Sud
Editorial
Sud is Latin for southern, which is where the cuisine is leaning - southern Italian fare that's just a little bit edgy. Chef and British ex-pat Mark Taylor combines traditional French techniques with his passion for Italian food to create a menu that is constantly changing depending on the produce and his mood. Start with the quail - de-boned, marinated and chargrilled - served with sauteed potatoes and chorizo sausage with an olive oil, balsamic vinegar and fresh oregano dressing. Follow with the duo of duck two ways: a half breast pan-seared and roasted, served medium rare, and a thigh, twice roasted with fresh figs and a vincotta (reduced red wine) dressing. Finish with the crostata: apple and blackberries encased in a thin pastry, served warm with a white chocolate and amaretto ice-cream.
The monthly changing wine list comprises special editions and limited releases from Italy, Australia and New Zealand alike.
Veda Wickens, April 2006
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Alexandre galaitsis
November 26, 2010
Sud will be closed over the Christmas holidays and will reopen on the 18 of January after refurbishment.... See you all soon Alex
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