Renowned restaurateur Dur-e Dara and fellow Nudel team mates, chef John Makay and front of house star Helen Sanigo, have designed a menu of now legendary dishes influenced by their places of birth. These one-bowl dishes of good, generous serves are replenishing, a must when in the city. Sample such favourites as the spaghetti aglio olio (spaghetti with oil, garlic, parsley and garlic crumbs, with or without chilli); the wonton mee (fine egg noodles served with prawn and pork dumplings, sweet pork, Chinese broccoli and pickled green chillis); or the spatzli noodles with goulash (spatzli noodles tossed with caraway seeds and served with a goulash of mutton with carrot and paprika). The fairly priced, Australian-friendly wine list offers most options by the glass.
Veda Wickens, December 2006