Why bite-sized snacks are the ultimate restaurant experience

Full of exciting flavours, the smallest items on the menu are packing the biggest punch.

All hands on deck at Poetica: Ned Parker, head chef of Loulou Bistro; Rhys Connell, executive chef of Soluna and Genzo; Rhiann Mead, head of pastry at The Charles Brasserie & Bar, Genzo, Soluna, and Sol Bread and Wine; Leo Wurtz, senior sous chef at Poetica; and Billy Hannigan, executive chef at The Charles. Louie Douvis

Jill DupleixFood writer

Sep 11, 2024 – 5.00am

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The flambadou oyster at Poetica, in the heart of North Sydney’s business district, is literally the hottest snack in Australia. “It must be pushing 500 degrees in the heart of the fire,” says sous chef Leo Wurtz.

The components are simple enough. Fresh Sydney rock oysters, spicy ’nduja sausage, pickled guindilla peppers and sizzling-hot beef fat. “But what makes it special,” says Wurtz, “is the flambadou.”