Eastside
Reporter: Sally Obermeder
China Doll
China Doll was an evolution that stemmed from Neil Perry’s restaurant XO, set up in 2001. Billed as a grander version of XO, China Doll opened its doors in 2004
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China Doll is on the wharf at Woolloomooloo and overlooks the water and the strip of neighbouring restaurants. The food and décor of the restaurant has a modern Asian influence that over the years has expanded to include Thai, Japanese and Indonesian flavours.
The feature of the China Doll is a two story high glass feature wall in a traditional Chinese Willow pattern. This is a theme that’s carried on throughout the restaurant with blue & white Willow pattern plates.
When dining at China Doll you have a few options. For a great view of the water on a fine day the best seat in the house is outside on the heritage wharf, for larger groups and private functions head upstairs to the mezzanine style glass fronted room, and for a meal with atmosphere inside is perfect every time.
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Some of the dishes you may find on the menu:
Entree
- Steamed half shell scallops with mustard greens & chilli salsa
- Tempura of zucchini flower stuffed with prawn, scallop, enoki soy & mirin
- Hiramasa Kingfish & Yellowfin Tuna sashimi with blackened chilli dressing
Main
- Wok-fried black pepper prawns with yellow squash & snow peas
- Char-grilled five spice oberon lamb with carrot mint salad & nuoc cham
- Crispy pork belly with chilli caramel & nam pla phrik
Dessert
- Orange Star Anise syrup cake with ginger anglaise & cashew praline
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More Information China Doll Shop 4, 6 Cowper Wharf Road Woolloomooloo Telephone: (02) 9380 6744 Open for lunch and dinner everyday with mains from $28. |
Prices correct as at 12/07/08
Sahara At The Republic
Alexandre is the owner of Sahara at the Republic. It all started when he refurbished what was a storage room in Darlinghurst into a two level, traditional Moroccan style restaurant and the restaurant look off from there.
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Sahara offers a private level for group bookings, main dining room and an exotic Moroccan garden.
Morocco is a country well known for its culture, friendly society and delicious exotic foods and spices. Unlike the herb-base cooking across the sea of the north, Moroccan food is characterised by rich spices like cinnamon, paprika and cumin.
Moroccan food can include spice mixtures combined anywhere from 10 to 100 different spices
Couscous is central to Moroccan cuisine and is often cooked with spices, vegetables, nuts, and raisins. It makes a meal in itself or is delicious topped with rich stews and roasted meats.
Lamb is a principal meat in Moroccan cuisine. Moroccan roasted lamb is often cooked with raisin and onion sauces or even an apricot puree. The lamb is so tender that it can be pulled apart and eaten with ones hands, which is the traditional Moroccan way of eating.
Meat and fish can be grilled stewed or cooked in an earthenware tagine (the name for both the pot and the dish).
Savory foods are enhanced with fruits, dried and fresh including apricots, dates, figs and raisins to name a few.
Lemons preserved in a salt-lemon juice mixture bring a unique flavour to many Moroccan chicken and pigeon dishes. Pigeon is a traditional Moroccan dish and actually tastes like quail.
Nuts are also prominent in Moroccan dishes with pine nuts, almonds and pistachios showing up in all sorts of unexpected places.
Moroccan sweets are rich and dense confections of cinnamon, almond and fruit that are rolled in a sweet pastry called filodouch, then soaked in honey and stirred into puddings.
[Source: www.restaurantsahara.com.au ]
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Some of the dishes you may find on the menu:
Entree
- Bastilla filo pastry filled with almond, cinnamon chicken, orange blossom & served with orange saffron sauce
- Grilled squid marinated in a blend of spices & char-grilled served with Moroccan salsa drizzled with sun-dried tomato & preserved lemon dressing
- Safari prawns marinated & char-grilled served with galof rice, sharmoula & coconut cream
Main
- Fez chicken tajine chicken marinated in authentic Moroccan blend and cooked with green olives, saffron & preserved lemon
- Sahara fish of the day – fresh, marinated, char-grilled fish served on a bed of spinach with chermoulla with preserved lemon, olives, and harrisa.
- Lamb Moorish Brochettes char-grilled lamb skewers marinated with olive oil, cumin, garlic and coriander.
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More Information Sahara at the Republic 40 Kings Lane, East Sydney Telephone: (02) 9380 9809 Open for lunch Friday and Saturday and for dinner, Tuesday to Sunday. Mains start from $19. |
Prices correct as at 12/07/08