CARTER'S — Restaurant in Sydney

I've deliberated over whether or not this review should in fact be written, it's the old adage - reveal an incredible, top-tier establishment to the world, run the risk of long lines and hipsters overtaking! But, if one doesn’t spruik the joint, it may just disappear! So alas, here we are - let it be known, I am a 35 year old Aussie, born and bred in Sydney. Sure, I’m no food critic, I don’t work for Australian Good Food Guide, I nearly never write google reviews, I save that privilege for only the best of the best, only when I’m COMPELLED to do so… so yes, I may be no ‘food pro’, BUT I am a fat Croatian boy that’s had literally a Billion Banh Mi’s in his life - Here and in Vietnam, and yes, we all know the world of over saturated media, where every man and his dog has an opinion can be a chasm of despair, yet, I still MUST add to the void - Carter’s Pork Rolls are the best Banh Mi’s in Sydney. Period. Maybe the country. Maybe the world. The pork alone is worth the trip and could literally be served as an elite roast dinner, that perfectly cooked meat, and perfectly crunchy crackling. All the rest of the menu kills, and the staff/owners are absolutely lovely and passionate about what they do. Like the very best of the simplest styles of food, each element must stand alone, and that’s exactly what Carter’s Pork Rolls does. Much like an unassuming bowl of ramen or a classic tomato spaghetti, so many banh mi’s that have passed my lips look the part but just don’t taste the part; not so with Carter’s. All the elements combine to make a perfect whole, a work of passion and skill. The atmosphere is great too as it retains the true Vietnamese style hole in the wall that always alludes to a great home cooked meal. So, to try and keep it (somewhat) short, simply - thank you Carter’s, I will be eagerly anticipating seeing you very, very soon to find my happy place once more, please never...

2.5/5 ⭐

I think don't think Carter's was terrible and there is room for improvement, and with these tweaks there could be lots of potential to compete. It is a decent option to the local surroundings but would not be my first choice for pork rolls.

🥖 Crispy Pork - Pork was crispy but the pate was a bit dry and could do with a bit more richness, the mayo also is not creamy enough and tiny bit of garlic/chicken powder could do wonders to it. The bread could also be good if it was crispier - some bits were stale and chewy (bread warmer). Carrot and daikon was pickled good (my partner & I's personal preference for daikon is for thicker strips for crunch)

🥖 BBQ Pork - I did find the BBQ pork a bit dry (not sure which cut was use) a pork belly/ neck would be great and fatty for this roll. Because the protein in the roll was less rich it amplified the lack of moisture in the pate.

Again, I think this place has great potential with some tweaks, the business is still very new so I understand they are...

I feel like over the last 2 decades, Banh mi has become very ubiquitous in Sydney. Gone are the days were Marrickville Pork rolls were the best crispy pork roll in Sydney. Now many shops have seriously upped their game and it's hard to crown the best crispy pork in Sydney.

Carter's pork roll is a very strong contender in both taste and service. As soon as i walked in i was greeted with warm smiles from the staff.

I was salivating when I saw the crispy pork on display.

I ordered their crackling pork roll and it was just perfect in every way. Crackling was just crispy but not too thick that it was hard to eat, perfect layer of Mayo and pate, generous portion of chili with soothing pickled radish to cool down the heat. This was a sandwich that might look simple but clearly alot of thought was put in it's construction.

Pair it with a Vietnamese ice coffee and you got...