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