Cara&Co Restaurant, Sydney

Tasted by Phillip Nom / January 19, 2012

Fashion models are curious creatures. Powered by celery sticks and carrot juice, their wafer thin frames parade around objects of consumerism that enslave wallets around the globe. Cara&Co Concept store is just one of those outlets that’s flogging off fashion which claims to “showcase intellectual fashion at a luxe level” (read: expensive). Despite being expertly dressed by Tarocash, walking into Cara&Co is like walking into a luxurious abattoir, you couldn’t help but feel overwhelmed. Dodging the consultants of doom, I push on to my destination deep in the depths of the Cara&Co compound to find what I was searching for, The Restaurant.

So how does a restaurant end up here and why isn’t there much press about it? The Restaurant is all part of the concept store’s appeal to the ‘senses’ and I suspect most foodiephiles have died from overspending their credit cards before setting foot into the joint. What shocks me the most about the restaurant is that there’s not a celery stick in sight. Perhaps I’ve uncovered a conspiracy: models actually like real food.

The menu is rather peculiar in describing typical model food like a salad such as the “Caesar in disguise” with a Green gazpacho, glazed chicken oyster, parmesan crisp, mustard ice cream, lettuce hearts and anchovies. The aesthetic appeal continues with stunning plating, little canapés before entrees and fresh baked madelines to finish. The most impressive bit about the food is how punchy the flavours are from familiar ingredients, remixed into new and unusual textures. My conspiracy theory was cemented when you check out those model-esque portion sizes delicate enough for that size 6 dress outside.