With Bastille Day rolling through Sydney (and the world) this weekend there’s going to be plenty of celebrations throughout the city geared towards all things French dining. And seeing as French cuisine is one of the most diverse and technique-heavy in the world, that’s not a bad reason to get out and eat your way through the many regions of the romantic European country. Of course you have the huge Bastille Festival currently going on down at Circular Quay and The Rocks, but Sydney’s best French restaurants are also finding their own way to celebrate. Enter Bistro Rex.... Read More | Share it now!
Rising Potts Point favourite Paper Bird has brought back their popular contemporary East-Asian weekend brunch menu this past weekend, launching a series of new dishes complemented by extended opening hours for locals and visitors who really want to sink their teeth into the modern interpretations of Korean, Chinese and Japanese flavours. From 10am to 3pm every Saturday and Sunday, chefs and co-owners Ben Sears and Eun Hee An will lead a menu that includes the likes of pork katsu sando, pipis with miso butter and rye toast, XO arancini, and crab wantons with chilli and black vinegar.... Read More | Share it now!
Adding to their ever-expanding presence across the country, putt-putt party bar Holey Moley Golf Club will be opening their newest location under Sydney’s iconic Coca-Cola sign in Kings Cross. Set to launch on 10th May with what is being described as a “Gatsby-style” grand opening, the rapidly growing chain of venues will bring a two-storey iteration to the Cross, spanning 27 holes, three bars and a full kitchen to handle a new range of burgers, bar snacks and loaded fries. ... Read More | Share it now!
From now until the 26th August Bistro Rex in Potts Point will play host to a very special cookie dessert pop-up, a collaboration between Byron Bay Cookies and dessert diva Christine Manfield. Brought to life to celebrate the brand’s new Ginger Spice Cream Cookie (ginger biscuits sandwiched with a nutmeg spiced fruirt mince cream), the temporary cookie-filled shop gives Sydneysiders a chance to preview the flavour ahead of its September 1st release.... Read More | Share it now!
Flipping up the food menu at Potts Point favourite The Butler is newly appointed Head Chef Amber Doig, who has made some significant changes by bringing in an Ibero-American influence while retaining the venue’s share-style approach to dining. In making use of traditional Central and South American cooking techniques, recipes and methods, the New Zealand-born has introduced a number of new dishes to what is already one of the area’s most beloved drinking and dining spots, ranging from ruby tuna tartare to lamb barbacoa.... Read More | Share it now!
Sydney CBD’s Jardin St James are reaching out from their location in the forecourt of the city’s oldest church for a little hole-in-the-wall pop-up down in Potts Point, set to operate from today for the next month or so with a heavy, heady and delicious focus on the art of the French baguette. At least that’s the initial plan. with JSJ introducing a menu packed with delicious, long sandwiches served up alongside some top-notch coffee provided by the ever-reliable Little Marionette.... Read More | Share it now!
The team behind highly awarded and consistently inventive Potts Point restaurant Gastro Park has announced last service on May 20th of this year. After what has been perhaps the busiest year of new high-profile openings Sydney has seen in quite some time, Gastro Park and chef-owner Grant King have become the latest locally treasured restaurant to close, with plans to replace the beloved dining destination in the coming months.... Read More | Share it now!
An exciting new venue has opened up in Potts Point, anticipated to bring back the energy to the area. Potts Point Hotel has transformed the site of its predecessor The Sugarmill Hotel, boasting a brand-new fit out, designated dining space, separate bar area and outdoor seating.... Read More | Share it now!
“I don’t drink whisky” is a sentence I often hear from friends whose experience with the spirit doesn’t really extend beyond one or two harsh drams downed much too quickly, or a poorly made cocktail with an overload of sugary ingredients. Each to their own I guess, but to write off such a wonderfully diverse and accessible beverage based on next to nothing seems a bit foolish to me. Aside from our palates changing over time, the vast world of whisky has been well documented with fans regularly in awe of how much it has to offer when compared to similar spirits.... Read More | Share it now!
Newly appointed Head Chef George Fowler ha brought a sharp focus on seasonal and sustainably sourced produce to make some changes at Potts Point favourite The Butler. Now with a team that also includes Danish-born Executive Chef Kasper Christensen (ex-Quay) and regular foraging sessions with forager and chef Elijah Holland (who worked with Kasper at Noma), food at the bar and restaurant is heading in a new direction, with those foraged ingredients taking the spotlight.... Read More | Share it now!