Good times start early with a Single O Espresso at the lobby bar, perhaps a pastry or two from their in house bakery led by Jason Hillier-Leggatt, former pastry at chef La Renaissance bakery. Stay for breakfast, move onto lunch then over to cocktail hour and schmooze into dinner. This is the new face of Sydney dining.
The space is simply gorgeous; wooden floors, brick pillars and sections of distressed concrete. More wow factor is added with a rectangular bar, looking more like an earth bound chandelier with its hanging rows of polished glassware refracting glows from the arched lights suspended over banquet seating. Speaking of seats – the curved tanned leather tub chairs just ooze comfort. Finally a restaurant not afraid to offer your derriere hospitality! The open kitchen offers part theatre, part olfactory pleasure. Mmmmm is that garlic and lobster we can smell?
Not surprisingly it’s the food that takes centre stage thanks to head chef Mark Knox (ex Public Dining) and Robert Ackroyd (ex Arras). The Charcuterie platter is ‘District on a Plate’ – charred organic sourdough, pickles, salami and duck prosciutto all made in house, with a local Vanella buratta. You must meet Josper; a good looking chap – he’s the star of the mains. He’s their Spanish charcoal oven which does magical things with meats, such as Bannockburn chicken, artfully cut and plated like an architectural wonder with almond skordalia. A beautiful round of oversized gnocchi is decorated with shavings of mushroom and soft pumpkin while the lobster spaghetti balances a seafood bisque with generous chunks of unctuous lobster.
A good beer selection of local players on tap is offered along with an interesting wine list by the glass such as Pommery Brut Royal or a Pian Delle Vigne Sangiovese from Tuscany. The vino just might tempt you into dessert; perhaps salted caramel custard or a decadent cheese platter?
Lower ground floor, Chifley Square
Mon-Fri am till late – Kitchen open throughout the whole day