266 King St
Newtown, NSW 2042
Odd Culture is not odd, but it does have plenty of culture in the form of ferments, pickles, and brine. Despite its beer hall vibes (and noise level), the food here is seriously impressive stuff, all without compromising on the loosey-goosey good times. And the best part? It’s open until 2am, so there’s no excuse for greasy kebabs. You can even bring a bottle of your favourite tipple from their shop down the road to wash down your late night bavette steak.
Rating: 15/20 – not odd but very cultured.
To order: Everything we did. Because according to our waiter? We got all the good ones. Big flex right here.
But really, what do I order: blood pancake: for brunch, dinner, or supper.
We’ve all had Chicken Liver Pâté ($20) by now, but the addition of fish sauce caramel adds a funky fermented facet to the classically smooth flavour, turning it into something rather new and exciting. Plus, house-made potato chips!
The Anchovy Cigar ($9ea) is drinking food at its finest. Crispy, salty, and a little bit greasy; maybe it’s time you ordered another glass of something cold and refreshing?
Watermelon and feta is a classic combination, as is tomato and feta – so why pick? The Tomatoes, Whipped Feta, Melon, Oregano ($22) offers the best of both worlds, with alternating bites of sweet and savoury, contrasting against the creamy, lightly tangy dip.
This is it. The most delicious thing I’ve eaten in recent memory. Don’t be put off by the name – Blood Pancake, Pork Jowl, Fried Egg, Maple Syrup ($26) – it’s 8 times better than the best breakfast fry up you’ve ever had. The usual combination of carbs, fatty pork, and sticky syrup is elevated to a new echelon of flavour and richness by the premium ingredients. It is so very very perfect, and it really needs to be tasted to be understood just how good it is.
The WA Octopus ($38) is a fun take on classic Spanish cooking; what if patatas bravas and grilled octopus, but together? And I gotta say, the contrast between the tender, smoky seafood and crispy potatoes is an absolute treat, and both go so very well with the paprika-heavy broth.
Finally, a tiramisu for the coffee-unlovers (though I don’t know who asked for this tbh). The Tiramisu Blanco ($16) is all the textural delight you get from the traditional dessert, but scented with the bright, floral notes of lemon myrtle, and a hint of nuttiness from the wattleseed. Not only does this taste lovely, it’s also an admirable tribute to native Australian ingredients.
Don’t forget the Tepache Soda ($13), which is seriously one of the best alcohol-free bevs I’ve had in a while. Fermented in-house (there’s that culture again!), the sweet, refreshing pineapple flavour is enhanced with an unexpected twist of cinnamon, and somehow ends up being so much more than the sum of its parts. And bonus shoutout to the entire page of low and zero alcohol drinks!