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Hussein Sarhan

@huss_sar

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@southend_syd is where I work
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Another week at South End… 1. Pasta folds 2. A scrape of nutmeg 3. Rolled and tied 4. Poaching the rotolo 5. Pre-cheese slices 6. Post-cheese plating 7. Lunch arrivals 8. Lovely light 9. The finished dish 10. Banksias 11. More greenery 12. Broad beans and lamb 13. Pouring cream 14. Vanilla 15. Chocolate bubbles 16. Sophie 17. Her room S•E taken in South End Restaurant by @huss_sar
9
24 days ago
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The kitchen at South End is growing and we are looking for a full-time chef to join our team. If you are an experienced CDP with a solid knowledge of meat and fish cookery, and are drawn to the kind of seasonal cooking we do, we’d love to hear from you. You’ll be cooking an ever-changing menu, using quality ingredients, as part of a small team. If that sounds like the job for you, drop us an email at: hello@southendrestaurant.com S•E taken in South End Restaurant by @huss_sar
0
a month ago
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Spring offerings… Salad with green goddess Puntarelle V for vitello Starters Gai Choi Cod with citrus butter and spring greens Gems Lamb rump with vignarola Little artichokes Last of the truffles White onion and fennel gratin Robbiola-like cheese with raw honey and buckwheat Steamed marmalade sponge with vanilla ice-cream S•E taken in South End Restaurant by @huss_sar
7
a month ago
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***SOLD OUT - FULL MENU IN OUR IG HIGHLIGHTS*** We are very excited to share that on Monday October 12th and Tuesday 13th we will be hosting a special dinner event at South End. Flying in from Shanghai, Michael Janczewski and Jiro Hsu will be bringing their acclaimed modern Chinese restaurant @bastardshanghai to South End for one night only. Creative, rule-defying, but always delicious, we could not turn the opportunity to host Bastard’s food in Sydney, especially because Michael and our very own @alextongofficial are old friends from their days cooking together at Ho Lee Fook in Hong Kong. Expect dishes like freshly picked mud crab spring rolls with Shaoxing wine sabayon, bluefin tuna cheung fun, and drunken pigeon with preserved truffles. We really can’t wait for this one, and welcoming you all. “We shall slay the dragon together once again.”@alextongofficial Set menu $150pp S•E taken in South End Restaurant by @huss_sar
17
2 months ago
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Winter is here and along with it… Chicken liver parfait with balsamic and bitter leaves Country terrine with prune, pistachio and duck fat toasts Pasta that is made of egg and that looks like a giant egg when you make it Sommerlad chicken soup with hard and soft herbs Confit duck, braised beans and trotter gear (à la Fergus) for a potential cassoulet 👀 Rosa radicchio in the daylight Crêpe cake with all those layers S•E taken in South End Restaurant by @huss_sar
11
4 months ago
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Private Dining at South End… If you’ve been to visit us, you’ll know South End isn’t the largest restaurant in Sydney, but we do love hosting larger groups! Luckily enough we have a nicely proportioned private room available to book for just that purpose. Seating up to ten people, it’s ideal if your group is of six people or more, but also for anyone just wanting a more intimate dining experience. There are three new seasonal set menu options to choose from, including special dishes that we only prepare for private dining bookings: think whole roasted Sommerlad chickens, dry-aged beef steaks and handmade terrines. See the Private Dining page our website (link in bio) for details, including contact email address for all private dining booking enquiries. S•E 📷 @alan_benson_photographer taken in South End Restaurant by @huss_sar
1
4 months ago
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**SOLD OUT** We are delighted to announce that as part of this year’s @broadsheet_syd Dine Out festival, @bistro_livi_ will be cooking alongside us at South End for one evening only on Monday 27 July! All the way from Murwillumbah, they’ll be bringing not only their thoughtful, brilliant cookery, but even produce from local farm @boonluckfarmorganics. We can’t wait to see what we cook up together and we very much hope to see you there. Keep an eye on out for menu updates as we bring it all together, but expect a shared, set menu affair with seasonality and flavour at its core. $150pp Bookings live via our website (see bio) S•E taken in South End Restaurant by @huss_sar
10
4 months ago
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Mille crêpe suzette… We originally made this recipe to celebrate the 12th birthday of an extremely important person by the name of Ira Puskas. But we liked it so much we decided to make a few more. Constructed with precisely 1000 crêpes, our mille crêpe cake is layered with candied orange peel and silky pastry cream. (Some of the crêpes are even doused in a sharp orange syrup). There’s a little citrus caramel on the side, and true to the “Suzette” original, it’s doused at the table with flaming hot booze. A cake made from pancakes. On special at South End. S•E taken in South End Restaurant by @huss_sar
7
5 months ago
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Recent scenes in and around the kitchen, including… Calamari fritti with seven secret spices Rösti with radicchio agrodolce A carpaccio of beef, walnuts, winter greens and 30-month reggiano Pappardelle with oxtail ragu S•E taken in South End Restaurant by @huss_sar
11
5 months ago
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It’s autumn now and that means… Fresh egg pasta with rabbit ragu, caponata with warm, crusty baguette, endive salad with apple and blue cheese, slow cooked lamb with slow cooked beans, crumbed and fried pumpkin with taleggio fonduta. Autumn is certainly one of the top four seasons of the year. S•E 🍂 taken in South End Restaurant by @huss_sar
3
6 months ago
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Corn soup with basil and mud crab Albany rock oysters Cauliflower fritti with curried mayonnaise Confit garlic & sage Pumpkin ravioli with brown butter and hazelnuts Delicata squash Hapuka with roasted fennel & spanner crab sauce Pork chops with lardo, savory and frigitelli peppers Dry-aged Jersey beef steaks Poor man’s potatoes… Autumn scenes at 644 King Street S•E taken in South End Restaurant by @huss_sar
13
7 months ago
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Some recent scenes at the pass. taken in South End Restaurant by @huss_sar
1
7 months ago
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