A taste of Tapas and stunning Sashimi only 4km apart across Sydney’s CBD

In Argyle Street in The Rocks, Sake’s Chef Shaun Presland is taking refined and elegant Japanese flavours to new contemprary heights with innovative flavour combinations and a continued respect for fresh produce.

Th Hiramasa Kingfish with Yuzu soy, thin jalapeno slices and coriander is clean and delicate with a jalapeno bite.  

A perdonal favourite, a Chef’s dish and still one of the most joyous dishes I have ever enjoyed, the Sashimi Taco’s are taste, textute and flavour on a plate. Tuna and Salmon sahimi, chilled tomato salsa and  a Kozaemon junmai ‘sake shot’.

Another Sake specialty, the Popcorn shrimp is a dreamy prawn tempura in creamy, spicy sauce that delivers punch without losing the crisp. The recently-opened Sake Double Bay does not feature the full Rocks menu  and although many of the Chefs dishes are there, my green tea martini is defintely on the bar in Argyle Street!

Travelling across town to Holt Street, Surry Hills (although not same day) we go in search of the earthy relaxed grazing, drinking and eating attitude at Chef Frank Camorra’s MoVida.  Tapas is snacks, canapes or finger food served in just about every bar and cafe in Spain. Often stading at the bar!

This artisan Cantabrian anchovy with smoked tomato sorbet that is designed to be spread is a powerful, salty acidic flavour combo on a crisp.

Tapas is said to have been created by King Alfonso, who made sure that Castilian taverns served wine accompanied by a snack or somehing to eat, so that the wine would not go straight to the customers heads. Those Spanish  and their responsible attitude to alcohol!

Tiger prawn salami, fermented garlic and Jerusalem artichoke puree. One of the most visually exciting dishes ever seen and does not fail to deliver with flavour.


This photo does not do justice to this glorious, melting  slow-cooked beef cheek with cauliflower puree, although anything cooked or served with Pedro Ximinez is on the order! No room for air cured Wagyu beef with truffle foam and poached egg  or the whole spatchcock cooked over charcoal with periwinkle Valencian rice,  but another day, perhaps with a small glass of the Pedro! MoVida is a smoking cool venue with a central kitchen surrounded by a bar that begs for long hours grazing, drinking and sharing.



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