But before then, there are birthdays (some 31sts, a 1st and an 80th!), hen's dos, weddings, festival season and some big ol' venue openings - better get ready for some good times.
|Lamb ragu pasta at Cafe Sopra, Bridge Street, Sydney|
|Grilled salmon brown rice bowl at Dragon Boy, World Square, Sydney|
A donburi bowl of brown rice topped with several thin slices of aburi torched salmon, a few healthy-looking mixed leaves and a cherry tomato is about as guilt-free as it gets, disregarding the squiggles of obligatory mayonnaise and brown sauce.
|Antipasti board at Le Pub, King Street, Sydney|
The Parisian-styled Aussie pub and bistro does mains sub-$30 and a great charcuterie board with rillettes, saucission sec and terrine - or whatever else the kitchen has whipped up in house - with remoulade, cornichons, pickled vegies and plenty enough bread which is such a rarity.
|A variety of steamed dumplings at yum cha at Golden Unicorn Chinese Restaurant, |
Maroubra Road, Maroubra
Golden Unicorn Chinese Restaurant sort of has the south Sydney yum cha market cornered (for now) with its weekend queues forming down a flight of stairs onto Maroubra Road.
For a suburban yum cha outlet, Golden Unicorn definitely delivers with some steamed dumpling options even the Chinatown restaurants don't have. The smaller room and waitress rounds also means the food tends to be hotter and fresher.
|Fish burger from Rockpool Bar & Grill, Bridge Street, Sydney|
This crumbed fish burger from Rockpool Bar & Grill was ordered with the intention of eating it at the bar - until work beckoned. So, with a bit of foil and a carry bag, this desk lunch of crumbed flathead fillets with an iceberg lettuce leaf in that classic Rockpool burger bun was, and still is, hard to beat.
|Sambal sting ray from Sinma Laksa House, Anzac Parade, Kingsford|
Smothered in spicy sambal sauce, a ray wing is grilled to a brown burnish and served simply with more chilli sauce. The stingray texture is like that of most flat fish: soft and smooth with easily manageable bones, while the sambal and chilli provide all the flavour and heat that's needed.
Here's to this awesome end of the year and plenty more good times yet.