Sir and M'Lady Dine Out is a restaurant, travel, bar and food journey across Australia and the world. Come with our group as we eat, drink, holiday and cook our way through life.

Sunday, 7 February 2016


118 Campbell Parade
Bondi Beach, Sydney

What strikes you initially about Ravesi's is the magnificent location.

Situated right in front of popular Bondi beach, it has great views of one end to the other and then looking straight out to sea.

Ravesi's is located upstairs and the atmosphere is casual, relaxed, modern and spacious. The kitchen is open and even the chefs have a wonderful ocean view.

The seating is approximately for 60. There is also accommodation here as well. As well as being a restaurant, it is a wine bar and the pub is downstairs.

The menu has a wide variety, including shared dishes and pizzas.

Mlady started the evening with a Coco Pina Colada - oakheart spiced rum with alize coconut liqueur, a hint of cinnamon syrup and fresh pineapple juice, shaken, strained and topped with coconut flakes. This arrived in a cute glass and resembled a delicious coffee drink. Mlady thoroughly enjoyed this. This was a very tasty slant on the traditional Pina Colada.

Sir chose The Passionfruit Mejito - fresh limes muddled with sugar, mint, passionfruit liqueur and Bacardi carta blanca with soda and served over ice. Sir loves Mejito and the passionfruit certainly made this a nice tropical treat. It tasted good and there was plenty of it.

The Salmon Sashimi had ginger, wakame, seaweed, quinoa and teriyaki dressing. This was such a great fresh tasting dish. The presentation was a work of art - vibrant with great colours. Everything combined so well. The wonderful dressing enhanced it all. Being fans (especially Mlady) of ginger, this dish was a favourite.

Next we had (no surprises here) the crispy spice duck pancakes which is served with pancakes, rice noodles, shallots, cucumber, coriander and hoisin. Well, this was simply delish! The duck was baked in 5 spice and then wonderfully fried to give it that great crispy skin (yum). The hoisin sauce just topped off this magnificent dish. Sir loves duck and at any given opportunity will order it.

Making the duck pancakes is such a fun way to eat them. You put on the pancakes what you want and then drizzle or pour that wonderful hoisin sauce all over, then wrap up all that wonderful pancake creation and savour every bite!

Then we had the Steamed lime and chicken dumplings - chilli 5 spice glaze and shallots. There are a lot of variations of dumplings and these dumplings - with chicken really were very tasty. They were full of chicken and the dressing certainly complimented them. They arrived in a black bowl that enhanced their colour which made them very appetising.

Mlady had a Merlot - Echo Beach from Margaret River. This was a nice red - not heavy and went well with her meal. Sir ordered a Cabernet Sauvignon from Robert Oatley which he enjoyed.

Next was the Thai Chicken and mixed greens salad - avocado, summer melon, crispy noodles, coconut curry dressing. Impressive presentation! Such vibrant colours! Another work of art. This dish ticked all the boxes. The flavours and textures were amazing. The combination of everything was delicious. Great use of melon and that coconut curry dressing - WOW!

Our final main was the grilled marinated Tasmanian salmon fillet - red peppers, sugar snaps, nectarine, marinated feta, Israeli cous cous and saffron tzatzkiki. Another absolute work of art! 

Such amazing flavours and textures. Again, making great use of seasonal fruit. Being a huge lover of fruit especially stone fruit (and of course a huge fish lover) this dish was incredibly colourful and the fruit combined extremely well with the Tasmanian Salmon which was so crisp and cooked to just how Mlady likes.

For dessert we had the platter of four desserts. We started with the sticky date pudding with brandy caramel sauce, mascarpone and vanilla bean ice cream.

Then it was coconut/lime panna cotta with poached tropical summer fruits and passion fruit daiquiri sorbet. Peach & raspberry crumble - blueberry grand marnier anglaise ice cream. White chocolate brulee - wild berry compote, dark chocolate ice cream. A truly "jaw dropping" experience. It was hard  to know where to start. The garnish for this spectacular creation was fresh fruit - yum. An absolute amazingly delicious dessert. Yet again - a work of art!

It really was hard to choose a favourite as all were so amazing. We would have to say though that the sticky date was one of our favourites. It was so soft and that sauce - OMG!

The food here is truly amazing. Great flavours, textures and a wonderful combination of seasonal fruits. A really great taste sensation!

Sir and Mlady dined as guests of Ravesi's. Big thanks to Chef Darren Elmes for chatting with us and to Sarah and Katie for looking after us so capably. Thanks also to Bec for arranging our visit.

Chef Darren Elmes (far right) and his team

Ravesi's Restaurant Menu, Reviews, Photos, Location and Info - Zomato 

Friday, 5 February 2016


La Boca Bar and Grill
(Inside Stamford Plaza Sydney Airport)
241 O'Riordan St
Mascot, Sydney

If you think of meat slowly grilled over hot coals for most of the day till it's cooked tender and juicy in time for you to devour it - then think La Boca. Kicking the frequent trend of expanding out of Sydney, La Boca has spread its wings from Adelaide into Sydney - and it's going to keep on growing.

Sir and Count N were there for a Zomato Meetup and to try the basted and BBQ'd goodies. However, it soon became clear that while La Boca does do a mean BBQ they offer much more than this. The menu has plenty there for those that don't drool at a BBQ or just want something different. We started with a few sangria's and a chat with Chef Nicolas Arriola who flies in and out from Adelaide regularly to keep an eye on things. It was great to hear his stories and see his passion. 

Our first bites were the cold picadas - as selection of house cured charcuterie with bread and cheeses.

The long torpedo's of sliced bread were topped with an array of goodies so that each mouthful tasted a bit different as we eagerly worked our way along this starter.

It was like an antipasto open sandwich.

We then moved on to a trio of seafood picadas. A fresh oyster with criolla sauce (a salsa of onion, capsicum, vinegar and oil) disappeared quickly.

The grilled prawn with lemon and garlic sauce was tender and tasty and much more subtle than its name may have suggested. The smoked scallop with sweet tomato pesto combined so well with a hint of fire that didn't overpower the other subtle flavours.

Mains time and they were very simply described as a mix of asador cooked meats. We'd been watching the meat since we got there, displayed on giant racks at 45 degree angles out over the hot coals and eagerly awaiting this phase!

We each had a board of meat, slow cooked, steaming hot and smelling delicious. They were garnished and had corn too - but to be honest all we could notice was that meat!

There was pork, lamb and beef that almost dissolved when it was cut - or pulled apart. The flavours were simply divine in these big hunks of tender meat. 

So we were totally stuffed by now and considering passing on dessert - till we saw it and had it explained to us. Think chocolate, dissolved biscuit-like layers, cream and coffee. The traditional chocolate and coffee cake is more like a heavy tiramisu. It's rich, indulgent, heavy, totally delicious and a must have!

Save room or just force it down - you won't regret it.

La Boca is a big place but well set out and not cavernous.Do take a look at the asador - or BBQ - from behind the safety line. It's impressive and will definitely tempt you with the sights and smells of that beautiful meat. Chat to Chef Nicolas if he's there - and hear about the food and vision of the place. Then sit back and enjoy some great food and service and enjoy the "show". 

Sir and Count N dined as guests of La Boca. Special thanks to Naomi at Zomato for inviting us.

La Boca Bar and Grill Menu, Reviews, Photos, Location and Info - Zomato