Tag: sydney restaurant

Kafe Kooks Sydney gets a new chef

Kafe Kooks food

Kafe Kooks is thrilled to announce the arrival of their new head chef, Chef Shaun Ronald Dsouza. The Asian-inspired restaurant, renowned for its speciality in serving Roti, is an all-day eatery that captures the essence of diverse Asian cuisines. Established in 2022 by Andrew Ray, Kafe Kooks was born out of Ray’s extensive travels through various parts of Asia, where he developed a deep appreciation for the region’s culinary delights and rich cultural heritage. Chef Shaun Ronald Dsouza brings a decade of invaluable culinary experience to the Kafe Kooks team. Having arrived in Sydney in 2017, Chef Shaun has since honed his skills at some of the city’s most iconic Asian-influenced establishments, including The Star Entertainment Group (2019-2020), Chin Chin (2020-2022), and White + Wong’s (May 2022-May 2024). His deep-seated passion for Asian cuisine is a perfect match for Kafe Kooks’ mission. Reflecting on his new role, Chef Shaun says, “Asian cuisine is where my heart lies. I look forward to bringing my passion and creativity to this role and starting this new chapter of my life with Kafe Kooks.” Andrew Ray echoes this excitement, expressing, “Having a chef come on board who has worked at Chin Chin — where I also worked and where my love for Roti & Madtarbaks began — means a lot to me. I am very excited to see where we go from here.” The combination of skills from Roti Master Suresh Rajandran, whose heritage and traditional artistry are reflected in their expertly crafted in-house rotis, along with Chef Shaun’s… Read More

Darling Harbour hot spot Planar launches new bar and menu

Planar cocktail

Ask any Sydneysider and they’ll be quick to tell you: there are few things better than a glass of wine and harbour views. Planar Restaurant and Bar offers just that: a stunning view of Darling Harbour and, from today, a brand-spanking new bar and menu. If you’re looking for a spot to indulge in a few after-work bevvies with your mates, Planar is a no-brainer: sink in to a comfy couch by the water, switch on a heater overhead if the weather is still a bit chilly, and order yourself a kingfish salad or some pulled kangaroo – or go for a pizza to share. Check out the new, super-chic bar and try one of the delectable cocktails: the Lychee Rose Mojito if you’re feeling a bit boujee, or the Happy Birthday if you fancy a sweet treat. As for the Smoking Skull’s Head…we’re told you have to see it for yourself to believe it. Of course, if you have a group of friends handy and you’re game for more than just an afternoon sipping and nibbling by the water, book yourself in for an in-house pizza- or cocktail-making class, hosted by Planar’s own mixologist or pizza chef. From making your own dough to learning exactly what goes in to the Lychee Rose Mojito, there’s enough happening at Planar to keep you coming back again and again, even on those overcast days when the harbour view all but disappears.

Sydney has a new restaurant, Apera in Castlecrag

Apera tables

A little bit north of Sydney lies Apera, which is the newest restaurant addition to its area and arguably the best. And here’s why: The restaurant is new to Sydney, in Castlecrag, about 25 minutes north of Sydney and sports a menu led by Jenny Shaw and Ryan Blagrove, who have drawn upon a plethora of local and international experience to produce a seasonal menu of uniquely Australian dishes. Jenny comes from the likes of the Palisade Hotel and Ryan’s history at The Queensbury by Marco White, means what they offer together is something truly sensational. At apera, it’s all guided by the chefs’ shared and evident love of Australian produce and commitment to sourcing ingredients as locally and ethically as possibly. Their short, but ever-changing shared dining menu features a selection of small plates to start, alongside rotisserie and wood-fired mains – the latter being a nod to their childhood summers spent cooking over campfires. Think Sydney rock oysters with finger lime and Tasmanian pepper, New South Wales clams with samphire and nduja oil, cauliflower with Birch’s Bay manchego, sage and Riverina hazelnuts, Cowra pasture-fed lamb shoulder with Warrigal greens and chimichurri, and Bannockburn salted chicken. Native ingredients also shine in the desserts with red gum fired pear, lavender crumble, vanilla ice cream and iron bark honey; rhubarb, lemon curd, shortbread and river mint; and chocolate mousse, mandarin, hazelnut and wattleseed praline. With an interior that is as stunning as the food is sumptuous, Apera is all about the bar, the comunal dining spaces, the outdoor picnic option and the native flora, all an homage to the Australian lifestyle. It was inspired by the site’s history as a florist… Read More