Sydney Eat Street: 10 things to eat in Ultimo
BREAKFAST, lunch and dinner — and everything in between — is what you’ll find in Ultimo. From sweet to sour, or an afternoon pick-me-up, there are plenty of options for even the most discerning tastebuds,
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BREAKFAST, lunch and dinner — and everything in between — is what you’ll find in Ultimo. From sweet to sour, or an afternoon pick-me-up, there are plenty of options for even the most discerning tastebuds,
Tour the Sydney suburb just minutes from the CBD with The Sunday Telegraph’s Eat Street.
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The Local Mbassy
It’s apparent from owner, Marcus Gorge’s handle bar moustache that the antique appeal of the industrial era is not just a decorating gimmick. He’s a passionate perfectionist with a meticulous attention to detail — both in food and decor — which is probably why Local Mbassy has developed a cult following with people travelling all the way from Western Sydney to enjoy some of his magnificent concoctions, like the (literally) picture-perfect red velvet pancakes. Using a coco and chocolate base with beetroot juice or Grenadine to give the pancakes their ruby colour, he creates a three-layer masterpiece butter cream and strawberries. Marcus explains that it was his wife and mother-in-law that inspired him. “My mother-in-law makes great red velvet cakes and my wife loves pancakes.” — 310 Wattle Street
Cornerstone Café
You don’t have to be a local to feel like one at this busy cafe as co-owner, Yas Yamin makes it a point to step out from behind the counter and quietly hands each person their respective coffee. There’s no yelling out orders or names, rather he somehow manages to remember faces, and while it’s a simple gesture, it speak volumes about his approach to customer service. Even the sizes of the coffee cups show attention to detail. There’s a small, regular and giant size, which is called The Bucket. “There are lots of students around and they’re always tired so they drink lots of coffee,” explains Yas adding, “They drink by the bucket load. — Ground Floor, Building 7, University of Technology, Sydney (UTS)
The Pigeonhole Cafe
YES it’s a small hole in the wall, but it’s worth honing in on for their fresh menu that includes Korean inspired lunches like the popular rice bowls topped with ingredients like roasted pulled pork with a Korean soy bean glaze.
This rustic cafe with large mural of a bird from local artists Momad Ink, s from local artists gets its name from co-owner Giancarlo Pedavoli’s father, who breeds and races pigeons. Everything is named after a type of pigeon, like the Red Check — Canadian Maple bacon over free-range eggs and a house BBQ sauce. Considering the chef changes the menus with the seasons, it’ll be interesting to see which dishes take flight. — 458 Wattle St
The Black Groodle
For a former engineer who started a cafe just for something to do in between projects, owner Carlos Azzi has hit the mark. He admits that it was much harder than he expected and within weeks of opening wanted to close up shop but a sense of pride and a general affinity for running a business kept him going. Now, he has customers lining the footpath to get their morning pastries, often what regulars have dubbed the “Mini Me” — smaller versions of savoury favourites like spinach and cheese. Come lunchtime, it’s whatever “the ladies in the kitchen” feel like making that day. Most everything is vegetarian but chicken, beef or lamb can be added to a huge variety of fresh salads such as eggplant and sweet potato or the larger pea-sized couscous. One constant though is the end of week sweet treat as every Thursday and Friday the lovely ladies make Knafeh, a cheese pastry soaked in sugar syrup, but like everything else here, when it’s gone it’s gone so get in early. — 55 Mountain Street
The Nectar Coffee House
Once kids are old enough to go to school, many parents see this as the opportune time to gently re-enter the workforce but Tina Gu entered with full force, deciding to leave an accounting career behind and open a cafe. Actually, not just one cafe, but three and with all her spare time, she’s now working on plans for and extension with fine dining. There wasn’t necessarily a moment that solidified the decision for her, it was simply, as she puts it, “I just like coffee.” Now, she’s learned the fine art of making a great cuppa, which goes wonderfully with the impressive Big Brekkie and traditional smashed avocado on toast. — 63 Mountain Street
TOP FIVE THINGS TO TRY IN ULTIMO
Mao Xuewang
If you like it hot and spicy, this is the dish for you. Generous portions of fish fillets cooked in hot chilli oil and served in what feels like a bottom less soup bowl. Order rice so you can soak up all the glorious broth as well as a side of plus a side of cold marinated cucumbers to balance out the heat. — Taste Legend, Quadrant Building, 74 Mountain Street
Belgian Waffles
Baked to order on waffle irons that owner Christopher Boseret has imported from Belgian, there is a choice between the Liège, sweet dense dough similar to brioche or Brussels, a crispier version made with butter. Either way, the blended cheesecake that he pours over them is divine.
— The Waffle Shack, 9c/185-211 Broadway
Bretzel (otherwise known as Pretzels)
Bet you didn’t know that the shape of the pretzel is said to be the origins for the term “tying the knot”. Apparently, at weddings in Switzerland it represented the nuptial knot. Whatever the legend, these soft pretzels are rarely made at home because of the difficult boiling process so when out, the only work you need to do is lift that stein of beer. — Essen Restaurant, 133-135 Broadway
Hainan Chicken Rice
This popular Malaysian restaurant is one place you won’t mind the queue as this way you get to see all the magical dishes coming out of the kitchen. But then again, that may just make things harder. Try this moist and tender poached chicken with fragrant rice, but be sure to bring friends as you’ll want to tuck into their famous chilli mud crabs as well.
— Malacca Straits on Broadway, Quadrant Building, 5/66 Mountain Street
Martabak Manis
Choosing between the plain light sponge cake dessert and the shamrock green pandan, which gets its colour from the sweet juice of pandanus leaves, is just the beginning. Next, pick from a range of fillings that range of filling including, chocolate, peanut and durian. You can also pick extras like chocolate sprinkles and sesame seeds. — Martabak Café, 439 Harris Street
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