CHINA SYNDROME Everything’s coming up Sichuan, but could Yunnanese be the next big Chinatown thing? One promising indicator is the appearance of Guixin
Yunnan Style Cuisine, a hole-in-thewall at Eating World offering the flavour-packed likes of stir-fried wheat and pork, spicy bean-curd salad, and Dai-style hot and sour agaric salad, plus Yunnan-style chips and spicy wings. Don’t miss the rice noodles with braised pork, pickles and roasted peanuts (pictured). Shop 212, Eating World 25-59 Dixon St, Haymarket, 0406 389 390 FITTING IN The name might suggest rebellion but the vibe at Redfern newcomer
Misfits leans more classically-trainedexecutive-chef-writes-menu-forlarge-hotel-group than New Jersey punk rock. And indeed chef James Privett comes to the group-chef gig at the W Short Hotel Group with a pedigree that includes The Cut, Bistro CBD and Bistro Moncur. Expect croquettes and terrines, oysters and mignonette, $19 burgers, steak frites with anchovy butter. 106 George St, Redfern, (02) 9318 1497 GO WEST It’s been a while between ambitious restaurant projects in Parramatta.
Husk & Vine adjusts the record favourably. Stephen Seckold, latterly seen at Salaryman and Flying Fish, consults on a menu that runs from bowls of biodynamic brown rice with fried eggs, mushrooms, chilli and greens at breakfast through lamb ragù pappardelle at lunch to striploin with charred sugarloaf cabbage at dinner. Shop 7, 45 Macquarie St, Parramatta, (02) 7803 2323