Dibbo

8 Recommended

Food  6      Ambience  10      Service  9      Value  7     

Hey if you are coming here for a gourmet experience you’re kidding yourself its pies and hotdogs! We came down to Sydney for the Australia day long weekend and hadn’t done Harry’s before so we got a train to Kings Cross walk through the cross following a Sydney walking guide. We had to hit Sydney on a 38 degree day so as you could imagine not a great day for hot dogs and pie sales, the lad who served us did mention we looked like being his lunch time rush for the day.

Well Harry’s is all about location, history and of course pie’s with mash spuds, mashed peas and gravy its bucket list experience for Australian’s and it is a great location for a quirky little pie van, I only wish I could have fitted in a hot dog de wheels as well.

Jan 27, 2010

5 Average

Food  3      Ambience  6      Service  8      Value  3     

This was our third visit to this restaurant but I must admit was not our first choice of Spanish restaurants (the other is closed Sunday nights). Once again the place was full but we could still get a table for four and for such a crowd the service was tentative and friendly. We started with some garlic scallops and of course some sangria now if you love garlic this dish is for you the whole table totally enjoyed, a down side for me is I do prefer fresh garlic over the jar version.

For the mains the steak in mushroom and garlic sauce was a hit and I finally got the suckling pig “missed out on both other occasions” crispy outside with tender pork inside, unfortunately, slightly over done as the skin had left the meat the others agreed it was a bit on the over crispy side. The others shared seafood paella which was to spoil the whole experience we could actually smell the iodine in the seafood before it hit the table, the mussel were rubbery the crab dry and the fish unedible “due to the iodine”.

This begs to explain if the chef’s or in this case cooks actually try the food before sending it out to customers or if there is some quality control on purchasing of produce. It would be recommended a meal be taken off the menu rather than send out a dish of such poor quality.

Jan 27, 2010

8 Recommended

Food  6      Ambience  10      Service  9      Value  7     

Hey if you are coming here for a gourmet experience you’re kidding yourself its pies and hotdogs! We came down to Sydney for the Australia day long weekend and hadn’t done Harry’s before so we got a train to Kings Cross walk through the cross following a Sydney walking guide. We had to hit Sydney on a 38 degree day so as you could imagine not a great day for hot dogs and pie sales, the lad who served us did mention we looked like being his lunch time rush for the day.

Well Harry’s is all about location, history and of course pie’s with mash spuds, mashed peas and gravy its bucket list experience for Australian’s and it is a great location for a quirky little pie van, I only wish I could have fitted in a hot dog de wheels as well.

Jan 27, 2010

5 Average

Food  3      Ambience  6      Service  8      Value  3     

This was our third visit to this restaurant but I must admit was not our first choice of Spanish restaurants (the other is closed Sunday nights). Once again the place was full but we could still get a table for four and for such a crowd the service was tentative and friendly. We started with some garlic scallops and of course some sangria now if you love garlic this dish is for you the whole table totally enjoyed, a down side for me is I do prefer fresh garlic over the jar version.

For the mains the steak in mushroom and garlic sauce was a hit and I finally got the suckling pig “missed out on both other occasions” crispy outside with tender pork inside, unfortunately, slightly over done as the skin had left the meat the others agreed it was a bit on the over crispy side. The others shared seafood paella which was to spoil the whole experience we could actually smell the iodine in the seafood before it hit the table, the mussel were rubbery the crab dry and the fish unedible “due to the iodine”.

This begs to explain if the chef’s or in this case cooks actually try the food before sending it out to customers or if there is some quality control on purchasing of produce. It would be recommended a meal be taken off the menu rather than send out a dish of such poor quality.

Jan 27, 2010