One that definitely seems to have some staying power is Duke Bistro; one of the original Sydney 'dude food' revolutionists, though I think the label underrates the skills of kitchen significantly.
|Dirty Smoker and The Tsarina (back) at Duke Bistro, Flinders Street, Darlinghurst|
Much easier to down was The Tsarina; a girly mix of raspberry vodka and citrus flavours, served in the same coupe glass.
|Radish, dashi butter|
What could be so interesting about some plain old radishes cooked in a flavoured butter, you wonder?
|Radish, dashi butter, bread rolls|
Serving the dish with bread rolls makes complete sense as when I finished my perfectly round bread roll, I contemplated getting a straw to slurp up the rest of the butter sauce - it is that good.
|Bonito, lardo, pumpkin, coffee|
My favourite aspect of the dish wasn't the finely cooked, golden hued fish but the accompanying balls of pumpkin and macadamia nuts; of which you could barely differentiate until you had it in your mouth.
|Char siu pork neck, gai lan, garlic shoot|
|Milk, Milk, Milk|
I suppose the chocolate crumbs added some necessary colour contrast but the Milk, Milk, Milk was just my kind of dessert: a simple yet fun concept, full of different textures.
There's a lot of competition in restaurant town, especially if 2011 was anything to go by. With its winning interiors (there really is a boar's head sitting on a bar stool at the bar), clever menu and hipster crowd; I'm positive that Duke Bistro isn't just a dude fad.