Australia, Sydney, Sydney - CBD, Sydney - Inner City

Pork’d

 

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Do you liked to get porked?  Well, if you enjoy pork in all your dishes, then Pork’d is the place for you.  Located on Crown Street in Surry Hills, in the same venue as where Red Lantern used to be, Pork’d is a casual dining restaurant, set up like a New York style cafeteria with small tables in narrow spaces, along with an open bar and an open kitchen.  On the walls are pictures with pig related themes, and this theme is carried through in all the dishes on the menu.

Pork’d is run by Pauline Nguyen and Mark Jensen, who has been inspired by similar concepts in the US, where a restaurant may specialise in one ingredient or only a few dishes.  Mark then transformed his love for pork into this restaurant.

Apart from the abundance of pork on the menu, the dishes also make use of special sauces from independent suppliers, which makes the flavours of the dishes more unique.  There is also a wide selection of craft beers to choose from so customers can wash down their pork dishes with a pint or two.

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We visited Pork’d as part of the Instafoodie gathering of around 40 people, and for a special price of $35, we were able to sample a number of dishes from Pork’d.  We have included the normal price for each item in our description below.

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We Rub You Burger ($12, or $15 with fries)

This burger consisted of pork pattie, roasted red pepper, jack cheese, McClure’s spicy relish, tomato, cos and We Rub You Korean hot sauce.  We were given a slider version of this burger to try.  Having pork pattie in the burger is quite rare, and immediately upon tasting this, we understood why this is not common, as the pork lacked the strong natural flavours of beef.  Therefore, most the flavours in this dish were from the sauce and the accompaniments, with the final result being a spicy and sour flavour with a nice kick from the hot sauce. The addition of lemongrass to the buns provided an element of surprise to this dish, making this an Asian fusion American style burger.

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Saucy Sugar and Spiced Belly Kebab ($12, or $15 with fries)

Char grilled cider belly, cabbage dressed in Lillie Q’s sauce, beer braised onions and sriracha mayo served in a charred pita, this was a lighter and more refreshing version of the kebab that we were familiar with.  The sauce gave this kebab a depth of flavour, however, the pita wrap was too dry for our liking.

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Pigsy Plate ($25), and Ribs served with Sauce and Salad ($27.50)

The Pigsy Plate usually contains a selection of pork cuts cooked low and slow, including Willie Smith Cider Belly, Smoked Porter Ham Hock, Hot Chilli Bacon, Cheese Stuffed Kransky, Pulled Pork Butt, Pickles, Beans and a Bread Roll.  However, we were also given a small serving of the Hoisin Hog Baby Back Ribs with it.

The ribs were the highlight – the ribs just melted in our mouths and the hoisin sauce really brought them to life.  The rest of the plate was also nice – the belly was soft and tender, the bacon was crunchy and cooked to perfection with a kick of chilli, the crackling was crispy but lacked salt, the other pork pieces were also tender and juicy, and the beans were tasty and well made (unlike the canned ones).  The inclusion of a choice of apple sauce and smoked BBQ sauce was very thoughtful.

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Maple Ice Cream with Bacon Jelly and Pandan Waffles (not on menu)

Who would ever imagine having dessert with bacon in it?  The combination of flavours worked well surprisingly, with the sweetness of the maple ice cream balanced by the saltiness from the bacon jelly, while the pandan flavours in the waffles provided a refreshing backdrop to this dessert.

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We really liked the innovative and unique concept from Pork’d.  We especially like how they are supporting small independent suppliers, through use of their sauces.  We are also encouraged by their attempt at promoting sustainable eating, by using most parts of a pig in all their dishes, so there is minimum wastage.  This is the place to try out if you are interested in trying something different from your average burgers, kebabs and roasts.

 

Pork'd Menu, Reviews, Photos, Location and Info - Zomato

Pork’d

Website: http://www.porkd.com.au

Address: 545 Crown Street, Surry Hills

Phone: (02) 9690 2298

Opening hours: Tues to Thurs 5pm til late, Fri and Sat 12pm til late

Accepts all major credit cards

 

Note: Special thanks to Pauline Nguyen for allowing us to take photos with you.  Also a great shout-out for two new up-and-coming bloggers, who are in the above photos with us, Michiellaneous Foods and Delicious Sydney.

Australia, Sydney, Sydney - Inner City

Moon Park

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A modern Korean restaurant, Moon Park is situated on the first floor of a building in Redfern. This place is quite hard to find at night as there is only a small sign outside the building. Inside, the interior is very sleek and simple, not overly fancy, with wooden floorboards, white painted walls, standard wooden tables and chairs, basic shelves, and minimal decorations. There is a small bar area, and also a large balcony overlooking Redfern Park. The place creates a casual atmosphere and relaxing vibe.

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We arrived here on a weeknight, and the wait staff was very hospitable, with good friendly service. They were attentive to us, with the use of good facial expressions and body gesture, and the use of appropriate language. They displayed great knowledge in relation to the items on the menu.

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Cucumber and Rose Lemonade ($8)

A delightful drink, which was not overly sweet, with the aroma of rose and a hint of cucumber. The drink had a mysterious element to it, as with each sip, we would not know which flavour would hit our palate first – the rose or the cucumber. However, these two elements were very complimentary to each other, making the drink very enjoyable.

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Othmanthus tea ($4)

A classic oriental drink, with a bitter-sweet flavour, which was a perfect compliment to the dishes we had.

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Homemade crisps (complimentary)

These crisps were thin, crispy and had a hint of spicy flavour. They were a great start to our meal.

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Ssambab: yangnum smoked eel, puffed wild rice in a big nasturtium ($7.50 each)

This dish was fantastic. There was a contrast of flavours in this dish – the smokiness and saltiness of the eel contrasted well with the freshness and softness of the leaf, while the rice had a crunchy, smoky and a little spicy flavour. This was a very elegant and modern take of a traditional Korean dish.

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Spanner crab and black garlic on seed biscuit ($7.50 each)

A very good dish. The fresh flavour of the crab was accentuated by the presence of the sesame and the garlic. All the flavours complemented each other well.

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Bibimbap: a bowl of rice with raw scallop, barley, peas and baek kimchi ($33)

Who would have imagined a humble bibimbap could be served in this way? This was akin to eating a whole bowl of the ocean, with the freshness of the scallop shining through. However, the dish also had other intricate flavours, such as the spiciness from the kimchi, the smokiness from the toasted barley and the sweetness from the peas. The contrast of textures, from the crunchiness of the toasted barley to the softness of the scallops, also really delighted our tastebuds. A wonderful dish that simply blew us away!

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Ssamgyeopsal: wessex pork belly, artichoke and carrot kimchi ($34)

The star of the dish was the pork belly which was soft, and melted in our mouths. It was well seasoned, so did not really need any sauce. There was a hint of doenjang flavouring in the pork, and a side of leaves for us to wrap the pork in. These elements demonstrated the traditional aspects of this dish. However, the reduction in the use of garlic and chilli for this dish and the use of artichoke in this dish, made this dish more subtle and refined than its traditional Korean counterpart. A very flavoursome dish.

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Brussels sprout, kimchi seasoning, pinenut ($8)

We recommend this dish be ordered with the Ssamgyeopsal as this complimented well with the pork belly. Eating the Ssamgyeopsal with this dish would give extra flavour to the pork belly. The dish was very tasty, and the use of the pinenuts was a unique addition, which enhanced the flavours of this dish.

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Moon Pie: prune, maesil marshmallow, ginger jelly, graham cracker and chocolate ($14)

This was an elegantly deconstructed version of an American Moon Pie with a Korean twist – the sweetness from the soft, silky and milky white chocolate and the partially torched marshmallow meringue was balanced with the kick from the ginger and the sourness from the prunes. A sublime dessert!

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Warm quince, makggeolli ice cream, puffed rice and orange ($14)

This dessert can simply be called “Rice Cream”. The lightness of this ice cream provided a good base for the flavours of the quince and orange to shine through, making this a nice dessert.

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Moon Park is one of the best modern Korean restaurant we have tried in Sydney, and we would no doubt be back in a heartbeat! The modern twist on traditional Korean food is done extremely well and our dining experience here has been wonderful.
Moon Park Menu, Reviews, Photos, Location and Info - Zomato

Moon Park

Website: www.moon-park.com.au

Address: 34 Redfern Street, Redfern

Phone: (02) 9690 0111

Opening hours: Tuesdays to Saturdays, 5:30pm to late

Accepts MasterCard, Visa and American Express (surcharge applicable for all cards)