Sydney Eat Street: Ten things to try in Newtown

NEWTOWN has long been known for its delicious eateries along King St but there are many other hot little spots in its side streets that are all worth exploring.

Rising Sun Workshop co-owners Nick Smith and Dimity Genaus. Picture: Jenifer Jagielski

NEWTOWN has long been known for its delicious eateries along King St but there are many other hot little spots in its side streets that are all worth exploring.

Take a tour of the suburb’s best eateries off the main drag right here with The Sunday Telegraph’s Eat Street.

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RISING SUN WORKSHOP

Chocolate chip cookie overload at Rising Sun. Pictures: Jenifer Jagielski

Interesting beer o’clock.

This is not just about delicious food and great coffee but is also a community workshop suited for all shapes and sizes — of motorcycles. The emphasis on the food is Japanese, with large bowls of ramen, gyoza and katsu burgers. Co-owner Nick Smith felt the communal elements of ramen really served their ethos and set out to find the perfect recipe. That came to him in a form of a map that depicted Japan’s 25 different ramen regions. From there, he learned that, based on climate and ingredients, every village in those areas also had their own recipe, something that the chef held as a tightly guarded secret, much like Rising Sun Workshop’s popular breakfast ramen, with its yummy and unique buttered toast flavour.

1C Whateley St

 

HAKIKI TURKISH ICE CREAM

Nev Bagriyanik stretches the goodies.

Ground pistachios for authentic adornment. Picture: Jenifer Jagielski

Turkish coffee, Turkish ice-cream and Turkish delight. Picture: Jenifer Jagielski

 

 

To truly appreciate his delicious and decadent Turkish ice-cream, owner Nev Bagriyanik wants you to know its history and the role it plays in Turkish culture. So he’s written it all up on the wall. “It’s about getting the full experience,”, he said. This ice-cream is solid enough that it’s eaten with a knife and fork, after a few good stirs, it starts to become chewy then eventually, 15-20 minutes later, it begins to melt. At each stage, it’s also changing flavours, and even more so when you include a small glass of water and a cup of Turkish coffee, which also happens to play a big part in the “experience”. In the big picture, it’s really about taking your time and lingering over conversation, Nev said. No wonder the place is always full. — 1/63-71 Enmore Rd

 

 

BREWTOWN NEWTOWN

 

A selection of Brewtown Newtown’s best. Pictures: Jenifer Jagielski

Upstairs to Drury Lane.

There’s a pear in there.

 

THE gents behind the Brewnut, a take on the cult favourite Cronut®, a cross between a croissant and a doughnut created by Chef Dominique Ansel at his New York bakery, have taken things upwards, modifying the top floor of this two-level warehouse to include a separate space for coffee roasting and a bakery. This heritage building was picked up in 2013 by friends Simon Triggs and Cameron Cummings. There’s the classic breakfast and lunch meals but with clever variations such as French Toast served with a licorice butter or the fry-up that features black sausage. General Manager Stephen Corbett said: “I love it myself, but am blown away at how popular it is.” Bet they said that about the Cronut too. — 6-9 O’Connell St

 

 

CONTINENTAL DELI, Bar & Bistro

 

Mar-tinny and vharcuterie platter at the deli. Pictures: Jenifer Jagielski

Only in Australia: The Mar-tinny

 

 

“Yes we can” is more than just a motto — and logo — at the Continental Deli, Bar & Bistro. Co-owner Elvis Abrahanowicz is obsessed with canned food and what else could they can. They’ve created the “Mar-Tinny” drink and also the cake-in-a-can. The deli case is filled with premium cheeses and meats while the bistro (upstairs) is open for dinner every day with lunch on the weekends and features share plates of Mediterranean foods — with a canned cocktail, of course. — 210 Australia St

 

 

BOVINE & SWINE

 

Meat platter at Bovine and Swine Barbecue Co. Pictures: Jenifer Jagielski

Andy Nielsen works the grill.

 

Low and slow is the motto of pit master Wes Griffiths. His cooking process can take 12 hours, so the crew starts at 5am for it to be tender for opening time. They sell by weight rather than portion: $9 per 100g. The menu is simple but a good option for the undecided is the meat plate for one: 200g each of any two meats plus a side, with the mac-n-cheese a hot choice. They’re only open Thursday and Friday evenings then Saturday and Sunday from noon. — 92 Enmore Rd

 

Find yourself in Newtown and you must try ...

 

Humble pies

Sweet Roasted Duck pie.

 

 

Sweet or savoury, single serve or super large, no matter how you slice it, this home-style pie shop has you sorted. Share a piece of their ginormous 12kg Apple Pie. — The Pie Tin, 1a Brown St

 

Lamingtons

Flour Drum lamingtons.

 

This cafe sparks plenty of conversation but don’t even think of leaving without trying their famous, matcha, black forest or strawberry lamingtons. — Flour Drum, 531 King St

 

Baoger

Panko Crumbed Chicken Baoger.

 

 

A cult-favourite cross between a burger and steamed bao bun, the Baoger, is set to get a permanent home in Newtown. Try the original beef or the roast pork belly. — Belly Bao, www.bellybao.com

 

Coconut sticky rice

 

Mango with sticky rice.

 

The tropical flavours of Thailand are brought together in this dessert. Slightly sweet sticky rice is served along slices of mango and a coconut cream topping. — Thai Chanok, 337 King St

 

Macaroons

Bright macaroons.

 

 

These light meringue-based cookies taste as lovely as they look. Filled with buttercream or ganache, they’re not to be confused with macaroons, a dense sweet made with dried coconut. — Makmak Macarons, 601 King St

 

Originally published as Sydney Eat Street: Ten things to try in Newtown