Tropicana Magazine May-Jun 2019 #124 : Celebration of Success
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THE VACATION<br />
Food<br />
These restaurants and cafes in<br />
Sydney <strong>of</strong>fer truly unique dishes<br />
that tantalise the taste buds.<br />
<strong>May</strong>be Sammy<br />
<strong>May</strong>be Sammy is a classic cocktail bar with an interior<br />
that screams 1950’s Hollywood and Vegas. It has an<br />
extensive list <strong>of</strong> signature cocktails and a wide selection<br />
<strong>of</strong> spirits, wines and beers. The kitchen whips up bar<br />
food <strong>of</strong>ferings that perfectly complement their drinks<br />
such tacos with lavender-marinated salmon, avocados<br />
and coriander as well as bagels with strips <strong>of</strong> Wagyu<br />
pastrami.<br />
Valet by V Lounge<br />
This modern Pan-Asian café in Cabramatta earned its spot<br />
on local foodies’ lists by serving up its show-stopping Beach<br />
Balls. The embodiment <strong>of</strong> a summer beach on a plate, these<br />
deep-fried sweet potato mochi balls come with a blue butterfly<br />
pea flower custard dipping sauce. Adventurous souls will be<br />
interested to know that the café has also invented one-<strong>of</strong>-akind<br />
dishes such as a liquid nitrogen-infused Tiramisu bingsu<br />
and udon topped with salted egg curry sauce.<br />
Speedos<br />
Sash<br />
This North Bondi eatery has built up a reputation for serving<br />
up some <strong>of</strong> the most beautiful and delicious food in the city<br />
from stacked and drizzled pancakes to bright pink bowls and<br />
slightly naughty rolls. Fan favourites include a stack <strong>of</strong> three<br />
mouthwatering fluffy pancakes topped with poached berries,<br />
figs, pistachio crumble and maple syrup. Another light but<br />
equally tasty option is the raspberry, lime and ricotta hotcakes<br />
that come with a combination <strong>of</strong> semolina, strawberry,<br />
pistachio ice cream, rose and lime reduction.<br />
Melbourne’s Sash is a restaurant that delivers a fun and<br />
exciting take on ‘Japi-Mexi’ cuisine. It is widely known for<br />
its eye-catching technicolour Japanese-style pizzas, tacos<br />
and sliders although the term ‘pizza’ is used loosely here.<br />
There are two ‘pizza’ bases with one made out <strong>of</strong> blackened<br />
squid ink dough and the other out <strong>of</strong> crisp oven-baked rice.<br />
The latter is used in the restaurant’s signature ‘sashizza’,<br />
an award-winning sashimi pizza with playful toppings that<br />
include sashimi-style yellowfin tuna, avocados, strawberries,<br />
mangos and wasabi mayonnaise. Other quirky items on the<br />
menu include the equally eccentric sticky pulled pork sweet<br />
chilli and apple slaw salad.<br />
TM | MAY/JUNE <strong>2019</strong><br />
92
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