Mosey on down to South Restaurant, y’all

April 16, 2010 at 7:20 am Leave a comment

Mr L and I were thrilled to be invited to our friend Tines’ birthday a few weeks ago @ South Restaurant in Neutral Bay.  Turns out, so were a bunch of our other friends, and on a Tuesday night, we met up with great anticipation of the creole, cajun and soul food that South Restaurant is famous for.

We were all excited about this dinner.  Not only was it Tines’ birthday that day, it had been Jeano’s birthday the week before, so we were able to double toast the birthday girls.  Furthermore, my fellow diners were avid carnivores, and anticipation that South’s menu would cater to their love of meat was high.

After a toast to the birthday girls and a present unwrapping ceremony, we got down to business.

Tines and Jeano - the birthday gals @ South Restaurant

Tines and Jeano - the birthday gals @ South Restaurant

Starters

Peaking too early wouldn’t do.  The main menu options were collossal, so we held back from our inclination to order too many starters.  We chose:

Hot wings
House-made gumbo and
Guacamole and chips

Mickey ordered the Gumbo.  He’d had it in New Orleans and was keen to try it here.  On the menu it’s described as:

Traditional hearty stew, made with chicken, okra and smoked
Andouille-style Sausage. Highly seasoned and served with white rice.

Traditional hearty stew, made with chicken, okra and smoked Andouille-style Sausage. Highly seasoned and served with white rice. (Thanks Unkie Tez for this pic)

Traditional hearty stew, made with chicken, okra and smoked Andouille-style Sausage. Highly seasoned and served with white rice. (Thanks Unkie Tez for this pic)

I had a small taste and it was indeed hearty.  It came in a small bowl, and wasn’t quite what I expected, but I expect one would have been quite full after completing the whole bowl.  Thanks to Mickey for donating spoons of gumbo to everyone so that we could have a taste!

Hot wings with blue cheese dressing, and guacamole and chips

Hot wings with blue cheese dressing, and guacamole and chips

Of all the starters, my favourite was hot wings with blue cheese dressing.  For $16, we received 10 wings. With them, a delicious, smooth and creamy, blue cheese dressing.  Celery sticks were also provided (though Mr L considered these a throwaway item owing to their lack of meat) and served as a useful prop with which to soak up the remaining blue cheese dressing.

Ribs, jambalaya, country fried-steak and enchilladas

It quickly transpired that the majority of the table was opting for ribs as their main.  For Mr L, there was never any argument.  Since he is starved of ribs at home (as I don’t much favour them), this was a terrific opportunity to sate his craving and tie him over until the next rib restaurant swaggered his way.

The main size ribs on South’s menu are described as “A full rack of well seasoned pork ribs, cooked v-e-r-r-r-y slowly and finished on the grill. Slathered with our barbecue sauce and accompanied by a side of coleslaw.”  Everywhere one turned, rib lovers were teasing soft, tender chunks of meat off bones – with cutlery, with teeth or with hands.  It was a messy business.  Suitable sounds of appreciation ensued from all sides of the table.

A full rack of well seasoned pork ribs, cooked v-e-r-r-r-y slowly and finished on the grill. Slathered with South's barbecue sauce and accompanied by a side of coleslaw.

A full rack of well seasoned pork ribs, cooked v-e-r-r-r-y slowly and finished on the grill. Slathered with South's barbecue sauce and accompanied by a side of coleslaw.

PC and I agreed we’d share a Jambalaya and a half rack of ribs.  (I can do them in small quantities and we were curious to try them.)  Our Jambalaya wasn’t too dissimilar to Mickey’s Gumbo.  It was rich and hearty and would have made an excellent winter meal.

(How it’s possible, I’m not sure, but I missed getting a pic of the Jambalaya.  I suspect we were too busy eating it!)

Mrs P ordered the Country Fried Steak.  It was a site to behold.  With a generous serving of fries on the side, the Country Fried Steak was battered and fried.  To me, it looked like tempura steak – while I think the concept would make Nanna G quake in her boots, I suspect Pa might be up for the challenge of sharing one at some point in the future.

As a side note, the menu references “greens” – perhaps Mrs P can correct my memory, but the only greens I recall seeing were the sprigs of parsley shown in the picture!

Country fried steak: a tenderized rump that South batters and deep-fries. It’s topped with country gravy and served with shoestring fries and greens.

Country fried steak: a tenderized rump that South batters and deep-fries. It’s topped with country gravy and served with shoestring fries and greens.

Unkie Tez ordered the chicken enchilladas.  For those among us who love melted cheese, this is your dish.  It comes with rice and red beans as well as a home made salsa verde.  Delish!

Unkie Tez's chicken enchilladas - a melted cheese extravaganza

Unkie Tez's chicken enchilladas - a melted cheese extravaganza

Small, juicy kernels of blackened corn were ordered as side dishes.  And devoured.

Sweet, juicy, blackened corn

Sweet, juicy, blackened corn

We sat back and surveyed the damage.  Once there were ribs.  Now, not inconsiderable piles of bones sat on plates, resembling mini grave-yards.  We were done.

Pile o bones

Pile o bones

Well… Almost done.

Pumpkin pie

While eating dinner, a glass cabinet sat at the end of our table.  It was filled with pecan pie, pumpkin pie and various other treats.  Liv had said she was interested in exploring pecan pie prospects and I had designs on the pumpkin pie.  We decided we were far too full to order both, and settled on the pumpkin pie (Liv – next time, pecan pie it is!)  Cartman and Bradsy would have been proud.

I must  say, never before have I shared one dessert with 11 friends, but on this occassion, Unkie Tez, Mrs P, Mickey, Liv, PC, Tines, Jeano, Lalo, Stuey, Mr L and I all got a taste.  (Yes, we had several forks!)  The lightly spiced pumpkin pie was the perfect way to finish a great dinner with friends.

The Pumpkin Pie - and a shout out to Bradsy and Cartman

The Pumpkin Pie - and a shout out to Bradsy and Cartman

The low down

South Restaurant claims the best BBQ ribs and southern US food that Sydney has to offer.  It is open for dinner 7 nights a week from 6pm and for lunch on Sundays between 12 – 4 pm, and closed on all public holidays.  BYO

Address:    222 Military Road, Neutral Bay  NSW  2089
Phone:        +61 2 9908 5225
Email:        leo@south-restaurant.com
Web:        www.south-restaurant.com

I am excited to note that South’s owner, Leo is opening a new venture: Blue Plate Bar and Grill in mid April.  Check this page on the South website for more info: www.south-restaurant.com/Whats_going_on.htm.

Ribs recommendations?

Have you had recommend-able ribs somewhere in the world?  Which ribs rate best?  We’d love your rib recommendations – submit them through the comments box below.

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Entry filed under: australia, BYO, Dinner, Middle of the road, sydney. Tags: , , , , , , , , , , .

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