Eventually, I’ll be less Pun-isher and more Jon Bernthal. But whilst I have a little bit left in the tank, I’m going to dedicate the energy I have to spotlighting the best restaurants and culinary talent the world has to offer.
And there are few bigger talents than my guy Big Sam Young and his partner in crime superbananana who have opened a neighbourhood bistro called S’More in Castlecrag.
Sam Young (BSY) and his partner Grace have done the Sydney culinary rounds from Lotus to private dining experiences and have set up a more permanent home in Sydney’s lower north shore.
Premium Australian ingredients with an asian twist and flare would be my one line summary but in case you’re looking for a few more stanzas, follow me into the museum:
You shall-not find bread better than this anywhere.
Like seriously, this is the opening course? This is like prime Matthew Hayden and Justin Langer walking out to bat for the Australian cricket team in the early 2000s. Just a killer way to start.
The bread is quite robust, with a soft centre and incredibly fragrant. The miso butter is potent, flavourful and begging to be spread across the bread.
Sam himself insisted on us getting the tomatoes so we could have an additional substance soaked into the in-bread-ible bread and who are we to deny him?
Super local produce at its apex, the nectarine was the standout for me and was the perfect accompaniment to the bread.
Just a hint of crunch and mashed potatoes inside…well, that’s what you think if you haven’t read the menu properly. Then out of nowhere the salted egg yolk pops up and hits your tongue like a particularly refreshing Eclipse mint (except its runny and filled with umami vs peppermint).
The caviar is a mandatory topping in my view as it adds a hint of ocean that elevates this like Ja Morant catching a lob.
It would be an absolute miss-steak to look past this dish when you hit up S’More.
I love tartare (it’s an essential order anytime it’s on the menu) and this version from the team at S’More is 1 of 1. A slight kick and funk provided by the fermented chilli is a masterstroke. Oh and the crisps? All of the potatoes are vetted and their sugar levels are gauged to ensure they don’t burn too quickly during the deep frying process.
That’s a more rigorous process than Google makes its employees go through. Oh and if my boss is reading this, that was a joke. I have no idea what Google’s screening process is like. Oh and if Google is reading this…sh*t.
So I know I told you the bread was amazing, but this rice. Man this rice was so nice that I would have it thrice and steal pellets from mice because just one serving wouldn’t suffice.
It was so smokey and the char was gorgeous (thank you humble clay pot). Key component is the smattering of corn that adds a tinge of sweetness to every bite as well.
One of BSY’s special adorns our table and I never wanted it to leave. A generous half serving of lobster sits idly by and waits for you to do dig in or douse it with truffles.
Wait, what?
The maldini pasta’s texture was cooked perfectly and the lobster was immaculate. A luxurious dish but why not? I’ve earned the right to be a bit shellfish.
Damn, this was good.
Some might call it…the creme of the crop.
I am Some.
And to cap things off, S’More edible memories for us to look back on in the years to come. Money will come and go (as will my hair and back pain), but the way a dish hits you and the feeling it invokes will be something you yearn to relive and enjoy just one S’more time.
Thanks for coming to my Ted talk, until next time.
***
Here’s the TL;DR for wanted S’More content:
- You HAVE to order the bread, claypot rice, lobster pasta (if available) and the yuenyeung coffee with tea creme caramel. Impossible to replicate elsewhere.
***
S’More, Castlecrag
79 Edinburgh Road
Opening Hours
Tuesday – Friday: 5-10PM
Saturday: 12PM – 10PM