Recently relaunching, with a resolute Catherine Andreo spending more time in her own kitchen, has resulted in a better-realised menu that really confirms Cru54’s spot on Sydney’s Spanish circuit.
Leap into a selection of tiny flavour bombs like Marinated Olives ($6);
...creamy Woodside Goat’s Cheese with Sweet and Sour Onion Compote ($4);
...or Pinchos of Spanish Anchovy with Tomato, Parsley & Manzanilla Olives ($6), while you explore Catherine’s well-chosen list of boutique wines. From a soft, fruity 2008 Alectum Albarino ($10/glass, $44/bottle) to the enchantingly smooth 2005 Cosme Palacio y Hermanos Tempranillo from Rioja ($54), there’s a lot to like.
Add a bowl of paprika-dusted Spencer Gulf Prawns ($22)...
...and a Whole Grilled Chorizo ($7); it’s aged in house and a spicy respite from the bullshit paprika sausages passed off elsewhere about town.
Balance the proteins with a generous bowl of Chickpeas with Sautéed Spinach, Pistachios and Macadamias ($12) punctuated by sweet plump Fino Sherry-soaked raisin bursts;
...before tucking into a savoury, charred Sherry Glazed Pork Belly ($22).
Even the ubiquitous Patatas Bravas ($11) have been stylishly updated by a relish of roasted cumin seeds, parsley, garlic and a splash more vino blanco.
I got a little sample bowl of the lean Veal & Pork Meat Balls in Spicy Tomato Sauce ($19) - there are usually about ten in a serve... so all I could fit after that was a liquid dessert of Pedro Ximinez Nectar ($8). Damn, have to go back again soon...
54 Foveaux St, Surry Hills
Ph: (02) 9281 1054
PS: I've been here a few times, you can read about my first visit in April 2008 HERE; and again in January 2010 HERE.