Babyface Kitchen offers relaxed fine dining in a sleek interior. At lunch and dinner, the bar is the focal point, offering seating along it and chats with the staff. For something more intimate, there are plenty of smaller tables, plus two large communals for bigger parties. The open kitchen adds to the buzzy vibe, as diners watch their food come straight from the pass, up the stairs next to the neon-lit baby face on the wall.
The Japanese-inspired menu is intensely focused and never exceeds more than 20 dishes across four categories: raw, smaller, larger and sides. The mixed sashimi plate is one of the most popular choices. It serves four people and the seafood selection changes based on what’s freshest that week. For the truly hungry (or indecisive), there’s a five-course chef’s selection. Top-quality produce from David Blackmore Wagyu and Vic’s Meat Market is often on the menu.
The wine list is a who’s who of minimal-intervention producers, collecting bottles from producers such as Commune of Buttons, Ochota Barrels and Tom Shobbrook. It’s been decisive with some locals, but owner Burnsbury Hospitality (Son of a Gun, Two Smoking Barrels) has stuck to its guns, which is perhaps why the family-owned company has had so much success in the area. There’s certainly nothing else like Babyface Kitchen in Wollongong.
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