|Goat curry from Tan Viet Noodle House, Rowe Street, Eastwood|
It's quite a spicy curry with lots of small pieces of mostly tender, skin-on, bone-in goat. The spice cancels out any potential gaminess although there's quite a bit of fat to contend with. Fresh Vietnamese herbs and egg noodles at the bottom of the bowl complete the huge bowl of a main meal.
|Mixed olives from The Lobby Bar, Castlereagh Street, Sydney|
A mix of Sicilian and Ligurian in sizes ranging from large and meaty to tiny and mostly a pip, it was a struggle to finish the dish between three. I suppose we ended up staying for more than our intended single drink, so perhaps there's method in the madness.
|Morrocan lamb burger with fries from Kingston & Co, Westfield Eastgardens, Pagewood|
I skipped over the various steaks on offer for the Morrocan lamb burger: a huge construction of a white sesame seed bun with a well flavoured lamb mince pattie, grilled eggplant, lettuce, tomato and a cumin-spiked yoghurt sauce. Fall-apart messy, it made for a spot-hitting dinner with excellent fries on the side.
|Khao mok gai from Samosorn Thai Food Hall, Sydney Central Plaza, Sydney|
|Charcuterie board from The Duck Inn Pub, Rose Street, Chippendale|
The generous antipasti board has grilled vegetables and salami covered, as well as house-cured specialties, rillettes and even a Scotch egg. Served with toasted sourdough, it's a generous share board best had with mates and a glass or two of wine.
|Chocolate crepes from Passionflower, Anzac Parade, Kingsford|
Their sundaes and waffles are legendary, and so too the rich chocolate on chocolate on chocolate crepes, with chocolate ice cream and molten liquid chocolate on a chocolate crepe with chopped strawberries for freshness.
At least it's never too cold for ice cream.