LOCATIONOn the main road of Neutral Bay; opposite Rangers Road.
PROFILED BY DE GROOTS MEDIABuild it and they will come. First he lured in the curious, now word has spread and the converted are coming back for seconds. Expats and locals alike are being drawn to the fiery, mouth-popping flavours of the Deep South, where mighty, man-sized ribs come custom-cut and pumpkin forms dessert. An inspired addition to the Sydney dining scene, South Restaurant recently opened smack-bang on Military Road, but step inside and you good folks will think you’ve stepped into an authentic American diner. Red-and-white checked tablecloths, coloured lights and a red awning suffuse a cheerful, casual atmosphere. Owner-chef Leo Brereton, clad in chef’s whites and signature baseball cap, rustles up the distinctive food of southern USA from his pint-sized kitchen. The south’s geography has lent it a varied influence of flavours from cuisines across the globe, fusing meat with spices and sauces to form the Creole, Cajun and Soul styles.
Everything on the menu is made fresh in-house by Leo, from the cornbread to the pecan pie and the recipes that guide them. Hot wings form a finger-licking good starter, thanks to Leo’s secret formula and a side of celery sticks with bleu cheese dressing. Or put your bibs on for a slow-cooked half-rack of pork ribs, finished on the grill and smothered in home-made barbecue sauce. New Orleans shows its flavours in a main of blackened rib-eye; coated in seasoning, sizzled on a cast iron griddle until it forms a crispy black crust, and served with a mountain of shoestring fries – this dish is literally bursting with flavours. Little bellies will be equally satisfied, with kid-sized hamburgers and hot dogs to hush grumbles. Though currently in the process of acquiring a liquor licence, South remains BYO, so y’all bring along a few ales to wash this chow down.
Lauren Barker