Bodega Tapas, Sydney

Hello peeps!

Foodyphile apologizes for the long hiatus devoid of posts! Nevertheless, we are back in Sydney ready to excite our palate (and yours!) with new culinary destinations. Sydney has been buzzing with new establishments, Cotton duck by Jared Ingersoll and Ms.g’s by the Merivale Group just to name a few.

Bodega Tapas, Spanish for winery, is a cozy restaurant tucked away in Surry Hills that we’ve been meaning to try for quite some time. With their infamous no-booking policy, an hour of wait on a Friday night is inevitable. This tapas-based restaurant is all about good non-pretentious Spanish and South American food by owner-chefs Ben Milgate and Elvis Abrahanowicz. And oh boy do they forever alter your image towards Spanish food.

Seared scallops on morcilla, sandwiched between thin pastries and topped with yoghurt tahini and chives

First up is seared scallops on morcilla, sandwiched between thin pastries and topped with yoghurt tahini and chives. The seared scallops are cooked to perfection, complemented by the rich and complex flavor from the morcilla (Spanish blood sausage). The morcilla has a smooth luscious taste with no metallic taste associated with blood, the perfect testimony to a good tapas bar. However, the ingenious use of pastry won our hearts! Paper thin and crispy, they rendered a crunchy texture to the whole dish.

Steamed pork belly with warm salad of onion, purple cabbage and shiitake mushroom

The steamed pork belly with warm salad of onion, purple cabbage and shiitake mushroom looks deceivingly bland. The pork belly literally melts in the mouth, relenting to the slightest bite. The rich stock is bursting with flavor, giving it a rustic heart-warming feel to the dish. We could not stop gushing at how saliva-inducing the pork belly was! Two thumbs up for the slightly tangy and roasted cabbage to go with the stock.

Grilled spatchcock with enoki mushroom and mustard

Next is grilled spatchcock with enoki mushroom and mustard. The spatchcock is tender, juicy and succulent. By now, Bodega Tapas has surprised us with different textures to each dish and this dish is no exception with chopped peanuts and lightly fried enoki.

Veal sweetbread, soft poached egg, pork crackling and lentils

We were feeling adventurous that night and decided to go for the veal sweetbread, soft poached egg, pork crackling and lentils. Veal sweetbread is the thymus (throat, gullet, or neck sweetbread) of a veal. Its complex texture of both chewy and silky makes it an acquired taste. There is also a distinct unctuous taste to the sweetbread. We could not quite decide whether to like or hate the sweetbread. Interesting delicacy aside, the pork crackling is a winner. Dipping it generously into the egg yolk, it is as good as a pork crackling can get.

The atmosphere is loud, bustling with chattering and conversation from the next table due to the relatively small place. Nevertheless, the food is certainly worth the inconvenience. Plus, this tapas bar is quirky and funky, with walls adorned with graffiti art and a bullfighter. An enjoyable dining experience overall with a twist in every dish! 🙂

Bodega Tapas

216 Commonwealth St
Surry Hills New South Wales 2010
(02) 9212 7766

Bodega on Urbanspoon

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