It’s not unusual to want to go out for a nice dinner, though sometimes you want a certain kind of wow factor from both the meals and the setting. A really unique dining experience not too far out of the city is Platform One, the fine dining institute nestled in the heart of Bankstown Sports Club.
As the name Platform One alludes, this gem offers up diners the unique experience of being able to enjoy a meal within a Victorian era railway cart. For train aficionados and food aficionados alike this is a great culinary adventure. The setting and food are both different and very fun, plus the service comes with a smile. Our waitress Jacqueline could not have been more helpful in ensuring our meal was to our liking. After quizzing her to the full extent about what was good to eat, we settled with two entrees and two mains.
The Giant Mooloolaba Garlic King-Prawns ($15) with toum, heirloom tomato, preserved lemon and mint salsa were the perfect entree to share. The prawns truly were giant as were the flavours that came with them. The garlic flavours from the toum along with the preserved lemon was just heavenly. The mint and tomato gave a different type of freshness to the dish, which wrapped all the flavours together in harmony.
Haloumi is at the forefront of many popular menu choices of late, and Platform One have nailed it. Their Cypriot Aphrodite Haloumi ($11) with ouzo, lemon, hazelnuts, figs and thyme-infused honeycomb showcases many great aspects of Greek cuisine. Some of my favorite parts of the dish were the hazelnuts and figs, for the crunch and creaminess of the hazelnuts and the juicy fruit which were game changers to the usual haloumi dishes I’ve had.
The Tasmanian Salmon glazed in teriyaki ($33) was another great dish. Plated with water chestnuts and tatsoi stir-fry with white soba noodles and wasabi emulsion, it was not only an attractive looking dish but it had great flavour too. The salmon was moist and flavoursome from the glaze and the accompanying tatsoi stir-fry had a similarly stong flavour presence but in a completely different way to the teriyaki salmon. The wasabi emulsion interestingly still had the wasabi taste just without the heat of the popular Asian sauce.
My mouth was watering as soon as I saw “The German Butcher” smoked pork belly, Weisswurst, beef brisket and BBQ pork ribs ($38) platter. Apart from the four meat madness it also comes with fresh horseradish grated over the brisket, Celeriac apple walnut slaw with citrus vinaigrette (because you need some fresh vegetables between all the meat) and shoestring fries. The rib meat fell off the bone and the glaze was moreish. The brisket was juicy and tender and the pork belly was good too, with a thin layer of decadent fat holding the crisp crackling in place.
No meal is complete in my eyes without dessert. Although we did not at all need it after all the food just had, we managed to find an inch of space for the banana toffee pie ($15). With caramelised pecans, flambé banana and warm chocolate sauce it was absolutely heavenly and so moreish. The cream on top was light and airy, with more bananas and caramel hidden underneath.
I loved finding this unsuspecting spot for a fantastic meal in an unusual location. The food was without fault and plentiful. Platform One is definitely one to check out when you’re in Sydney’s south west.
8 Greenfield Parade, Bankstown, Sydney NSW
Phone: (02) 9722 9888
I Ate My Way Through dined as guests of Bankstown Sports Club