I just had the most amazing brunch at Bootsdarling. I was looking for a good roll-out-of-bed-tie-my-hair-in-a-man-bun brunch place close by and I am so happy that I settled on Bootsdarling. Knowing nothing about the Sydney food scene or really Sydney/Australia in general, I'm really glad I ended up staying in Darlinghurst.
I arrived around 12:30pm on a Saturday and I was seated immediately. Even though it's a small space, it was always about 90% full with a mix of sit down diners and short term coffee drinkers. Filling one side of a page, the food menu was the perfect length and variety without being overwhelming. There were plenty of good options to choose from but I opted for the Zucchini and Corn Fritters with Seared Trout. They were out of trout today so they offered either barramundi or bacon as a substitution. I was set on fish so I chose the barramundi.
A few minutes later, out came a sizable portion and this plate of food was one of the brightest, most memorable dishes I've had in quite some time. For some context, I've just been traveling through Asia for the past three weeks with lots of great food, so this meal might stand out more than usual for me as just an unexpected brightness and return to what Western cuisine can achieve. Nothing was heavy or weighed down. All the flavors and components were uniquely distinct and complementary.
The barramundi was perfectly seared and had deliciously crisp skin. I've had a lot of fish in my life and I can probably count on one hand how many restaurants have cooked fish this properly. The fritter had a great creaminess that wasn't overwhelming or heavy in any sense, lightened further by the bright freshness of the zucchini, corn, and herbs. My egg came perfectly poached, oozing without being too watery and no hard yolks in sight. The bright arugula/rocket pesto gave such a fresh bite to everything it touched. And to top it off, everything was well seasoned.
It probably helps that it's such an intimate space with limited tables and bar seating, where the staff and chefs are able to pay more attention to each patron. For that, I am glad. And I dare say I'll probably go back again before I leave. read more