Callao Dining, Sydney

Callao, a vibrant restaurant in Sydney, might just be my new favorite dining spot in the city. My one thought with Callao was it’s so rare to be surprised, yet every single dish here managed to do just that. The cuisine, known as Nikkei, naturally blends traditional Peruvian and Japanese cooking. Fusion cuisine can often feel like a gamble, but Callao executes it flawlessly.

The interior design was also exceptional. The outdoor dining area felt serene, and had perfectly soft lighting but it got even better when I walked inside, the design is striking yet understated. The bar stands out against a vibrant terracotta backdrop, with an impressive display of spirits.

I’d say the lighting design in Callao was one of the core elements of what made the space so ambient. The walls feature an artistic display of embedded mountains, inspired by the journey of Japanese immigrants to Peru. This thoughtful detail, paired with rich dark wood accents and subtle under-lighting, creates a warm and sophisticated atmosphere. Finishing touches like ceramic vases and dried Japanese blossom branches added elegance to the space.

To start, we had the Scampi Tartare with crispy rice, truffle mayo, avocado purée, pickled jalapeño, and Siberian caviar. If I could go back in time, I’d have doubled this order. The crispy rice was perfectly crunchy on the outside, while the scampi tartare was fresh and practically melted in your mouth, complemented by the creaminess of the truffle mayo and avocado. Additionally, I paired this dish with a Haku Fusion cocktail, which contained Haku vodka, Yuzu-infused red vermouth, Umeshu, yuzu syrup, freshly squeezed lemon, and lychee juice—it was delicious.

Another unexpectedly incredible dish was the mushrooms with shio koji sauce, sesame macadamia purée, and crispy potato. The mushrooms were cooked to perfection, with a texture that paired beautifully with the unique sauce. It wasn’t a typical flavor combination, and I loved that Callao opted for something original. The creamy, nutty sauce brought the whole dish together.

The Murray cod with ponzu butter, chilli oil, mustard oil, and salmon roe was equally impressive. The fish was perfectly cooked—crispy on the outside, tender on the inside, and served with a buttery, herb-infused sauce. Once again, the sauce elevated the dish to another level, especially with the balance of butteriness and chilli.

When it came to dessert, I had the Cheesecake with toasted corn, finger lime, milk skin and avocado icecream. I was hesitant about the corn description. Corn in desserts can be hit-or-miss for me, but after everything else being executed so perfectly, I trusted Callao to deliver—and they did. The corn was used as wafer pieces on top, adding just the right amount of crunch and texture to the thick, creamy avocado ice cream. It was subtle, balanced, and delicious.

I then tried the sweet potato mille-feuille with chocolate cremeux and cocoa nib ice cream. To me, the perfect dessert isn’t overly sweet, and Callao struck that balance beautifully. The bitterness of the cocoa nibs worked well with the sweetness of the chocolate and the salty, crunchy layers of sweet potato. The textures and flavors were perfect, creating a dessert that felt indulgent without being overwhelming.

Callao truly exceeded my expectations and is easily one of my favourite Sydney restaurants. Every detail from this restaurant was executed perfectly and I would highly recommend it.