Where Chefs Eat: Oscar Solomon, Development Chef at The Apollo Group

Oscar Solomon is a busy man. The chef is responsible for menu direction, staff culture and operations at Cho Cho San , plus Hot-Listed Greek restaurants The Apollo and Olympus Dining. Ahead of his appearance at the free Vivid Fire Kitchen , we caught up with the chef to find out where he hangs out in Sydney.

What’s your go-to for a quick takeaway dinner?
I don't really do “quick” when it comes to food, ever. But if it has to be, pho every day of the week. Vietnamese/Laotian is my food crush. I usually order the soup with the most interesting cuts, usually offal.

What about lunch on the go?
Again, banh mi. Vietnamese crushing.

If you want a drink and a snack, where are you heading and what are you ordering?
My favourite thing to do. Five options for you:
1. A Martini and fried lamb brains with muscatel hot sauce at Olympus Dining.
2. A beer and tempura oyster at Raw Bar Bondi in summer.
3. A Negroni and potato chips at Piccolo Bar in Kings Cross.
4. A Glass of wine and a pasta at Avia in Darlinghurst.
5. A Greek Martini and taramasalata at The Apollo.

What’s your ideal date spot? Why?
So many variables. What kind of date? I’ve been with my partner Sofia for 10 years, so we do dates a little differently to, say, people on a first date. So here’s a spread. For a dark and moody first date with engaging staff, I’d say Poly or Bessie’s for good snacks, excellent drinks and to be seen. For a date night experience, Clam Bar or Corner 75 for an all-round experience of space, food, atmosphere. The two are very different, but we recently went to Clam Bar before a performance at the Opera House. We sat in the booth, she drank a Martini, I drank a non-alc beer. Cold seafood tower, burger, pasta. In and out in an hour. Still felt special.

If it’s a special occasion, where are you booking? What are you ordering?
Sean’s Panaroma every day of the week. It’s been our family’s special occasion spot for a long time, and I hope it remains that way. Sean’s is famous for the roast chicken, and it absolutely delivers on every front. However, I’ve developed quite the sweet tooth of late, so Sean and head chef Sam Robertson manage to always have the most amazing desserts on offer.

Where’s the best coffee in Sydney?
Single O in Surry Hills.

Where’s Sydney’s best burger?
Excellent timing. I’m not a burger person, however recent circumstances have meant I’ve had to explore this world a little more. The two frontrunners are Out of the Blue and Clam Bar.

Do you have a go-to for a long lunch? What are you ordering?
Casa do Benfica in the Marrickville Tennis Club. The absolute fucking best Portuguese restaurant. Every year, we book at table for 25 to 30 of our nearest and dearest. Set menus are incredibly affordable and abundant. The food is amazing, flavour-forward and done without any influence of the contemporary. To top it all off, a club-style bar with Resch’s on tap. It’s the best place.

What’s your bucket-list restaurant?
Asador Etxebarri or 2004 Momofuku Noodle Bar (time travel).

If you’re after something sweet, where are you heading and what are you getting?
This is a bit of a problem for me as of late. Azuki Bakery in Newtown. Literally fucking everything.

What’s your favourite late-night snack or meal after service or a night out?
Somen noodles in dashi. I always have hondashi powder or dried kombu lying around. Make a quick dashi broth, drop some veggies in there. Boil the noodles separately then drop them into the broth. Slurp away.

Vivid Fire Kitchen runs until June 14, 2025 at The Goods Line in Ultimo with cooking demonstrations, barbeque stands, food trucks, market stalls and more. Entry is free.