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Hussein Sarhan

@huss_sar

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@southend_syd is where I work

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Last week we hosted @michaeljanczewski and @asjirogoes from @bastardshanghai. Here’s the photographic evidence. Special mention to @nikhill_porcine for the pigeon link up. 🕊️

Drunken pigeon with preserved truffle
Big plate pigeon
Marinated eggplant in shangxi vinegar
@michaeljanczewski looking at said eggplant
Blue fin tuna cheungfan
Mud crab spring roll
Pigeons getting drunk
The setting
Also bought an AC for the kitchen ahead of El Niño

Thanks to @galluzzofruiterers @boonluckfarmorganics @astakos.fish for making it happen.

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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

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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

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As we near our first birthday, it’s nice to be seen in the company of friends and peers that have made this year’s list of great restaurants around the country.

Thank you to our small but mighty team who have helped us achieve what we have so soon in our journey.

Thanks to the diners who have visited us in our little dining room, and to those that haven’t, we hope to see you soon.

Sláinte

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Great food, great company and a great night!

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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.

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📷 @alan_benson_photographer

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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)

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／𝑾𝒉𝒆𝒏 𝒕𝒉𝒆 𝑻𝒐𝒏𝒈𝒔 𝒖𝒏𝒊𝒕𝒆𝒅…／

（日本語はコメントに続きます） 
My brother has always lived what I can only describe as a legendary story. A decade ago, while I studied ceramics in London, he was at Oxford completing a Master’s in Physics—graduating with first honours. Everyone thought he’d be a scientist(?)
Well instead, he followed his heart into the grueling culinary world. Watching him bravely carve his own path against the grain has always inspired me. 
Whenever I feel exhausted in my own creative journey, thinking of him persevering in his corner of the world pushes me to keep going ❤️‍🔥 
Eleven years of dedication later, seeing his dream come to life is deeply moving — @southend_syd . We are so incredibly grateful for the warmth and love the Sydney community has shown his team since the opening🥂  🍂You’ll find my natural-dyed ceramic collection now lives inside my brother’s restaurant, celebrating the beautiful transience of seasons. 
If you ever find yourself in Sydney, please visit South End✨ I hope you get to feel my work alongside his beautiful dishes ◡̈  〜〜〜

大學當我在倫敦修讀陶瓷設計學位時
呀哥正在牛津大學修讀物理碩士學位
屈機嘅佢讀Physics仲要1st hon畢業:o
覺得他是個天才將來應該會是科學家

隨後一同在倫敦生活時他開始在宴客
家裏飯廳慢慢成了他的 Supper Club
他和廚師朋友設計的3-course menu
三天前已經見他開始在廚房埋頭準備

可見他的熱愛程度跟我造陶一樣瘋狂 後來他去了好幾間米芝蓮餐廳做學徒 成長史從倫敦 St John到Clove Club
再到香港口利福與極高要求的Belon
再一次離家到悉尼成了 Ester 副總廚

一路走來背著多少辛酸只有他自己知
抵着“讀完牛津返嚟你竟然去做廚？”
 選擇做自己真正喜愛的事 生命亦隨之被賦予了意義

十多年來我們都在不同地方摸索鑽研
有時生活當中感到疲倦乏力時想起他
在世界另一角落辛苦但仍努力堅持著
彷彿也給予了我動力去繼續唔好放棄

到現在呀哥終於擁有屬於自己的餐廳
在澳洲悉尼New Town @southend_syd
可親身吃到他的料理有說不出的感動 時令食材精緻美味是由心出發的味道 
🍂 
相中作品屬於我新的天然染系列
顏色是由櫻花葉與銀杏葉所染成
記載了早幾年在日本創作的時期
感受到四季的循環生命中的無常
經歷種種脱變而生成的自然作品
現放到哥哥餐廳𥚃，一同生活著

若果你在澳洲悉尼時記得去揾佢
希望你們可好好享受湯氏出品 🥰 
#passion #siblings #creative #dreams #inspiration

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Mostly air, little bit of rhubarb

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Cauliflower fritti with curried mayonnaise #cauliflower #vadouvan #sydneyeats #lunch #vegetarian @huss_sar @alextongofficial @southend_syd

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Back to crap drawings of good food I’ve loved eating: Port Lincoln mussels with fregola sarda, aleppo pepper, fennel & saffron broth from @huss_sar @alextongofficial @southend_syd (Not drawn: my baby martini on arrival 🍸)

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⭐️⭐️⭐️⭐️⭐️ lunch.
@southend_syd

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