Bodega 1904 – NYE Dinner

As of the past couple of years, we have booked to go to a nice restaurant on New Year’s Eve, rather than face the multitudes of crowds in Sydney Harbour. We did a little research and found a dinner menu at an amazing price at Bodega 1094, in the Tramsheds facility in Glebe.

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Tramsheds is a large dining facility in an industrial building, the former Rozelle tram building. One of the numerous restaurants is Bodega, 1904. This restaurant and wine store has been brought to us by the team at Porteno and Bodega.

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For $65, we received a glass of bubbly and 5 courses including dessert. For an extra $50 we could do the matching wines. The menu is predominately Latin American and Spanish inspired tapas and the menu arranged for New Years was pretty much everything we love to eat. Food is made using fresh produce from local suppliers and prepared in tapas style dishes. On New Year’s Eve, you were aslo able to do Ala Carte.

We received a glass of NV Cruzat Premier Extra Brut champagne on arrival. The staff were kind enough to top us up with another as the previous dining timeslot was still being served. We appreciated this.

The first dish were 2 Sydney rock oysters each with a Yuzu mignonette as well as a Crudo of scallop and finger lime. This went perfectly with the champagne.

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We very much enjoyed the butterflied wood grilled king prawn and smoky capsicum butter, served with NV Alma Negra Sparkling wine.

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We then tried a super soft steamed bun, with soft pork belly and a super crispy crackling, served with a tasty flavour of roasted sesame, wombok and salted peanut, served with the 2017 Amalaya Torrontes Riesling.

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The standout of the dinner was the incredibly delicious. It was the ricotta gnocchi, with zucchini flowers, chervil and a buttery sauce. We could have had a few dishes of this. This dish was paired with 2016 Alpamanta ‘Estate’ Chardonnay.

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The final main meal was a lovely Hanger steak with kohlrabi, xo. This meat was like a brisket and nice and smokey. Accompanied with a 2015 Tikal ‘Natural’ Malbec Syrah.

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To end of the meal was a refreshing strawberry granita atop a coconut sorbet. This was lovely. This came with the NV Cumbres Andinas Moscato, a very sweet drink to end on.

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We very much enjoyed all the food here and look forward to returning, especially for that gnocchi!

We sat at the bar, just beside the little wine store for our dinner, but the restaurant does fit larger groups. The wine menu is predominately Spanish based and the Sommelier can assist you to match your dishes. You can also purchase a bottle or two to take home.

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Bodega 1904 also does a great lunch menu and brunch on the weekend. We thoroughly recommend a visit, whether it be brunch, lunch or dinner.

Bodega 1904

http://bodega1904.com/

1 Dalgal Way, Forest Lodge NSW 2037

Bodega 1904 Menu, Reviews, Photos, Location and Info - Zomato

Mama Mulan for your next event!

Having opened it’s doors in June, an elegant interior of free form art provides an irreproachable setting for celebration and purlieu.

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The vision of their menu is one that triumphantly reimagines Chinese cuisine.  The impact on classic dishes many have come to know and love as staples in this food is subtle, yet compelling.   Second generation restaurants you could call them, as the palette  of the multi-ethnic Sydney dining culture is ever evolving.

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(Mud Crab)

 “Mulan” meaning wood orchid or magnolia blossom, said to represent femininity, power and strength in Chinese culture.   Mama Mulan, therefore a place of warmth, love and passion setting the tone of what to expect in your dining experience.  Chef Marble Ng (ex Lotus) has created a menu focused on the Shandong regions of northern China.

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(Signature Dan Dan Noodle soup with pork, chilli and peanut sauce)

The ingot shaped dumplings are preserved in their usual crowd pleasing form.  An appropriate introduction to the Mama Mulan dining experience while saluting the old belief of wealth and prosperity, the handmade pot stickers of pork and cabbage, spicy wontons with pork and watercress and pork xiao long bao set the standard of what to expect. 

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The setting for our dining experience takes place in Mama Mulan’s Den – the largest of its private dining spaces easily seating 16-20 guests.  It attracts alot of natural light and has it’s own private balcony.  

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In contrast, the Magnolia and Blossom Rooms have a roundtable configuration for 8-10 people.  Great versatility in the number of functions and gatherings the space (total capacity 180) can accommodate as we enter the peak planning season of Spring/Summer celebration.

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Offering a range of banquet menus and dishes, expect to spend anywhere between $41-$100 for a three course experience.

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There are some very interesting ideas in Chef Marble’s menu.   The sashimi is available only in lobster, the unexpected salad pairing of pear and cucumber, the use of rockmelon in duck pancakes and mushroom as the hero in their spring rolls,  in its ambition to make its mark and cement itself as the definitive in north shore Chinese, they’re definitely playing a different game to many in the area and making us re-think our ideas on this cuisine.

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Location:

The Concourse, Level 1 above Willoughby City Library, Chatswood NSW 2067

(02) 9157 1488

reservations@mamamulan.com.au

Online Reservations:

https://www.opentable.com/r/mama-mulan-reservations-chatswood?restref=53168

Joseph Lloyd, Contributor

images supplied

Mama Mulan Menu, Reviews, Photos, Location and Info - Zomato

Where to go for street hawker Thai in Sydney CBD @ Abb Air

Beneath the simple allure of Abb Air’s menu lies a multitude of flavours, each with its own story. The recipes of Abb Air have been passed down through generations preserving the traditional Thai taste. Using fresh herbs, authentic spices, fresh ingredients and exotic seasoning, they redefine traditional dishes to ensure all customers receive an unparalleled Thai dining experience.

In Thailand, there is no such thing as a starter, main or dessert.  There is also no one person at the table a dish belongs to.  The number of dishes ordered equal the number of diners sat down to eat and everything is shared and enjoyed together.

Chef Oliver, Chef Aoody, Chef Prem have combined decades of experience, a fountain of knowledge and heart into creating the contemporary Thai menu.  A trio of ‘Chef’s Recommendations’ showcases the cohesiveness in their respective specialities and experience. 

The Chef’s Recommended dish is called “LOVE” – a crab stick roll with enoki mushroom and fish wrapped in seawood and jeweled with salmon roe – the combination of flavors living up to the expectations of the art form that’s served to the table. Freshness of the seafood and smokiness in the mushroom ends with bursts of roe.  The dish living up to its name in taste and also beauty.  

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The pork sausage is lean weaving in gluttonous rice, while the chive dumplings are crisp on the outside and topped with deep fried garlic and was a great accompaniment.  

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A selection of mains revolve around heat.   Papaya Salad and the Red Duck Curry were beautifully executed, much in the same way you would expect on the street stalls of Bangkok, balanced out with the original fried rice. 

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There’s something classy about soft shell crab with crispy fried greens, taking street food to a new level. 

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The Hotpot is the essential winter warmer, a broth that’s prepared for hours with mixed seafood absorbing that intense flavor. 

A luxurious velvetty theme of Pandan, a lime coloured asian vanilla flavour that themes their desserts and some of their ice tea.

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The communal  dining experience, the social nature of Thai people embodied by the staff and it’s central location in World Square make it a great meeting point for a catchup while enjoying over modern interpretations of Thai classics. 

Joseph Lloyd, contributor.

 

Abb Air: Thai Cuisine 1982 Menu, Reviews, Photos, Location and Info - Zomato

Where to rediscover rustic Italian in Summer Hill! @Andiamo

The beloved restaurant name Andiamo has grown alot in the past 5 years, replicating the magic of rustic feasting from its flagship base in Summer Hill. Flawlessly, its charm and character have since also seduced the palettes of Kensington Street, Chippendale, Rhodes and more recently Abbotsford.

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Summer Hill is in a unique position to its sister venues, particularly when the original venue is what set the bar high in the first place. The service team of Kevin and Liam who have become innerwest celebrities for locals, to the swift choreography in and around the wood fired pizza oven, mass producing pizzas for visting diners as well as delivery.

This evening’s menu marked the antecedent of a series of events planned at Andiamo Summer Hill. Each event will be transporting you on a taste journey to specific regions of Italy. ‘Tavola di Luca” (Chef’s Table) is the new concept headed by Chef Gianluca Melis. Luca uses ingredients that are “fresh from the market today and on your plate tonight”, says owner, Joe Rechichi. Flavour influences come from Sardinia, where Luca grew up in the South of Italy.

It was the perfect debut to long time Summer Hill diners as the 6 course degustation of Sardinian dishes had personal ties with Chef Luca’s grandparents and mother. His calm demeanor and meticulous detail in the kitchen was showcased with the announcement he would also be heading up the da Vinci’s which has recently been aquired into the restaurant group. “It’s going to be something different altogether when it comes to the Italian that Luca will be heading up. It’s going to be similar to the food to that served here” says Rechichi.
It was like a stunning showcase of culinary couture as Chef Luca took the Andiamo kitchen into unchartered territory. All courses were accompanied with wine from Sardinia, immersing diners completely into this style of cuisine which has deep roots in agropastorality.

Thin wafers are a staple in the Sardine antipasti, so the lead-in basket of Carasau Bread with fresh tomato of crisp textures and natural tomato flavors sets the tone together with the cured Pork fillet with Rocket & Apple. This was a beautiful pairingwith the caramelized sweetness in the Antichi Poderi Jerzu – Vermentino di Sardegna wine accompanying this. Perfectly rounded off with sips from the Maccori grapes treated with the strong mistral winds blowing in from the north-west Mediterranean.

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The primi (appetiser) of hand made pork sausage and fennel seeds requires no sauce. It’s natural juices bathe in its spiral construction allowing the meat and herb to intertwine beautifully. This represents the epitome of Sardinian style cooking. No sauce required – keep things real!

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The island of Sardinian cuisine wouldn’t be complete without seafood. Baby clams are served with hand rolled Fregola Risotatta – the perfect example of Mediterranean and Italian fusion in which this island has strong influences. There are many many versions of this dish throughout Sardinia. Native only to Sardinia, it’s somewhere in between risotto and pasta taking the form of 2mm beads. Nice earthy brothe paired with the floral fruitiness of the vermin to grape wine.

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The heart of our meal came with the Secondi (Main) pork roast. A world famous signature of the islands, it is served in the chicory plant, absorbing that subtle woody flavour into its meat, rounded off with sips of the warmth from the Bantu annonau wine.

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Dessert blends orange zest, ricotta and corbezzolo honey into a centre of crisp pastry and accompanied with In Fudu moscato. This is an excellent finale to a region not focused on as much in the mainstream.

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Chef Luca will have his hands full as he continues with his chef table series with upcoming events taking us through the style of cooking in Calabria and Sicily! It is a perfect prelude as he crafts the new style of cooking that will form the revitalized menu of da Vinci’s next door. As the master of two kitchens, it will be interesting to see the full creativity unleashed with these event nights at Andiamo while still maintaining it’s own style and feel at da Vinci’s. Very exciting times in the inner west indeed!

Joseph Lloyd, Contributor

Andiamo Trattoria Menu, Reviews, Photos, Location and Info - Zomato

Where to get cheap Michelin rated food in Hong Kong

Hong Kong is a vibrant city with plenty of places to eat and drink. You will find upscale fine dining, cheap eats and chain stores. We are travelling on a budget and thus needed to go for inexpensive options. We are also obviously into our food, so we wanted these cheap options to be good nonetheless. Here is a list of all the places we tried that were under $20 AUD (some under $10) for Michelin starred restaurants.

The term “Michelin Star” is used to award quality restaurants around the world.

Yat Lok 

34-38 Stanley St, Central

Off Pottinger St and parallel to Wellington St is this Gem of a restaurant. A tiny little restaurant that is very popular and famous for their roasted goose. A great chance to get one back on the pond enforcer. We obliged ordering the roast goose with rice, a simple looking dish that was super tasty, even the rice impressed. We also ordered the roast pork noodle soup, the soup topped with little cubes of joy, the pork belly perfectly prepared. Both were incredibly good!

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Tsim Chai Kee

98 Wellington Stt

A limited menu at this place specialising in noodle soup with a few different toppings. They do one thing and they do it very well! You can order different toppings including; wonton noodle, fish ball noodle or sliced beef noodle or you can get all three. The three toppings noodle: wonton, fresh mince fish balls and sliced beef. Really good food here, super casual and cheap (around $40 HKD a bowl)

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Wang Fu 

65 Wellington st Central 

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This is a Beijing style dumpling spot. Very casual and cheap prices (less than $100 HKD for two servings). We had the traditional ‘Goubouli’ pork buns as well was then pork and cabbage dumplings. Sarah prefers the Cantonese style dumplings, but Kurt really liked these. The Goubouli buns were delicious, four for under 40HKD what a bargain!

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Lee Kum Kee

Percival St Causeway Bay

From outside there is no English writing to be seen, but head inside and they do have an English menu. A casual and super cheap restaurant and the staff are really lovely here. They do a snake soup set of Duck liver sausage with snake soup and rice. But they combo’d the duck sausage with BBQ pork, we suspect they didn’t think we’d like the duck liver sausage.

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The snake soup was not as scary as it sounds, no scales or fangs. The soup itself is very meaty, a hearty stew with thin slivers of kaffir lime leaf adding a flavour kick and a freshness. If you like duck liver, the sausages here will give you that distinct flavour, only intensified ten fold, very tasty.

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Probably the best bbq pork we’ve eaten whilst HK. The snake soup was interesting and quite enjoyable. Definitely worth checking this joint out after watching the noon day gun being fired nearby.

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Sun Yuen Hing Kee

A range of meats and unfortunately they were out of the suckling pig. We got bbq and roast pork and it was cold and not that great. Came on a bowl of rice. I think your best bet would be to get here early in the day. The lady isn’t very friendly, quite abrupt, however you aren’t here for the service, bring the meat! Super cheap food, but there are better places to eat.

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Kai Kai dessert 

29 Ning Po St, Jordan, Kowloon

A place for local desserts. A range of sweet pudding choices that can be served hot or cold. We tried the black sesame soup and Mango Sago. The mango sago is the pick and will have you fishing around with your spoon for the mango chunks. Worth a visit if you like this type of dessert, not really our cup of tea.

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I love you dessert bar 

Haven St, Causeway Bay

We walked over 70km’s whilst in HK and stumbled across this gem of a dessert bar. Super small and in a street full of boutique little dessert and coffee shops on Haven st which is a good spot to sample some of the cool local cafe culture. This place specialises in dessert, souffle pancakes in particular. There are a few topping options and we went for the ice cream, strawberries, cream and honeycomb. Hands down the best pancakes I’ve ever eaten. So fluffy and out of this world good. We also tried a millefuille – a wafer like dessert filled with a cream and custard middle. This was nice but certainly overshadowed by the pancakes. This is super cheap and a great spot to get your sweet fix in HK. Only a small joint and don’t go too late because they sell out.

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Look up Michelin awardees here

https://www.viamichelin.com/web/Restaurants

 

House Bar and Bistrot Italian from paddock to plate

House Bar & Bistrot is a new European style Bistrot in Potts Point. Located at the end of Kellett Street, not far from the main strip. The food here is mainly Italian inspired, all made from scratch including the bread and Pastas. This was certainly evident when tasting as the food was incredible. Set up in an old Victorian style terrace, with multiple dining spaces including outdoor, which was lovely to sit at during the evening we visited. It is a good spot to enjoy a drink with some great food.

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To drink, there are a number of cocktails to choose from as well as some nice Italian wine. Be prepared as the wine glasses are very generous as are the pours (which is not a bad thing). We also sampled a lovely lemon soda which was very refreshing.

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The food here is expertly prepared by Milanese chef Mauro. The appetisers are great for sharing with a range of tasty bruschetta to choose from. The roast pumpkin and thyme atop bruschetta is a classic flavour combination and very enjoyable. It was certainly evident that the bread was made in house as it was superbly fresh.

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The food at House Bar & Bistrot is seasonal, with a paddock to plate ethos. The seafood zuppetta is a perfectly prepared medley of cod, squid, pippies and octopus served in a light tomato soup.

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The freshly prepared Pork Ragu ravioli was incredible, with butter sauce. This was a high quality pasta dish.

The atmosphere at this restaurant is casual, and on the weekends they have DJ’s and acoustic musicians. They have a small Italian inspired wine list and good food. The portions are a little small and the price a little expensive, which is justified as the food is made from scratch, with great care and precision.

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House Bar and Bistrot

62-64 Kellett St, Potts Point NSW 2011

House Bar & Bistrot Menu, Reviews, Photos, Location and Info - Zomato

Dessert is the standout @12 Micron

Make sure you look up the directions before heading to 12-Micron as it’s a bit tricky to find. Make your way past all the restaurants on the water and find your way to the entrance and hop in the lift and you’ll find your way into this enormous venue. It occupies a whole level of this Barrangaroo tower.

The space has huge kitchens, with separate kitchens for savoury and sweets, you can see them busily working from afar. There’s also a bar where you can order drinks and a few small bites to eat. The view from here is superb. In regards to drinks the salted caramel martini was amazing.

Named after a superfine grade of merino wool fibre (or so i’m told from my farming friends), the aesthetic is beautiful, tying in these influences into their architectural elements.

With a menu prepared by executive Chef Justin Wise of The Press Club and The Point Albert Park, the menu features food with Australian ingredients and influences from the earth, ocean, land and air. There is a 5 or 7 course tasting menu as well as ala carte. We went for the ala carte. The food was all presented beautifully, showing a great deal of technique. We did have mixed feelings on the taste of the savoury food. Keep reading though as the desserts are an absolute hit.

From course one, we tried the 64 degree egg with cauliflower and grains – this was a lovely light dish, as well as  the Kingfish, fennel, jalapeño, finger lime.

From course two, we were all not fans of the Yam dish with olive and myrtle flavours, it was just a bit bland and expensive for what it was.

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The Moreton Bay Bug, king prawn, shellfish emulsion had some lovely bugs, however the “pasta” and liquid in the bottom was a little odd.

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One of the best dishes was the Pork jowl, black pudding, riberries, chestnut

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The steak was a bit expensive, and not amazing for the price, served with a few thick cut chips, but the duck was lovely.

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The service was not particularly good. The main desk staff were a little abrupt and the waitstaff, despite trying their best and being extremely polite, they all seemed a bit lost. They were a bit confused as to who was taking the order, or who was getting the drinks, removing the plates etc. To take down your order on a notepad, seems a little 20th century.  It simply seems the staff need more training and coordination. I think the staff member sensed this, and was very encouraging when we asked to have our dessert at the dessert bar.

The dessert menu and space redeemed the visit. 12-Micron’s 64-seat dessert bar is like a separate venue – there’s a different menu and you can order off the menu or try the degustation. We sat at the bar watching the chefs in action. We appreciated the engagement from pastry chef Ashley Smith as he explained the dessert concepts, how they were put together. Every single dessert we tried was incredible. Below are those we tried. All showing divine flavours and great technique. They were generous servings and the winner on the day was 100% the Mango!

  • Peanut butter, rosella and toast icecream
  • S’more – brown sugar, wattleseed and bitter orange
  • Chocolate, passionfruit and rainforest lime
  • Mango, macadamia, dessert lime and white chocolate

We did enjoy the savoury menu, just a few of the dishes we could have went without. Desserts are a hit and we would certainly re visit for those.

12 Micron

12-Micron Menu, Reviews, Photos, Location and Info - Zomato

Food, wine and flowers @TheCalyx

We had the opportunity to enjoy a delicious lunch in the heart of Sydney’s Botanic Gardens at The Calyx. It is honestly the prime location for a lovely lunch out or weekend high tea and could not be more beautiful!

 

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Only a short 5 minute walk from the entrance of the botanic gardens, right between the conservatorium and art gallery and you can find yourselves in this restaurant, where you can enjoy your meal in amongst this beautiful scenery.

 

Why not take a true break from work in a serene environment away from your busy office or come here as a destination visit. The venue has a take away café, but also dine in option and your tables are amongst the beautifully stunning pollination display. It is incredible. 

 

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They have launched a new and fresh Asian-inspired menu with small tapas plates and larger dishes. We chose to personally try:

 

Brioche sliders with fried chicken, slaw and sirarcha as well as pork belly bao: these were both delicious starters to the meal.

 

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For the larger dishes, we selected the braised brisket, spicy red cabbage topped with wonton noodle crisps and peanuts.

 

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We supplemented this with the vermicelli salad, carrot, bean, cabbage, Vietnamese herbs, hot & sour dressing, quite refreshing on a hot day.

 

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You can order tea, coffee, juice or even glass of wine to accompany your meal. We had a lovely glass of red!

 

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Efficient service and friendly staff, this is a lovely venue which we’ll certainly revisit in the future. 

 

Thanks to the Trish Nicol Agency for the invitation to dine. 

 

The Calyx

Calyx Cafe Menu, Reviews, Photos, Location and Info - Zomato

Low and slow @BBQ Food Festival – The Australian Hotel and Brewery

We ventured out to The Australian Hotel and Brewery for the BBQ Food fest 2017. Whilst here, we sussed out the brewery, an expansive pub, originating from 6 brothers wanting to create Australian Craft beers. They set this up in Rouse Hill and it is thriving. The brewery has indoor and outdoor sections, sports bars, dining areas and function spaces. There’s plenty of room to eat and drink. With a massive range of beers on tap and plenty brewed in house, you won’t be short of a new beer to try. 

A $10 paddle is the best way to find your favourite. Pick 5 beers and receive them on a tasting paddle and you’ll be set. We tried the Fire and Brimstone; smoked malts with old and new world hops as well as the Pilsner and Seishermanos; a maize and lemony light drink to clean your palate and perfect for an afternoon drink. It was a hot afternoon so we decided to mix it up with the fresh press apple cider – perfect for summer. Another interesting flavour was the Cranberry Sour – a Christmas exclusive! This blend of Berliner Weiss’s infused with fresh cranberries is awesome! We strongly encourage you to head into the brewery and try some for yourselves. You can also get takeaways and merchandise as well.

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The BBQ festival was a great day out with entertainment and a range of vendors serving up smokey charred goodness. They were also showcasing products and smokers to purchase.

BBQ has always been a thing in Australia, but usually associated with grilling some sausages, different types of meat or to bang a couple of shrimp on the barbie. However, this fesival was more associated with the American style BBQ, cooked low and slow on the smoker. Vendors were serving up a range of meats like smoked brisket, pork belly, pulled pork, beef rib and burnt ends!

IMG_E2895 We sampled the BBQ a number of different crew; Bovine and Swine (from around our neck of the woods) always delivers and we now have some new favourites to add to the list including Black Bear BBQ. Black Bear was started by a couple of mates with a passion for BBQ and now have a joint out at Blacktown that caters to the masses. Another standout was Smokin Grill specialised BBQ food truck, our pick of the day. 

Milky Lane also had a food truck, if you see this truck, around make sure you get into their burgers. The Kevin Bacon was a tasty behemoth with double beef, double cheese, bacon and truffle. Seriously insanely good.

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The Tsuru food truck was also there and we sample a few bao and fries.

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We finished with something sweet from Loaded Magnums, which as the name suggests is a Magnum ice cream loaded up with additional ice cream and a range of toppings. Knafeh is also a favourite! The bearded bakers are entertaining and amazing cooks.

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The Australian Hotel and Brewery is a great venue, it was a hot day, so it was good the staff let us slip inside to enjoy our food. We loved the BBQ Food Festival and had a great time chowing down on some quality BBQ. We will definitely be keeping an eye out for BBQ Food Fest 2018.

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The Australian Hotel and Brewery

350 Annangrove Rd, Rouse Hill NSW 2155 

Australian Brewery Menu, Reviews, Photos, Location and Info - Zomato