The wine bar with the insanely good food (don’t get me wrong, the wine is good too!)
When we went to Poly one Sunday evening, I was expecting a few nice glasses of wine with friends, accompanied by some light bar snacks to end the weekend. Maybe a selection of cheeses, some cured meats and house-baked bread. I was not expecting, however, to be in constant fits of “oh yummm,” “yep, that butter, mmHHMM,” and “shall we order another one?!” Don’t get me wrong, the drinks we had were delicious (especially my Yuzu Shu I had with dessert) but the food really stood out – each dish with unusual flavour and charm. I don’t think the term “wine bar” really suits Poly; it’s almost rude to not give the food some more attention.
Here’s what we ate (and loved):
The entrance to Poly and our first impressive dish – sourdough rolls with whipped sesame ($5 each). These bread rolls were so springy and had a layer of crunchy garlic on the top; the dip was creamy and went perfectly well with the bread. We almost yelped when our server tried to clear our dishes before we’d mopped up every remnants.
These soft, tender slices of prosciutto were served with crispy gnocco fritto and butter. When bundled together, they were made for a crispy and salty mouthful. Compared to the gnoco fritto we had at Templo in Hobart, the addition of the butter was just right and complemented the dryness of the pastry well.
Savoury dishes: eggplant and lamb ribs
The Asian grocery store is one of my favourite places to find design inspiration. From colour combinations and layouts, to illustration styles to packaging materials, there’s always something that piques my interest.
I don’t think the term “wine bar” really suits Poly; it’s almost rude to not give the food some more attention.
The Sydney donut scene is rather excellent at the moment – lots of variety and something new seems to be popping up all the time. Here are a few recent circular-shaped, baked goods I’ve enjoyed!
I recently made meringue for the first time and was very delighted by how straightforward and delicious it turned out, so thought I’d share the recipe.
We went to dinner at Templo on a cold, Tassie evening. The restaurant sits on its own, up a hill and a couple of streets away from the North Hobart restaurant strip. Its outfit is small and cosy, seating only 20 people.
The Agrarian Kitchen is dedicated to local, seasonal produce (demonstrated aptly when we were given a bowl of complimentary radishes, picked straight from the garden).
A few weeks ago, I travelled to Singapore – home to late night roti prata, my beloved extended family, and some of the neatest bars around.
A meal of steak tartare; snapper with confit mushrooms and duck liver; the most diverse and well-curated cheese selection I’ve ever had the pleasure of choosing from; and a buffet of petit fours
Recently back from her honeymoon in Cuba, my friend Lucinda made me this delightful local cocktail. I thought that the addition of honey with rum made for a particularly tasty concoction, so I asked if she could share the recipe!
Tapas is one of my top-five favourite meal structures, up there with buffets, street food, yum cha and sushi trains.
With dishes featuring the likes of marrow, pigs tails, and tripe, the nose-to-tail philosophy of 4Fourteen makes for an intriguing mealtime.
“I should have been Italian. There is such diversity in the lifestyle, cooking, traditions and dialects. This is why as a chef I find this country so exciting and what inspired me to create Jamie’s Italian.” – Jamie Oliver