PHOODIE REVIEWS: PaperPlanes, Bondi, Sydney. 0

http://www.paperplanesbondi.com/

I love Japanese food. Always have. Always will. I really could eat it every night of the week, which is why Tokyo is one of my favourite places to visit!

I was absolutely THRILLED to discover, the other week, a restaurant so close to home whose menu alone made me salivate. I knew I had to go, and so made a booking for the following week. My expectations were super duper high because, as I said, the menu on my computer screen had already made me weep from excitement. Paperplanes had a lot to live up to!

In summary, all I can say is WOWSAS. Seriously, WOW – SAS! I have not stopped raving to everyone who will listen about what an amazing night we had! How delicious and unique (yet familiar) the food was and how top the service was too. Attentive, yet not annoying, the perfect waiters! I cannot wait to go back and am trying to work out when the next opportunity will be! Hopefully very soon!

Every time a dish came out I would say to V, “this is my favourite!” and then something else would come out and I’d say “no THIS is my favourite!” I just couldn’t decide! That said, highlights would HAVE to be the PaperPlanes Prawn Gyoza (see below) and the Soft Shell Crab Tempura (see below). Oh and the desserts! And the Sushi! I’m serious!

We went on a Thursday night and the place was full. Apparently on the weekends, there is awesome live music which you can read more about on their website and facebook page.

With an amazing ‘Classic and Cool Bondi meets Funky Tokyo’ custom interior, featuring one-off artworks and a ceiling full of colourful skateboards and origami, THIS, folks, is your next Sydney dinner venue.

Above: Edamame with sea salt / chilli salt.

Above: Salmon tartare nachos (oooh forgot to mention THIS as one of my faves, too!)

Above: Yellow fin tuna tataki with fried garlic, french onion, light citrus sauce and fresh herbs.

Above: PaperPlanes prawn gyoza with creamy lemon wasabi foam, crushed wasabi peas and fresh herbs.

Above: Spicy tuna sushi roll with green apple, togarashi chilli, mayonnaise, chives and tobiko.

Above: Sashimi.

Above: Grilled eggplant skewers (Kushiyaki) with butter, red miso sauce and white seasame.

Above: Shitake mushroom stuffed with prawn (Kushiyaki) with butter and truffle glaze. PHENOM DOT COM.

Above: Braised beef short ribs off the bone in yakiniku sauce with pickled vegetable and wasabi leaf salad.

Above: Steamed broccolini with miso and dill hollandaise.

Above: Soft shell crab tempura.

Above: Green tea rocher: layered ricotta crust, dark chocolate ganache and hazelnut.

Above: The black egg:  coconut milk curd with macadamia oil and ristretto cocoa sauce.