Sydney Morning Herald Good Food Guide 2008 – awarded a chef’s hat
It’s hard to guess, from the unassuming shopfront and cosy, eclectic interior with unadorned wooden tables, soft coffee-coloured banquettes and café-style wooden chairs, that Anna Wong’s short menu contains some of the most finely crafted food in the West. Wong grows some of the ingredients on the nearby farm she owns with partner Jerry Mouzakis (Neila’s efficient and polite host), with the menu playing tribute to local producers. Beef tartare is given an Asian twist with soy and sesame oil dressing and slivers of nashi pear and cucumber as accompaniments. Just-set salmon, still quivering in the centre, gets great crunch from polenta-dusted skin and swims in a smoky green tea broth that nicely soaks into the accompanying jasmine rice. Pink-centred lamb fillet is lifted by nutty wild rice mixed through eggplant puree. A sophisticated affogato of vanilla bean ice-cream coated in pistachio and pine nuts, with a shot of espresso poured over it at the table, concludes the superb meal with a flourish.