Mishy's
Meet Mishy's, a 24-seat neighbourhood restaurant built around seasonal cooking and the kind of hospitality that makes you feel right at home.
Overview
There's a new addition to the Surry Hills dining scene, with former Bistro Rex co-owner and head chef Michelle Powell opening Mishy's, a 24-seat neighbourhood restaurant built around seasonal cooking and the kind of hospitality that makes you feel right at home.
After more than two decades working in kitchens around the world, Powell has created a venue shaped by the smaller family-run spots she's long loved herself. The result is a restaurant that feels personal without any unnecessary fuss, where the menu changes regularly depending on what's looking best at Flemington Markets that week.
The menu moves from snacks and small plates through to more substantial mains, with dishes currently including Sydney rock oysters with finger lime mignonette, zucchini flowers with goat's curd and honey, and king prawn and salmon ceviche with coconut and grilled pineapple. Larger plates lean towards the kind of food designed to be ordered again and again, from spinach and ricotta ravioli with warrigal greens to Murray cod with ajo blanco and harissa butter, plus a 300-gram sirloin served with an equally comforting and retro Diane sauce and fries.
Desserts stick to familiar comforts, including pear tarte tatin with vanilla ice cream and a twice-baked chocolate soufflé finished with Grand Marnier cream.
The drinks list takes a similarly thoughtful approach. Wines span Australian and European producers, cocktails highlight local ingredients, and there's a dedicated alcohol-free section featuring house-made pours like hibiscus and lemon myrtle iced tea and butterfly pea lemonade.
For Powell, the aim is to create the sort of restaurant people fold into their regular routine rather than reserve for big occasions, somewhere grounded in good food, generous service and a sense of familiarity that embraces from the moment you sit down.
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Images: Supplied
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