Petit Fours: a Sydney food blog


Petit Fours: a Sydney food blog


Petit Fours: a Sydney food blog

Saturday, 16 November 2013

Buffalo Dining Club, Darlinghurst

Creamy. Soft. Melting. Magical. It was pretty much love at first sight when a plate of Burrata landed on our table at Buffalo Dining Club. I'll be honest, what particularly drew me to this little part of Kings Cross was the flipping insane 97 percent rating at Urbanspoon more than anything else.

I've gotten away from the stigma of Kings Cross. There's so much more to this place than straight up gentleman clubs and random muggings. It's the hub of good food and you can pretty much find a place that serves up decent nosh at any corner. This place, for instance, lights up with its easy going atmosphere and casual dining. The small bar is accompanied by an equally brief but strong staple of menu items written in chalk on the wall.

Burrata 19
Potato Croquettes
Marinated Sicillian Olives 
J finds the burrata too creamy but it's crazy good to me. It's pretty much a stringy and supple buffalo mozarella skin that surrounds more buffalo mozzarella mixed with luscious cream giving it a one-two texture contrast and inducing a scrumptious eyes-roll-to-the-back-of-the-head moment. This is where the party's at.

They're accompanied by bread sticks, Sicilian olives, soft and creamy potato croquettes (which are pretty much a cheffy tatter totts). More could definitely be done with those potato croquettes but I suppose it's not meant to detract from the cheese. Of note is the spreadable 'nduja which is a mixture of sausage and peppers which liven up the palette with its slight spiciness.

Bresola 16
We get wagyu bresola action going on mainly cause I don't like pork (gasp!). It's light, dainty and salty but we're not getting any wagyu properties mainly because it's cut so thin and not particularly marbled. 

They go through a wheel a week because there'a a bit of Roman tradition that arrives with the presentation of this dish; our pasta's place in and twirled around, catching the sides and scrapings of cheese. 

Cacio e Pepe 18
It's such a joy biting into a chunk of pecorino which is a perfect combo with the generous amounts of pasta and the gratings of pepper. However, the pepper can be a quite over powering and jarring with its chunky texture.

Buffalo Ricotta Gnocchi 18
The gnocchi is more my thing. They are little light dumplings of soft ricotta cheese and flour to bind it together, tossed with some fresh basil. It's finished off with a deliciously deep napolitana tomato sauce and a sprinkling of parmesan. Utter bliss and undoubtedly one of the best things here.

Buffalo Dining Club is a celebration of all things cheese and really affordable Italian food. Cheese is the hero of this place and I wouldn't have it any other way. Cheese.

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Buffalo Dining Club on Urbanspoon


Mmmm burrata......... and the cacio e pepe has to have the most exciting arrival of any dish. So much fun!

Haha that's an interesting way to serve pasta!

Gnocchi is absolutely gorgeous - I love how you can just sink your teeth into them because of how soft they are!

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No, we aren't the most amazing gastronomes or chefs. Heck, half our team doesn't even know how to cook... well. However, what we really love is eating. And lots of it. We enjoy that occasional freebie, filling up that craving for a midnight snack and finding a 20 in our pockets that we thought we never had, and using that as an excuse to go out eating. As we battle the ongoing war on uni student poverty, we'll bring you the most swoon worthy recounts of our latest foodie adventures.

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