I know that it’s hard to go past the scrambled eggs and hotcakes at fave breakfast destination Bills, but there are other menu items that I feel also deserve some lauding. Such as the salmon salad, with three neat hunks of perfectly seared medium-rare salmon, supplied by Mizuna, with raw crunchy cucumber, greens beans and slivers of radish. Herbs like vietnamese mint and coriander are left whole and used like salad leaves, but the dressing is my favorite touch, a drizzle of toasted coconut palm sugar caramel, tempering all that intense freshness. Order with the japanese lime green tea, and you may just have your second favorite Bills meal (but hotcakes and hot chocolate will always be my firm first too .
Also recently tried the zuchinni fries (unpictured), a relatively new addition to dinner at the Surry Hills destination. I first tried these in Greece earlier this year and fell in love with the light, tempura like batter and fleshy green innards, more or less soft according to different Tavernas. A squeeze of lemon and a dip of tzatiki, and you’d polish them off poolside in your bikini without a care in the world. They’ve tried hard at Bills, soaking the zuchinni in milk before frying to tenderize, but the batter is too heavy and they’re just a little flavorless. But maybe it’s my romanticized holiday memory talking.