Sugaroom Restaurant and Bar

I had been anticipating with open arms the arrival of February. It marked the completion of university! The study seemed to take up too much diary space and therefore my social life took the brunt of it. (To all my friends out there, yes I am still alive and I promise I will see you all once again!)

One benefit of the graduation (apart from seeing 10 good friends graduate) were my parents who made the trip up from rural NSW (Cowra). For my post graduation achievement, I (plus Mr FYF- who apparently got treated as well, for putting up with me throughout the year) were treated to a fantastic dinner at the Sugarooms.

I actually had never heard of the Sugarooms before. It was chosen only because of my sister in law who brought an online coupon for her and Mr FYF and they both raved about how great the food and service was. It was great to see the coupon system actually working.

ADDRESS: 1 Harris St, Pyrmont

PHONE: 02 9571 5055

WEBSITE: www.sugaroom.com.au

OPENING: Lunch: Tue to Sun, Dinner: Tue to Sat

BOOKING REQUIRED: Recommended, but not essential

LEVEL OF CASHOLA REQUIRED: $$$. Entrees: $20-25. Mains: $33-48

CUISINE: Modern Australian

FLICKS VERDICT:

4-monkeys

THE “PEOPLES VERDICT”

Most people seem to love it- I don’t blame them!

IT’S REVIEW TIME!

The Sugaroom looks over the water at Pyrmont (Johnston’s Bay) making a beautiful and tranquil setting. It is within the old CSR sugar refinery, hence the name. It is a quiet end of town and thankfully there is plenty of on-street parking (especially as it is just down from Star City). Head Chef Nick Clarke leads a great kitchen ensuring that food leaves the kitchen at a consistently high standard.

Unfortunately for a Friday night the restaurant wasn’t busy (about 3 other tables) though this could have been due to the rain. It would be shame not too see them pull big crowds as they serve a damn good meal.

To start we decided on the Oysters, and 2 serves of scallops. (I was ensuring room dessert, mmm dessert). The oysters were plump and fresh and served with fresh lime.

The scallops were cooked to perfection (as Manu would say), with a light vinaigrette sauce. I would of liked a caramelised top/crust (personal taste only).

Sugaroom Restaurant Scallops

Now, for the juicy bit. The Mains. It did take us a little while to actually decide on what to order, but it was great to see we all ordered something different.

Mr FYF went for his usual- a 350gm Sirloin steak which was cooked flawlessly to medium rare. The garlic butter was a classic combo that complemented the steak well.

Sugaroom Restaurant Steak

Dad choose the Barramundi with an Asian salad. The fish was fresh and flaky and tasted divine.

The sugaroom barramundi with asian dressing

Mum went for the special of the day. Peppers, (capsicum) risotto with blue swimmer crab. We were all surprised how much crab meat there was, especially with the amount of work that is required to get the meat out of those babies.

The sugaroom blue swimmer crab risotto

I chose the confit pork belly. I was thankful of not having had an entree when I saw how large the portion was! I was hoping for a crispy skin (sad face) however the chick pea mash with the rich sauce was ‘oh my goodness.’

The sugaroom pork belly

Thank heavens I had room for sweets (by not having had an entree). I devoured the pear and frangipani tart with salted caramel sauce. The salted caramel (the real reason why I ordered it) really complemented the tart.

The nougat with Persian fairy floss was fantastic, though quite filling (beware if you ordered the pork belly).

Dad finished off with a cheese plate and it was lovely to see large cheese portions, enough for it to be shared with us, though he wasn’t too keen on sharing it J

Sugaroom restaurant is a fantastic little spot that overlooks the water without having to venture through the city. The menu may be on the pricier side of things, but when taking into the account, fabulous service and portion sizes it can be justified.


THE LOCALE, DECOR AND VIBE:

Locale, decal and vibe- it was a shame not to see it busier, however having a table by the window made for an awesome view

LETS TALK PEOPLE POWER:

People power- amazing! Professional with their own sense of personality

NOM NOM NOM:

I would have to say the risotto- it was perfect consistency and the rice was not overcooked.

WOW FACTOR:

There was no let down it all worked flawlessly; the service, fantastic food and brilliant location

FROWN FACTOR:

Frown factor- umm I really can’t think of anything

WHAT WE ATE:

Entree

market oysters natural with fresh lime

seared scallops, pea fondant, crispy prosciutto, champagne vinaigrette

Mains:

Crispy skin barramundi, water chestnuts, thai basil, coriander, chilli & black bean

350g pasture fed sirloin, bundle of beans, cafe de paris

Confit of pork belly, chick pea and carrot cassoulet, cinnamon brandied dates

Special of the day: Capsicum risotto with blue swimmer crab and crispy sweet potato

Sides:

Steamed beans

Dessert:

Cheese Plate

Pistachio & turkish delight nougat glace, pistachio anglaise

Pear & frangipane tart, praline salted caramel sauce

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