North Sydney's Impressive 180-Person Diner Poetica Has Arrived with Inventive Oysters and Native-Heavy Cocktails
The crew behind Loulou and The Charles has arrived on Denison Street with North Sydney's grand new steakhouse Poetica. North Sydney's new 180-Person Diner Poetica has opened with a 120-seat restaurant, a 60-person bar and multiple al fresco balconies. The restaurant features a firing charcoal oven, a custom wood-burning hearth, a dry-aging cabinet, an impressive cocktail program and a huge 700-bottle wine wall. On entry, you'll be treated by the expansive selection of wine and the tall display cabinet filled with huge cuts of meat and seafood. The menu includes Inventive Oysters and Native-Heavy Cocktails, as well as a complex mouthful filled with flavours of steak and oysters. The opening follows on from another multi-space dining room RAFI, and a pair of new takeaway spots in Greenwood Plaza from charity-driven hospitality group Plate It Forward.
Pubblicato : 2 anni fa di Ben Hansen in Lifestyle
North Sydney has welcomed a grand new steakhouse with a 120-seat restaurant, a 60-person bar and multiple sunny al fresco balconies. Poetica comes from Etymon Projects, the hospitality team behind fellow North Shore standout Loulou Bistro, Boulangerie & Traiteur, as well as the CBD's The Charles Grand Brasserie and Bar and Tiva.
At the heart of Poetica is a firing charcoal oven, a custom wood-burning hearth, a dry-aging cabinet, an impressive cocktail program and a huge 700-bottle wine wall.
Head Chef Connor Hartley-Simpson has moved over from The Charles, drawing on his experience at Michelin-starred restaurants in Stockholm and San Francisco to create a menu that fervently leans into these fiery forms of preparing produce.
"In the kitchen, we're focusing on using incredible local produce, dry-ageing in-house, cooking with either charcoal or wood where it works, pickling and fermenting to play around with flavours, and really letting the produce be the hero," says Hartley-Simpson.
On entry, you'll be treated by the expansive selection of wine and the tall display cabinet filled with huge cuts of meat and seafood. Moving further into the dining room, you'll find a 15-metre-long open kitchen and floor-to-ceiling glass windows leading to the al fresco dining balconies sitting high above North Sydney.
As expected, your sirloins, t-bones and 40-day aged tomahawks all grace the sharing-based menu — but the cut that Hartley-Simpson insists you try is the swordfish, dry-aged for over a week before being served.
Another must-try is the oysters, which are prepared in a way we're yet to see in Sydney. At Poetica, these salty delicacies can be enhanced with hot beef fat melted on top in a technique called 'flambadou' before they're topped with nduja and Guindilla peppers. The result is a complex mouthful filled with flavours of steak and oysters, as well as a hit of spice from the peppers.
Elsewhere, there's whole roasted chicken topped with mussels, onion and a creamy sauce; chilli yuzu scallop leads the raw section of the menu; and a next-level toastie can be ordered in the 60-seat bar area for anyone looking to pop in for a cocktail and a snack.
Speaking of, the cocktail program is filled with its own dose of fun and charm. In place of a classic margarita, there's the Plum Clarity — a clarified version of the tequila cocktail finished with a Davidson plum and salt rim. The Poetica take on a bloody mary also features bush tomato and native pickle brine, while the Terra Flora negroni is given a herbaceous kick thanks to the inclusion of Regal Rouge and strawberry gum.
Now open in the expansive 1 Denison Street building above the street's mini dining precinct, Poetica is the latest addition to a bustling North Sydney hospitality scene. The opening follows on from another multi-space dining room RAFI, which arrived late last year, and a pair of new takeaway spots in Greenwood Plaza from charity-driven hospitality group Plate It Forward (Colombo Social, Coyocan Social, Kabul Social).
Poetica is now open at 1 Denison Street, North Sydney. The restaurant is open for lunch and dinner Tuesday–Saturday, while the bar is open from 12pm–late Tuesday–Saturday.
Temi: Food & Drink, Australia