What more could you want than sloppy joes, corn dogs and 1920s jazz? The current Sydney obsession with American diner food looks far from over, but ‘Bayswater Diner’ looks to offer a swankier experience, with smart uniformed waitstaff, a refined dining room and a comprehensive menu. It’s the latest venture by Peter Lew and Nicole Galloway bringing new life to the site below Concrete Blonde.
The drinks menu is also quite extensive and you can choose from the classic Long Island Ice Tea, Bloody Mary, Dirty Girl Scout, creamy cocktails and a unique cherry cola and root beer cocktail just to name a few.
I ordered starters to share with my friends. The soft shell crab po’ boy is heftier than you’d expect – a tangle of crab sandwiched with shredded red cabbage in a crusty torpedo roll. The crab isn’t as strong in flavour as you’ll find in Japanese restaurants, but the batter is admirably light and crisp. The battered onion rings come with a side of honey. It’s a strange concept at first, but if you exercise restraint and trail it lightly across the surface (not drowning it like I first did) you can easily trick your mind into thinking the onion is caramelised and naturally sweet.
For the entrees I ordered the cheeseburger. You can order the cheeseburger with a single patty ($12) but why stop there when you can double the fun? I was getting full already so one was enough for me. The meat patties are juicy and the cheese has that just-melted wilt to the edges.
We’d been warned that our lava cake order would take 15 minutes but the kitchen must have taken pity on us for waiting, as they send out a complimentary serve of key lime mousse from the menu. The mousse is tangy with lime, wrapped around a core of mango gelee, but on a menu of homestyle classics, I’m wondering why they don’t offer the heartier and much more satisfying key lime pie instead.
Overall, its a great place for an afternoon feed and a few drinks with your mates all at reasonable prices.