Restaurant No.5, Alexandria

Restaurant No.5 have recently opened up for lunch service so I'm keen to see what's on the menu.  As I walked into Restaurant No.5, I can see it's a large open space that's beautiful decorated. I later find out that they have hosted small weddings in this space before.

Restaurant No.5 is located in Alexandria nearby factory outlets and in an industrial area. Owner and Head Chef Emrys Jones tells me that Restaurant No.5 was previously a gem polishing factory. It's quite fitting really as walking along the street in a mostly concrete industrial area - you would not think to find such a beautiful gem inside Restaurant No.5!

There's a big group for a birthday lunch today, I manage to take a few snaps before they all arrive.

The drinks menu is quite extensive and while I am tempted by a cocktail - I land on a glass of Clare Valley Mr Hyde Summer Bod Rose 2018. The Mr Hyde Summer Bod Rose is made from young malbec vines which has a crispy and light flavour. Matt goes for a glass of the Young Henry's Newtowner which is a local favourite pale ale - it's really balanced with the use of three Australian hops. 

The lunch menu is best described as Modern Australian with Asian influences. While Restaurant No.5 is a casual eatery, I find the menu is a little more sophisticated than your every day eatery. Matt points out that the price point is quite reasonable. 

The dishes are made to be shared and I recommend doing this so you get a bit of variety. Everything looks great on the menu so I ask for some recommendations for lunch.



Firstly, we have the House Pickles and Dips ($7). There's hummus and beetroot dips along with house pickles and some flat bread. I absolutely love beetroot at the moment so I go a bit heavy handed as I dip the pickles into the smooth beetroot dip. Matt enjoys the flat bread which resembles small pieces of pizza. The house pickles and dip are a good start to warm up the taste buds.

From the bar menu, there's the tempura okra with wasabi mayonnaise.  The batter is light and crunchy and the okra is relatively crunchy. Don't worry okra skeptics - there's no slimely after taste. The Okra holds shape when you bite into it! I enjoy the salty batter and the contrast of the okra which is relatively neutral in flavour. Okra actually has many health benefits but doesn't always have a big legion of fans so I think this is a great way to enjoy okra. The wasabi mayonnaise can make anything taste delicious. Try the tempura okra with beer - a match made in heaven.

The next dish we share is the Silken Tofu ($12) with black vinegar, chilli and coriander. I've grown up eating silken tofu and really love the soft, cold fresh texture. Matt's more reserved when it comes to eating tofu but he really enjoys Restaurant No.5's version. The tofu sits in a balanced sauce that is mildly sweet, sour and salty and is topped with crunchy onion. I sip my rose as I go for another bite of the tofu.

Matt eyes off our next dish, the Chicken Ribs ($12) with Korean Chilli and Ricotta Salata. The chicken is crispy and you can visibly see the chilli and ricotta mixed in. The chicken is mildly spicy and has Vietnamese flavours that linger on my mouth. It's really delicious. Matt's already gobbled down most of the chicken ribs when I look up.  This would be a crowd favourite.

Next up are the Soba Noodles ($18) with broccolini, edamame, chimichurri. I love soba noodles, texturally made to slurp  your way to deliciousness. The slightly crunchy broccolini and edamame make for healthy and fresh contrast and the chimichurri sauce brings it all together. Chimichurri sauce is typically eaten with meat so it's quite different in this vegetarian dish. The dominant flavours in the chimichurri sauce are garlic and parsley so there's a fresh but savoury taste to the sauce. 

There's also the delicious Wild Barramundi ($26) with carrot, fennel and Mandarin. The barramundi is cooked to perfect and how I like - crispy skin with warm, soft flesh. The side salad is incredibly refreshing with the carrot, fennel and leaves with the sweet mandarin. This is a simple dish but really well executed and thought out in terms of flavour combination and contrast.

I am quite full by this stage but of course Matt wants dessert. He chooses the Matcha ($12) with yuzu and almond. The meringue shards sit on top of a hidden olive oil cake with matcha and yuzu cream. WOW! This dessert is basically perfection. Complimentary flavours, textures and a lingering sweet aftertaste. You must order this dish.




Summary: Overall, I really enjoyed my experience at Restaurant No.5. It's a real unicorn (10/10) and is definitely on my shortlist for my favourite restauants in 2019. My favourite dishes were the Silken Tofu, Korean Chilli and Ricotta Chicken and the Barramundi however I enjoyed all the dishes to be honest - You can't go past that matcha dessert either. I highly recommend! It's worth the drive if you're not from the area.

Price: Most dishes are $10-28. 

Location: 5 McCauley St, Alexandria NSW

Opening Hours: 
Closed Monday and Sunday
Tuesday to Thursday 4pm to 11pm
Friday and Saturday 12pm to 12am

Weekend Food Escapes dined as guests of the venue or their representatives. All photos, opinions and words are my own.