Bedlam Bar + Food
On a very cold rainy night I was with Tali3sin and The Boss of the World discussing food options and what might be done to nourish ourselves. They were preparing to move house and it was pouring down rain, so we needed something cheap, close by and warm.
The GD suggested Bedlam and having not heard of it before, I did think he was making a joke of some kind (mostly about us being nutters) but it turns out that Bedlam is in fact the new eatery/bar in the University Hall on the corner of Glebe Point Road. I’m really not convinced and the idea of University Hall food, tacos for $4.50 just makes me cringe a little inwardly.
We get a cab about 1km down the road and that needs to be taken not as an example of how lazy we are, but how horrifying the weather was.
|Best restaurant art ever – Dead Superman|
|Ricky Martin has been here|
|Banquette seating (I love it)|
|More spectacular art|
|The funky looking menus|
|The drinks menu|
|$30 Margarita Jug|
|The Dip Board with Grilled Vegetables and four dips Clockwise Eggplant, Hummus, Carrot and Capsicum and Beetroot|
Is it just me, or are our housemade dips becoming these four somewhat standard dips across all of Sydney?
Don’t get me wrong, these dips were great – especially the Eggplant, but it would be nice to see someone change it up a little once in awhile.
The vegetables are drizzled with pesto and the olive bread is toasted and oiled to perfection. We descend on this like ravenous beasts and are quite pleased with the quantities and the quality. For $18 this is a standout dip board, although some additional bread may have been nice.
|Cheese board with apple, tomato, quince paste and dried currants L-R Goats Chevre, Gorgonzola and Manchego|
|Lightly Dusted Calamari with Chilli and Lime Aioli $15|
The Calamari is a bit disappointing in terms of texture and flavour. It’s cooked well through and isn’t tough at all – but there is no crunch to the coating and the flavour is just not there.
|Pork Belly Skewers with Quince Aioli $15|
Whereas the Pork Belly skewers are fabulous perfectly soft, not too fatty and the crackling is nice and crisp. The quince aioli is a nice touch as well, slightly bittersweet to accompany the salty sweetness of the pork. These are an all round winner and definitely a must have again.
|Grilled Chorizo with Romesco Sauce $15|
|Pulled Pork Sandwich with Handcut Rosemary Chips $16|
Say Pulled Pork and The GD is already in a cab racing off to wherever it is served. It is the happiness that he finds in the surge of American-style diners opening up across Sydney and so there is no way that he is not ordering this sandwich. There is also a very strong chance that he’s not sharing it. Getting the photographs is proving hard enough at this point.
|The sandwich sliced open|
Between gloopy mouthfuls there are smiles. The bun is soft, and the pork is tender and stringy, the accompanying coleslaw is not my particular cup of tea, but it does work well with the savoury, salty-sweet barbecued pork. The Rosemary Chips are also a clear standout, with massive hits of flavour and I really liked them paired with the Quince Aioli from the Pork Belly.