An early beginning of a weekend here in Sydney is totally packed. There are many crows of  people  who bob their heads up and down and grooving to the music  while they feat on delicious chunks of exquisite meats, olives, wine, beer and Negronis.

The kitchen here at Beresford has a full menu of Trattoria styled cuisine. This is jus one of many of the pubs that previously operated here. Although now some of them have undergone major Renovation to give them an upgraded experience. The harbor areas have always been famous dining spots. These places including its neighborhoods have become more of the city’s culinary destination.  The streets here are active and on the weekends there crowds never seem to stop.  A majority of the people here head out to the many clubs and bars here like Clock hotel and Crown hotel.

The clock hotel is built quite uniquely and is famous of its second story balcony which is stylishly wrapped up. The pub offers food which is mad with fresh ingredients like the barramundi. This apparently is a pleasant fresh water fish which is caught n then pan pried. This fish is served with kipler potatoes and buttered broccoli. The crown has a light Mediterranean menu and a lot of Middle Eastern snacks.

The bentley restaurant and bar is located in a pub district that is now revamped. The main chef here, Brent Savage is famous for his lip smacking tapas with white anchovy sticks and pistachio praline and ceviche is made with kingfish. Along with this you could also get some pickled watermelon and the Coriander emulsion. The tapas are usually paired with wine, and this place has about three hundred different type of wines.

The friendly and efficient staff here serves generous and plentiful helpings of nice fresh food which is cooked by the main chef, Danny Russo. Try the bright antipasto with white anchovies and the traditional kingfish in brine and lemon. Treat yourself to the special Olives and white anchovies. The beetroot here goes very well the shaved bottarga.

The juicy fillet of Barramundi; is grilled with lemon and puglian olive oil. After you are done with all this; get some dessert like roasted grapes with rosemary accompanied with focaccia. This basically is good club food which is that is cooked with fresh Australian raw ingredients. Although the chef here is Italian but says that; he goes back to Italy every now and then to get inspired again and feel at home.

According to Chef Russo, In Italy, whatever grew in your back yard would be used for food. Here in Australia, the backyard is a large resource of seafood with endless choices.