Delight your tastebuds with unique Indochine flavours at Bistro Mekong Castlecrag
It’s the middle of winter in Sydney and if you’re looking for a lovely meal to nourish the soul in a warm, inviting and cosy ambience, Bistro Mekong in Castlecrag is the place for you. Their inspired menu by countries along the mighty Mekong River – Cambodia, Laos, Myanmar, Thailand and Vietnam offers flavoursome and bold dishes that will warm you up from cold winter nights.
The emphasis here is to dine alfresco, boasting a relaxed, romantic atmosphere with a trendy outdoor courtyard. In the winter time, Bistro Mekong is equipped with stylish coverings and overhead radiant heater panels including portable gas heaters so you can dine here comfortably.
Menu and Food:
Showcasing the best of contemporary Indochine cuisine with a twist are their offerings which fit the sophisticated palates of modern-day diners. Menu consists of Entree, Mains, Sides, Dessert and Cocktail/Wine/Beer menu, there are options for Kids too.
We kicked the night off with a jaw dropping mixed entree plate; Vietnamese turmeric pancake, smoked ocean trout, spanner crab tacos, grilled pork belly with the addition of grilled scallops $38 washed down by smooth Bia Ha Noi Lager, a Vietnamese beer.
Where to begin, we are a big fan of the classic Bánh xèo (Vietnamese pancake), Bistro Mekong’s version is savoury, the turmeric added its yellow hue, crispy with ample filling of prawns, bean sprouts and salad. The fresh coconut, bacon oil, yuzu and chilli complement the translucent seared scallops well. If you love crunchy and flavoursome bites, the smoked ocean trout mixed with roasted chilli, onion, lime zest served on a crispy chickpea cracker along with the coconut spanner crab tacos make a great pairing. Although the anchovy sauce is meant for the tender grilled pork belly wrapped in betel leaf, we can’t help but dip everything into it, there’s so much kick on the palate, a truly powerhouse sauce. All these entree selections can be ordered individually.
The second dish to arrive was the steamed whole barramundi $35. Fish was cooked on the bone, delicate and super moist topped with chopped coriander and thinly sliced radishes. Herb stuffing (galangal, lemon grass and lime leaves) added aromatic flavours to the flesh of the fish along with delightfully spiced green chilli dressing. This dish is best shared with 2 or more.
Restaurant manager Victor suggested that we should try out one of Bistro Mekong signature dishes, the royal amok curry $30 and it didn’t disappoint at all! It’s a flavour packed seafood curry sensation of prawns, scallops, fish topped with greens. Deliciously spicy in flavour and robust with a creamy coconut taste with a hint of slight sweetness. Served in a coconut shell, this vibrant dish is definitely a must try. Tip, the coconut shell didn’t just serve as a vessel, it maintained a lot of the rich coconut flesh which added texture and taste truly complementing the dish, scooping it out is a must!
Stir fried Asian greens matched all the main dishes $20. A medley of snow peas, bok choy and Chinese broccoli tossed with sweet basil garnished with coriander in a tangy stir-fry sauce, a vegetarian option. One serving of steamed rice $3 and house-made roti $5 completed the feast.
Make sure to leave enough room for dessert! The charcoal cake $10 served with fresh shredded coconut flesh, sesame in jelly formed cubes and dark chocolate ice cream is smooth, with lovely textures and just sweet enough.
Bistro Mekong has everyone covered from a single diner to a large group, if you prefer to dine inside there are few tables just opposite the counter. It’s a child friendly restaurant, licensed, BYO and plenty of parking. Definitely a restaurant worth adding to your bucket list of must visit in Sydney’s lower North Shore. Shout out to Chef Tiw Rakarin, Victor and staff for their warm hospitality.
Bistro Mekong The Quadrangle Shopping Village Shop 5, 100 Edinburgh Rd Castlecrag 2068 Tel 02 9958 3177
Open 7 Days
Lunch 11:00 – 3:00
Dinner 5:30 – 9:30
E_deliciou_S dined as guests
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