6 Bridge Street, Sydney NSW 2000
Approachable fine dining
“We wanted to bring together our fine dining food and service experience in a slightly more relaxed atmosphere. Basically, somewhere we’d want to go for lunch, dinner or a drink and not just for a special occasion.” — Executive Chef, Harry Stockdale-Powell
First things first when I see oysters on the menu. Must order of course. Oyster, blood orange, wakame ($4 each) sounded pretty good. It's hard to beat natural oysters shucked to order but these are a well thought out alternative with some of the natural brine still joining in on the flavour mix. A Simon Favourite that I'd happily order again. Would love to see natural oysters as an option though for the full oyster lovers experience. Chicken parfait, mulberries, chicken skin ($16, compliments of the chef) had a choux pastry filled with smooth and light aerated chicken parfait. Crispy chicken skin was wafer thin and addictive with the tasty housemade mulberry jam. That chicken skin would make a very nice little bar snack spiced up with some chilli salt I reckon.
Pink snapper, smoked white beans, sicilian olives ($34) was nicely cooked with a crisp skin. Lovely flavour combo and found out those yellow spheres are olive oil caviar which add a nice little pop texture. Cos, basil, macadamia, goats cheese ($12, compliments of the chef) is a substantial serving suitable to share between 2-3 people. Very nice pesto dressing that's something a bit different to the usual. Crisp fresh leaves, plenty of grated cheese love, a good one to share as a side salad. Before heading off the kitchen wanted me to quickly try the Onetik Bleu des Basques with aerated white chocolate and crisp bread (compliments of the chef). Lovely cheese just on its own but seems to work with the light and delicate white chocolate. Me thinks cheese and chocolate lovers will rejoice.
Service was professional and friendly. No one seemed to be dragging the chain with this switched on team. Love the high ceiling and table settings looked good. Apparently there's a large cocktail/wine bar downstairs open from around 4 pm I think they said. A word of warning on the very nice toilets. Make sure you lock that door on the way in because if someone opens it you will have a nice view of the dining room and they'll have a nice view of you. So except people to be trying to get in when it's occupied. If you're after the best seats in the house perched high upstairs then check out the chefs table, which is more like a kitchen counter, for up to six people with full view of the kitchen and the dining room behind you. You will probably feel like you're on show as well though but I love the idea of a free masterclass and watching the kitchen theatre.