Misfits in Redfern is exactly as the name suggests. From the street, there’s simply a hanging sign, the entranceway looks like it heads into another well executed dive bar or pub. But as soon as you cross the threshold, and start up the stars, a giant black and white poster of Twiggy awaits. Misfits definitely does not fit in.
Up the stairs, you’re deposited right into the centre of the main Misfits bar. There’s a long L-shaped bar literally right in front of you, arched shelves filled with International and Local spirits, along with a bevy of well dressed bartenders ready to go. Grab a swivel chair and settle in. Booths run along the left hand wall, we’re instantly jealous of everyone comfortably perched in them. Low bar tables cluster in the corner, high bar tables gather in the middle, and on Wednesday nights, live music brings it all together.
With guitarists crooning, it’s like we’ve teleported to New York, or about as far from Redfern as you can get. Grab an espresso martini, or even the dainty elderflower martini and you’re set. Past the bar is a petitioned dining room that also has a couple of different sections – groups settle around circular marble tables, couples get cosy at a strip of tables for two along a strip of banquet seating.
Basically, despite the name, there’s a spot for every type of dinner party or diner at Misfits. We all fit in.
Funnily enough, the food stays the same wherever you sit. Which is a relief because we’d be devastated if we came back to snap up one of those booths and couldn’t get the cornbread.
Yes that’s right, the menu by head chef Luke Churchill has a distinctly modern American vibe, with a few curb balls (think gnocchi and fettuccini) thrown into the mix. Starters like zucchini and fontina croquettes are certainly moreish, but it’s the cornbread w’re still dreaming of. Served as three little slices with a quenelle of whipped black garlic butter, as a dish it doesn’t look like much, but spread a little butter onto the hot, crispy bread, sink your teeth in and next second you’ll be spreading the garlic butter by the spoonful and eating each and every crumb. Just make sure you’re all partaking – this is potent stuff!
Keep things light and fresh roast beetroot and fig salad, go old school with streak and fries or if you’re really in the mood for it, there’s even cheeseburgers or fried chicken. If you can squeeze in dessert, there’s a peach melba or dulche de leche to seal the deal.
Lisa used to use Sydney as a base to drop off souvenirs before heading off on the next adventure but these days she’s got her feet almost on the ground, with a desire to try every high tea in Sydney, and a cute cavoodle puppy at home. Travel writer, photographer and Kitchen Aid freak, she loves to eat, bake and write.
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