A job perk such as a corporate lunch is one of those treats that you always look forward to. And when it’s lunch with nice people, where you don’t need to thrash out any deals, all the better for it. Today Voldemort and I are being taken out to lunch by Y, K and Pete to Longrain.
I have lots of good, but misty memories of Longrain. Misty and blurred since they were so long ago. I recall waiting at the bar for almost an hour for a table (they have a no bookings policy at dinner) but that was no hardship, it was one of those gloriously posey bars where perching on a banquette or lounge is the policy.
Today, in the light of day, I see that little has changed. The interior looks the same as always and the long shared table in the main dining room is full of suited diners. We’re led to the semi private room around the corner where smaller tables sit without having to share the enormous communal tables. It’s a good thing as it’s warmer and slightly quieter there (although by no means is it quiet).
Eggnet with pork, prawns, peanut, bean sprouts and sweet vinegar $28.50
Our selections are made to share and are a mix of textures and flavours. The first to arrive is the Eggnet with pork, prawns, peanut, bean sprouts and sweet vinegar. A spidery fishing net of egg omelette embraces an enormous mound of bean sprouts, prawns and pork, like a catch of the day bounty. The peanut and ginger flavour is strong and tangy.
Crisp duck with banana blossom pomelo and sweet fish sauce $42
Our next dishes arrive together, Crisp duck with banana blossom pomelo and sweet fish sauce is some very crispy duck with some shredded banana blossom and lychees. The duck is a little verging on dry and the fish sauce gives the banana blossom a hit of that distinctive tang.
Barossa chicken stir fried with ginger shallot quince and black vinegar $36
The Barossa chicken stir fried with ginger shallot quince and black vinegar is interesting, although some at the table don’t feel that the quince works with the chicken however I didn’t get a slice of quince so I didn’t try two together. The chicken is deep fried and then drenched in a thickish sauce, like a Shandong chicken sauce except thicker and the black vinegar gives it a mysterious smokiness.
Braised beefshin with a mint coriander and chili salad $33
The Braised beefshin is met with satisfied nods from most of the table, the beef fall apart soft. I taste some star anise and give spice very, very faintly in the sauce, a thickish deep brown molten liquid.
Caramelised pork hock with five spice and chili vinegar $29.50
The caramelised pork hock cubes also suffer a little in the dryness much like the duck but the fat helps save it somewhat and it has a delicious caramel flavour to it. The accompanying vinegar, the waiter tells us, will help cut through the pork’s sweetness and richness. I find myself enjoying this once I get used to the fact that it is dryer than I expected.
Yes I found that advertising is indeed a very valuable concept in the grand scheme of things, especially if it allows me to have meals like this 
Longrain
85 Commonwealth Street Surry Hills Sydney
Tel: +61 (02) 9280 2888
Lunch Monday to Friday 12:00pm-2:30pm
Dinner Monday to Saturday 6:00pm -11:00pm, Sunday 5:30pm-10:00pm
Bookings for Lunch only
Vegetarian options: 3-5 choices
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14 Comments | Add your own
What a fabulous meal! I’d forgotten how wonderful business lunches could be
The caramelised pork looks particularly good!
How good is their eggnet!! I find some of Longrain’s food a bit on the sweet side sometimes, but it’s still usually a good meal whenever we go there.
How elegant! It looks like the perfect place for an romantic meeting in a spy novel!
Hahah another on my to-try lists but since I am so used to 7 dora Thai from Newtown I have been intimidated about coming here :S The dishes look very very tasty though especially the beefshin and pork hock (even if it is a little dry it looks too good).
I also heard that the cocktails here are very good, did you try any or tried any before?
That duck looks amazing. Have not been to Longrain, but it’s next on my Thai hitlist. Maybe this weekend… x
This food looks fab. I never did get a chnce to go the the Sydney Longrain, though I believe there’s one here in Melbourne. You work with Voldemort??? LOL. I once worked with Darth Vader.
Hi Angela-Sadly I’m a proud lunch whore. I love a free lunch
Hi Y-It is on the sweet side I agree but our selection was good as the people I was dining with were regulars and had tried and tested a lot of the dishes.
Hi Blond Duck-Always the novelist!
Yes the room tucked away was quite nice, better than the big communal table!
Hi FFichiban-It is very posey at night which may put people off. The last time I tried a cocktail was about 8 years ago but from what I remember they were very good!
Hi Christie-Be prepared to pose at the bar if you go at dinner time!
Hi Cakelaw-You’re right, there is one in Melbourne
Haha the thing is, he likes the nickname Voldemort. Most would be offended, he was chuffed. 
Did Darth Vader know that was his nickname?
Hi Lorraine!
I think all the dishes look ‘hearty’ and great. I didn’t like the actual ‘dish’ the pork hock was served in. My husband had rabbit served to him in something like that and it was awkward to eat and since the base was ‘coffee mug’ small.. the whole pirate-ship-shaped bowl seemed to tip to-and-fro if you weren’t careful where you aimed your knife. Does that make sense? Since all of you were sharing, I imagine you wouldn’t have had that problem (ie. the actual dish the pork was presented in was just a ’serving’ vehicle and everyone had their own plates)?
Duck, chicken, beef, pork, seafood.. you guys covered everything!
Could you actually taste the eggnet or was it like the quince? ie. if you didn’t scoop some specifically onto your fork then you missed out? It looked like lacey mayo work on some Okonomiyaki
I love your job
I love Longrain, and cook from their cookbook too (highly recommend if you don’t have it)! So jealous of you.
my last visit was last yr and YES the cocktails are very very delicious,albeit dangerous as one has little idea of how alcoholic they actually are…
i suppose you were in the best position to be objective abt the food as i assume you had no alcohol (myself never having eaten there without having 1 or 2 drinks while waiting for space at the table,therefore EVERYTHING is cooked to perfection according to our recollection ha ha)
ive also only ever been for dinner and the standout dishes for me are the salt and pepper barramundi, barossa chicken with plums and szechuan pepper, which is slightly different to the chicken dish you had.
how on earth did you manage the post prandial afternoon in the office??i hope they treated u on a friday at least!
Hi Maria-Luckiyl we didn’t have that issue as we were sharing, I think I recall you mentioning that before with the rocking, not a relaxing meal I should think!
I could definitely taste the eggnet, it’s the fishing net looking thing over the whole dish. The quince was only a few pieces so that’s why I didn’t really taste it but my fellow diners told me to make sure to get some eggnet. It does look like Okonomiyaki I agree! haha you can have it
Hi Suzie-I didn’t realise that they had a cookbook! How do the recipes compare to the restaurant dishes?
Hi jay-Nothing worse than a weak cocktail, except having too many and the morning after
Thanks for the recs, I’ll be sure to keep those in mind on another visit.
I went to a meeting afterwards but actually I was in a fantastic mood. Nothing like a good meal to make you appreciate work
The caramelised pork hock is one of my favourites. I’m salivating just looking at it. Great blog, by the way.
Hi Marina-Yes it’s the kind of dish that does that to you. Thankyou so much!
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