PROFILE BY BEST RESTAURANTS
Step off the beaten city streets and into Sugarcane; an urban cocoon filled with the aroma of lemongrass and chilli. This trendy restaurant is the newest modern Asian joint to grace the inner Sydney suburbs but, due to its comparable prices and inviting surrounds, is made a little more accessible than the likes of its local counterparts, Longrain and Billy Kwong.
Although the interior is highlighted in spearmint green, the dining room has managed to bypass any hospital ward connotations, and with a mosaic tiled bar and designer light fixtures on the walls, the result is a crisp and refreshing fit-out - much like the menu. Co-owners and chefs Kitsana Aunarerom and Milan Strbac both flaunt extensive experience in South East Asian cuisine, having picked up secrets from the continent itself as well as working in some of Sydney's famed Asian eateries. Begin with a tiny flavour explosion of an individual prawn rice cake with caramelised sugarcane followed by an oyster with sugarcane dressing and fried shallots. Sharing is the go when ordering mains so stock up your table with rich rendang curry of Wagyu beef and a deliciously fresh salad of crispy salmon with green papaya and peanut dressing. Some salt and pepper squid and a chicken with pickling onion stir-fry will complete a contemporary culinary tour of the orient, particularly when finishing with the black sticky rice with poached banana and coconut cream. The wine list is noticeably affordable and pays tribute to many of the favourite and recognisable vineyards.