Taste of Sydney kicks off next Thurs and on Tues, I was lucky enough to have a quick preview of what’s on offer this year in a crazy restaurant-hopping excursion.

Unfortunately, I didn’t have my DSLR so forgive me for the dodgy instagram photos!

We start our night at Saké in The Rocks for entrées and drinks.

From top down: Hiramasa kingfish ceviche, Double Crunch Hiramasa Kingfish Nigiri and Pan-Seared Ocean Barramundi

While the food is presented beautifully and cooked well, what shines at Saké is its namesake drink. I’ve traditionally not enjoyed sake, having either found it too sweet or too acidic but was impressed by the balanced flavours of the Tasty Budo cocktail.

Crushed grapes accentuate its sweet flavour while citric fruits add a light tang in a combination that recreates the refreshing taste of Summer- and makes you wish there were a poolside deck nearby!

Saké Restaurant & Bar
12 Argyle Street
Sydney, NSW
Australia,  2000

(02) 9259 5656

The next stop is conveniently just next door at The Cut where we’re treated to a Charcuterie Tasting Plate With Cornichons and Mustard Fruits.

A great fan of salami, my favourite on this plate is the fennel sopressa.  It doesn’t have the salty and spicy punch of supermarket salamis but instead, presents a gentle aroma with a diffusive palate.

Quick tip if you order this: fold the meat around the mustard fruits- it adds a sweet dimension to the dish that complements the gentle flavours.

The Cut Bar & Grill
16 Argyle Street
Sydney, NSW
Australia, 2000

(02) 9259 5695

Stop 3 and we’re winding around the maze of Westfield’s (Centrepoint) to get to Spiedo on the top floor.

I’d been trying to keep on a low-carb diet in the lead-up to my 21st birthday party this past weekend and am EXTREMELY grateful that the first pasta dish I consumed following the diet was this one.

House made strozzapreti, zuchinni, prawns and saffron

The strozzapreti is wholemeal- yes, I’m the sucker that feels as if I’m making a healthy choice- and cooked perfectly al dente.

What I love about this dish is that every single part is flavoured. There is no need to scoop up a spoonful of sauce for every bite of pasta.

It tastes even more delicious when the manager explains that strozzapreti directly translates to priest choker- entertain yourself with the etymology of that translation on wiki.

Spiedo Restaurant and Bar
Level 6, Westfield’s Sydney
188 Pitt St
Sydney, NSW
Australia, 2000

(02) 8072 9999

Dessert time and my anticipation is endless. After such an amazing meal, the cherry on top needs to be sweet and glossy…and A Tavola does not disappoint.

In what Simon describes as my When Harry Met Sally ‘I’ll have what she’s having moment’, there was a bit of an audible moan and several ‘Oh…my…god!’s.

Chef Eugenio is still playing with the presentation but what’s first served to us looks like an espresso night cap…

Cremino al Cioccolato

…but dig your spoon down and find an amazing dessert…

Amedeo gianduia chocolate cream, amaretti biscuit, salty caramel gelato and Italian meringue make up the layers of this trifle-esque dessert. And here it is: If there is the only one thing you get around to doing during Taste of Sydney, make no mistake. This should be it.

A Tavola

348 Victoria Street
Darlinghurst, NSW
Australia, 2010

(02) 9331 7871

I don’t have a photo of our drinks at Longrain but I’m sure its reputation for delicious cocktails precedes this post. I’ll let you know my pick anyway: try the Ping Pong. Passionfruit and lychee- how can you go wrong?

Longrain Restaurant & Bar
85 Commonwealth Street
Surry Hills, NSW
Australia, 2010

(02) 9280 2888

Special thanks to our driver for the evening, Avi, fellow bloggers from JENIUS, Simon Food Favourites, The Heart Of Food, Pigged-Out and Taste Explorer and of course the PR team at Stellar* for organising.

I’ll do better with pictures next time (promise!) but for now..

Happy Eating!