillets to sausages, prawns to pork belly; at any given time, there are 20 proteins making the rounds at Braza with passadoros (servers) going table to table with their trolleys and metre-long skewers of grilled meats, seafood, and veggies. The signature item though is the Picanha (rump cap), which Braza’s owner and head chef Andrew Felicio notes is typical of Brazilian fare as, “everyone grows up eating it and cooking it”.
In addition to the endless meats and seafood, the sitting comes with generous sides and sauces ($68p). There’s also a vegetarian version with pescatarian options ($68). Catch the Brazilian dancers every Saturday night from 7.45pm – 9.45pm.
- Darling Quarter, 18-19/1-25 Harbour St; braza.com.au
DOPA by Devon
It’s in the bag for DOPA who has customers flocking to their doors for donburi (bowls), similar to those found on the streets of Tokyo.
But like DOPA’s sister, Devon Cafe, the basics here are taken to a premium level with meticulously presented grilled salmon don which is a bowl of rice topped with King Salmon, saikyo miso and soft egg or the Wagyu don with one of two different grades of beef - Wagyu (MS 6-7) or (MS 9+) with soft egg.
- 11/1-25 Harbour St; dopa.com.au
Goobne
If there’s one Korean word foodies need to know it’s goobne which translates to “oven-roasted”, the main style of cooking that Goobne uses when preparing their modern take on Korean staples.
Taste the different with some of their signature items including the Cheesy AF Burger with oven-roasted, pepper crispy chicken smothered in a cheesy sauce on a brioche bun, The UFO Fondue with boneless oven-roasted chicken and cheesy fondue for dipping; and the OG Chicken, oven-roasted chicken in Goobne’s secret marinade & seasoning. Rowena Kanna, Goobne’s Head of Marketing,
“Unlike traditional Korean Fried Chicken, all our chicken is oil-free, oven-roasted and RSPCA approved. We use authentic, signature Korean flavours that are a standout from other brands. Plus, we can fulfil your bubble tea cravings with our Chatime on the same premises”.
- 8/1-25 Harbour St; goognechicken.com.au
Gelatissimo
Made fresh every day using only the premium ingredients, Gelatissimo has built a stellar reputation by providing delicious and high-quality gelato that is creamy, rich, and full of flavour. Store manager, Stephen Xu, notes that customer faves include “classic flavours like chocolate, vanilla, mango, and strawberry, as well as our milkshake and waffles, which are a hit with kids and adults alike,” which is a real win as Stephen says that the people that frequent this vibrant and bustling area of Darling Harbour tend to be families and tourists.
“Our customers are typically families with young children, couples out for a stroll, or groups of friends looking for a sweet treat”. In addition to the classics, Stephen says, “We’re particularly proud of our signature flavours like macadamia, Rocher, pistachio, and hazelnut, or our fruity sorbets like raspberry and mango, are some of our personal favourites and we’re always thrilled when customers give them a try.”
- 1/1-25 Harbour St; Gelatissimo.com.au
Haven Specialty Coffee
If it’s a job worth doing, it’s a job worth doing well. The crew at Haven Specialty Coffee have truly taken that to heart as they’ve put all their efforts into preparing the perfect cuppa, rather than embellishing the fit out or serving a book-sized cafe menu. S
tarting off in Surry Hills, they’ve brought their passion to Haymarket and Darling Quarter providing a serene and tranquil setting for your morning and afternoon coffee.
“Owner Kit Tran says, “Our team ensure that every single cup of coffee is poured with care, not to mention we have a tasty bagel menu as well”.
Along with coffee, they have added a few bites to the menu. Kit notes that, “the Salmon Bagel is our most popular dish, it’s classic, simple and tasty, and you can have it every day, but the Truffle Mushroom Bagel is probably the item that we are most proud of, we have lots of regular customers come back for it”.
- 16/1-25 Harbour St; havenspecialtycoffee.com.au
Kürtősh
Forget asking for directions as the fragrance of freshly baked cakes will lure you directly to the bright and airy corner shop.
Gisele Dussault, Kürtősh’s Marketing Manager says, “Our cakes, cookies and slices are about simplicity. We don’t do complicated. We are simple. We are homemade. We believe in creating deceptively simple cakes with quality ingredients, baked fresh daily”.
As far as ordering, well that’s a bit different too. “We sell them by weight instead of by portion size. This is a typically European practice which encourages our customers to try many cakes and expand their tastes. It also saves on food waste and overindulgence”.
A must try though is their kürtősh (Hungarian chimney cakes); it’s both their namesake and signature pastry.
Gisele says, “We were exceptionally fortuitous, over ten years ago, to be gifted the original recipe for our Kürtősh mix by a Hungarian family who had been making chimney cakes for generations in a small town just outside Budapest”.
She adds that “the Kürtősh are made-to-order hot, right off the stick. The combination of sweet, pillowy dough on the inside and caramelised, crispy goodness on the outside, combined with nuts, cinnamon or Nutella is a unique taste that’s hard to go past once you’ve tried it”.
- 12/1-25 Harbour St; kurtosh.com.au
Winter warmers to celebrate the season
Everyone is happy to see the sun peeking through the clouds, but winter’s not all bad. Bid farewell to the colder days with one last hurrah of warming fare.
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