Jay C.
Google
Lode Pies in Surry Hills is one of those places that’s quietly become an institution for us. We came down on New Year’s Day, half-expecting shutters and disappointment, but instead found Lode open, humming, and doing exactly what it does best: delivering comfort wrapped in immaculate pastry. There is a surcharge, but honestly, we were just happy the doors were open and the ovens were clearly working overtime.
In the box this time was a greatest-hits lineup: yuzu coconut cream, a Wagyu mushroom pie, Lode’s signature pithivier, and a pistachio croissant that looked like it had been rolled in crushed emeralds. The pistachio croissant was buttery, nutty, and unapologetically rich, while the pithivier reminded us why Lode does laminated pastry better than most bakeries in the city. The yuzu coconut cream hit that rare balance of bright and indulgent — fragrant citrus cutting through silky richness without tipping into sugar overload.
But the real hero of the day was the Wagyu mushroom pie. It arrived chunky, warm, and soul-soothing, exactly what you want when the weather suddenly starts bucketing cows and sheep outside. Rain pouring down, grey skies everywhere — and there we were, holding a hot pie packed with proper, chunky pieces of Wagyu, not mince pretending to be premium. The beef was rich, tender, and generously cut, giving every bite real weight and satisfaction. Crisp, flaky pastry on the outside, deeply savoury filling within — the kind of pie you instinctively hold with both hands. One of those cows clearly made a noble sacrifice, and it absolutely warmed our souls.
We always grab something from Lode whenever we’re in Sydney, and it’s great to see they’ve expanded to multiple locations across the city without losing what makes them special. Consistent, comforting, and quietly excellent — rain or shine, New Year’s Day or not, Lode just delivers.
