|New wall mural and fitout at Sugarcane, Reservoir Street, Surry Hills|
(Image courtesy of The Cru Media)
So approachable and welcoming is the new look that Strbac is seeing more walk-in customers than ever into the petite restaurant. Former customers shouldn't fret - most of Sugarcane's signature dishes remain on the menu with a bigger, better focus on the wine and cocktail list.
|Prawn, rice cake, caramelised sugarcane|
Best eaten in the one mouthful, this moreish appetiser of a whole prawn, shredded betel leaves, fried shallots, chilli and a caramelised sugarcane dressing atop a crisp rice cake was a table-silencer - at least for the time it took to scoff the mouthful and wish aloud for another.
|Salt and pepper squid, yellowbean and soy dressing|
The squid was served with a yellow bean and soy sauce dressing which I found a tad salty with the already well-seasoned squid.
|Coleslaw, crispy pork|
While each component was great and the vegetables were much needed in light of the pork, this probably could have been a standalone salad without the meat while the pork belly could make for a star dish of its own.
|Crispy chicken, blood plum|
Served with a squeeze of lemon, this could well be the modernised and improved version of the classic Aussie-Cantonese dish of sweet and sour pork.
|Braised eggplant, mustard greens|
|Massaman curry of duck|
|Banana roti, condensed milk ice-cream|
|'Corn Flakes', coconut mousse, aloe vera|
Sweets scoffed and the sweet fitout admired and appreciated, the older, wiser and renewed Sugarcane leaves you with a sticky feeling - one that you want to come back to again and again.
Food, Booze & Shoes dined at Sugarcane as a guest, with thanks to The Cru Media.