The appropriately named “Angelica Restaurant”

Coinciding with Yom Ha’Amatzmaut,  some Sydneysiders were fortunate last night to taste the delights of Jerusalem’s Angelica Restaurant, thanks to the NSW State Zionist Council.  Others will be attending a cooking exhibition today.

The top class Kosher restaurant features a variety of dishes as described here – examples of which we had as part of a wonderful 6-course meal.  

Boasting an impressive menu of kosher Euro-Mediterranean fare and a readily apparent devotion to local produce, Angelica is the brainchild of two top-flight Jerusalem chefs, Erez Margi and Marcus Gershkowitz – who have distinguished themselves previously at restaurants in New York City and San Francisco, Tel Aviv, and Jerusalem itself (including stints at famous gastronomic destinations Arcadia and Canela).

The menu, emphasizing the local and seasonal, is short, sweet and to the point (and often in flux as seasons and produce come and go): salmon with port-and-anise bok choy; chicken livers with caramelized beets and onions in red wine sauce; apple and chestnut goose confit; lamb shoulder with bulghur and garlic; whole sea bream; and several cuts of steak by weight (as well as a few others, including vegetarian options). Much of the fare is fired on that eponymous fine grill, a sort of pleasant fusion of French cuisine with the favorite local cooking method.  Angelica’s gorgeous modern decor, heavy on dark woods, is the brainchild of popular local designer Shachar Ben-Amram, also responsible for Chakra, HaHavatzelet and other nightlife venues.

The evening was a very successful fundraiser to help the NSW Zionist Council raise awareness of Israel among our Jewish youth.

Be’ Tayavon.

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