Address: 399 King Street, Newtown
Opening hours: Wednesday – Friday 5:30pm- midnight, Saturday- 12pm – midnight, Sunday- 12pm – 10pm
It was a Sunday night in Sydney and a friend and I had no concrete plans for dinner other than that we wanted one, and preferably in Newtown. After walking to Newtown, we decided to check out Bach Eatery, a relatively new restaurant that serves cuisine with “a Kiwi twist”. We walked in without a reservation and were seated immediately anyway.
The restaurant was much smaller than I thought it would be. We took seats close to the entrance of the restaurant, across from the open kitchen. We were sitting at a small table in a narrow walk way on high stools. If I was a large person, I probably wouldn’t have been able to fit on the seat.
There was a whiteboard on the wall next to us with listings of food, and numbers next to them. We guessed that the numbers signified how many servings of that dish were left. We looked at the popular items, such as venison and croquettes, of which the numbers were dwindling, and ordered these in conjunction with a few other things.
The NZ Blue Eye Croquettes had a crisp exterior and were served with sauce gribiche, which was a little heavy for my liking, but this is just a personal preference. The interior of the croquettes had a distinct fish flavor melded with potato. Overall, the taste was fine, but these weren’t mind-blowingly good.
Likewise, it was the same case with the clams. Although presented nicely, and served with a tangy vinaigrette, the clams were nothing special, although I did prefer them to the croquettes.
The Cuttlefish, peperonata with squid ink dressing combined freshly cooked cuttlefish and tomato with a squid ink dressing that bordered on oily.
I forgot to take a picture of the menu, so I don’t know what the exact name of this dish was, but it was definitely venison, perhaps slow cooked, with mashed potato and thick gravy. The pieces of venison were fatty and reminiscent of meat cooked in a stew. The mashed potato and gravy were a perfect combination with the meat. All in all, it was a satisfying dish for a cold winter’s evening.
All the food we’d already eaten was enough to fill our stomachs, but being gluttons, we couldn’t finish a meal without something sweet. Admittedly, the only reason I wanted to come to the Bach Eatery was to try the Hokey Pokey Creme Brulee, so we ordered that, as well as the Lamington.
D’s opinion on the lamington was that it tasted like something bought from a store, and I agreed completely. It was served with fried tomatoes on the side, which was, needless to say, an unusual combination.
One of the best Uber drivers I ever had was from New Zealand, and his description of Hokey Pokey ice cream was so enticing that it stayed with me for months. Bach Eatery’s twist on the classic creme brulee was original, but the hard top of the creme brulee couldn’t support the layers of toffee. The burnt sugar layer of creme brulee wasn’t nearly as hard as it should have been, and the creme wasn’t as smooth as other times I’ve had creme brulee. That being said, it was still delicious, and the better tasting out of the two desserts.
Aside from the food, the ambience and service were lovely. I recall that they played 80’s music that night which was a refreshing change.