@chocolatesuze Would you pay $35 for a burger? #clambar #sydney #sydneyrestaurant #sydneyfood #sydneyburgers ♬ original sound – ChocolateSuze

Would you pay $35 for a burger? I was curious about the hype of Clam Bar so you know I had try it. The cheese and bacon burger is definitely on the pricey side of burgers even for Sydney but it’s a big boy, with a hefty 250g grass fed patty and a generous piece of bacon on top. I liked it and would probably order it again and share. Oh and skip the fries and instead order the incredible beef fat potatoes.

The spaghetti with clams arrive and a cloud of garlic envelopes the table, the pasta is delicious and the clams are tender.

We’ve decided to go all out and order most of the sides on the menu, the corn and gruyere gratin is amazing as expected and the creamed spinach is also delicious and soul comforting. We were surprised to see the macaroni alla vodka as a side and we demolished this and would gladly have a main size portion.

For dessert we order the Clam Bar cheesecake with an unexpected presentation, raspberries and almond biscuit are layered on the bottom of the bowl and covered in chantilly cream.

@chocolatesuze The best sausage and egg muffin #sunshinecoast #queensland #queenslander #sunshinecoastfoodie ♬ Weekend – Ashley Mehta

On our road trip up to the Sunshine Coast I became obsessed with Walter’s Diner, a sandwich joint in an old-school, 1950’s building in Maroochydore. The bacon and egg muffin is a classic and is stuffed with so much bacon, but it’s the sausage and egg muffin that stole my heart. The pork sausage patty is perfectly seasoned and just so delicious. I also had to get the pancakes which were light and fluffy with vanilla bean icecream and maple syrup. And also a side of crispy hashbrowns.

We returned at lunch another day for the fresh sandwiches. The maple honey roasted leg ham with swiss cheese is awesome especially with the fat slices of bread and we also got the reuben combo but I felt the beef brisket and the pastrami didn’t really work well together. But anywhos we ended up going back for the sausage and egg muffin for the next 2 days straight so defs add Walter’s to your list

@chocolatesuze Bistro Nido in Regents Place has the most delicious roasted duck #sydney #bistronido #sydneyrestaurants #regentsplace #roastduck ♬ original sound – ChocolateSuze

I’m still on my duck hunt in Sydney and Bistro Nido opened about 3 months ago in Regents Place and was next on my list. First up were some Appellation rock oysters, served with shiso jelly and then an aged southern blue fin tuna crudo.

The casarecce pasta with ceps, mushrooms and egg yolk is a hit with the table, the mushrooms have a crazy depth of umami richness. The whole yellow belly flounder is cooked on coals and comes with a ridiculous addictive fermented chilli butter.

We also had to get the Hibachi grilled Murray Cod with a buttery saffron sauce and check out this potato mille-feuille with gloriously crispy edges.

The star of the show was the roasted duck breast with pickled Kyoho grapes, it was just cooked so incredibly well. The meat was so juicy and tender and the fat had been rendered perfectly so that the skin was beautifully crisp.

@chocolatesuze The best yakitori in Sydney is at Chaco Bar in Potts Point #sydney #sydneyrestaurants #sydneyfood #chacobar #pottspoint #yakitori #wagyu ♬ original sound – ChocolateSuze

The best yakitori in Sydney is at Chaco Bar. It is my fave restaurant and the service is always on point. The set menu always makes things easier if you can’t decide on what to order but we’ve opted for the ala carte menu and start off with some oysters with kumquat jam and yuzu ponzu and the house aged jerky is the perfect drinking snack.

The sashimi platter is a work of art, highlights were the freshwater eel, the super plump scallop and the lightly poached paradise prawn. The spanner crab chawanmushi is definitely a must order, the dashi egg custard is incredibly smooth and light and the shellfish butter adds that perfect umami richness.

A Chaco Bar OG classic is this beautiful plate of wagyu carpaccio with egg yolk, parmigiano regiano, uni and truffle. Mix it all up for the most incredible flavour explosion.

Next was the 2GR Wagyu tartare which uses fullblood eye round and has smoked oyster and sits in the cutest monaka wafer boat. Finally the yakitori! I was so excited for the chicken tail and it’s crispy on the outside and unctuously soft, creamy and fatty in the centre. The corn fed chicken thigh with spring onion is so juicy and transports me back to the small bars in Tokyo. We also ordered the pork belly with asparagus and also the Bangalow sweet pork belly with yuzu kosho. A plate of pickles is definitely recommended, the yuzu daikon was so refreshing.

And we had to fit in dessert, the coconut and yuzu daifuku was the perfect palate cleanser but the matcha white chocolate Dafuku won my heart and the mochi was just silky perfection.