LP's Quality Meats: what to order
Author: Maya Kerthyasa
Photography: Scott Hawkins
8:58AM, Aug 26, 2014
Carnivores, rejoice. LP's Quality Meats, the first solo venture from former Tetsuya's and Mary's head chef Luke Powell, opens in Sydney this Wednesday and, if the menu we've previewed is anything to go by, Chippendale is in for some seriously protein-rich good times.
There's a section dedicated to "cures and cold cuts" that includes the likes of smoked trout, coppa di testa, bierwurst and pork-belly ham - all made in-house - but the focus is on offerings from the smoker: half a chook, lamb belly stuffed with merguez sausage, beef short rib, garlic and paprika sausage, and mackerel al pil pil among them.
For the herbivores among us there's pickles, an eggplant salad, kale with chickpeas and steamed and deep-fried corn on the cob, and Powell assures us that a few of them together make for a substantial meal. We're also excited about the prospect of the Niçoise salad and the mashed potatoes with gravy.
There's just one dessert - pouding chômeur - but by the sounds of things it's a humdinger. "It's a Canadian dish from the French side, and it translates loosely to 'poor man's pudding'," Powell says. "It's like a cake batter and you put it in a dish and refrigerate it overnight, pour maple syrup and cream over it and bake it so it soaks up all the goods and turns out all caramelly. We're serving ours with vanilla ice-cream."
On the drinks front it's all about local craft beers on tap from the likes of Nomad, Brew Cult and Young Henrys (and their cider), and a fun selection of local and international wines. "We haven't gone all natural and it's not a strictly biodynamic or organic wine list," he says, "but there's a really good mix. There are some skin-contact wines and a few Australian and Argentine wines."
Roll on Wednesday.
LP's Quality Meats, 1/12-16 Chippen St, Chippendale, NSW, (02) 8399 0929. Open dinner Wed-Sun and lunch Fri and Sun; no bookings, except for parties of eight or more.
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