Chi Chi Asian Bar and Kitchen, Canley Heights

On a rainy day, you often won't see any rainbows. You evidently feel a little let down, after hours of misery and you get nothing? What am I talking about... Anyway onward to food, Asian fusion is often fairly controversial to foodies. Along with tacos, tapas, produce markets, spit roasts and food trucks, Asian fusion is definitely in. Done right and it's exciting, done wrong it's weird. Straight forward. 

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Circa Espresso, Parramatta

I know so little about Parramatta. Besides the food court in westfields and a few decent asian eateries littered around the area, Parramatta to me isn't exactly the most bubbling hub of foodie centric delights. However, searching around, you can't help but be drawn in to Circa  with its easing going yet upbeat nature, even if it is over a computer screen so a real visit was going to happen sooner or later.

Cappucino 3.5

I didn't have a coffee, fearful that I would just crash in the midst of a crucial scene in TDKR later on that night. My friend tells me it's aromatic and a bit bitter but we were both fascinated by the little coffee art. The little things in life.

Baked eggs with sujak, danish fetta, tomato & chilli 14

Judging from other blogs, their baked eggs has to be by far one of their most popular dishes. Or pans should I say. Tomatoes, fetta and sujak sausage give it big robust flavours and the smell is intoxicating. 

Portobello Mushrooms in a sourdough with hummus and rocket salad 12

The mushrooms were cooked superbly, big and meaty but balanced brilliantly with with a nutty hummus and an acidic salad. The sourdough was a little disappointing as it eventually gets drenched in the juices and just gets all tough and cardboardy. The previously replaced brioche may have faired a lot better.

Banana bread with house made passion fruit butter 6

I wasn't here for the bread but luminous yellow passionfruit butter caught my eye. Viscous, tart and sweet, it goes really well with the banana bread.

Circa is the ultimate care free day, long slow brunch, talk endlessly whilst losing yourself sort of place and you'd be hard pressed finding any other place like it around the area. Cue Bruno Mar's The lazy song. Their menu changes daily so you'll never get bored. It's little wonder, despite being hidden away from the main street, from breakfast till lunch that the crowds never die down even on a gloomy rainy day.



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Eveleigh Markets, Darlington

Everyone hates waking up early. Nothing better than snuggling in for an extra hour under warm blankets especially winter time. But you then start that phase in your life where you wake up early and you suddenly realise you've been missing out all this time. You catch those rare glimpses of the sunrise, you're able to chuck in a run before breakfast, you get that extra hour or two cram session, you just get so much more done. It's true that the early bird catches the worm and I certainly wasn't going to miss out on the worm that is the Eveleigh Markets. That didn't really make sense.

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Bodega Tapas Bar, Surry Hills

When people ask me "Hey, where should we eat today?", without a second thought I'll reply Bodega immediately. It's one of those places I've grown to love because how well they do their food. It's ability to get friends together and stimulate conversation is unparalleled and when you get a spot on top of the bar, you get to see how genius translates from kitchen to plate.

We started off with Sonoma bread and fruity olive oil. Key note: do save some of the bread because they you'll have something to mop up the deliciousness later on.

Mushrooms with Garlic

I apologise, this is the half eaten plate because in all my excitement I forgot to take a picture. I've had a lot of mushrooms in my days as a foodie, but none are done as brilliantly as this. These are done to perfection, garlicky, oily, nutty and just so bloody deliciously. Bread comes in handy to mop up the creamy sauce and oil. Be a little brave and pop some of the garlic out of their skins. Your taste-bud's will be rewarded.

Fried Spiced Calamari with Aioli

What separates this from other plain old fried calamari is a little spiking of paprika. Simple as that. What results is a heady intoxicating perfume that's just as delectable as it is aromatic. A generous blob of thick aioli does wonders to the dish as well.

"Fish Fingers": Kingfish Sashimi on Garlic Toast with Cuttlefish Ceviche and Mojama

This has to be one of the most intelligently constructed bites i've ever had. You get an intentionally blackened sour dough, generously rubbed with garlic and doused in olive oil. Layer that quality kingfish sashimi, a cuttlefish ceviche punctuated with flavours of coriander and acidity, just enough raw onion and mojama and you have a very scrumptious different version of your traditional deep fried "fish fingers".

Slow Cooked Lamb Loins with Criolla Salsa, Roast Garlic Miso and Olive Crumbs

I initially ordered something with salmon but I changed my mind halfway after seeing how these ribs were prepared. Pretty glad I did. Smoky lamb crackling hides a gorgeously fatty interior and tender meat. Give it traditional Argentinian flavours like eggplant puree, salsa and olive crumbs and that makes nearly everyone happy. Probably not the best ribs I've had (Refer to Lamb Ribs at Ms G's) but pretty damn close.

Cheesecake with Carrot Icecream, Crumbs and Blackcurrant Reduction

This was all sorts of wacky though not particularly in a good way. The flavours do go well together though it would seem they belong more on a savoury plate than a sweet. I've never been a big fan of Bodega sweets because of it's heavy handedness with certain flavours and this didn't change my mind.

Bodega is anything but flawless, but what does do right far outweighs what it does wrong. All dishes pleasantly surprise with whimsical and clever combinations, rustic and shareable. Some work, some don't, but that's half the fun; going through the menu and trying something just because another table ordered it, then figuring out whether that was a good idea. Be careful though, I remain adamant that you can leave with a relatively small $30 bill each but that aforementioned dish spotting enthusiasm can really make the bill shoot up. There's not an ounce of stiff pretension; loud music and and a lively modern appearance contribute to the bouncy and fun ambience. I'll be the first to say, chef hat or not, this place is one of, if not my favourite restaurant.



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