LOCATION
Sugaroom is found on the waterfront at Jacksons Landing, end of Harris Street, Pyrmont.
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PROFILED BY DE GROOTS MEDIAThis revamped Sydney relic is a sweetened-up version of the old CSR sugar refinery, and as its website eloquently explains, “Sugaroom serves serious food at neighbourhood prices.” Indeed, the setting is nice (the old CSR sugar refinery) and the food is very impressive. The caramelised eschalot tart (small sweet and silken onions encased in a rough shortcrust pastry) is brilliant and accompanied by yellow baby beets and a herb and goat’s cheese salad. If you love pasta yet dislike the way it expands to fill every inch of your stomach then try the mushroom ravioli; minced mushroom is encased in pasta so light it’s translucent, and topped with toasted pine nuts, burnt butter sauce and steamed zucchini flowers.
The position at the end of Harris Street has a view that demands a cocktail aside, in my case a vanilla mojito, a sublime muddle of lime, sugar and Absolut Vanila that takes the edge off the sun. The outlook of the harbour’s blue water is occasionally eclipsed by tugboats pulling container ships in and out of view. Sugarooms self-crafted reputation as a neighbourhood restaurant keeps the prices in check and the service friendly – here’s hoping more neighbourhoods acquire locals like this.
Jennifer Miller, March 2007
DETAILSSugaroom is the combination of two great talents, Greg Anderson and Patricia Nunes. Both recently returned from the US, Greg and Patricia have built Sugaroom around seriously good cuisine and exceptional value for money. The comfortable interior dining area features an open kitchen and a modern lounge and bar. You can also choose to dine in the outdoor terrace, just metres from the water.
FOOD & BEVERAGEThe modern Australian menu focuses on fresh ingredients prepared in an uncomplicated manner. At $12 for entrees and $23 for mains, value for money at Sugaroom is outstanding, particularly with delicacies like roast quail, black lip mussels, wagyu beef and valrhona chocolate soufflé on the menu. A bar food menu is also available, offering a selection of fresh seafood, cured meats, terrines, rillets and house made pizzas. Sugaroom boasts an extensive, well-priced wine list, focusing on the lesser known vineyards as well as some international wines. Boutique beers are on tap at the bar, and do sample a drink from the fresh, creative cocktail list, set to rival some of Sydney's best bars.
Corkage is $8 per bottle and BYO is not available for tables of 10 or more. Sugaroom is open for lunch from Tuesday - Sunday and dinner from Monday - Saturday.
Personal Statement
WIN a Dinner for Four at Sugaroom RestaurantTo launch the all new recipe podcast by top chef Greg Anderson; Sugaroom are giving members of Best Restaurants of Australia the chance to enter a competition to win a Dinner for Four.
Ever had a home cooking dilemma or need recipe advice? To enter the competition just “Ask Greg” a cooking question and he’ll choose the most helpful question as the winner and give us his top tip.
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