RESTAURANT NEWS
SYDNEY
urry Hills has welcomed , a wine bar by three pals who met working across the likes of Pinbone, Acme and 121BC. In the kitchen Phil Stenvall’s Swedish heritage comes through in the ever-changing menu, which may include smoked prawns with saffron aïoli one night, and smoked mussels with ’nduja and toasted bread the next; while the wine list favours Italian, Australian and French producers.
