Get us in your inbox

Search
Cheese on a plate of rice with pickles
Photograph: Supplied/Estate Kitchen

Big Mac risotto is a real thing and it's coming to Sydney this September

Topped with pickles and a square of shiny, yellow cheese, it's not your everyday Italian menu item

Written by
Divya Venkataraman
Advertising

Sydney's no stranger to odd fusion dishes – the Biscoff and Dalgona coffee-infused 'bobamisu' is one we haven't been able to get out of our minds – but now, Coogee is playing host to a motley dish from across the seas that combines finessed cuisine with a junk food icon.

First made famous in Singapore's Tippling Club, the Big Mac risotto is the brainchild of chef Ryan Clift and his long-time mentee Matt Butcher, head chef at Coogee's four-in-one seaside venue, Estate, who will be recreating it on Australian shores – but only for two months. Topped with pickles, and a square of house-made cheese made from parmesan cheese milk and kappa, the Big Mac risotto plays true to the flavours of its burger muse, albeit in a very different form. 

One departure from the original, however, is the price tag. You can try the indulgent creation for $26 at Estate – or stop over for tacos at the venue's walk-ins only cantina (and a spot of karaoke in its hidden den). 

Want more? Here are the best cheese-based dishes in Sydney.  

Time Out Love Local campaign logo

Time Out’s Love Local campaign is supporting local food, drink and culture businesses in Sydney. Find out how you can help save the places that make our city great.

Latest news

    Advertising