BEGIN AGAIN
Restaurant openings for your radar, 2024 food festivals, Lunar New Year dining and a new beach club destination.
THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA
RESTAURANT NEWS
SYDNEY
Balmain is proud to welcome back The Dry Dock, following a full-scale renovation, making a solid argument for the waterside suburb to reclaim its Sydney pub capital title. Formally known as The Dry Dock Public House & Dining Room, the 330-capacity venue hits a variety of moods. These start with the classic (dog-friendly) public bar and extending to the lounge bar with wood-burning fireplace and, of course, the dining room. Here, Euro fare and a devoted oyster bar reimagine pub schtick for the 2024 diner. From a Josper charcoal grill and wood-fired oven, order a Barnsley lamb chop with salsa verde; or rare-breed crumbed pork cutlet with charred lemon and beurre noisette. Classic pub standards also get a run with a cheeseburger and steak frites on the menu; while more gussiedup starters – including duck liver parfait, salted cod croquettes, and steak tartare – will have afternoon beer garden snacks covered. Local and craft breweries dominate the beer taps while sommelier Christiane Poulos (formerly of Rockpool and Bennelong) devised the wine list to go further afield, showcasing international and local drops alike.
Nearby in Rozelle, Chez Blue brings French finesse and an ex-Bistro Moncur chef to the table. The 90-seat bistro and cocktail bar comes from Solotel (Aria, Chiswick and North Bondi Fish) with head chef Mark Williamson taking cues from Parisian brasseries. Expect a mash-up of tuna tartare and tuna Niçoise, served with a potato galette, egg and green beans; croque monsieur with a rich Comté sauce; a chicken roulade made with tender thigh meat and a mushroom duxelle; and a hefty rib-eye served with béarnaise sauce. Chic desserts are served from a tableside trolley including a Paris-Brest and opera cake; while a French-led wine list is joined by a cocktail list that includes a croissant-washed gin Martini.
In the CBD, Merivale is finally christening its new Bridge Street digs with the openingThe below-streetlevel restaurant is spearheaded by chef Mike Eggert (Totti’s), taking the concept he refined over three years alongside Justin Hemmes and developing it further. “Think Totti’s but then add soy, dashi, vinegar with fresh herbs, citrus and chilli,” says Eggert. Italian and
