Tucked away in up and coming Alexandria is No. 5 Restaurant and Bar, a gem of an eatery set up in a warehouse with a strong industrial chic aesthetic that we discovered through the Australian Good Food Guide.
We started off our night here with a couple of cocktails in their bar area which is full of plush sofas and armchairs, and is great for groups, before we moved onto their restaurant proper.
The cocktails that we chose from their bar menu were both winners – the Aphrodite was a fruity concoction featuring ruby grapefruit, lemon and rose on a base of vodka and sweet vermouth, while the Rising Sun showcased Japanese gin and was elevated by the refreshing citrus flavours of yuzu sake, yuzu and orange blossom.
Aphrodite and Rising Sun Cocktail, $20 each
To save us from the hassle of having to choose our dishes from their seasonal dining menu (as quite a few of their dishes sounded delish), we went for the Chef’s Premium Sharing Menu at $65 a head.
House Pickles with Dips
The first course featured their zingy House Pickles, served with a garlicky hummus and yoghurt dip with slices of toasted flatbread.
Carrot, Fennel, Vietnamese Mint and Ricotta Salata
Next up, the humble carrot was given the hero treatment, roasted until it was melt in your mouth soft and unexpectedly paired with Vietnamese mint, fennel and ricotta.
Pink Snapper, Truffle, Yuzu
One of the standout dishes of the dinner was the incredible Pink Snapper starter, delicately seasoned with a truffle oil and yuzu dressing that was beautifully balanced and didn’t overpower the slivers of fish. We also liked the freshness of the grapefruit and avocado mousse – this would be a fantastic dish to enjoy in the summer.
Beef Tartare, $19
The Beef Tartare is not usually on the Chef’s Premium Sharing Menu, but we were glad to have ordered it as No. 5 Restaurant and Bar’s rendition is really something else and blew us away. It was packed full of delicious umami flavour, thanks to the chopped eschallots and served with enoki mushrooms, cured egg yolk and light as air nori dusted crackers. Possibly one of the best Beef Tartares we’ve ever had!
Chicken Ribs
For our last round of starters (slightly larger servings than the previous share plates), we enjoyed the crispy battered goodness that were the Chicken Ribs, served with a tasty wasabi mayo.
Leek, Buttermilk, Togarashi
Just like their treatment of the carrot earlier on in the sharing menu, our final starter featured an every day vegetable as the star of the dish, this time it was a roasted leek served with lashings of buttermilk and togarashi spices.
Lamb Yakiniku
Our shared main was the Lamb Yakiniku, served on the bone, but with the tender meat falling off it with a distinctive Japanese sweet soy BBQ flavour infused into it from the sauce. We mopped up the delicious sauce with the grilled wombok on the side.
Matcha, yuzu, almond
We wrapped up our decadent dinner with a Japanese fusion dessert featuring matcha (of course), with more of the chef’s favourite citrus (yuzu) and an almond and olive oil sponge cake, artfully presented with matcha mousse and shards for a medley of flavours and textures.
We were impressed by the deft touch of the owner chef Emrys Jones (a former Qualia sous chef), which really shone through in the execution of the quality dishes that managed to hero ingredients ranging from the every day through to the luxe. This is a must visit destination in Alexandria – especially if you’re looking for group dining.
Excuse Me Waiter dined as guests of No. 5 Restaurant and Bar
No. 5 Restaurant and Bar
5 McCauley Street, Alexandria NSW 2015
Phone: (02) 9030 0009