Sugarcane, Surry Hills

Sugarcane Restaurant in Surry Hills has recently reopened with a fresh new design and a menu to match.

Located along Reservoir Street, the South-East Asian eatery is conveniently a few minutes’ walk from Central Station.

Sugarcane, Surry Hills
Sugarcane Restaurant

Once inside, you could think you’re at a bustling hawker style canteen was it not for the warm welcome by the front of house and table service. Exposed brick walls with vibrant coloured paint, neon graffiti, an elephant mural and overhanging silk handbags give the double frontage restaurant an Asian market feel with a casual vibe.

Sugarcane, Surry Hills
Elephant Mural

Chef and owner Milan Strbac (ex Longrain) has transformed the menu into a share plate concept in lieu of larger dishes meant for one. The South-East Asian focus is inspired by his travels in the region and the desire to bring back a style of food that is accessible, varied and has broad appeal.

Sugarcane, Surry Hills
Overhanging Silk Bags

The cocktail menu features some Asian influences with ingredients such as Jasmine tea infused gin, Havana 3 años with Chartreuse, Coconut and Kaffir Lime Leaves and a delicious mix of Bowmore Whisky with Campari, Pedro Ximenez and Flamed Orange, combining sweet, smoky and citrus flavours in an after dinner drink. A concise range of beer by the bottle and a solid wine list to match the food are available.

Prawn, Rice Cake, Caramelised Sugarcane
Prawn, Rice Cake, Caramelised Sugarcane

The food menu features regional dishes from Thailand, Cambodia, Laos, Vietnam and Malaysia ranging from “bite size”, “to share”, “salads” and “substantial”. Start with a Sugarcane classic, the bite sized Prawn, Rice Cake, Caramelised Sugarcane ($4 per piece) that is simple and fresh, setting the tone for the rest of the meal.

Salt and Pepper Squid, Yellowbean and Soy Dressing
Salt and Pepper Squid, Yellowbean and Soy Dressing

The Salt and Pepper Squid, Yellowbean and Soy Dressing ($15) is a crowd pleaser. Soft, large pieces of squid are well-seasoned with salt and Sichuan pepper. The dressing lifts the dish to a more elegant level.

Coleslaw, Crispy Pork
Coleslaw with Crispy Pork

From the Salads comes the zingy Coleslaw with Crispy Pork ($16) with a generous amount of cabbage scattered with brittle pieces of fried pork.

Crispy Chicken, Blood Plum
Crispy Chicken, Blood Plum

The standout is the Crispy Chicken, Blood Plum ($17) which comes from the Substantial list. Crispy seasoned skin hides succulent meat with a lovely sticky sweetness from the blood plum sauce.

Massaman Curry of Duck
Massaman Curry of Duck

A new addition to the menu is the hearty Massaman Curry of Duck which is redolent with spices and cinnamon and served with potatoes.

Braised Eggplant, Mustard Greens
Braised Eggplant, Mustard Greens

The Braised Eggplant and Mustard Greens ($9) can be divisive, varying between underwhelming and tasty, possibly due to the order in which it was served.

Banana Roti, Condensed Milk Ice-Cream
Banana Roti with Condensed Milk Ice-Cream

If you like desserts on the ultra-sweet side, the Banana Roti with Condensed Milk Ice-Cream ($12) hits the right spot. It’s rich and creamy with ripe with banana.

'Corn Flakes', Coconut Mousse, Aloe Vera
‘Corn Flakes’ with Coconut Mousse and Aloe Vera

Otherwise the ‘Corn Flakes’ with Coconut Mousse and Aloe Vera ($14) is a delight, particularly the coconut which has the consistency of ice cream rather than mousse.

Sugarcane, Surry Hills
Sugarcane

There’s so much to like about Sugarcane, from the casual ambience to the welcoming service, vivid décor and  food that is vibrant with flavour at a price point that doesn’t break the budget. Whether it’s dinner for two, a date night or small groups, your first visit to Sugarcane will certainly bring you back.

Photography © by Gourmantic – Copyright: All rights reserved.

Sugarcane
40-42 Reservoir St
Surry Hills
Ph: (02) 9281 1788
sugarcanerestaurant.com.au

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Sugarcane, Surry Hills was last modified: January 21st, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

3 Comments:

  1. the food looks great, i’ve been meaning to try it out ever since the refurb!

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