Snack Bar: A New Rotisserie Window, a Star Chef’s Ramen and More Local Food News, October 11, 2024

What’s on around town

• Harry’s is shaking up weekday lunches with a fun takeaway window especially for its new rotisserie menu. Head to the Surry Hills pub between midday and 2pm for charred chooks, porchetta-and-gravy baguettes or tacos.

• King Clarence has an off-menu, lunchtime-only ramen you need to know about. Head in during October for a tori (chicken) paitan ramen – in an eye-catching two-part serve from head chef Khanh Nguyen – and a glass from Nick Hildebrandt’s star wine list for $40.

• Flour & Stone cakes are on the menu at Famelia next month, to celebrate the release of Nadine Ingram's latest book, Love Crumbs. Book in quick.

• Yo-Chi continues its Sydney takeover with two new stores: Double Bay and Coogee – head in stat for a swirl.

• Gymea is in for a run of Sunday treats. Head to Fior for Every Other Sunday, a series of takeovers by some city favourites. On October 13, find a cocktail special, pork Milanese and a DJ from 2pm. Plus, cocktail pitchers on the house for bookings of six or more. Bookings recommended.

• What are you doing on Sunday? If it’s not heading to Cafe Freda’s for Le Barbecue, a charcoal party headed up by head chef Gaspard de Rancourt, you should cancel your plans. There’ll be a special menu, Lofi Wines on pour and DJ sets. 3pm till late, bookings and walk-ins welcome.

• Head to Barangaroo’s Callao on Tuesday October 15 for a kitchen takeover by Cho Cho San’s head chef Chi Ung Kim. Expect a four-course dinner at one of two sittings, where Nikkei cuisine meets Tokyo polish. Nama wines are on pour, and bookings are essential.

• Another new lunchtime saviour awaits at Woodcut. Chef-owner Ross Lusted’s whacked his golden brick chicken in a bun, along with cabbage salad. The weekday serve’s $30, and comes with chips, pickles and a drink.

What we covered this week

• Tilda ’s $39 bread and butter might actually be worth it. The swish new CBD restaurant (and Bar Tilda next door) opened this week, with a starter elevated to main event.

• First look: the six-part Prefecture 48 arrives with a kitchen team straight from Tetsuya’s. No detail’s been spared in the Japanese precinct, where there’s a sushi master from Ginza in residence and the Maybe Sammy team on drinks.

• First look: Cut Lunch Deli is now the place to be after hours. The team’s swapped coffee for natty wine, and sangas for salty snacks.

• I Can’t Stop Thinking About: the laksa lemak at Malay Chinese Noodle Bar. One Broadsheet writer’s loved the same bowl for 15 years. It’s creamy, but not heavy. Spicy, but not fiery. Savoury, sweet, complex – perfect.

• Where Chefs Eat: Quay’s passionate young sous, Juan Taborda, shares his recs for pizza, pistachio praline and snacks on “another level”.

• Local Knowledge: at Hoa Hung Tofu, the family-owned spot dedicated to the “king of beans”, there’s everything from golden-fried nuggets and fresh-made pandan-flavoured soy milk. And everything’s made by hand.

• First look: Torori, the Osaka-born chain famous for warabi mochi, arrives Down Under. The less chewy, more jiggly style of mochi is melt-in-your-mouth soft, and tossed in your choice of flavoured topping behind a glass window in Haymarket.