Everyone remembers Rhett Butler’s most famous line in Gone with the Wind as he says to Scarlett O’Hara, “Frankly, my dear, I don’t give a damn…” But it didn’t end there. He adds “I’m going back to Charleston, where there is still a little grace and civility left in the world”. We couldn’t agree more as a Southern Carolina restaurant opens its gabled cottage doors to a new kind of cooking that we ‘thank’ its mighty fine.
It’s the second venture for Balmain restaurateurs Rob Teitzel and Osman Misirlizade of The Cottage Bar & Kitchen. Award-winning interior designer, Matt Woods (Beccafico, The Rooftop, Percy Plunkett) has transformed the space with its peachy pink walls, wicker high chairs, hanging baskets, white arched window sit up bar and open kitchen. Bowls of fruit and platters of red peppers have this place not just humming but singing Southern fare.
Head Chef, Ellena Kim (ex Sean Connelly’s The Morrison Bar & Oyster Room & hatted Uccello) creates a menu spanning small, large, tacos, side and sweet. Reflecting it’s coastal influence, the headline act is a signature lobster roll. Served on an open toasted milk bun two generous lobster halves (that’s 200g) sit on top of a rich kohlrabi and apple remoulade accompanied by russet coloured house-cooked potato chips. Starters of thickly sliced Hiramasa Kingfish are served on toast with a schmear of horseradish cream and fresh fennel. A party of baby octopus tentacles are soft and charred, served with a swirl of pea puree and watermelon radish. Bring your friends if you intend to tackle the beef short rib – this BBQ sweetness falls off the bone and is best with a side of grilled corn on the cob that’s buttered and finger licking good, plus a side of the mac n cheese. Tacos are flying out the kitchen, which is no surprise when they’re stuffed with crispy chunks of delicate flathead. Order more than you need.
With a cocktail menu spanning drops like Carolina High Tea with rye bourbon to Finlandia Vodka ‘Remember Me In The Morning’ everything from the bar to the restaurant is just peachy! One thing’s for sure, whilst ‘Tomorrow is Another Day’ take advantage of the present and enjoy a bit of Southern hospitality in the Inner West.
The Charleston
199 Glebe Point Road, Glebe
Opening hours:
Tues & Wed: 5pm till late
Wed-Sun: noon till late
http://thecharleston.com.au/
Steak restaurant and cauliflower schnitzel are not two things you’d usually find in the same sentence. And yet, at the brand new Chophouse Parramatta, a cauliflower schnitzel is wooing over meat eaters one juicy schnitty at a time.
Also on the menu is a Dry Aged beef burger served with hot raclette cheese that’s served right at the table and gets a few envious glances. The Jacks Creek MB 4+ Dry Aged Sirloin on the bone is a real winner, sneak a peek at the drying meat above the open kitchen if you really want to be tempted. Steaks are served with small pots of fries, a nice touch when you’re usually forced to order sides, but we highly recommend adding on the roast heirloom carrots or the mashed champ potatoes.
The Christmas lights are up, DJs window displays are out, and the holiday drinks invites are pouring in. The silly season is officially here and if you’re partial to an office party, festive season frivolity and a few Christmas champers, it can be tough to stay on the straight and healthy. The holidays are about having fun, but don’t let your December and your January turn into one big cheat day. Here’s how to stay healthy too:
9. Pick your venues
Who doesn’t salivate at the mention of French wine? Add in Burgundy and we’re practically drooling.
