Situated in the heart of a vibrant Filipino community, Sir Manong is a highly rated restaurant known for its traditional Filipino dishes, elevated with techniques from Italian, Japanese, American, and Spanish cuisines, creating a unique fusion of Filipino flavours.
Charcoal Roasted Eggplant Torta ($19.00), featuring charred eggplant, salted duck egg aioli, spicy ketchup, and crisp sesame kale.
Visually reminiscent of a Japanese okonomiyaki, the dish delivered far superior flavours. The smokiness of the charcoal-roasted eggplant was prominent from the first bite, even beneath the layers of sauces. The eggplant was tender and soft, and while it didn’t have much flavour on its own, the combination of the rich, savoury duck egg aioli, the subtle acidity of the ketchup, and the crisp kale made for a deliciously balanced bite. We didn’t mind the lack of crispiness, as the texture made it perfect for pairing with steamed rice. This was the standout dish of the meal, so much so that even D, who usually prefers meat, couldn’t stop talking about coming back to have it again.
Pork Hash (Sir Sisig) ($21.00), featuring pork hash, garlic, onion, chicharron, a 63-degree egg, chilli, and a soy lime dressing.
This dish at Sir Manong, recommended by D’s colleague, was quite satisfying. The pork hash paired well with the crunchy chicharron, the sharpness of the onion, and the gentle heat from the chilli, all balanced by the richness of the soft egg and a hint of acidity from the lemon. While the pork hash was slightly dry on its own, the oozing egg and steamed rice added much-needed moisture, making it a well-rounded dish.
Despite the unexpectedly long wait for a weekday lunch, our meal at Sir Manong was well worth it. In the future, we would plan our visits outside of peak midday hours to avoid the longer wait times.
Sir Manong is located at T16 Eastern Creek Quarter, 159 Rooty Hill Rd S, Eastern Creek NSW 2766.