Less than a year old, The Public has created buzz in the Lower North Shore. The modern interior subtly pushes the barrier between restaurant and pub, allowing that family lunch to easily transition into a night out with friends.
Pan Fried Kefalograviera cheese, honey, charred lemon (V) (GF) – $16’
Coming highly recommended, this dish is not to be missed. Oozing with Greek tradition, the dish arrived bubbling, straight from the pan. Each bite melted in the mouth –and it was hard to control myself. The dish had the perfect combination of sweet and savoury. Soaked in flavour, it really hit all the right spots.
‘Spinach, feta & pistachio falafel, hummus, pearl cous cous, fresh herbs, pomegranate (V) – $23’
Breaking through the crunchy layer to the fluffy centre created a sense of excitement. It was light, refreshing and full-bodied, creating a true summer romance. Paired with hummus and couscous, the origins of this dish remained visibly intact, along with a sweet touch of pomegranate.
‘Chargrilled octopus, white beans, salsa verde, toasted almonds (GF) -$18’
A beautifully laid octopus arrived on a bed of white beans with salsa verde and toasted almonds. A dish full of textures and Mediterranean flavours bringing a real feel of the Greek Islands all the way to Sydney’s North Shore.
‘Spiced pork belly, celeriac skordalia, charred leeks, cumin roasted carrots, fig chili jam (GF) – $28’
This is a winning dish for any pork belly lover. The crispiness of the skin followed by the tender meat that was cooked to perfection brought out with an aroma of spices and flavours. Along with the sweet roasted carrots and the celeriac skordalia, it was nothing short of delicious. The dish was finished off with a topping of fig chilli jam, bringing out more flavour to the already packed dish.
Lamb Kleftiko – ‘Slow roasted lamb shoulder, Papou’s potatoes, roasted zucchini, charred lemon. Tzatziki, pita bread – for 2 or 3 – $24’pp
Made to share, the dish arrived in a parcel setting free an aroma of roasted lamb and vegies.
Cooked in a tomato and roasted zucchini sauce, along with Papou’s ‘famous’ potatoes (granddad’s secret family recipe) and tzatziki dip. The lamb fell apart with every cut and melted in the mouth. A perfect meal to share.
Designed for those with a sweet tooth, the cake was moist and sticky. Without taking the spotlight, each flavour held its ground, sending through a rush of sweet zesty flavours with every bite. Enjoyed with the baklava ice cream, it was a true treat.
‘Public No.1 cocktail’ – $18′
The Public No.1 cocktail, a mixture of elderflower liqueur, vodka, fresh pear juice, and earl grey bitters made a hot summers night a sweet one. Paired with the cake, the pallet was spoilt with flavours.
429 Miller Street,
Cammeray, NSW 2062
Contributed by Nicole Dangoor, who dined as a guest on behalf of 2 Hungry Guys