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Corner 75 crudité

Loosely based on the Hungarian Easter tradition of ham and eggs.

Whipped egg sauce made with whole egg yolks, butter, cayenne and of course paprika!

Moreish smoked ham from Emilio’s.

Seasonal fresh veggies of course from farms like Ramarro Farm and Musset holdings.

Corner 75 crudité

Loosely based on the Hungarian Easter tradition of ham and eggs.

Whipped egg sauce made with whole egg yolks, butter, cayenne and of course paprika!

Moreish smoked ham from Emilio’s.

Seasonal fresh veggies of course from farms like Ramarro Farm and Musset holdings.

Corner 75 crudité

Loosely based on the Hungarian Easter tradition of ham and eggs.

Whipped egg sauce made with whole egg yolks, butter, cayenne and of course paprika!

Moreish smoked ham from Emilio’s.

Seasonal fresh veggies of course from farms like Ramarro Farm and Musset holdings.

Corner 75 details.

@ablessupply apron

Custom leather menus.

Original hand painted Hungarian candle holders.

Past, present and future blend so effortlessly at 75 Frenchmans Road Randwick

📸 @sophiadoak_

Corner 75 details.

@ablessupply apron

Custom leather menus.

Original hand painted Hungarian candle holders.

Past, present and future blend so effortlessly at 75 Frenchmans Road Randwick

📸 @sophiadoak_

Corner 75 details.

@ablessupply apron

Custom leather menus.

Original hand painted Hungarian candle holders.

Past, present and future blend so effortlessly at 75 Frenchmans Road Randwick

📸 @sophiadoak_

Turo update !

With the eventual changing of the seasons - are there such things as shoulder seasons anymore? - dishes have been reconsidered. Repurposed.

Starting with the Túró dumpling. Where corn and tomato once stood, now fungi reigns.

We cook the mushroom down to resemble an “xo”. It’s an overly applied word but here its use suggests and reveals a stickiness.

The sauce is then joined by cream, garlic, shallots and yep, more mushrooms.

If you had questions for where it fits on the “how Hungarian is this dish?” scale - we also finish with sour cream.

At some point truffle will enter the Hungarian chat.

We will appropriately notify you all when this does occur.

For now, feel the earthy warm allure of sticky mushroom Hungarian dumplings.

Turo update !

With the eventual changing of the seasons - are there such things as shoulder seasons anymore? - dishes have been reconsidered. Repurposed.

Starting with the Túró dumpling. Where corn and tomato once stood, now fungi reigns.

We cook the mushroom down to resemble an “xo”. It’s an overly applied word but here its use suggests and reveals a stickiness.

The sauce is then joined by cream, garlic, shallots and yep, more mushrooms.

If you had questions for where it fits on the “how Hungarian is this dish?” scale - we also finish with sour cream.

At some point truffle will enter the Hungarian chat.

We will appropriately notify you all when this does occur.

For now, feel the earthy warm allure of sticky mushroom Hungarian dumplings.

Turo update !

With the eventual changing of the seasons - are there such things as shoulder seasons anymore? - dishes have been reconsidered. Repurposed.

Starting with the Túró dumpling. Where corn and tomato once stood, now fungi reigns.

We cook the mushroom down to resemble an “xo”. It’s an overly applied word but here its use suggests and reveals a stickiness.

The sauce is then joined by cream, garlic, shallots and yep, more mushrooms.

If you had questions for where it fits on the “how Hungarian is this dish?” scale - we also finish with sour cream.

At some point truffle will enter the Hungarian chat.

We will appropriately notify you all when this does occur.

For now, feel the earthy warm allure of sticky mushroom Hungarian dumplings.

Turo update !

With the eventual changing of the seasons - are there such things as shoulder seasons anymore? - dishes have been reconsidered. Repurposed.

Starting with the Túró dumpling. Where corn and tomato once stood, now fungi reigns.

We cook the mushroom down to resemble an “xo”. It’s an overly applied word but here its use suggests and reveals a stickiness.

The sauce is then joined by cream, garlic, shallots and yep, more mushrooms.

If you had questions for where it fits on the “how Hungarian is this dish?” scale - we also finish with sour cream.

At some point truffle will enter the Hungarian chat.

We will appropriately notify you all when this does occur.

For now, feel the earthy warm allure of sticky mushroom Hungarian dumplings.

The Sunflower cocktail.

Apricot Palinka, Sunflower Seed Orgeat & Bitters and a splash of bourbon 🤫

Other than the palinka - the orgeat syrup is where this cocktail get its shine. The typical versions of this sugar syrup, famously found in Tiki Cocktails, are usually made with almonds. Alice and the bar team knew this, and reminded of the awe of Hungary’s sunflower fields said “but what about sunflowers?!”.

The expected turned unexpected. The familiar reinvented.

Now for the palinka. We decided to use a double bedded palinka by Arpad - dried and fresh fruit. It is sweeter. It’s punchier. The apricot is deep and spicy.

A fun. Fruity and powerfully delicious distillation of what Corner 75 does best.

An integration into the food and drink history of Hungary with reverence, respect and excitement.

End (or start) your meal with it :)

The Sunflower cocktail.

Apricot Palinka, Sunflower Seed Orgeat & Bitters and a splash of bourbon 🤫

Other than the palinka - the orgeat syrup is where this cocktail get its shine. The typical versions of this sugar syrup, famously found in Tiki Cocktails, are usually made with almonds. Alice and the bar team knew this, and reminded of the awe of Hungary’s sunflower fields said “but what about sunflowers?!”.

The expected turned unexpected. The familiar reinvented.

Now for the palinka. We decided to use a double bedded palinka by Arpad - dried and fresh fruit. It is sweeter. It’s punchier. The apricot is deep and spicy.

A fun. Fruity and powerfully delicious distillation of what Corner 75 does best.

An integration into the food and drink history of Hungary with reverence, respect and excitement.

End (or start) your meal with it :)

Egészségére!

Apparently it’s still summer? It feels like it at least on Frenchman’s Rd when the light comes through the front window.

Makes you want to drink beers, cocktails, chilled wine, Palinka, and cheers your friends.

Try it this week while the sun is still out.

Egészségére!

Apparently it’s still summer? It feels like it at least on Frenchman’s Rd when the light comes through the front window.

Makes you want to drink beers, cocktails, chilled wine, Palinka, and cheers your friends.

Try it this week while the sun is still out.

Egészségére!

Apparently it’s still summer? It feels like it at least on Frenchman’s Rd when the light comes through the front window.

Makes you want to drink beers, cocktails, chilled wine, Palinka, and cheers your friends.

Try it this week while the sun is still out.

The Zserbó Torta, which originated in Budapest from famous pastry chef Emile Gerbeaud, is a marvel of precision, technicality and comfort.

The short bread biscuit base, and walnut sponge, provide warm support to the sweet and balanced apricot jam centre.

If that wasn’t enough, who doesn’t love a decedent chocolate topping?

If Paddington Bear was Hungarian this would certainly be his cake of choice.

Bravo chef Carley.

Bravo corner 75.

The Zserbó Torta, which originated in Budapest from famous pastry chef Emile Gerbeaud, is a marvel of precision, technicality and comfort.

The short bread biscuit base, and walnut sponge, provide warm support to the sweet and balanced apricot jam centre.

If that wasn’t enough, who doesn’t love a decedent chocolate topping?

If Paddington Bear was Hungarian this would certainly be his cake of choice.

Bravo chef Carley.

Bravo corner 75.

The Zserbó Torta, which originated in Budapest from famous pastry chef Emile Gerbeaud, is a marvel of precision, technicality and comfort.

The short bread biscuit base, and walnut sponge, provide warm support to the sweet and balanced apricot jam centre.

If that wasn’t enough, who doesn’t love a decedent chocolate topping?

If Paddington Bear was Hungarian this would certainly be his cake of choice.

Bravo chef Carley.

Bravo corner 75.

On either side of the lace curtain at Corner 75.

A seat at the table of your choice awaits you.

Shot by @sophiadoak_

On either side of the lace curtain at Corner 75.

A seat at the table of your choice awaits you.

Shot by @sophiadoak_

Smoked Duck Liver Parfait, crispy fried potato, black pepper caramel & preserved cherries.

Now this might not be exactly Hungarian.

The duck liver parfait is ubiquitous to the country and the region of course.

As is potato.

As are cherries.

We think what is powerful with such a dish is simply accepting that something as decadent, as precise, as tasty and as luxurious can BE Hungarian. And not only French. Or Austrian. Or Italian.

So order a few for your table.

Let the rich smoothness of the parfait and the crispy, warm texture of the potato fill your bite.

Marvel at the balance the almighty cherry provides.

And imagine along with us, the possibilities of cuisine.

Smoked Duck Liver Parfait, crispy fried potato, black pepper caramel & preserved cherries.

Now this might not be exactly Hungarian.

The duck liver parfait is ubiquitous to the country and the region of course.

As is potato.

As are cherries.

We think what is powerful with such a dish is simply accepting that something as decadent, as precise, as tasty and as luxurious can BE Hungarian. And not only French. Or Austrian. Or Italian.

So order a few for your table.

Let the rich smoothness of the parfait and the crispy, warm texture of the potato fill your bite.

Marvel at the balance the almighty cherry provides.

And imagine along with us, the possibilities of cuisine.

Smoked Duck Liver Parfait, crispy fried potato, black pepper caramel & preserved cherries.

Now this might not be exactly Hungarian.

The duck liver parfait is ubiquitous to the country and the region of course.

As is potato.

As are cherries.

We think what is powerful with such a dish is simply accepting that something as decadent, as precise, as tasty and as luxurious can BE Hungarian. And not only French. Or Austrian. Or Italian.

So order a few for your table.

Let the rich smoothness of the parfait and the crispy, warm texture of the potato fill your bite.

Marvel at the balance the almighty cherry provides.

And imagine along with us, the possibilities of cuisine.

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

This year we are aiming to do a monthly newsletter to show a bit more of the spirit. The heart. And the mind behind all things Corner 75.

This month’s interview is with co-owner @dan.puskas and head chef @carleysch

To receive the full newsletter you can sign up via sevenrooms when you book a table with us.

Shot by @sophiadoak_

A Hungarian classic. A Corner 75 staple.

A food offering synonymous with Hungary and its surrounding countries. It’s also a dish that has made its way into almost every country - what is more ubiquitous than crumbed and tried meat?

The distinguishing feature of our schnitzel is the soufflé. Mountainous. Almost levitating off the plate. If it doesn’t soufflé we refry. And it soufflés almost every time because we crumb each schnitzel fresh to order.

In this way the schnitzel becomes a teacher. It reminds us that what may appear to be the simplest thing in life... is actually the hardest to achieve.

You should order most of the sides with this. Pickles. Cabbage. Nokedli. But a tip from Chef Dan is to dip the schnitzel into the creamed spinach.

Köszönöm Chef(s)

A Hungarian classic. A Corner 75 staple.

A food offering synonymous with Hungary and its surrounding countries. It’s also a dish that has made its way into almost every country - what is more ubiquitous than crumbed and tried meat?

The distinguishing feature of our schnitzel is the soufflé. Mountainous. Almost levitating off the plate. If it doesn’t soufflé we refry. And it soufflés almost every time because we crumb each schnitzel fresh to order.

In this way the schnitzel becomes a teacher. It reminds us that what may appear to be the simplest thing in life... is actually the hardest to achieve.

You should order most of the sides with this. Pickles. Cabbage. Nokedli. But a tip from Chef Dan is to dip the schnitzel into the creamed spinach.

Köszönöm Chef(s)

A Hungarian classic. A Corner 75 staple.

A food offering synonymous with Hungary and its surrounding countries. It’s also a dish that has made its way into almost every country - what is more ubiquitous than crumbed and tried meat?

The distinguishing feature of our schnitzel is the soufflé. Mountainous. Almost levitating off the plate. If it doesn’t soufflé we refry. And it soufflés almost every time because we crumb each schnitzel fresh to order.

In this way the schnitzel becomes a teacher. It reminds us that what may appear to be the simplest thing in life... is actually the hardest to achieve.

You should order most of the sides with this. Pickles. Cabbage. Nokedli. But a tip from Chef Dan is to dip the schnitzel into the creamed spinach.

Köszönöm Chef(s)

A Hungarian classic. A Corner 75 staple.

A food offering synonymous with Hungary and its surrounding countries. It’s also a dish that has made its way into almost every country - what is more ubiquitous than crumbed and tried meat?

The distinguishing feature of our schnitzel is the soufflé. Mountainous. Almost levitating off the plate. If it doesn’t soufflé we refry. And it soufflés almost every time because we crumb each schnitzel fresh to order.

In this way the schnitzel becomes a teacher. It reminds us that what may appear to be the simplest thing in life... is actually the hardest to achieve.

You should order most of the sides with this. Pickles. Cabbage. Nokedli. But a tip from Chef Dan is to dip the schnitzel into the creamed spinach.

Köszönöm Chef(s)

A Hungarian classic. A Corner 75 staple.

A food offering synonymous with Hungary and its surrounding countries. It’s also a dish that has made its way into almost every country - what is more ubiquitous than crumbed and tried meat?

The distinguishing feature of our schnitzel is the soufflé. Mountainous. Almost levitating off the plate. If it doesn’t soufflé we refry. And it soufflés almost every time because we crumb each schnitzel fresh to order.

In this way the schnitzel becomes a teacher. It reminds us that what may appear to be the simplest thing in life... is actually the hardest to achieve.

You should order most of the sides with this. Pickles. Cabbage. Nokedli. But a tip from Chef Dan is to dip the schnitzel into the creamed spinach.

Köszönöm Chef(s)

Inside Randwick’s Australian-Hungarian terrace restaurant.

Time moves slow once the sun goes down at 75 Frenchman’s Rd.

See it for yourself. Book a table this week. Dine in.

Inside Randwick’s Australian-Hungarian terrace restaurant.

Time moves slow once the sun goes down at 75 Frenchman’s Rd.

See it for yourself. Book a table this week. Dine in.

Inside Randwick’s Australian-Hungarian terrace restaurant.

Time moves slow once the sun goes down at 75 Frenchman’s Rd.

See it for yourself. Book a table this week. Dine in.