EightySix Restaurant Braddon

Em and Andrew greedily waiting for their food at the bar

[quote]EightySix is built for a new generation of foodie – a highly adventurous, food conscious and quickly bored generation![/quote]

 

The chefs seem to be as restless as the clientele, not a menu to be found on the tables, instead dishes are scrawled on the walls and seemingly rubbed off again as quickly as they appear.

We arrive to a very well lit and great smelling room full of people and are seated at the bar. Well, not really a bar more like a portal into the open kitchen for all to see – the centrepiece of the restaurant. The chefs are busily cooking and assembling the meals and it’s a pleasure to watch this well-oiled machine. We order glasses of Pomerey, the essential drink to have at 86, and soak in the atmosphere…

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First entrée was local oysters, the Sydney rock variety has been unfairly given a bad wrap compared to the larger Pacific oysters, but these had been hand-picked by the chefs and tasted fantastic. Love a good natural oyster!

Local Sydney Rock Oysters... Yum!
Local Sydney Rock Oysters… Yum!

The Scallops on cauliflower and fennel puree was an amazing combination of soft textures. The scallops were beautifully cooked with a golden kiss on each side. The chorizo crumbs were a really nice touch, really lifting the dish with a nice hit of salty, savoury goodness!

Scallop on cauliflower and fennel puree
Scallop on cauliflower and fennel puree

The prawn ceviche was the only mildly disappointing dish of the night, because the prawns were lacking a bit of flavour. We think that’s because the prawns were out of season. Whatever the reason, the prawns were getting lost in the rest of the ceviche – which was delicious – but we did want to taste those prawns.

Prawn Ceviche with Cumin Flatbread
Prawn Ceviche with Cumin Flatbread

The Duck Ragu was outstanding. I can still taste that slow cooked duck, spices and subtle tomato flavour. The texture of the homemade papardelle was outstanding… this was a highly satisfying dish.

Duck Ragu with Papardelle
Duck Ragu with Papardelle

 

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The whole night there was one chef who was churning out plate after plate of this delicious, slow cooked then grilled Jerk chicken. We got so curious that we actually changed one of our mains to this one, just to see what all the fuss was about. Lucky we did, it was spicy, sweet, charcoal grilled and melted off the bone. To Jerk or not to Jerk? When it comes to EightySix ALWAYS JERK!!

Jerk Chicken
Jerk Chicken

This Pretzel Banoffee Pie was very nice and Em was loving it. While I thought the execution was great and the pie was technically good, I wanted the perfect marriage of banana and caramel, and it was almost there. I think the bananas weren’t up to the pie, if you know what i mean! But this was very minor and I did enjoy it.

Pretzel Banoffee Pie
Pretzel Banoffee Pie

 

One Happy Chappee!
One Happy Chappee!

 

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Dhal – Lankan Style – Parippu

Simple dhal - A staple in every Sri Lankan home
Simple dhal – A staple in every Sri Lankan home

Most of you know that I come from a Sri Lankan family and have grown up eating Sri Lankan food. While I really love cooking and eating food from all over the world, there comes a time when that Sri Lankan craving hits, and that craving must be obeyed!

My quick and easy Sri Lankan fix is a simple Dhal. It’s healthy, goes great with some brown rice and you can make it in less that 15 minutes.

Masala Dharba

Ingredients

1C red lentils
1 small onion finely diced
1 green chilli finely chopped
10 curry leaves
1/4 tsp black mustard seeds
1/4 tsp fenugreek seeds (optional)
1 tsp turmeric powder
1/2C Coconut milk
2C water
1 cinnamon stick
2 tbsp vegetable or coconut oil
Salt to taste

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Method

1. Wash the lentils thoroughly.

2. Heat the oil, fry the mustard seeds and fenugreek seeds. Then add the onions and curry leaves and when the onions caramalised add in lentils, turmeric, cinnamon and water and cook over a low heat. Add salt and the milk and continue to cook for about 10 minutes and the dhal curry is ready for serving. Once the dhal is cooked, it will turn yellow in colour and will have a nice mushy texture.

3. Serve with steamed rice.

See easy peasy!!!!

Dhal Success!  YUM!
Dhal Success! YUM!

So tell me friends… What’s your ultimate comfort food?