Helen and Suze organised a small group of us (Steph, Simon, Howard, Lili and Trish) to meet with Nuffnangerz Dave x 2.Great night in a stunning restaurant which made you feel like you were sitting in a transparent room. Knowing how clumsy I can be thank god I didn’t walk into any invisible glass walls HAHAH!

Various Starts (first of all my photos sucked and it was very dark in here)
• Bread – levain, extra virgin olive oil
• Olives marinated with rosemary, thyme and garlic
• Freshly shucked Sydney rock oysters
• Cured salmon, orange, watercress, red onion
• Wood fire grilled chorizo, tomato and chilli jam

Japanese seared beef salad – cucumber, sesame, daikon
Oh man I love fresh salads! probably one of my favourite starters for the night

Spiced chicken breast, roasted carrot puree, bok choy, ginger
My chicken skin tasted like pork crackle! HAHAH! I made sure I gave who ever I could reach a slice of my chicken! Loved my dish though the chicken coulda been a bit more tender :( The puree carrot and the bok choy made this dish flavorsome.

Baked potato gnocchi, rich tomato sauce, ligurian olives
Simon’s potato gnocchi! Mixed reviews right here

Wood fire grilled salmon, celeriac salad, basil infused oil
Steph was slicing up her salmon sharing it out and when it came to putting a tiny piece of my place she ends up giving me what looked like HALF of her salmon! – Salmon was cooked could have been a tad under cooked rather than over. Sauces, grilling and presentation was great.

150 day grain fed Sirloin, hand cut chips, béarnaise, watercress
When Suze and Helen’s dishes rolled out boy did the width of our eyes expand! I was thinking “DAYEM I SHOULDA ORDERED THAT” especially eying the handmade chips *drools*

Pavlova, double cream, passionfruit, caramelised banana
PAVO!!! I wanted to order the pavo but instead my mouth said creme brulee LOL! I scabbed some of Helen and Steph’s pavo its been yonkz since I had it. Mixed reviews was a bit chalky on the outside but once broken into the middle it was egg white heaven!

Chocolate marquise, grand marnier cream, pistachio praline
Simon & Trish shared the love with their chocolate dessert. It was very very nice! I reckon I could have downed to plates of this LOL chocolate HEAVEN!

Caramel and pear crème brulee, date and walnut cigars
I loved the pear at the bottom of my creme brulee. I think it created a different style of creme brulees. Ive never had pieces of fruit at the bottom and It was nice to find that fruity surprise. Caramel perfect and the date and walnut cigars were my favourite especially since it reminded me of Baklavas that were piping hot from the oven!

Big thanks to Dave & Dave for the dinner and the interesting conversations put forth by everyone. It was very interesting to hear what everyone had to say and their thoughts and opinions.

Steel Bar & Grill
60 Carrington St
Sydney, NSW 2000
P: 02 9299 999