Category Archives: restaurant

Two Brothers, Lane Cove

6-8 Burns Bay Rd, Lane Cove, New South Wales

While still under COVID-19 restrictions, Mrs Snot Block & Roll had a necessary appointment at her optometrist in a nearby suburb, so we had an excuse to make a small outing of it, picking up a coffee (for her) and a sweet treat for myself along the way. The normally bustling Lane Cove shopping village was a bit more sparsely populated than usual, with most of the shops and cafes open for business. One of them was Two Brothers Cafe Restaurant, which, while not open for seat-in dining due to the rules, was serving take-away drinks and snacks.

Two Brothers, Lane Cove

In the front window was a tray of vanilla slices!

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The Bennelong, Sydney

Sydney Opera House, Bennelong Point, Sydney, New South Wales

If you’re reviewing sausage rolls in Sydney, there is one place you need to go to sample the ultimate example of the sausage roll elevated to an art form. That place is The Bennelong, Sydney’s most iconic restaurant space, enjoying spectacular harbour views from within the miniature set of pearly white shells at the southern end of the Sydney Opera House. This is not just a place you rock up to on a Saturday at lunch time and grab a roll and a snot block in a brown paper bag. This requires planning, finesse, and a willingness to pay for the experience.

Dawn HDR

On an evening when Mrs Snot Block & Roll had decreed that we should attend the Australian Ballet, we had an excuse to make a booking at this prestigious restaurant for a before-show meal. When chef Peter Gilmore, famously of the outstanding Quay restaurant (listed as one of Restaurant magazine’s 50 best restaurants in the world since 2009), took over running The Bennelong in 2015, he decided to split the food experience into a formal dining area and a more casual seating area by one of the bars. This casual area is known as “Cured & Cultured”, and has an emphasis on fresh “produce-focused” dishes, served raw or cold, though there are a few hot cooked dishes on the menu. All of the plates are designed for tapas-like sharing. And one of these sharing plates is the “suckling pig sausage roll with black garlic sauce”, which comes in at a hefty $24.

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El Karim, Roseville

126 Pacific Highway, Roseville, New South Wales

One of my favourite places for a nice dinner out is El Karim, a long-established, slightly fancy Lebanese restaurant on the highway in Roseville. I’d planned a dinner out with Mrs Snot Block & Roll and booked a table for two, little suspecting the surprise that was to come. The menu had been redone since our last visit, and now listed amongst the various small mezze plates – such as falafels, fried haloumi, lamb kofta, and the delicious honey and zaatar calamari – was “El Karim sausage rolls”. You know what had to be done.

El Karim

The dish cost $16, and appeared at the end of the meal, as the custom here is to bring dishes out separated in time so everyone can share a few things at a time. The plate contained four rolls, which would do a good job of sharing between four people if you’d ordered a bunch of other things to sample the menu. Each one was maybe half the size of a regular bog-standard sausage roll.

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Grill’d (burger), Crows Nest

57 Willoughby Rd, Crows Nest, New South Wales

Here at Snot Block & Roll we are, of course, proudly Australian, and aim to bring you the best in true Aussie cuisine. So we were somewhat taken aback when the Sydney Morning Herald‘s Good Food site posted a reference to an article written by American chef David Chang about what he thinks makes the ideal hamburger. Chang writes:

You know who fucks up burgers more than anyone else in the world? Australians. Australia has no idea what a burger is. They put a fried egg on their burger. They put canned beetroot on it, like a wedge of it. I am not joking you. This is how they eat their burger.

Uh… okay. But wait, he doesn’t stop insulting people who happen to have different tastes to him there:

My ideal burger is bun, cheese, burger. Sometimes bacon. … And the cheese thing has to be very clear: American cheese only.

Wait, whoa! If this guy had any credibility left at all, it’s all gone by now. American cheese??? This stuff?? But wait, there’s even more:

Honestly, what does the lettuce do? It adds texture, Dave. Texture? Really? Is it really going to hold up, crushed between the bun and the hot patty that steams it? I don’t think so. … And onions and tomatoes — what do they do? … The whole idea of half-steamed veg on top of your burger is the dumbest fucking thing I could ever think of. And I will say this: if you enjoy it, you’re an idiot.

Well. We could not let this go unanswered. So this very day we went to a local burger place: Grill’d at Crows Nest. They have a menu with several different types of burgers, including a good selection of chicken burgers, vegetarian options, and a trio of lamb burgers to showcase that great Australian meat as well as the beef. The ambience is casual and friendly, with bare brick walls and solid wooden furniture and slightly dimmed lighting. This couldn’t be further from your plastic primary coloured American fast food burger chain decor. For which we can be grateful.

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