The Sydney Morning Herald logo
Advertisement

Birdcage Restaurant

Birdcage Restaurant Article Lead - narrow
Birdcage Restaurant Article Lead - narrowSupplied

13.5/20

Asian

Under the serene gaze of a large bust of Buddha at the restaurant's entrance; the rebirth of the former French bistro is complete. Successfully combining diverse culinary traditions into a cohesive menu can be challenging, but the pan-Asian approach is executed with finesse here. Oxtail entree is a good example. The fall-apart meat is cooked slowly in a rich, fragrant lemongrass and star anise gravy, served with a roti-style pancake and fiery chilli jam on the side for an optional kick of heat. A signature duck curry combines pink-roasted breast in a thick red Thai curry with grape eggplants, caramelised pineapple and roasted shallots for a perfect balance of flavours. The succinct dessert menu boasts fresh fruit-based sweets, such as pineapple compote with a lemongrass and ginger brulee, or the irresistible and diet-busting combination of crisp-battered lady finger bananas with salted coconut caramel. It's not quite Nirvana, but they're on the right path.

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up

From our partners

Advertisement
Advertisement