Pictures of glistening cubes of slow-cooked Mangalica pork garnished with vibrant green fiddlehead ferns have been making their rounds on the Internet. The dish comes from a 7-course tasting menu at Whitegrass, a new modern Australian restaurant in CHIJMES helmed by Sam Aisbett.
(Related: Read our review of Whitegrass here)
Aisbett is the former head chef of the celebrated Quay in Sydney – the restaurant has held a 3-Hat rating from The Sydney Morning Herald Good Food Guide for 13 consecutive years – and has been the right-hand man to acclaimed chefs like Peter Gilmore and Tetsuya Wakuda.
So, when The Peak got to speak to Aisbett himself, we jumped at the chance to tap the chef’s knowledge of the buzzing Australian city. Below, Aisbett’s top picks of restaurants and bars to head to the next time you’re in Sydney.
FOR A BIG NIGHT OUT
1) Quay (of course)
For gorgeous views and food from the Sydney Opera House.
Where freshly-grown produce is the star.
Before it closes its outlet on Sussex Street in two years and moves away from fine-dining. Read more here.
EVERY OTHER NIGHT
Refined Southern food in a cool space.
For inventive Italian with an Asian twist.
The much anticipated collaboration between restaurateur Loh Lik Peng and ex-Momofuku Seiōbo sous chef Clayton Wells
FOR A DRINK, AND SOME PRETTY GOOD GRUB
1) Earl’s Juke Joint
A saloon-style cocktail bar with a New Orleans vibe.
2) Baxters Inn
An underground whisky cellar with well-coiffed bartenders (not pictured here, so you’ll just have to make a trip down and find out for yourself).
Five-star cheeseburgers and cocktails – they’re fancy that way.