Check out District Dining

After months of trying to catchup with our foodie friends, we finally managed to set a date and also get babysitters sorted. A big thankyou for my sis and Miss S for babysitting too.

I thought we'd check out Bistro Dining at Surry Hills as I've heard some great things about it especially after Terry Durack's review.

“No question, this is good cooking; freshly done, well-presented and great-tasting. The flavours here ring true nearly every time and the service is nicely pitched at a casual-but-caring level. District Dining is a winner, for the district and beyond.”
Terry Durack – Sydney Morning Herald Review, 15/20

I managed to get a late booking of 8.30pm but as we arrived a little early we were ushered to the bar and started with a cocktail carafe of Pimms Bling. So good but probably not the best to start on an empty stomach (just read on for why)

One great aspect of dining here is that you can share your entrees, mains and desserts. The menu looked good so when we found out we could share, we each ordered something different. For entree we tried:

Salmon gravlax, beetroot relish, dill mayonnaise, sourdough

Cured kingfish, wasabi pannacotta, soy bean, ginger marmalade

Crispy courgette flower, Kervella goats curd, truffled honey

Crispy quail eggs, tarragon mayonnaise, white anchovies

The pictures don't do the food justice but it was oh so tasty, tingling the tastebuds and all you could hear once the food had arrived was ahhing and mmming as we swapped plates around and had a taste of everything.
For mains we had
Crispy pork belly, watermelon, cashews, pickled daikon
Ras el hanout lamb rump, pumpkin hummus, honey feta

(I've never had Ras el hanout but discovered it's a popular blend of spices that is used across North Africa. There is no definitive set combination of spices that makes up Ras el hanout as each shop, company, or person would have their own secret combination containing over a dozen spices. Typically they would include cardamom, clove, cinnamon, chilli peppers, coriander, cumin, nutmeg, peppercorn and turmeric.)

Baby snapper, king crab, sweetcorn, congee

Roasted spatchcock, romesco sauce, spiced chickpea, coriander

My favourites were the spatchcock and the lamb but it all tasted so good.

So the embarrassing moment of the night occurred after we had white wine to go with our entrees and just picked a pinot noir from Tasmania for go with our main. As the waiter asked me if I wanted red, I agreed and picked up my glass and started drinking from it thinking that I would finish up the white so he could pour the red. Let's say the waiter tells me that I picked up a fresh glass, talk about feeling like silly billy.

Dessert was easier to decide as there was four to choose from so we decided to have one of each.

Poached pear with chestnut cream and filo

Coconut financier, white chocolate, ice cream, caramelised pineapple

Apple and rhubarb crumble

Rice pudding

I really enjoyed the financier and crumble. The chestnut dessert was challenging for the tastebuds and rice pudding was good but I think we ate too much to enjoy anymore food.

Bistro dining details
17 Randle St, Surry Hills
9211 7798