Like a celebrity, Double Bay has had more than a few ‘come back’ moments but it’s got its sizzle factor again. Whilst its nightclubs are benefiting from the lock out laws, the dining scene is getting a work out and one of its most famous fine dining spots, Vine is getting its groove on.
Dark alleys don’t normally lead to good surprises, but there is a gem at the end of Short Street. Executive Chef Drew Bolton (ex Aria, Lillanfels & Quay) whose passion for produce, technique and plating has created a new reason to visit.
Step from the darkness into a posh tree house. High vaulted ceilings, exposed white washed wooden beams create the impression of being inside a Hampton’s style barn with its huge windows, cane furniture and banquette seating. It’s bursting with foliage as ivy covers the walls, over-sized ferns spill from suspended hanging baskets.
The new menu is meant for sharing and Drew’s international experience shines through. Smear hand churned cultured butter onto warm unctuous soft flatbreads with a dusting of dukkah. Baked oysters with yuzu and sake are served on a bed of pebbles dotted with sea sapphire.
School prawns are magical – crispy, chipotle morsels only rivaled by an inventive savoury éclair of manchego cheese and smoked ham hock. If you decide to opt for mains our picks are the fried gnocchi with peas and smoked ricotta or the deep fried chicken perfectly paired with tarragon yoghurt.
DJ’s at the weekend are the perfect match for a Gold Member’ cocktail just one of the many to choose from thanks to award winning mixologist Jason Crawley. The only thing it’s missing is a white picket fence.
2 Short Street