It’s a rainy day in Sydney town with the day stretched before me with no plans and no place to be. Perfect.
Ordinarily I would use one of these Sundays to scour through cookbooks or piles of magazines to find something fabulous to cook, but today I don’t feel like a long, slow involved recipe. I do however feel like some ‘hug you from the inside’ comfort food which leads me through the storm to Colin Fassinidge’s 4Fourteen for Sunday Roast.
I was initially introduced to Colin’s smashing Suckling Pig with all the trimmings at the Four in Hand for a large group lunch. It was a great way to feed 20 people and our pig, arriving whole, was a sight to behold (though admittedly, perhaps not for the faint hearted).
This Sunday we are looking for something equally as tasty, but more moderate in size, feeding just the two of us. Well not too moderate as we order three starters to get us going.
The Reuben Roll is a variation on the popular Crab Roll filled with generous strips of corned beef in a brioche style bun.
I’m obsessed with Salmon and Miso at the moment so was keen to try 4Fourteen’s elegant version. The Miso Smoked Salmon with Lemon Curd and Fennel Bread is a beautiful looking dish and the delicate flavour of the salmon with the tartness of the curd is quite perfect (though you only need a little). I really loved it.
The Sous Chef can’t seem to resist a Chorizo when it’s offered so we have somehow snuck a random sausage into the mix for our starters. Arriving in a frypan it’s crispy, tasty and delicious, albeit completely unnecessary with what we’ve ordered.
Then it’s time to clear the decks and make some room for the main event, today’s Sunday Roast – the suckling pig. It’s $50 for two and provides a perfect home-y fill when you can’t be bothered getting your own kitchen into a state.
Generous servings of pork with two types of crackling (the air puffed and more traditional kind) are served with sides of Roasted Carrot, Kipfler Potato, Cabbage, Apple Crème and a Pork Jus. The perfect Sunday Roast without the washing up.
Is there room for dessert? You betcha. I’m very partial to 4Fourteen’s famous Bounty and think it’s one of my favourite desserts in Sydney, but today, we’re going to split the Ice Cream Sandwich with Dulce De Luce. The white chocolate ice-cream is super sweet (even for me with an incredibly high sweetness threshold) and when teamed with the sticky caramel it’s a bit of a sweetness explosion that is making my eyes squint.
My favourite aspect of dining at 4Fourteen is the pot-sharing meals or the roasts as it provides the comfort of a perfectly executed dinner party without any of the hassle. It’s a relaxed environment with great service and the bar whips up a great cocktail for a pre (or post) meal beverage.
414 Bourke Street, Surry Hills | +61 2 9331 5399