REVIEW: SUD
For a Sydney blog, I have been writing an awful lot about Melbourne lately. That said, there is something about the Melbourne dining scene that is missing in Sydney. My theory is that, although the food is similarly priced, being a lower cost city allows enterprising Melbournians to experiment a bit more with their restaurants. Not only are liquor licences and rents lower than in Sydney, but the lower cost of living means that you are more likely to find professional wait staff.
I found myself at Sud last week, having travelled south of the Murray for a work trip. Unfortunately this review will be short, due to the passage of time and alcohol through my system since then.
We were greeted by Vincenzo, the larger than life maitre-de (and owner of Sud, I think?) Sporting a very cool nose neighbour, Vincenzo explained that Sud does not operate with paper menus. Everything is on the wall, which allows the kitchens to cook what is fresh, and what suits their fancy.
Entrée for me was a de-boned quail on a rocket salad. The quail was tender and rich, although like any quail, a bit lean on the meat. It was well complemented by the rocket salad and proved a good starter for the evening.
An oven-braised rabbit leg followed, served on a polenta and herb base. Tasty but not gamey, I thoroughly enjoyed the rabbit. To me, the polenta accompaniment was good but not spectacular – I think I expected something with a bit more kick to partner the dressed down rabbit. I am not a big liver eater, but the fried rabbit liver, wrapped in prosciutto, went down a treat.
Unfortunately, I didn’t taste much of the dessert, being too busy chatting away to my dining buddies. I did lunge at an oh-so-rich looking scoop of chocolate gelato, only to be beaten to it by niftier fingers.
Sud is a fine example of what people mean when they say dining in Sydney and Melbourne is different. Located in the CBD, in a space which you would likely walk past if you didn’t know to look out for it, a part of Sud’s charm is that it is frequented by loyal diners who count the small establishment amongst their favourites.
Details:
The Place: Sud
Where: 219 King Street, Melbourne (Ph: 03 9670 8451)
Food: Italian
Tip: The menu is always changing – go with what your gut tells you
Butcher’s Bill: Entrees about $17-20, Mains about $28-33
Who should go: Anyone looking for a intimate but fun evening
