Monsieur and I are heading to Bondi for the Sculptures by the sea exhibition. We were meant to do it each year but it’s actually the first year that we chose to really commit, take the bus and walk the walk! For some reason, I thought that the exhibition would go down to the whole eastern suburb walk. It does not (fortunately!) and stops to Tamarama! Before the walk, we fill up on food… Spanish food (For the menu, click here)
Mojo’s Cafe and tapas bar serves good hearty food. Their tapas is authentic and perfect. We ask the waitress how much we shall order and she’s kind not to push for over consumption, advising most patrons would go for 4 to 5 plates for 2. We trim down to 4 tapas as we can top up later on (or save room for dessert) but soon realize that 4 plates are actually more than sufficient!
We’re promptly served 2 warm bread roll (AUD 1.1 each, but the first ones are complimentary) that are perfect and taste like they’ve just been baked for us. I can’t help but eat one of them before anything comes and this is one of the best bread I’ve ever had in Sydney… You could tell me they come straight from a bakery, I’d trust you! Best is to however, try and save them to dip into the sauce!
The slow-cooked Chicken wings or Pollo de Filipanas (AUD 11) come first and the meat literally falls off the bone. Even the joints that I do not normally eat are extremely soft! I highly recommend it! It’s full of complex flavours (special blend of garlic, bay, malt vinegar and soy) and never been seen before!
The mushrooms come second and they’re good, very garlicky (Monsieur asks me whether we’ve packed some gums and we did not… hum) and a good chewiness. I personally prefer them more cooked and a tad dry, but the sauce beneath is quite nice (olive oil, 15 seconds on the lips, 15 years on the hips!). Aside from Garlic, Champinones al ajillo involves white wine, olive oil and parsley. I can’t sense the wine much, but this doesn’t make the mushrooms less lovely!
Creamy Potatoes or Patatas Crema (AUD 10) come with the Chorizo (AUD 10) and we’re glad we’re being served both together as the Chorizo is very salty and a balance can be found between both. The creamy sauce is perfect and we eat every beat of it.
The Chorizo a la plancha, on the other hand, is a bit of a disappointment and though strong in flavour, will not be part of the dishes we will reorder when we do come back.
The bill comes down to only AUD 41 altogether and as we walk out full, we’re just happy we didn’t indulge on another dessert as it would certainly have been too much to handle on our walk!!