Restaurants with BYO in Sydney
Order the nam khao tod – a crisp rice salad heady with the scent and taste of kaffir lime, which comes tossed with crumbled Thai pork sausage, a good dose of chilli and ground peanuts. Break off leaves from the iceberg wedge served on the side and scoop it up like a Thai-style san choy bau.
Corkage: $3 per person
Fried chicken is definitely the star here. You can have it four ways, but if texture trumps dressing every time, you’re going to want the original recipe. Half a dozen chicken portions arrive in a perfectly seasoned, crisp batter spiced with chilli flakes.
Corkage: $8 per bottle
Play it straight with a margarita (tomato, buffalo mozzarella and basil) or try the broccoli topped with mozzarella and ripped up chunks of pork sausage. They also make an excellent pizza biancho (that's pizza sans tomato) with thin slices of potato, sea salt and rosemary.
Corkage: $8 per person
Veggies get loads of love here: the cauliflower salad is snazzed up with dots of cranberries, walnuts and pistachios, the baked pumpkin kibbeh gets a soft serve of fiore di latte on top and the stracciatella comes with smoked eggplant and pine nuts. Proteins are also a flavour fest – the duck bastilla packs a hit of cinnamon and the kingfish is seasoned with sumac.
Corkage: $15 per bottle
The meats here are grilled over white charcoal and served over piles of roughly chopped raw white cabbage. By the time you’re done with your juicy, salty chicken thigh or crisp folds of strangely sweet chicken skin, that cabbage will have turned into a well-seasoned side of its own.