15 March 2023
Jijos Grill, Crows Nest
Pardi Bojkian and her father George always had a dream to own their own restaurant, and three months ago their dream became a reality when Jijos Grill opened its doors.
Originally from Syria, the family left the country because of the threat of war and came to Australian shores around eight years ago.
George has worked in restaurants but it has never been his main job, rather working in a store making jewellery. But he has always had a passion to share his Armenian culture through food and so the family called the restaurant ‘Jijos’ – his nickname.
“My dad’s always been in the industry with food, so now he said it’s time to open my own and see where it goes. Me and my dad are here everyday. Wetobviously have employees here that help us, and my mum comes in whenever we need some extra help”, Pardi said.
Jijos Grill is known for its Middle Eastern and Mediterranean cuisine inspired meals, with Pardi recommending the shawarmas as the “top thing on the menu.”
“[We have] the lamb and the chicken [shawarmas]. For me, it’s the chicken because I’m obsessed with chicken but everyone’s been loving it”, she said.
“Everything is really nice … for example, the burgers are so juicy and flavourful”, she added.
A recommendation for any plant-based locals out there is the mujaddara or itch.
“Itch is an Armenian dish, there’s no other restaurants that have it. It’s like bulgur pilaf which is like wheat, some tomato paste, onions” she said, whilst “Mujaddara is a rice and lentil dish with fried onion that you have served with salad and some pickles.”
Another much-loved item on the menu is the cheese fingers – pastry filled with cheese and parsley – which Pardi says “hits different”.
Coined an eatery offering “good vibes and great food”, Jijos Grill’s five-star reviews seem to speak for themselves.
Petermen Seafood, St Leonards
A seafood new restaurant has made its mark on St Leonards, bringing a sophisticated take to some much-loved platters.
Chefs Josh and Julie Niland, owners of the Saint Peter ensemble, opened the doors to Petermen on February 23.
The 60-seat restaurant and bar at 66 Chandos Street is the couple’s sixth venue but their first in Sydney’s north.
Petermen caters for a middle of the line dining experience, sitting between the duo’s sleek “fin-to-scale” eatery Saint Peter in Paddington and the more laid back takeaway of Rose Bay’s Charcoal Fish.
“It allows us to showcase a broader spectrum of Australian seafood that goes beyond the very focused offering of Saint Peter and the primarily casual offering of Charcoal Fish,” Josh Niland told the Daily Telegraph.
“Also, this space is far bigger than Saint Peter which allows us the freedom to cook larger cuts of fish that are more conducive to sharing.”
Niland said St Leonards was the obvious location for Petermen.
“Living locally on the lower north shore, Julie and I know how deprived the area is of restaurant options,” he said.
“We also love the space positioned on the corner of Chandos and Darvall Streets with its floor-to-ceiling glass windows and open kitchen.”
In a social media post, the Nilands said the idea behind Petermen was to “champion the growers and producers that seek to elevate the standard and change the culture of how we consume food”.
“Petermen’s menu will highlight the very best of Australian seafood and vegetables,” a post by the couple to social media read.
It is Niland’s first venue to offer a la carte dining, with a range of raw, preserved or charcoal-grilled dishes to choose from.
All dishes are created to share, with the dinner menu including a succulent Mooloolaba yellowfin tuna chateaubriand, Coffs Harbour line caught hapuka green curry or a Manjimup Marron with curry butter and fried bread.
For any drink connoisseurs out there, 2021 Bartender of the Year Evean Stroeve will be working his magic on the taps. He can craft up delicious refreshments such as a whisky highball with mango, vanilla, blood lime, milk and soda or a house Negroni with yuzu, coconut and koji.
As well as evening sit-ins, Petermen is open for Sunday brunch offering a lavish spread of breakfast favourites including the fan-favourite St Helens long spine sea urchin crumpet.
“I think there’s at least one customer every week at Saint Peter that mentions the crumpet!” Josh (pictured) said.
“Sydney loves brunch and we are excited to reintroduce Sydney to our very favourite dishes that helped Saint Peter in its early days.”
The venue was designed by Julie Niland and boasts a stylish, minimalistic interior with a marble bar, timber tables and chairs, crockery by Bendigo Pottery and original artwork by Australian artist Ken Done.
The restaurant’s name, Petermen, is a nod to the 1400s colloquial term for fisherman in the tradition of their patron Saint Peter.
St Siandra, Mosman
Due to open in March is the North Shore’s own little slice of the Mediterranean.
St Siandra is a multi-level beachfront restaurant complete with access to a private beachfront at The Spit, named after a Middle Harbour-based yacht which won the Sydney to Hobart yacht race double in the 1950s and 60s.
Fittingly, the Lower Parriwi Road venue will have access to two private moorings for diners arriving by private boat or water taxi.
Sam McCallum, former head chef of contemporary Surry Hills’ restaurant Nomad, will be serving up dishes celebrating local seafood with a Mediterranean flair.
There will be luxurious platters of food such as Moreton Bay Bugs, wood-fired flatbread with smoked garlic chickpea hummus or skewered Skull Island tiger prawns available for diners.
The restaurant will be open for lunch on Wednesday to Sundays and evenings for Thursday to Saturday sittings as well as serving breakfast on weekends.
Drinks wise, the venue will have spritz on tap, glasses of European vino and signature cocktails named after famous local yachts available.
A hole-in-the-wall cabinet will serve coffee and takeaway food every day of the week. St Siandra was set to open on March 9.
Mani, Milsons Point
Mani Restaurant is a new project from the owners of Sidando Café in Milsons Point which reinvents authentic Chinese and Asian cuisine to create something billed as an unique and exquisite, Asian fusion dining experience.
Named after the Sanskrit word for “flawless jewel”, Mani Restaurant is devoted to providing distinguished customer service paired with unique dishes made from the most fresh and premium ingredients.
Mani’s head chef began his culinary career at Pudong Shangri-la in Shanghai China, honing cooking techniques from around the world whilst mastering the use of traditional Chinese ingredients. That experience and passion for creative food making, using widely sourced premium ingredients, ensures every dish transcends the traditional, and delivers an exceptional culinary journey.
The restaurant has a seating capacity of 60 people with coming outdoor seating, and a private room which accommodates up to 7 guests. The décor is elegant with shades of jade that pay homage to the restaurant’s inspiration and background. Customers are treated to a bright and immaculate environment whilst at night the dim lights provide a relaxing restaurant bar vibe.