Paper Bird - Feock United Kingdom

Stunning place and definitely sad that it will be winding up soon. Food is incredible and such a nice mix of flavours and textures that take your tastebuds on a journey. Eggplant is the standout dish for me, and the teriyaki duck was great as well, especially the meat that came off the leg. Wine selection was great with tasty wines to be found in any price range!

Dimly lit, great service, filled with good times to share with others! Entrance is on Crick Avenue saying it again because it took me a few minutes to find it. Good size restaurant with the interior mirrored throughout with shelves of bottles. Looks nice. Staff were extremely friendly and they felt warm throughout the night. Food wise, we tried a good mixture of foods and some were hits but no flavours stood out or were memorable. Karage was nice. Eggplant was oddly great. The small starters (tacoyaki and prawn toast) didn't have any distinguished flavours. Flounder was the waiter's recommendation and it really stood on its own soft fish, nice crispy skin. The absolute highlight of the night was the desserts. I usually can't say no to Japanese cheesecake and tonight was no exception loved the bright yuzu flavour. And the bingsu was very very refreshing. Loved the shaved ice mixed with brown sugar custard. Dessert was definitely the saving grace of the night of Paper Bird and I'd go back again for another bite.

Modern Asian resto. With traditional Korean dishes such as fried chicken and bimbambap at the core of the menu other foods are combined to provide a fun delicious menu. Ham on a Korean pancake? Unusual but it works as does the prawn toast sandwich. The grilled lettuce with crispy anchovies is a play on the Ceasar salad but with the dehydrated fish so common in Asian food, simply stunning. Pickled mussels with charred baby spring onion and crumble takes a euro staple and given a modern Asian twist. The bowl of bean curd in shroom stock is tasty and soothed babes sore throats and the hot pot with tripe is exceptional. An obvious star is the fried chicken as is the pork belly, hot hearty meaty serves that deliver great flavour. The baked cheesecake is a subtle light dessert in the style of Asian cakes growing in popularity. They have a great wine list and for me another win is being open weekday lunches, too many of my fav restos only serve lunch on weekends. I'll be back to try breakfast very soon and get the other lunch items I missed as I was so excited when I read the menu I had to order a bit too fast.

If you yearn for that shrimp brined fried chicken from Moon Park, look no further than Paper Bird, with the team re-forming to open an their all day diner in Potts Point. Sitting just off Macleay St, we were able to walk in and grab a table at the start of lunch service. The lunch menu is split into 2 sections. The left section features a selection of snack sized offerings, from which you would need to choose between 2-3 to not leave hungry. The right side of the menu are more substantial offerings include the 5 pieces of that famous fried chicken. I really enjoyed the crispy scallion pancake with Jamon. Bocconcini katsu with a smoked eel glaze elicited looks of delight with their umami flavour coming through. Menbosha which is a refined looking prawn toast, was a little flavour bomb too featuring delicious prawn and a refreshing slaw. Finally the fried chicken lived up to the billing. Crispy, moist, and perfectly cooked through. Just outstanding. If you crave something sweet there are 3 on offer at lunch. Japanese Cheesecake with preserved kumquats was my choice. A soft cheesecake, with subtle flavour. The preserved kumquats were outstanding. More sweet than sour, where do I get bottles of it? While many cafes feature all day breakfasts especially on the weekends, Paper Bird's breakfast finishes at 11:30 and their lunch menu kicks in after 12pm.

Paper Bird's menu has amazed me as to how delicious chinese japanese korean australian food can be. A must try would definitely be the prawn toasts which was a huge surprise to us. Though I'd want to love it 100%, there were of course some strange combinations and letdowns. Amongst it all was the beef tartar which in our opinion felt very heavy, yet bland on its own having it purely raw with an added raw egg. I'd only wish they hadn't mess around too much with the beef.