Janus, Westfield Level 6, Sydney CBD

Late on a Friday we were hunting around after work for our nightly feed. Wanting to continue with the theme of  'Fat Friday' which stated with a bacon and egg roll for breakfast and KFC for lunch, we decided to splurge and head up to level 6 of the Westfield food court to try one of the places up there.

Sadly the Greek restaurant (Xanthi?) seems to be have closed up shop and replaced with a new Mexican place. We decided however to try the Janus restaurant next door.

Not sure why, but with the exception of Chat Thai and perhaps Chinta Ria, the restaurants up here never really seem that busy. We got a seat pretty quick and ordered 1 entree and 2 mains.

Salt and pepper calamari with homemade aioli - $16 - A bit of a misunderstanding saw an entree of garlic prawns arrive first at our table even though we had ordered the calamari. The plate was huuuuge! It could have easily been shared between 4 and with just the 2 of us, we soon got very full from this dish. The batter was light and crunchy with a light dusting of pepper. The chillis scattered on top weren't very spicy which is perfect for me but not great if you like the heat. 

Risotto D, Agnello - $25 - Fetta, slow cooked lamb, spinach, fetta, celery carrot tomato - Surprisingly flavourful dish! A bit salty with the cheese on top, but the sauce was fantastically rich and homely. Perfect to warm you up on a cold night. The lamb slow cooked and literally melted into the risotto. 

BBQ meatlovers - $23 - sausage, ham, salami, beef, onion, mushroom, BBQ sauce - Decent amount of toppings which were fresh and tasty, though I'm not a big fan of the BBQ sauce. In hindsight I would have asked for little or no sauce as there was plenty of flavours already from the toppings. My preference is still for the Napoli style pizza.

Janus Italian Menu, Reviews, Photos, Location and Info - Zomato


We have been writing about food in Sydney since 2009. No place is too far or too wide for us to travel to visit. We always give an honest opinion and love to hear your comments too. Here's to an ever-growing society of foodies!

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