Sydney Eat Street: Best indulgences for the end of winter

The sun may be shining but winter’s not done with yet so here’s some warming eats and treats to keep the chill away and leave you satisfied.

Capriccio has you covered - and warm - this winter.

The sun may be shining but winter’s not done with yet so here’s some warming eats and treats to keep the chill away and leave you feeling nice and toasty.

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

CHOCOLATE ARTISANS

It’s the simple things in life that often bring the most joy. For chef and culinary entrepreneur Tommy Prosser, that simple thing is a mug of hot chocolate on a cold day.

“Hot chocolate takes me back to my youth after a long walk on a drizzly Sunday along the seafront, warming up in the beachside hotel with a cup of cocoa”.

Now though, “It has to be the proper stuff, made from chocolate and milk, not powdered premix”.

Hot chocolate unlike any other at Chocolate Artisans. Picture: Tommy Prosser

Fortunately, being married to chocolatier and Chocolate Artisan’s owner, Jessica Pedemont, a steady supply of the good stuff leaves him to work on hot chocolate concoctions with flavours such as ginger Jaffa cake.

“For UK expats born in the 80s/90s it’ll be a trip down memory lane”, he says. It’s the upcoming truffle version though that has him excited. “The truffle lifts the umami notes so celebrating the truffle whilst it’s in season”.

74 RAMSEY ST, HABERFIELD; CHOCOLATEARTISAN.COM.AU AND CARRIAGEWORKS FARMERS MARKET

KAFE KOOKS

It’s somewhat ironic that on a sweltering humid day in Indonesia, Andrew Ray, the David Bowie-obsessed owner of Kafe Kooks, discovered what would become his go-to winter warming dish: Chicken Laksa.

He loved the rich and creamy coconut soup flavoured with exotic spices and loaded with chicken and noodles. However, years later, during the colder months in Melbourne, he learned to truly appreciate it as a winter dish.

Beef rendang at Kafe Kooks. Picture: Jenifer Jagielski 2

While there’s no laksa on the roti-centric menu, Andrew notes that the soup’s coconut and spice combination played a role in developing Kafe Kooks’ beef rendang. Made with slow-cooked beef, coconut milk, and aromatic spices, the fragrance will lure you in from out of the cold, but it’s the tender meat and pieces of housemade roti dunked in the coconut-base curry that will warm your soul (and belly).

63 MOUNTAIN ST, ULTIMO; KAFEKOOKS.COM.AU

ME-GAL

Situated on a hilltop surrounded by natural bushland, and overlooking Sydney Harbour, Me-Gal, the onsite restaurant once reserved for guests of Taronga Zoo’s Wildlife Retreat, opened its doors to the public earlier this year.

Humpty Doo Barramundi makes for the perfect winter dish at Me-Gal. Picture: Steven Woodburn

While the location alone deserves a visit, the seasonal and locally-sourced share-style menus have garnered a loyal following. A highlight of the winter menu is Humpty Doo (NT) Barramundi with soy and ginger, green onion oil, Pak choi and candied shimeji mushroom.

2A BRADLEYS HEAD RD, MOSMAN; MEGAL-MOSMAN.COM.AU

CAPRICCIO

For co-owner and renowned chef Nicole Bampton (Tetsuya, Sepia), truffles were a revelation as teenage apprentice at Jackson’s (once Perth’s preeminent eatery). “My first truffle dish at the restaurant was a black truffle risotto. The rich earthy smell combined with roasted nut and floral undertones was mesmerising,” she says.

Fettuccine with truffle butter at Capriccio. Picture: supplied

Truffles are now a big part of Capriccio’s seasonal menu, particularly the fresh fettuccine with black truffle butter, pecorino, and black truffle shavings. It’s part of their annual five-course menu ($85pp).

159 NORTON ST, LEICHHARDT; CAPRICCIO.SYDNEY

BLACK BOTTLE

This Victorian terrace turned wine bar is a radical departure from the prestigious establishments around the globe where Michelin Star-trained chef Raphael Szurek honed his craft. While he may have swapped formalities for what he refers to as “casual and comfy,” the finesse synonymous with French cuisine remains - even the homestyle comfort foods of winter.

French Onion Soup at Black Bottle. Picture: Supplied

“My all-time favourite winter food is definitely a good soup. An earthy and aromatic soup that warms your body and soul,” he says. “When I was a kid, mum would make all kinds of soups during winter. It was the perfect starter for dinner, and we got to top it up with croutons and cheese. At Black Bottle, as a traditional French bistro, we offer a gratinated French onion soup. Slow-caramelised onions simmered in a chicken and beef broth and finally baked in our classic ‘lion’s head bowls’ with sourdough and Comte cheese”.
2/116-118 DARLINGHURST RD, DARLINGHURST; BLACKBOTTLEDARLO.COM.AU