I'd been sceptical at the idea of pea guacamole when I read it on the menu, but this one really is a winner. It's livened with chunks of fresh pineapple and celery, a hit of spicy jalapeno and the salty crunch of deep-fried corn kernels. The ceviche of kingfish kicks things off with a bang, the fish lightly cured so the flesh still retains its plump springiness. Our birthday lunch booking for fourteen ends up split across two tables, but between the eight of us we manage to cover significant menu real estate. With jalapeno, celery, pineapple and crispy corn They even have lactose-friendly smoothies, made with coconut milk and passionfruit and blitzed into a tall glassful of summer. They've covered all bases here - although the focus is on smoked barbecue meats, there are enough vegetarian dishes ( fried pimentos, empanadas with wild greens, (not a) chopped salad and roast cauliflower) to keep almost everyone happy. Head chefs Chris Hogarth and Patrick Friesen run the kitchen here, backed by executive chef Dan Hong who conceived much of the original menu after a whirlwind trip through the USA. Passionfruit and coconut milk smoothie $10 The bar looks straight out of New Orleans yet they've also cleverly interwoven a casual beach feel that makes punters feel right at home. The space is bright and airy, mixing up booth seating with high bench tables and stools that overlook Manly wharf. Papi Chulo is a Merivale stablemate and the venue is as slick as you'd expect from Hemmes' crew. You'll want to eat here with at least three meat-loving mates if you have any intention on making a dent on the menu. You'll find both at Papi Chulo, a mash-up of American smokehouse meets Brazilian cantina spiced up with some Latin American influence too.
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