Simo’s Kitchen in Balmain, Sydney, is a cosy, welcoming spot known for its delicious Mediterranean inspired dishes, fresh flavours, and relaxed neighbourhood vibe. It is perfect for a casual meal with friends or family.

For full disclosure, this post contains affiliate links which help sustain this blog, support my travels, and offer valuable content. If you book through these links, I may receive a small bonus at no extra cost to you. Your support means the world to me. Thank you, Matty.

I visited with my friend Jen and her friend Rosemary. It was a bit of a last minute decision to meet up, but this turned out to be the perfect spot for good food and lively conversation.

We decided to share a starter of beer battered zucchini flowers stuffed with four cheeses, and they were seriously delicious. The cheese filling was mild but tasty, the batter perfectly crisp, and with only four to share between the three of us, the last one started a playful battle.

Jen went for the egg fettuccine alla boscaiola with seasonal mushrooms and smoked pork pancetta. Of course, I had to sneak a bite and it was outstanding. The fresh, house-made pasta was silky, the mushrooms hearty, and the pancetta added a smoky depth to the dish. This sparked a lively discussion at the table about the differences between boscaiola and carbonara…

Rosemary choose the gnocchi with gorgonzola, and I couldn’t help but feel a bit of food envy. The red wine reduction drizzled over the dish was delightful, cutting through the rich gorgonzola and creamy base with a perfect touch of acidity. The crunchy toasted walnuts added a touch of earthiness while the gnocchi themselves were freshly made, perfectly bouncy, and tasted just like something any great Nonna would make.

I ordered the Boston Bay mussels with garlic, chilli, tomato, parsley, white wine, and saffron. (For clarity, these mussels come from South Australia’s Eyre Peninsula, not the USA.) The dish was bursting with flavour, though I wasn’t too keen on the chunky tomato pieces, even if they were fresh. Personally, I’d have preferred a smoother, more refined sauce. The mussels themselves—smaller in size, as is typical of mussels from the region, were perfectly cooked and wonderfully flavourful with the sauce. The toasted sourdough was the perfect companion, soaking up every last drop of the fragrant juices.

I really enjoyed Simo’s Kitchen, I think we all did, it’s a welcoming spot with a relaxed atmosphere, delicious food, and a menu that delivers. A great place to share a meal and a laugh with friends. Oh, and just to clear it up, the difference between boscaiola and carbonara lies in the sauce. Boscaiola typically uses cream and wine, while carbonara relies on egg and Parmesan for its rich, silky base.

Visiting Sydney? Click here for great tours and things to do!

Simo’s Kitchen Upstairs/386 Darling St, Balmain NSW 2041