|A la Mode cocktail at Felix Bar, Ash Street, Sydney|
(Disclosure: Food, booze and shoes is acquainted with staff at Felix)
Felix is one of my favourite bar perches in the CBD; pre or post dinner or just for an after-work de-stressing beverage. This over-the-top dessert cocktail at Felix may well have been a special with its sweet, creamy foam and a hint of blowtorched caramelisation.
|Sweet potato chips at The White Hart, Grosvenor Street, Neutral Bay|
I love how they're served, piled high in a wooden vessel alongside aioli which was barely necessary as the chips were such tasty texture sensation.
|Black pudding and caramelised apple at The White Hart|
|"The White Hart" wagyu burger, British cut bacon roasted tomato, crispy onion ring, |
beetroot relish, cheese and lettuce, chips at The White Hart
|Gowings Bar, Market Street, Sydney|
There's an interesting dynamic at Gowings Bar, being a hotel bar of course, but also catering to the large restaurant in the same space.
|Bringing back the Vol-Au-Vent: filled with gravlax of house made ocean trout tartare, |
Sterling caviar, quail eggs from Gowings Bar
But I can see their party and finger food appeal: exceptionally flaky puff pastry cases filled with delicately cured ocean trout, boiled quail egg halves and caviar - I don't know why they ever went out of fashion.
|Butter milk fried free range chicken wing tulips from Gowings Bar|
While slightly lacking in seasoning and crunch, it's pretty hard to go wrong when you deep fry my favourite cut of chicken.
|Ice cream sundae at Window's Coffee, Bankstown|
Large, multi-scoop options are served in tall oversized cocktail glasses with red syrup and paper umbrellas that verged on tackiness overload - but which also seemed to work for the venue overall.
So, back to it - more bars and ice cream this autumn and winter.