European soul food, La Boheme’s rich, salty and meat-driven dishes are a lipsmackingly bohemian addition to the restaurants in Sydney and the vaulted ceilings and delightfully warm interiors of the refurbished Lecture Hall at the Working Men’s Institute have all the atmosphere of a Prague pub. The Czech Republic’s cuisine gets a bad rap from its haughty Euro neighbours, but sitting in the eastern European surrounds and washing down all the goodness with a chilled, cracking Pilsner, we beg to differ. Start with a slices of duck livers with sautéed onion and rye bread, and carve your own meltingly soft pork knuckle with crackling golden skin – smear it with horseradish and mustard, that’s how they do it in Prague. Then move onto expertly-roasted duck with spongey soft dumplings and gravy, and the ubiquitous schnitzel and sauerkraut. Whatever you choose, it’s flavourful stuff so arrive at this friendly Balmain restaurant with an appetite.