Gastronomy Blog

upon: SUD 

For a Sydney blog, I beget been writing an unpleasant myriad anent Melbourne lately. That said, there is something around the Melbourne dining scene that is missing in Sydney. My theory is that, although the food is similarly priced, being a cut cost urban district allows go-ahead Melbournians to experiment a bit more with their restaurants. Not are strong drink licences and rents lower than in Sydney, but the lower cost of living means that you are more likely to recover professional rest period pike.

I found myself at Sud last week, having travelled south of the Murray for a available fall. Unfortunately this review determination be short, due to the passage of time and John Barleycorn through my group since then.

We were greeted by Vincenzo, the larger than life maitre-de (and P of Sud, I judge devise?) Sporting a acutely cool nose neighbour, Vincenzo explained that Sud does not manage with ownership papers menus. entire lot is on the wall, which allows the kitchens to cook what is cool, and what suits their inclination.

Entrée recompense me was a de-boned quail on a rocket salad. The quail was row-boat and rich, although like any quail, a bit lean on the side of on the heart. It was well complemented by the spiral upwards salad and proved a sympathetic starter in the course of the evening.

An oven-braised rabbit leg followed, served on a polenta and herb miserable. bits but not gamey, I thoroughly enjoyed the rabbit. To me, the polenta accompaniment was angelic but not spectacular – I think I expected something with a bit more boot to partner the dressed down rabbit. I am not a huge liver eater, but the fried rabbit liver, wrapped in prosciutto, went down a treat.

Unfortunately, I didn’t taste much of the dessert, being too busy chatting away to my dining buddies. I did lunge at an oh-so-lush looking scoop of chocolate gelato, only to be beaten to it by niftier fingers.

Sud is a fine example of what people agency when they respond dining in Sydney and Melbourne is disparate. Located in the CBD, in a place which you would favourite traipse over and done with if you didn’t know to look visible for it, a fragment of Sud’s desirability is that it is frequented by loyal diners who count the small the administration amongst their favourites.

Details:

The remember: Sud

Where: 219 King Street, Melbourne (Ph: 03 9670 8451)

nutriment: Italian

Tip: The menu is always changing - go with what your gut tells you

Butcher’s Bill: Entrees about $17-20, Mains about $28-33

Who should go: Anyone looking for a familiar but fun evening