When a chef tells you about a place to eat, especially a chef you respect, you make a mental note to try that place.
The concept of a pop up restaurant was explained to me as a venue that will be there for a short good time, rather than the long haul. Focus is on the food….not the venue renovations!
So when I found myself in Sydney recently and considering where to go for have dinner, I recalled the recommendation I had been given for Café Paci. The chef’s name is Pasi.
Well what a delight and surprise.
One tends to take a second look when a menu is handed to you that simply lists the ingredients of each course. No description - just the main ingredients. It crossed my mind that you would need to be confident in your end results to not feel that the diner needs a description of what they are to eat.
What a wonderful surprise that this menu was so clever and confident, but with humility.
Our waiter, Nick, was attentive and patient in the way he described each dish. Starters consisted of four very unique tastes. We simply did not appreciate that they were an amazing indication of what was to follow.
Zaltan our drink waiter (also helped Nick along the way) was very helpful and I was so glad to have tried a Chilean Chardonnay that really pleased my palette. I usually stick to those labels that are familiar to me and that I know I like. I do like a “chardy” that has full punch in my mouth. But the evening and venue seemed to encourage being different for a change.
This young man also delighted us later in the evening when we discovered he was from Budapest and given our upcoming plans to visit Hungary, it was great to receive a comprehensive list of places for coffee, afternoon tea and dinner to consider while we are there. Nothing beats recommendations from foodie locals!
A number of “mains” were served…..including a dish called “that’s amore”. The ingredients listed are described when the dish is served to you, as the traditional flavours for pizza, it is reasonable to say that this is not what you expect…..oh lordy, the taste was amazing though!
The concept of a pop up restaurant was explained to me as a venue that will be there for a short good time, rather than the long haul. Focus is on the food….not the venue renovations!
So when I found myself in Sydney recently and considering where to go for have dinner, I recalled the recommendation I had been given for Café Paci. The chef’s name is Pasi.
Well what a delight and surprise.
One tends to take a second look when a menu is handed to you that simply lists the ingredients of each course. No description - just the main ingredients. It crossed my mind that you would need to be confident in your end results to not feel that the diner needs a description of what they are to eat.
What a wonderful surprise that this menu was so clever and confident, but with humility.
Our waiter, Nick, was attentive and patient in the way he described each dish. Starters consisted of four very unique tastes. We simply did not appreciate that they were an amazing indication of what was to follow.
Zaltan our drink waiter (also helped Nick along the way) was very helpful and I was so glad to have tried a Chilean Chardonnay that really pleased my palette. I usually stick to those labels that are familiar to me and that I know I like. I do like a “chardy” that has full punch in my mouth. But the evening and venue seemed to encourage being different for a change.
This young man also delighted us later in the evening when we discovered he was from Budapest and given our upcoming plans to visit Hungary, it was great to receive a comprehensive list of places for coffee, afternoon tea and dinner to consider while we are there. Nothing beats recommendations from foodie locals!
A number of “mains” were served…..including a dish called “that’s amore”. The ingredients listed are described when the dish is served to you, as the traditional flavours for pizza, it is reasonable to say that this is not what you expect…..oh lordy, the taste was amazing though!
“That’s amore”
We opted for the cheese course also…… no cheese platter I have ever seen before tasted or looked like this.
Like no other cheese course I have ever tried!
This restaurant was voted the best new restaurant in Sydney in 2013 (I do hope I have got this correct) and I believe one of the desserts (there were two on the menu and extras) was voted best dessert by Gourmet Traveler (I do hope I have got this info correct as well….sometimes in my excitement about things I do get the story muddled up!!) Well it deserved to be…..oops sorry, I forgot to take a picture!
Simply not polite to lick the plate!
And to top off a night of super delicious food, I was able to go into the kitchen and meet the Chef Pasi…..I admire and respect the hard work that artisans of food put into their craft and then when you get to meet them and they are such nice people….it is just awesome.
Deb & Chef Pasi (sorry it is a bad image – it is my phone not your eyes!!)
Since beginning to live the dream of Plough Creek Cooking School I have met some amazing chefs. The passion and energy they genuinely pour into their cooking is really inspiring. Over the last 18months, my attitude has changed so much and my observation of those I have met, continues to stimulate my interest in food. I feel very fortunate to have such opportunities to meet so many talented people.
4 nonnas from me. WOW…another happy tasting to the max!
DC
DC
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