Comments on: Bodega, Surry Hills

By: Porteño restaurant, Surry Hills, review @Not Quite Nigella

Porteño restaurant, Surry Hills, review @Not Quite Nigella — Sun, 21 Nov 2010 18:00:22 +0000

[...] I’m often wearing queue unsuitable shoes). One of the few times I recall queuing was for Bodega, Ben Milgate’s and Elvis Abrahanowicz’s tapas restaurant in Surry Hills so when I heard [...]

By: Delicado Foods, McMahons Point @Not Quite Nigella

Delicado Foods, McMahons Point @Not Quite Nigella — Thu, 08 Oct 2009 20:02:08 +0000

[...] Delicado Foods had won the Best Tapas award at the recent awards beating out names such as Bodega, Emmilou and Subsolo. At the time I had turned and said to Reem “Who?” as I’d [...]

By: Not Quite Nigella

Not Quite Nigella — Sun, 26 Oct 2008 09:53:37 +0000

Hi Maria-I love fried pastry too, as if it weren’t buttery enough already! The celeriac didn’t do much for me, I preferred just the fish fingers with a smaller amount of celeriac.

My husband avoids Tapas for the very same reason. I can usually get full on 2 dishes so it suits me fine.

The pickled Wagyu tongue is the pickled tongue of a Wagyu cow from the looks of it, and very thinly sliced. It was gorgeous. I don’t know how it is pickled though!

My father in law told me that it is good to eat bitter things. I don’t actually follow his nutritional advice though but he is a naturopath. I just don’t like strongly bitter things (mild I can put up with but won’t love) and won’t eat them and they can put me off a dish.

By: Maria

Maria — Fri, 24 Oct 2008 13:31:54 +0000

I’m intrigued by the popularity of this place!

The anchovies looked good and I love fried pastry.. it’s a huge weakness, in any form. I also LOVED the look and sound of the ‘fish fingers’.. Mmm Mmm, especially with garlic toast. I was very curious about the celeriac on top? How did that go? I noticed celeriac in a couple of the dishes you guys selected.

I tend to avoid Tapas because to me.. it always equals: Too much $ spent and belly not full! That’s been my experience anyway with Spanish restaurants -even with a la carte full sized meals (I know this place wasn’t Spanish).

Please tell me what is “Pickled Wagyu Tongue”? Is it the tongue of a Wagyu cow? Or beef shaped into a tongue? How’s it pickled?

I’m also curious about what’s on top of the chicken? The spikey looking stuff. More celeriac/cabbage?

Tell me more about this bitterness thing. If something tastes bitter to the palate is it bad for you? Or just specifically for you?

Sorry if I’ve asked too many q’s!

By: Not Quite Nigella

Not Quite Nigella — Thu, 16 Oct 2008 14:13:17 +0000

Hi AL-Thankyou so much! That’s lovely of you to say

I know, talk about regrets, I should have so tried to squeeze the banana split in. I think perhaps it calls for another visit?

By: AL

AL — Thu, 16 Oct 2008 03:26:46 +0000

As an aspiring food blogger myself, I love your website!!!

I also love Bodega, and its such a shame that you missed out on the Banana Split, which I recently declared was the best dessert I have ever had (and I have had a lot of desserts.. )

Also the spanish ham is amazing !

By: Not Quite Nigella » Review: SMH Good Food Month Sugar Hit InterContinental Sydney

Wed, 15 Oct 2008 21:01:05 +0000

[...] It’s early in the night for Teena, Gina and I at 8pm as we’d had an early dinner at Bodega. Still, the Cortile Bar is quite full. We place our orders and we are given a choice of either [...]

By: Not Quite Nigella

Not Quite Nigella — Wed, 15 Oct 2008 11:51:49 +0000

Hi Y-The waitress recommended the cauliflower salad but the allure of the fish and scallops proved too strong

By: Y

Tue, 14 Oct 2008 12:33:57 +0000

It’s a great little place isn’t it My favourite dish, surprisingly, is the vegetarian cauliflower one.

By: Not Quite Nigella

Not Quite Nigella — Tue, 14 Oct 2008 11:14:28 +0000

Hi FFichiban-Yes there are the Spanish ingredients present but all done in a different way!

Hi snooky doodle-Yes indeed!

Hi grace-haha yes that’s right, you don’t like seafood. Sure, it’s a deal!