If you’re looking to try something new, then be sure to head down Crown Street, Darlinghurst and check out the newly opened Modern Filipino restaurant called Rey’s Place. Put it this way, they have SUCKLING PIG! Need I say more?
Rey’s Place is a cool split level restaurant bar with some great 60’s tunes playing in the background, it is totally fitting for the styling of he place and we bopped along whilst enjoying our food and drinks. It is cosy and as you walk in, you will find that there is a well lit space with a bar and dining area. Downstairs is a larger area with another bar and the kitchen. The staff here are incredibly friendly and will make you feel welcome. They give a good rundown of the menu and provide advice on matching drinks with your food.
Rey’s Place do great cocktails make sure you check out the list. Many of the cocktails are original to Rey’s and there is something for everyone: they have rum, gin, vodka and whiskey concotions. The ‘Filo Thyme’ was suprisingly good, made with Suntory Kakubin whisky, raspberry, thyme, citrus, prosecco this cocktail was refreshing and aromatic.
The Thrilla in Manila was another favourite, this drink is appropriately named. The Thrilla is a stiff gin and juice cocktail of Bombay london dry gin, pineapple, oregeat, citrus. as the menu says “a killer and a thriller and a chiller” There is also a good range of beer, wine, spirits and non alcoholic drink on offer.
The food at Rey’s Place is tasty and very moreish. With exciting Filipino inspired street food for small plates and starters, best enjoyed with a drink. For starters; the BBQ corn Collette with chilli and garlic butter on sweet corn had a nice kick to it. We also selected the Okoy; crispy fried white bait fritters with spiced coconut vinegar were both quick to disappear. Also on the list were oysters and zucchini flowers which certainly sounded appealing too!
From the smaller plates menu, it was impossible to go past the Sisig Bao slider of braised pork belly with ginger, garlic and onion, dressed with Smokey Adobar Aioli. It would be possible to go through a stack of these, so much flavour. We are now living with regret, as we should have ordered a double serve. The small plate selection also had a number of tempting options such as fried chicken wings and king salmon ceviche.
There was a lot of food envy when the larger plates went pass our table to other diners. However, we couldn’t go past the Lechon- slow roast SUCKLING PIG with Sarsa and chilli- mansi drippings. This dish is truly droolworthy with succulent slow cooked meat and crispy skin crackling. We will have to return for the braised oxtail in peanut sauce or grilled stuffed squid next time. The sides include stir fried water spinach, salad or steamed rice.
From the dessert menu there’s pretty much the one option or ice cream. The dessert is a tasty little number. The sugar glazed banana spring rolls with Ube Parfait which is purple with a taro like flavour and is served on banana chips for added texture.
If you’re interested in trying a bit of everything, the tasting menu is a good option at the reasonable price of $45, and another $36 with wines to match. There aren’t too many Filipino restaurants in Sydney unless you head out west for some street food. Rey’s Place is a great spot to get acquainted with Filipino cusine, good food, drink and good vibes.