While this means some of the mobility and spontaneity of food trucks is lost, the trucks have turned up at community events and festivals, and for Eat Art Truck, catered for private events and parties.
|Eat Art Truck in Sydney Park carpark, Alexandria/St Peters|
There wasn’t too much of a crowd when we ordered, about an hour into their lunch service, which was lucky for us as we nabbed the very last pulled pork bun.
|Pulled pork bun with lettuce and pickled carrots|
The white bun also hosted shredded cabbage and a sauce, while the too-lightly pickled carrot logs on the side seemed a little out of place.
|Shichimi chicken wings|
The plump, well-cooked pieces of mid-wings and drummettes (sous vide before being fried on the truck, I think) were dusted with Japanese shichimi chilli seasoning and squiggled with a creamy, orange-hued mayonnaise.
The dark, crunchy coating seemed to keep the chicken moist, although it was a tad too salty for my tastes on my first visit.
Sitting in a couple of lettuce leaves, san choy bow or indeed Korean ssam style, the filling of spatchcock pieces and vermicelli noodles was heavily dressed in a spicy ssam jang chilli bean sauce, which made it a particularly messy package to pick up and eat.
While my fingers looked bloodied and red sauce dripped everywhere, Eat Art Truck’s pulpy pear and rhubarb juice cooled the palate with a sweet, innocent flavour. The apple and pomegranate juice on another visit was equally delightful with cinnamon, though it bordered on baby mush fruit feed.
Overall, some items on the Eat Art Truck menu worked well while others might need some rethinking. But that’s hopefully one of the advantages of a food truck – more flexibility to move the menu about as they zip around the streets of Sydney.