Babyface Kitchen Wollongong NSW

White radish salad, soy and Wasabi mustard grace the careful presentation of the raw slices of Hirashima King Fish.

Burnsbury Hospitality, with its themes on catering and dining functions, has recently opened something transformative for dining in the Wollongong city area.  They already operate 2 Smoking Barrels with craft beer at 9 Crown Street  - the Illawarra Brewery - and Son of a Gun food in conjunction with Mel Cox at Sifters Espresso.  The crafted beer theme continues in the Babyface Kitchen, but with a tilt towards fine Euro wine lists, fish and a strong emphasis on fusion creations with a Japanese flair.

The crispy skin Hiramashi King Fish is also done by Babyface in Miso broth  with herbs for a mains, instead of raw slices as in the entree.  Perhaps this selection of fish echoes the Babyface Kitchen's attitude, philosophy and adventure in preparing its fare for its customers.   My fellow luncher and I loved the paper thin raw slices we chose as starters and they came out precise, delicate and flavourful with every little bite.

Duck spring rolls are uplifted with Naam Jing Kai (Thai sweet sauce) and a radish salad.




An eight seater round table is also available for bookings. This aligns with community eating at the rather long bar and contrasts with tables for twosomes along the wall on the other side.  Babyface has extended further for customer seating into the original back room recesses not used by Pellegrini Cafe, the previous occupant.

Have Gavin Tidbury and Andrew Burns been bold in this latest venture, echoing their culinary philosophy in bringing crafted delights with a strong contemporary approach for discerning diners - and lifting the game in Wollongong? 

Meats are sourced from a Sydney based supplier, Vic's Meats.

What I would aim to try next time around is the Charcoal Chicken, flavoured by Togarashi (chilli pepper of capsicum) and garnished by lime, in half or whole chicken serving. 

Yuzu Kosho and Ponzu decorate the Borrowdale pork belly, garnished with apple puree.   The former is a fermented seasoning of Yuzu citrus, salt and chilli peppers, an icon from Kyushu Island.   The Ponzu is a derivation of the English word "Punch" as a citrus based sauce, often bottled in glass containers and used as dressing for light grills or utilised as dips for the Shabu Shabu hotpot.   Ponzu is usually made with Kombu (seaweed), tuna related Katsuobushi flakes, soy, rice vinegar and Mirin rice wine, before adding the vital ingredient of juice from lemon, Yuzu fruit or another citrus

The two of us on a rainy Sunday had the full attention and service from the young lady staff who was at ease with conversation, information and customer engagement.
The menu is divided easily into small, medium and larger serves - and then you work your way through and around, depending on your appetite and mood.

Cold Soba noodles with a pesto relish and a slow cooked egg.

The Babyface Kitchen is fully licensed and located at 1/179 Keira Street, Wollongong NSW  - the site formerly occupied by the iconic Pellegrini's.  
Opening hours are from 6pm to 10pm every Monday; from 6pm to 11pm every Wednesday and Thursday; from noon to 3pm from Friday to Sunday; from 6pm to midnight every Saturday; and from 6pm to 10pm every Sunday.  It is closed on Tuesdays.
Contact   +  61 2 4295 0903
BYO for Friday lunches only with corkage charged at $10 per bottle or per six pack of beer.


My impressions of the Babyface Kitchen in Wollongong NSW:
Ambiance: 3 out of 5

Customer Engagement: 4 out of 5
Culinary Delight: 4 out of 5
X Factor:  3.5 out of 5
Overall:    14.5 /4 out of 5



Recommended Menu choices:
Red Miso lamb ribs, sprinkled with toasted hazlenuts and a sauce lightly flavoured by ginger scallions. (Medium size)
Ho's Pork Gyoza, with soy, red vinegar and green tea salt.  (Medium size)
Fraser Island spanner crab rolls, served with lemon, avocado and Iceberg lettuce on a warm Brioche.  (Medium size)
Hokkaido scallops served with Umeboshi (pickled salt plums),  Pistachio and white soy on a sesame Nori cracker. (Nori Maki refer to rice crackers wrapped in seaweed).