Sydney Eat Street: 10 things to eat in Neutral Bay

CULINARY life around this harbourside suburb revolves around gin cocktails, coffee and great tastes ranging from steak to ceviche.

Lain Tapsall (left) and Julian Brenchley store 47 Australian gins at Tonic Lane. Picture: John Fotiadis

• Sydney Eat Street: Cronulla
• Sydney Eat Street: Robertson
• Sydney Eat Street: Gordon
• Sydney Eat Street: Penrith

CULINARY life around this harbourside suburb revolves around gin cocktails, coffee and great tastes ranging from steak to ceviche.

Take a tour of the area’s best eateries right here with The Sunday Telegraph’s Eat Street.

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Gin cured ocean trout at Tonic Lane. Picture: John Fotiadis

The Naughty Alice cocktail at Tonic Lane: Picture: Jenifer Jagielski

Tonic Lane

OF all the gin joints in all the towns in all the world, I walked into Lain Tapsall and Julian Brenchley’s Tonic Lane, an eclectic space that has been referred to as “Curbside Modern”.

By day, they serve up their own blend of coffee alongside a tasty breakfast and lunch menu, but it’s at night that the spirits emerge as head bar boy Luke Wilson whips ups some inventive cocktails using one of the 47 varieties of Australian gins that line the walls.

Tonic Lane also holds a monthly Aussie gin tour night featuring a chat with three distillers, a couple of cool gin concoctions and some great food off the evening menu that chef Travis can help match to your favourite drink. — Shop 6, 8 Young Lane

Owner Catherine Myers with My Little Cupcake creations. Picture: Jenifer Jagielski

“The old-fashioned way” rules at My Little Cupcake.

My Little Cupcake

A DELICATE stand filled with cupcakes for her niece’s birthday was the impetus for Catherine Myers’ foray into the baking business. She’d long wanted to open a shop that sold “pretty things” so, armed with some sweet pastel-coloured buttercream frosting and a trusted cake recipe, she opened up one of Sydney’s very first cupcake shops nearly 11 years ago. While she can appreciate the trend of decadent designs, she prefers to keep hers “the old-fashioned way” — a moist cake with a slathering of pale pink, lavender and mint green frosting. — 62 Ben Boyd Rd

The Oaks has been a Neutral Bay institution for decades. Picture: Jeremy Piper

The gorgeous art deco bar upstairs at The Oaks.

Take a seat outside under fairylights.

The Oaks

OFFERING some of the best steaks around in a beer garden covered with fairy lights, The Oaks has been a Neutral Bay hot spot for decades — but now there’s another reason to go and that’s the recent retro reno of the upstairs rooms. Paying homage to the establishment’s history,the interior designer has channelled the 1930s and presented a place that reflects that period, including an detailed art deco bar, a pool room and even a space with a nod to the era’s affinity for séances. — 118 Military Rd

Chocolate-covered macadamia nuts are among treats at The Farm.

Chia pudding. Picture: Jenifer Jagielski

Matcha bowl at The Farm.

The Farm Wholefoods

AS the name suggests, food here starts simply but once they’ve added their flair to the basics, you get something beautiful. Even bananas and mangoes taste better when set against the mighty icy green matcha blended with coconut water.

Along the back wall there are bulk dispensers filled with a range of mueslis, nuts and seeds but for those who are truly craving something sweet, they also have raspberries and macadamia nuts covered in chocolate — sticking with the healthy theme, it’s dark chocolate, of course. Well, most of it, anyway. — 4/27-35 Grosvenor St

Thelma and Louise co-owner Marilyn Nohra whips up fresh mushrooms.

Eggs benedict at Thelma and Louise. Picture: Jenifer Jagielski

Thelma & Louise

THE bright and sunny space speaks to the owners Marilyn Nohra and Ann Marie Power’s love of travel, both on the menu and as part of the decor. Many of their recipes have been acquired on their trips, such as the Mediterranean lamb mince with zaatar bread. — 1 Hayes St

When in Neutral Bay, you must try ...

Ceviche at SoCal. Picture: Jenifer Jagielski

Ceviche

You have to do yourself a favour and keep coming back to try all the Southern California faves, particularly the ceviche and fish tacos. — SoCal, 1 Young St

Pork belly from Italian Street Kitchen. Picture: Jenifer Jagielski

Pork belly with rosemary

The traditional Roman pork belly cooked in a wood-fired oven gives the pizza and pasta a run for their money. — Italian Street Kitchen, 5/19-21 Grosvenor St

Pork and fennel sausage roll at Firefly.

Pork and fennel sausage roll

Firefly’s take on the standard sausage roll. It’s made with pork and fennel then topped with sweet, spiced caramel. — Firefly; 24 Young St

Salmon is cooked over wood at Woodland Kitchen.

Tasmanian salmon

Cooked at high temperature over Australian ironbark wood is what gives this dish unique aroma that is complemented by fennel and asparagus. — Woodland Kitchen, Shop 2/19025 Grosvenor St

Caramelised banana tarte tatin at Hayes St Wharf Bistro.

Caramelised banana tarte tatin

It’s a big ask to save room for dessert after enjoying modern French-inspired mains, but after having this dish, you will be glad you did. — Hayes St Wharf Bistro, 13 Hayes St