Clams with fermented corn and smoked butter from Pei Modern, Sydney

I’ve been to Mark Best’s Marque in Surry Hills and Pei Modern in Melbourne and had great experiences, so it was a no brainer to book myself into his latest restaurant in Sydney. You’ll find it across the foyer of the Four Seasons Hotel, a very cool and modern fit out.  It’s a large space and I like the use of black paint.  It was lunch time and there was a good vibe about the place. The service was friendly and I felt right at home.

I loved the menu with dishes categorised under ‘Something Snacky, Some Raw, Some Cooked’, ‘Clean and Green’, ‘Bigger Bites, Share or go Cray-Cray’, and ‘The Meat Spot’.

I cannot go past the clams. I simply love clams.  I also love sweet corn, oh so much!  So to start with there was really no option – it had to be the Surf Clams with Smoked Butter and Fermented Corn – this dish had my name on it!  The clams were large, fresh and meaty, and so enjoyable.

And then for main, I had already made up my mind before I’d even arrived – Casarecce with Chicken Dumplings and Reggiano.  I’d seen this dish written up in a recent magazine and it excited me. I wasn’t at all disappointed.  It was super rich and delicious. The pasta was perfect and the thick sauce was oozing flavour.  Warning: this dish is laden with offal!  Beautiful chicken livers, hearts and gizzards… My kind of dish!

I was flying solo on this trip so I only got to try two things.  I’d love to get back to sample some other delights.  Hopefully Pei Modern Sydney is here to stay. It’s stylish and sexy and it’s serving cool food with a difference.

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