Sunday, 2 July 2017

What is New in Food and Wine in NSW July 2017

Lord Anson

The Lord Anson 

is a new public house that has opened in Orange. Designed to feel like a classic English pub, it specialises in craft beer and contemporary English pub food. This new establishment comes from the owners of The Union Bank, another popular restaurant and bar in Orange.

Mekong restaurant 

on Kensington Street in Chippendale has launched their Winter menu this month with a selection of Indochine-inspired dishes from Chef Tiw Rakarin’s recent culinary journey of discovery to Thailand, Cambodia, Burma, Laos, and Vietnam. The 15 new dishes are Chef Tiw’s interpretation of classic dishes that can be found within these countries that border the Mekong.

Popla Bellingen

The team behind the hugely popular and award-winning Sydney restaurant Bloodwood (Claire van Vuuren, Mitch Grady) is journeying north to breathe new life into Bellingen’s heritage-listed 2 Oak Street. Their restaurant, Popla Bellingen, opens 7 June, bringing to the region a finessed yet unpretentious approach to contemporary organic cuisine and Australian biodynamic and organic viticulture.

Joy Bar

Fantasea Cruising has launched Joy Bar, aboard its new vessel which features a new wine bar with a modern and intimate interior.  The vessel provides an idyllic space to sit back, relax, and enjoy a drink while soaking up the amazing sights of Sydney Harbour.

Bacco Osteria E Espresso 

Recently opened Bacco Osteria E Espresso offers age-old Italian cuisine with a modern approach at Angel Place in the heart of Sydney’s CBD. Freshly-baked panini and pastries, handmade pasta and locally-sourced produce are at the forefront of the new trattoria-style restaurant and espresso bar. Head Chef Scott Williams and his team will serve up fresh egg pasta including Strozzapreti with a goat and guanciale ragù, as well Spaghetti Alla Chitarra with sea urchin.

High Tea in The House 

Once a month, Parliament House is opening the doors to a reception room usually reserved for members of Parliament, visiting dignitaries and even royalty. Here the public can enjoy an exquisite High Tea on bespoke Wedgewood china. Executive Chef David Learmonth incorporates some of NSW’s finest produce to create a scrumptious feast of sweet and savoury delicacies including blue swimmer crab cake, red velvet and white chocolate swiss roll, and macadamia scones served with vanilla cream and house jam. With stunning garden views over The Domain, High Tea in The House will take place on 28 July and 25 August.
is the newly opened Darlinghurst eatery and bar serving Shanghai street food and yum cha. From the Lotus Dining team (Lotus Galeries, Lotus Barangaroo, Lotus Dumpling Bar Walsh Bay, Papa Bo Min) the new restaurant  features old school elegance of Chinoiserie décor and a playful colour palette of malachite, blues and pinks emulating 1930’s Shanghai. The cocktail area overlooking Hyde Park is reminiscent of a Shanghai garden with lush greenery. The 90-seater bar and restaurant is open six days for dinner and yum cha for lunch, Thursday to Sunday.

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