I find that through fate or folly that I am often the person that people ask where to eat. It’s either readers who are looking for a place to eat in Sydney or interstate or friends or family. I don’t mind of course, it is of course yet another chance to talk about food. But when my sister Blythe visisted Sydney from London she and my family asked me to find somewhere. The brief was simple enough yet it was complicated.

It had to have a gorgeous Sydney view to reorient my sister who was used to London views

It had to be impressive enough for my mother

It had to have reasonably priced meals to make Mr NQN happy

It had to have a shop attached to it as I needed to do some gift shopping

It had to have something to amuse my impossible to please father. Hmm ok that’s a hard one. Let’s just cut our losses and go with the first four points.

Burnt Orange is housed in a Federation style mansion, formerly the Mosman golf club in the 1930s. It is a cafe with a lovely view slash boutique slash gallery. We park at the carpark next door ($3-4 an hour!) and take the short walk down the path to the large timber and stone house. There is a wrap around verandah for diners and inside is the retail store. The Burnt Orange concept was from an Irish company called Avoca (they serve Avoca bread).

Jug of homemade lemonade $8

While we’re browsing the menu we order a large jug of still homemade lemonade which comes out in a pitcher with a wooden spoon, cut strawberries and mint leaves. It’s slightly bitter as of course it is lemonade, too lemony for my mother and Blythe who are not really into home made lemonades but I find it quite pleasant.

Elderflower pressé $6

The Elderflower presse is gorgeously refreshing and floral with the aroma of Elderflower from the first sip and delicate bubbles.

Australian Antipasti platter: Princi prosciutto, Affineur truffle salami and bresaola with mixed olives, dips and house chutney $26

Service is sweet and friendly and from reading reviews it has improved vastly. A very generous serve which could feed at least three for an entree, the antipasti platters comes out with some heavenly bresaola (smoked beef), prosciutto and Affineur truffle salami which is heady in fennel seed. It also comes with the Avoca walnut bread and a sourdough rye both thinly sliced, the Avoca walnut bread the clear favourite with it’s rich nuttiness and almost cake-like texture. There were also two dips in a shared container: hommous and baba gannoush as well as a tomato relish and a pear chutney which were all made on the premises. To finish it off are black and green olives and cornichons.

Tasmanian salmon cake served on a crisp salad of baby cress & granny smith apple with a lemon mayonnaise $21

The mains come out together and we start with the Tasmanian salmon cake which is a nice surprise. We had expected a fried cake (for my mother) but instead we get fresh, well cooked poached salmon, potato, herbs and baby capers with salad. The salmon is fresh and singing with dill and it’s a very generous sized portion and excellent value.

Burnt Orange fish pie with a selection of fresh fish fillets in a creamy leek & white wine sauce topped with fluffy potato mash and a side of green leaves $24

One of the most popular items on the menu is the fish pie which is filled with large, tender chunks of white fish and salmon (not at all watery as some fish pies can be) and a creamy sauce flavoured with fennel and celery which gives some mouthfuls an ever so slightly bitter taste to an otherwise creamy sauce. it’s topped with mashed potato and then baked until it has slightly crispy edges on top and is paired with a large green salad. I did like this dish although I did find some mouthfuls had that ever so slight bitterness to them.

Moroccan-spiced lamb with fig & almond cous cous $25

The moroccan spiced lamb is cooked until soft and falls apart. It was a hit with everyone, especially when we paired it with the tomato relish which we still had from the antipasti plate. The lamb was well flavoured and matched with a fruity sweet couscous which had Turksih apricots and currants in it.

Chicken pie with preserved lemon & rosemary, spring vegetables and flaky puff pastry $24

This one was quite a favourite with everyone-Mr NQN was appreciating the serving sizes here and even he couldn’t finish everything on the plates. The chicken pie is filled with a tomato based sauce, chicken thigh pieces, chickpeas, carrots, peas, preserved lemon and rosemary and topped with a layer of home made buttery puff pastry. The sauce was rich and given a lift from the preserved lemon and the buttery puff was good indeed.

Pumpkin, goat’s cheese & walnut tart with Melissa’s carrot jam and fresh herb greens $18

With the sizeable portions of the other dishes, the pumpkin, goat’s cheese and walnut tart was noticeably smaller by comparison. It was an interesting tart though with a crumbly base almost like a sweet tart base which my mother adored. It was filled with pumpkin and rich goat’s cheese and a spoonful of the carrot jam which was slightly sweet grated carrots and mustard seeds. The walnuts were hidden under the salad which we didn’t quite discover until the tart was finished and we wondered where the walnuts were and it might have been better to put the walnuts on the tart as they would have provided a nice, toasty crunch.

Bilpin apple crumble served with vanilla bean ice cream $10

We had saved room for dessert of course! Blythe has had her eye on the salty peanut slice and reasons that a slice is “like half a dessert so we could have two slices and that could count as one person’s dessert”! We start with the Bilpin apple crumble which is strong in clove rather than cinnamon and is served with little plums or dates and apple pieces and a butter crumble top.

Basil pannacotta with vanilla roasted peaches and almond crisp $12

Mr NQN and I first tried basil panna cotta a while back and I always liked the flavour of a creamy panna cotta with basil. This one has an appealing wobble and a true basil flavour to it. The vanilla roasted peach is an ideal sweetness and the almond biscotti is divine.

Salty Peanut Caramel Slice $4

The salty peanut caramel slice is just that. A thick, slightly chewy slice with roasted, caramelised peanuts with a light saltiness to it. I find myself wondering how to make this as I would like to reproduce it at home.

Mars Bar Slice $4

I’m less besotted by the Mars Bar slice which has a thick layer of super sweet milk chocolate on top and very uncrunchy almost soggy rice bubbles on the bottom. We enquire with the waiter if this is indeed how it should taste and he brings a fresh one from the fridge which is markedly better although not as nice as the salty peanut caramel slice.

Our two hours almost up with the parking Mr NQN and my father go off to take care of the car while I do a bit of shopping including some gorgeous vintage Christmas cards and some invitation sets.

Downstairs there is the newly minted kiosk which sells Muffins, toasites, Daylesford and Hepburn flavoured sparkling mineral waters and Serendipity ice creams as well as picnic fare such as sandwich or salad picnic boxes ($40 for 2) or platters for $20.

So tell me Dear Reader, are you often the ones that is asked to choose where to dine?

Burnt Orange

1108/1109 Middle Head Road, Mosman NSW
Tel: +61 (02) 9969 1020
Burnt Orange at The Club House is located at the end of Middle Head Road opposite HMAS Penguin,
with a sign-posted car park before the building.

Mr NQN often complains that I’m always in a hurry. I always complain that he’s always in a dream like trance and every trip involves me herding him to get ready “We’re running late! Are you ready?” is often a cry of mine. However this evening, I’m in no hurry at all.

It’s the first night of the Sydney Festival and there’s a tell tale excitement in the air. People are in good moods and the weather is balmy. And we’re positioned right on the water at Woolloomooloo Bay wharf at the bar at Manta and settled into a deep banquette lounge. And I’m not moving. A boat sails past pumping dance music with people dancing on the bow. Later, a boat cruises past with the entire thirty of so passengers singing Happy Birthday. Hundreds of people walk past and provide us with copious amounts of eye candy and entertainment.

Manta ‘angel’ chips with truffle oil and parmesan $15.5

I have learned the hard way that I am a very cheap drunk. So for me to have a cocktail I must have food and food that can soak up alcohol or I’ll soon be climbing up on one of those boats. The angel chips do the trick. Last time we ate at Manta they were a little too rich as we had them along with a huge steak and lobster but outside of this they’re just what I need. They are generously coated with truffle salsa and parmesan and the chips are golden and crunchy (although the chips at the bottom don’t get that moreish blanket of parmesan)

Manta Martini $16

The Manta martini is filled with freshly crushed lychees and lemongrass syrup shaken with Belvedere vodka and apple juice, served straight up martini style. It’s very strong and fruity with a distinct Asian flavour to it from the lychee and to a lesser extent the lemongrass which is more subtle.

Asian bellini

The Asian bellini has lychee liqueur, champagne and watermelon liqueur at the bottom. Once stirred, and the watermelon liqueur does have the tendency to settle, it is sweet, bubbly and giggle making.

A dozen oysters $49

There are usually three varieties of oyster but being oysters, a couple of them aren’t at their best so we have two oysters to choose from. There is the Sydney Rock from Moreton Bay and Sydney Rock from Port Stephens. They both taste quite different. At Manta they explain that they are all freshly shucked and never under running water, just brushed to get any grit or shell out if there is any. So the oysters taste like the sea brine. The Moreton bay are subtler in flavour with a more straight briney taste whereas the Port Stephens oysters have myriad flavours from the sea. And you can order them on the muscle if you would like.

Ocean trout roe – 30g $38

There are three types of caviar available, the ocean trout roe ($38), oscietra ($165) and beluga ($265) per one ounce serve. It’s an item that they don’t sell a lot of as most people don’t go for it. But not me, I love caviar borne of having a Russian friend in High School. Her parents spent a small fortune buying caviar and she was nonplussed about the stuff whereas I loved visiting her and getting a taste of caviar. This caviar is the ocean trout roe so technically not caviar but roe. The beads are small and firm on the outside which makes me quite hard to pop and there isn’t a great deal of the salty nectar inside. I have to admit that I didn’t really go for this roe as I love the gentle popping and resultant explosion of salty caviar. It is served with sour cream tiny radish batons and diced cucumber on thinly sliced bread that is not quite crouton, not quite fresh bread.

Hiramasa kingfish carpaccio, capers, shaved fennel, radish, orange $19

I recall adoring this dish last time but this time it is fresh but is a bit bland in comparison as there isn’t enough salt to bring out the lovely flavour of the kingfish (last time there were different accompaniments).

Summer Breeze $16

The summer breeze cocktail is a long, icey drink of sweet berries and is eminently drinkable. It’s a blend of fresh watermelon, blueberries and raspberries shaken with cranberry juice, Belvedere vodka and Chambord. And for those that don’t drink very much, the sweetness of the cranberry juice and berries makes this easily downed and as the name suggests, perfect for hot evenings like this.

Pineapple Sorbet Mojito $16

I equally adored the pineapple sorbet mojito as it was full of fresh mint and pineapple flavours. There was fresh mint and pineapple sorbet with lime and sugar, Havana Bianco rum, served over ice, topped with soda water. Another refreshing drink for summer.

Suddenly the heavens open up-not rain my dear readers but the shades pull back to give us a glorious view of the last half hour of light before darkness descends. And did you know that the shades along all of the restaurants are controlled by a little wind measure that sits atop some of the poles? I had to ask because I was curious as all of the shades along the wharf pulled back at once.

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Storm photo. Photo by Shelby Taylor

Teena, Gina and I decide on Ottoman Cuisine for a Sunday girls only lunch one day. The weather looks promising this Sunday. It’s a sunny (relatively) balmy day in Sydney. I am running ten minutes late and I rush past the MCA which is crowded with tourists enjoying Sydney’s sun. Suddenly little pieces of white specks blow over everyone and black grey cloud passes over the sky. Everyone scrambles in different directions and all I can say is “I wish I was filming this!”. My friend Shelby took the above photo from her place-fantastic huh?

Dip platter and bread

Moral of the story? Well if I had been on time I would have completely missed the sudden storm but as it turns out I was caught in it so I cabbed the final way to Ottoman Cuisine on Pier 2 of Dawes Point. We are partaking of their Sunday Lunch where you get a nine course tasting menu for $55. Ottoman Cuisine started off in Canberra where it became famous and the location here is a lovely waterfront one with all floor to ceiling glass views of the harbour.

Dip platter

We start off with the colourful dip platter which features four house made dips beetroot, crushed eggplant, babaganoush & hommus. They’re all delicious but the eggplant is definitely the favourite with its slight smokiness and the well rounded flavour with chilli and carrot. The beetroot is rather striking and it’s a combination of yogurt, dill and beetroot. The bread is soft and fresh and we order some more to mop up the dips.

Trio platter

There are some changes to the menu today. Our next course is a selection of three things. There is a lamb sausage which is very nicely seasoned, some char grilled zucchini pieces and there are three dolmade halves which are wonderfully fresh, warm and stuffed with rice and pine nuts. Some olives round off the platter. Teena and Gina order some wine and it comes out in a very generous sized glass.

Zucchini flowers

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