Sydney’s new hotspot, The Port, opens in Darling Harbour

Sydney’s new hotspot, The Port at Darling Harbour, officially opens on Thursday 13 October 2016.

Located at the former Margaritaville site on the Harbourside Shopping Centre foreshore, the 1,050 capacity venue has undergone a complete overhaul under the design direction of Architect, Lainey Richardson. It is now a chic venue with a French coastal vibe and open harbour views.

The Port is the third venue opening for Oscar’s hotel group chef Michael Cook, who has also launched the Towradgi Beach Hotel, the Holiday Inn at Warwick Farm and Pepe’s on the Beach at Wollongong.

Celebrities that attended the launch included Nova 96.9 radio announcers Matt De Groot and Greg Burns; TV presenter Brittany Bloomer; The Bachelors Bec Chin and Zilda Williams; entertainment reporter Bronte Coy; model and photographer Samantha Rose King; model Lauren Vickers; retired Roosters captain Luke Ricketson; and curve model Tia Provost.

Guests enjoyed oysters, salmon, prawns and tuna from a seafood station, and variety of cold meats, breads, olives, pates, artichokes and cheeses from an antipasto station. There were also canapés circulating including: duck pancakes; goat cheese profiteroles; mini beef burgers; and pork short ribs. For dessert, guests enjoyed a passionfruit Eton Mess and chocolate brownie.

There was a large range of bottled beers on offer including: Heineken 3 premium lager; James Squire One Fifty Lashes pale ale; Young Henry’s Newtowner; Stone and Wood garden ale; and Red Stripe pale lager. For cocktails, guests enjoyed one of their signature cocktails: the Casoni Negroni, made from Bombay Sapphire gin, Campari, Sweet Vermouth, blood orange juice and rosemany.

Their regular menu is a little different from the event. It includes; Sourdough Flat Breads with delicious toppings ($20); raw and cured items such as the Hiramasa Kingfish Sashimi with pickled ginger, soy and wasabi ($26); the Charcuterie ($32) and Seafood Sampling Boards ($60). For mains there are: pork short ribs with smoked barbecue sauce ($33) or a Double Royale Burger with cheddar, double beef and house pickle ($19). The sides include: duck fat Kipfler potatoes with black garlic mayo ($10) or the charred corn with smoked paprika butter ($8) just to name a few.

The bar includes a plethora of signature and classic cocktails including the St Barts Sour that is made from Disaronno, Makers Mark Whiskey, egg white, lemon Juice and black pepper ($16) or the Smoked Sea Salt Margarita, made from Patron Silver lime juice, pineapple, agave nectar, smoked sea salt and a pinch of paprika ($16). There are jugs to share, a tailored list of wines by the bottle and glass and a bunch of craft beers both bottled and on tap including local brews from Young Henry’s and Stone & Wood Brewing Co.

The Port is outside of Sydney’s lock out laws with various closing hours throughout the week. The Port is open seven days from 10am daily. Monday through to Wednesday, it is open until 12am, Thursday until 2am, Friday and Saturday until 4am and Sunday until 2am. The kitchen will be open daily from 11:30am till 10pm.

Located at 2-10 Darling Drive, Darling Harbour, for further information visit:

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