Sydney Eat Street: 10 places to try on Glebe Point Rd, Glebe
Take a culinary trip from the south of the United States to the delights of Naples, stopping in at Sri Lanka and all point between just by going down this road in Sydney’s inner west.
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Take a culinary trip from the south of the United States to the delights of Naples, stopping in at Sri Lanka and all point between just by going down this road.
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.
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THE CHARLESTON
Osman Misirlizade, co-owner of The Charleston, swapped law for orders when he teamed up with Rob Teitzel — first opening The Cottage in Balmain and now this sun — drenched restaurant inspired by the French Quarter in Charleston, South Carolina.
Pale pastels reminiscent of the city’s weathered, pink-stoned, historical building serve as a backdrop for head chef Ellena Kim’s contemporary take on traditional Southern cooking, particularly dishes indicative of the coastal city’s seafood obsession.
Try the grilled baby octopus served with a slightly sweet mint pea puree and watermelon radishes.
For more seafood, order up some Sydney rock oysters or a trio of tacos that include your choice of fish, popcorn cauliflower or pulled pork.
Be sure to include a side of hush puppies, deep-fried cornmeal bites typically eaten with seafood.
Finish off with Bourbon glazed brioche doughnuts. In addition to craft beers and a range of US and Aussie wine, there’s also a number of sweet tea infused cocktails suited to even the most southern of belles.
— 199 Glebe Point Rd
PIZZERIA DA ALFREDO
Owner Alfredo Repole has a simple philosophy: “It makes me feel like I win in my life when people leave happy.”
Pizza da Alfredo is relatively new on the block but judging by the lively chatter and satiated smiles here at Glebe’s little slice of Naples, he’s found a winning formula.
“People want good food and good portions,” says Alfredo, both of which are offered in spades with their signature metre-long pizzas and 2m long antipasto boards.
There’s no skimping on the good stuff either as Alfredo prides himself on using only the freshest ingredients, particularly for the pizza Napolatana with its requisite buffalo mozzarella and sweet San Marzono tomatoes.
Alfredo explains it’s the liquid from these ingredients plus a super quick 45 seconds in a 500-degree wood-fire oven that give Naples’ famous import its “wet” centre, compared to your average pie which becomes “drier” as it’s baked longer at a lower heat.
Practicality (and tradition) dictates that you ditch the knife and fork rather “fold it like a wallet”.
With nearly 400 pizzas on the docket every day — more on the weekend — looks like Alfredo is here to stay.
— 331 Glebe Point Rd
GLEBE POINT DINER
You can peruse their market fresh menu, check their chalkboard for special or simply nod towards the adjacent table, implying “I’ll have what she’s having” but any way you play it you’re certain to get an impressive meal.
The dishes here are well thought out, not only in regards to their mouth-watering flavours, but also head chef Sam Bennet and owner Alex Kearn’s push towards “zero waste”.
With their popular market fish, every bit of it is used somewhere within the dish — from the featured fillet to the “sausage” made with the bits of meat pulled from the bones.
It’s clever and delicious and completely indicative of this chic yet casual neighbourhood restaurant’s offerings, which changes regularly based on available ingredients.
That’s fine and all, but Sam notes were he ever to take the duck liver pate with housemade pear jam off the menu, “locals would revolt”.
— 407 Glebe Point Rd
VALHALLA SOCIAL
With the flair a silver screen starlet the vibrant Valhalla Bowl with its vivid colours of sauteed green, deep red sauerkraut, bright orange slivered carrots and more, is a showstopper.
Appropriate given this sleek yet comfy cafe with resides in what was once the Valhalla, a grand movie theatre dating back to 1937.
It has since closed and had many modifications since, but still, it’s one of those things along with the incredibly diverse range of restaurants, cafes and bars along the main drag that gives Glebe its eclectic character.
Figuring out the right menu — be it family friendly or refined — and locating the right venue can be a challenge, however for co-owners Davide and Catarina Isola have some insight into the area given that they already own popular cafe, The Wedge, live around the corner and Davide has long been a police officer in Glebe.
“Living in Glebe gives you a different sense of community,” Catarina says, adding their offerings range from clean and healthy fare such as the grain bowl and grilled veggie burger to the decadent panko-crusted brioche French toast or Big Breakfast with pork & fennel sausage.
They’re only open for breakfast and lunch at the moment, but at the locals’ request, will soon be trading at night as well.
— 166 Glebe Point Rd
SRI LANKAN STREET FOOD
Don’t be fooled by the name as rather than blinding white lights, wobbly tales and the bain-marie of your average take-away joint this place foregoes the frantic pace for calm with its muted blue walls, pendant lamps and traditional artwork.
Most importantly though, is that it’s “street food” in taste alone. There’s no plastic container for the rice and meat biriyani, instead its rich saffron colour is presented as a dome surrounded by ramekins of chutneys and sauces.
Same for the hoppers — a bowl-shaped rice and coconut crepe with a fried egg inside. Normally just handed over, cradled in wax paper, here they’re presented on a board alongside a variety of dipping sides making it much easier to just rip off a piece and dunk it into hot chilli sambol and various curries.
“It’s more of an experience,” says owner and respected chef Manjula Fernando.
“I enjoy introducing people to the flavours and spices of Sri Lanka.”
Manjula explains many people come in expecting milky curries, however a key difference between Indian and Sri Lankan food is the former uses dairy products whereas Sri Lanka is a “coconut country” so only uses coconut milk.
Manjula makes it easy (and affordable) to taste the difference yourself with a generous lunch special with a variety of dishes served on a wooden board for a mere $20 so you can save the rest of your cash for an actual trip overseas.
— 381 Glebe Point Rd
MUST TRY
INVENTIVE VEGAN FARE
“There’s not enough choice for vegans in Sydney,” says Gary Nijjar, a vegan himself and owner of Green Mushroom, the popular vegan Indian restaurant down the street.
So determined to fill that need, he opened a bright and cheery spot towards the top end of Glebe with a vegan menu that is more “western”.
Here you’ll find buckwheat pancakes and green bowls for breakfast while lunch and dinner ranges from BBQ pulled mushroom burgers to vegan wood fired pizzas made with a soy based cheese.
In the short time that they’ve been open the Ortolana pizza — tomato sauce, roasted capsicum, marinated eggplant, mushrooms, red onion, roasted potatoes and yeast flakes has already become a standout.
— Golden Grapes; 73 Glebe Point Rd
POLISH FOOD
Foregoing trend for tradition, Na Zdrowie has been serving authentic Polish fare for more than a decade.
Loyal customers, travelling from as far as the Blue Mountains and Canberra return again and again for their famous Pierogis.
These traditional Polish dumplings, are served either fried or boiled with a choice of three fillings: mushroom and sauerkraut with mushroom sauce; white cheese and potato with fried onion and sour cream; or meat with stewed onion and bacon.
Add one of their Polish beers and you’ll be raising your glass, proclaiming the Polish version of “Cheers”: Na Zdrowie.
— Na Zdrowie; 161 Glebe Point Rd
GLEBE MARKETS
Coming up on its 30th birthday, the family owned and run Glebe Markets — with its vast array of clothing, crafts and food — is a veritable institution not just in Glebe but also on the market scene in general.
There’s the regular rotation of satays, gozlemes and dim sum, but you’ll also come along more specialised foodie treats such as the fresh fruit artisan icy-pops from Merry Pops or Gabor’s Hungarian kürtös, hot stovepipe shaped spit cake covered in cinnamon-sugar, sprinkle or a number of other toppings.
Every week seems to bring in new and different treats so more reason to make this a regular Saturday excursion.
— Glebe Public School; cnr of Glebe Point Rd and Derby Pl
SEAFOOD PAELLA
With nibbles throughout the day, carafes of sangria and engaging Spanish hospitality, Despaña could easily become a long lunch habit.
Pass around petite plates of chorizo and manchego croquettes; veal and lamb meatballs; or fried baby squid with a pumpkin aioli along with a variety of Spanish and domestic beer, wines and clever cocktails.
For something hardier, share some of their seafood dishes including their famous prawn, mussel and clam paella.
It comes as a main size but for be sure to keep an eye on their special events where they bring out the huge skillet of paella, which goes perfectly with their house sangria.
— Despaña Spanish Tapas and Wine Bar; 101 Glebe Point Rd
PORK BELLY RICE BOWL
A trip to Bali sounds fantastic, but unless you commute via Gulfstream that leisurely weekend may be a tick out of range.
For something more local, head to Salt and Palm for Indonesian inspired fare and exotic drinks.
Try the pork belly rice bowl and when head in for Happy Hour Tuesday through Sunday, take advantage of their two-for-one cocktails and finally get those tropical concoctions you’ve been craving.
— Salt & Palm; 22 Glebe Point Rd
Originally published as Sydney Eat Street: 10 places to try on Glebe Point Rd, Glebe
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