Rosetta Sydney launches Aperitivo Hour and ‘Two Famous Pizza’

As the weather warms up, Rockpool Dining Group’s Rosetta Ristorante’s Terrace Bar is the perfect spot for Aperitivo Hour and Neil Perry’s ‘Two Famous Pizzas’.

Rosetta Ristorante launched on Tuesday 15 August 2017, bringing Italian coastal elegance and sophisticated dining to Sydney. The restaurant includes a panoramic outdoor terrace bar where Aperitivo Hour was launched with Neil Perry’s ‘Two Famous Pizzas’ on Friday 27 October 2017.

Neil was on hand to explain the origin of the Neapolitan Pizza; a time when Margherita and Marinara were the only way to top a pizza!  True to the originals, the toppings are fresh and simple, while the base has a deliciously chewy texture.

The Terrace Bar offers a more casual experience than the main dining area, however, the full menu is available for diners in need of something more substantial than the pizza and snack menu.  The extensive list of cocktails includes Cold Drip Café Americano, slushy Sgroppino, and various Bellinis (rotating seasonally with different fresh fruit blends). We focused our attention on the carefully selected bitters section with five variations of Negroni, classic Italian and local beers, over 30 gins and an extensive collections of whisky, grappa, brandies and rum; too much variety to sample all in a single visit and still be able to walk out the door!

As well as the ‘Two Famous Pizzas’, we sampled the warm mixed olives (grown in McLaren Vale, SA); Olive all’Ascolana (large green olives stuffed with veal, prosciutto and parmesan, then crumbed and fried); broad bean fritto (baby broad beans fried well with Pecorino); poached prawns with lemon mayonnaise; Bresaola (consisting of salumi from Pino Tomini Foresti); and Tuna crudo with salsa verde.  With the full restaurant menu also available, Rosetta Ristorante’s terrace bar is equally perfect to start your night with a selection of shared snacks or a full Italian fine dining experience, all while soaking up the Sydney sunshine with a choice of classic and modern cocktails.

Rosetta is located in the stunning Harry Seidler designed Grosvenor Place at the northern end of the CBD (118 Harrington Street, Sydney). Phone 02 8099 7089 for reservations.

Rosetta is open for lunch Monday to Sunday from 12-3pm and for dinner Monday to Saturday from 6-11pm, and Sunday 6-10pm. The Terrace Bar and Mezzanine Bar menus are available all day.

For more information about Rosetta Ristorante, go to: http://www.rosettarestaurant.com.au/sydney/home/

    

Hotel Ravesis launches new menu with a Spring Fling Party

Spring is officially here when, and only when, Hotel Ravesis hosts their annual Spring Fling Party Extravaganza!

When at Bondi Beach, you want to watch the sunset while drinking delicious cocktails and eating fantastic food, and this is precisely what we did at Hotel Ravesis’ Spring Fling party on Thursday, 26 October 2017, for the launch of their new spring / summer menu.  Sydney’s hottest party-goers grooved to the hip sounds of summer, while sampling the exciting, new food and drink menu.

The cocktails included the 321 Dance (made with watermelon infused vodka, apple juice, angostura bitters and egg white) and the Contratto Spritz (made with Contratto, prosecco and soda water).  The watermelon vodka is infused in-house, lending a creative and unique touch.  Guests were also served Heineken beer and Heineken 3, a refreshing lower alcohol version of the original, prefect for barbecue season.

The refreshed menu items included: cabasera, cracker and green tomato pickle; brandage, smoked roe and grilled sourdough; crystal bay prawns (peeled) with sherry aioli dip; Sydney rock oysters with vinegar and spring onion dressing; porcini mushroom pate, house pickles and grilled sourdough; and scallops on the shell.

Occupying prime real estate overlooking the most iconic beach on the planet, the food and drinks menu may have received a Spring refresh, but I’m pleased to say that the atmosphere and service are the same as ever.  With the long, hot summer just around the corner, Ravesis refreshing cocktails are sure to be the coolest accessories in town!

For more information about Hotel Ravesis, go to: http://www.hotelravesis.com/

   

 

Celebrate blood orange season with Solerno liqueur

Solerno, the world’s first blood orange liqueur, has joined forces with Italian restaurant, Capriccio Osteria, to offer a truly Sicilian immersive experience called Celebrazione dell’Arancia Rossa.

Solerno was launched in Australia three years ago. It is made with Sicilian sanguinello blood oranges, picked from the sunny groves on the slopes of Mt Etna. The fruit is processed within 24 hours at Agrumeria Corleone to maintain its freshness before the essential oils of the blood orange is blended with ingredients like Sicilian lemon and a neutral spirit base that has been sweetened with natural sugar.

Solerno, surprisingly, is a clear liquid that is sold in blood orange coloured bottles. On the nose, you can smell the blood orange, lemon and cream. Towards the back of the palate the liquid becomes very tart before breaking into a dry long finish with a substantial burn.

During spring, Sicilians drink Solerno to celebrate blood orange season. Like Sicilians, Sydneysiders will have the chance to celebrate like Sicilians with five specialised cocktail offerings that highlight the taste and versatility of Solerno and Redbelly Citrus blood oranges. These delicious cocktails have been perfectly crafted to complement the seasonal menu created by Head Chef, Nicole Bampton at Capriccio Osteria.

The five cocktail offerings include: Sicilian 75 (made with Solerno Blood Orange, citrus and prosecco); Solerno Serata (made with Solerno Blood Orange, Ruby Red Grapefruit, Bitters and soda); Solerno Spritz (made with Solerno Blood Orange, Dry Rose, lemon, soda and seasonal fruit); Spring Orchards (made with Solerno Blood Orange, Apple. Ginger and Citrus); and Solernoni (made with Solerno Blood Orange, Campari, gin, sweet vermouth and walnut).

The meal consisted of: a starter of focaccia of fennel, black olive and blood orange, an entree of wood-fired octopus, “Nduja’, blood orange and rocket; a pasta dish of blood orange tagliolini and pan fried scallops with Bottarga; a main of glazed pork chops with chargrilled radicchio and blood orange; and a dessert of blood orange baba with pistachio cream.

The immersive Sicilian experience will be running from 18 October 2017 to 18 November 2017 at Capriccio Osteria (159 Norton Street, Leichardt NSW 2040).

To make a booking, call Capriccio Osteria on 02 9572 7607.

Solerno is sold at Dan Murphy’s and other selected retailers for about $60.

For more information about Solerno, go to: http://solernoliqueur.com/agegate/agegate-fb.php?redirect=http://solernoliqueur.com/

       

The Golden Bar and Rooms launches at The Golden Sheaf Hotel

It was a night of glitz and glamour for the Hollywood themed launch of the Golden Bar and Rooms upstairs at The Golden Sheaf Hotel, Double Bay on  Wednesday 11 October 2017.

The Golden bar and rooms has been renovated with several seductive indoor and outdoor spaces suitable for events. The rooms decor is in a classic Hollywood style with golden colour tones..

Celebrity guests that attended the launch included actress Melina Vidler, Tess Haubrich, Yasmin Horner, and Maha Wilson; and model Monika Clarke.

The beverages for the night included: Moet champagne; The Golden Duchess cocktail (made with Belvedere vodka, lemon juice, sugar syrup, pineapple syrup, Cinzano Bianco, orange blossum water and egg white); Cape Mentelle rose; Thorn-Clark Sandpiper pinot gris;  Cake pinot noir and Goose Island Tea.

The canapes consisted of: citrus cured salmon with creme fraiche and horseradish; wagyu bresola with celeriac and remoulade; chicken and confit garlic terrine with baguette and salsa verde; watermelon with feta, olive and basil; tempura prawn skewers with nahm jim DF; lamb kofta with tzatziki and mint; green pea and siniach arancini with yogurt and harissa; pumpkin tartlet with onion jam, feta and sage; Sheaf fried chicken with chippppotle mayo; Sheaf wagyu slider with lettuce, tomato, relish, pickles and aioli; beetroot risotto with walnuts and goat’s curd; and cheese and charcuterie grazing table.

For more information about The Sheaf, go to: https://thesheaf.com.au/

Good Food Month’s Night Noodle Markets return to Sydney

BBQ pork skewers, bao with delicious pork, beef or chicken fillings, charcoal BBQ pork buns, mango sago cake, and a quirky flavoured crème brulee gelato made with liquid nitrogen are just some of the amazing dishes that will be served at Good Food Month’s Night Noodle Markets which returns to Hyde Park Sydney from October 5 to 22, 2017

 

There will be over 40 sizzling food stalls serving up the best street food from across Asia every night of the week.  

 

The Night Noodle Market’s will also feature family-friendly live music, DJs, and LED-lit dancing dragons. The always popular savoury dishes by Mr Bao. Hoy Pinoy, and Let’s Do Yum Cha will return together with the bespoke dessert creations by Gelato Messina, Black Star Pastry and N2 Gelato.

 

Mr Bao will be spoiling us with Gua Bao Trio (which will consist of crackling pork belly, Karaage chicken, Korean BBQ Beef baos), crackling pork fried, and pork belly bao-less Sanga with fries.

 

Hoy Pinoy will be lighting up their charcoal BBQs and serving up their ever so popular BBQ pork and chicken skewers. Their pork skewers are marinated in Pandan, lemongrass and garlic, and roasted for many hours.

 

Let’s Do Yum Cha will have an array of yum cha treats including Lo Mai Gai (sticky rice with chicken wrapped in lotus leaves), vegetarian spring, rolls, chicken dim sims, vegetarian dumplings, BBQ pork bun, prawn and chive dumplings and custard buns.

 

Gelato Messina will be serving up their unusual gelato creations of O-No-Giri (green tea gelato and pistachio mousse dipped in rice bubbles and white chocolate) and Kamikaze Katsu Sandwich (a deep fried gelato Katsu sandwich made with Sudachi lime gelato coated in red velvet cake and Panko crumbs sandwiched in fluffy white bread with Yuzu sauce).

 

N2 Gelato will be surprising us with an Asian flavoured crème brulee gelato made with liquid nitrogen.

 

And my favourite bakery, Black Star Pastry, will be launching their mango sago cake and their cherry tiramisu which is made with Brand’s Laira Coonawarra wine at the markets.

 

The markets will again be cash-free, so you’ll be able to spend less time queuing and more time saving.  

 

The Night Noodle will be open from Monday and Tuesday from 5pm – 9pm, Wednesday and Thursday from 5pm – 10pm, Friday from 5pm – 11pm, Saturday from 4pm-10pm and Sunday from 4pm – 9pm

 

For more information about the Night Noodle Markets, go to: https://www.goodfoodmonth.com/sydney/night-noodle-markets/

 

  

Hayman’s Gin Supper Club launches in Sydney

Hayman’s Gin, England’s oldest family owned gin distillery, has teamed up with The Lord Dudley Hotel, a family run English pub in Sydney, to launch the Hayman’s Gin Supper Club, a gin and food pairing collaboration on Tuesday 12 September 2017.

Hayman’s Gin Supper Club is a meal and drink promotion consisting of an entrée and cocktail for $25, a main and cocktail for $40 or one entrée, one main and two cocktails for $60.

The launch night commenced with a chauffeur driven ride to the event by London Taxi, the iconic purpose-built London cabs that have been imported to Sydney.

Once all the guests arrived, they were seated for a gin tasting masterclass that was lead by the James Hayman, a fifth-generation member of the oldest Gin producing family in England, Hayman’s Gin.

Hayman’s Gin is made using original family techniques and processes that have been handed down through the generations. It has a blend of ten botanicals (juniper, orris root, angelica root, liquorice, orange peel, cassia bark, cinnamon, coriander, lemon peel and nutmeg) that are combined in different quantities. The gin was first made in 1863 by James Hayman’s great-great grandfather, who was a pharmacist during the original gin boom.

The full range of Hayman’s gin were on display, and I must confess that I tasted all of them! Hayman’s Old Tom Gin (RRP $64.99) is very rich with botanicals and partnered perfectly with tonic water. With a subtle sweetness, it was true to the original style of Victorian era gin. Hayman’s London Dry Gin (RRP $54.99) is an award-winning classic English gin. It pairs perfectly with tonic water, as well as in your favourite gin cocktail, such as a French 75. Hayman’s Family Reserve (RRP $99.99) is their top of the range gin. It is smooth, rounded and well-balanced, with the dominant botanicals of juniper and coriander. It is great for both classic and modern gin cocktails including a Martini. The Royal Dock Gin (RRP$89.99) is the strongest of the range with 57 percent alcohol, and as the name suggests was originally developed for seafarers. The high alcohol content ensured that that it did not render gunpowder useless, in the highly likely event of spillage! Despite the high alcohol content, it is not overpowering and still smooth. This navy strength gin is perfect for use in the gimlet cocktail. My personal, absolute favourite was the Sloe Gin (RRP $59.99). It had intense plum aromas, and was deliciously fruity and spicy. Try it with a wedge of lime or some sparkling wine. I was not surprised to be told that this was Australia’s best selling Sloe Gin.

After the tasting, we were escorted downstairs to the basement, to the Lord Dudley’s newly refurbished Garden restaurant. It was there that we were seated and got to try the menu and cocktails of the Hayman’s Gin Supper Club. The starters included Cured Salmon with crème fraiche and toasted brioche, which was paired with Hayman’s French 75 cocktail, and the Pork and Veal Country Terrine which was paired with Hayman’s Negroni cocktail. The mains included the Panfried Sand Whiting which was paired with Hayman’s Mediterranean Spritz, and the Mirrool Creek Lamb Rump which was paired with Hayman’s Sloe and Lemon Tonic cocktail. We were also served sides of creamy mash, steamed greens and shoestring fries, and a cheese platter dessert, which are not part of the Hayman’s Gin Supper Club meal deal, and are available at an additional cost.

Hayman’s Gin Supper Club will be running from 1 to 30 October 2017 at the Garden Restaurant of the Lord Dudley Hotel (236 Jersey Road Woollahra).

To make a booking, call 02 9327 5399 or visit www.lorddudley.com.au

Hayman’s Gins are available for purchase from Dan Murphys (www.danmurphys.com.au) and independent bottle shops.

For more information about Hayman’s Gin, go to: www.haymansgin.com

            

Gurdys, a vegan friendly bar, launches in Newtown

King Street Newtown has a new vegan-friendly bar, Gurdys, that launched on Thursday 25 August 2017.

Gurdys is the lifelong dream of husband and wife team, Clare and Brett Davies who between them have more than 30 years experience in the hospitality industry. It is located just a hop, skip and jump away from Newtown Station. The decor of the venue is sustainable looking, using earthy tones, recycled wood panelling, exposed brick, loaded bookshelves, plants and a brightly illuminated bar.

Gurdys serves cocktails, wines, beers and a shared menu that caters for meat eaters, vegetarians and vegans.

The launch party menu consisted of vegan, vegetarian and meat options including: an antipasto board; citrus cured salmon with fennel and orange; beef cheek croquettes; mushroom cigars with whipped goats cheese (vegetarian); shallots and ginger arancini (vegetarian); green dog (vegan). The antipasto board and the green dog were the highlights. Green dog uses sausages from Newtown’s vegetarian butcher, Suzy Spoon, and tastes better than most hot dogs that use meat.

The cocktails, that were served in vintage style glasses, included: Hurdy Gurdy made from whiskey, frangelico, pilsner and honey; G.G.made from gin, Aperol and berry tea syrup; and Vanilla Passion made from vodka, passionfruit and vanilla (which was my favourite).

They have Sauvignon Blanc and Grenache Tempranillo on tap from R!ot Wines (which is a more sustainable option than bottles) and beer from Mountain Goat and Balter.

Gurdys is located at 349 King Street Newtown. It is open every day except from Monday.

For more information about Gurdy, go to: https://gurdys.com.au/

     

 

Skye Hotel Suites launches in Parramatta

SKYE Hotel Suites Parramatta opened its doors on 1 August 2017 and invited top international media and bloggers to experience luxury in Sydney’s second CBD. The space and convenience of apartment living, the luxury and style of a 5-star hotel; SKYE Hotel Suites has arrived, and is changing the landscape of Parramatta.

This all suites hotel features spacious apartments, first class amenities, luxurious toiletries, modern appliances and quality dining options. Located on the site of the old Wheat Sheaf Hotel, dating back to 1840, this modern redevelopment includes a meticulously restored and preserved heritage site.

   

The suites themselves are generously proportioned, with everything you would need for a short or long stay. Your choice of studios, one bedroom and two-bedroom apartment style rooms are all available. Full laundry facilities in each suite complement the modern kitchen appliances and refrigerators. If you do need to order from the hotel, the seamless experience is achieved via an in-room tablet. Everything that you could need for a business stay, a family getaway, or a girls’ weekend, all available within a short walk to Parramatta train, bus and ferry travel options. My one minor gripe would be that some of the two-bedroom apartments only have one bathroom (with no bathtub), which may not suit all visitors.

Our visit to SKYE Hotel Suites included a tour of both the business and recreational facilities. Generously proportioned meeting rooms, each with high quality media devices, offer ample space to conduct that all important public seminar or staff away-day. Meanwhile, the gym, sauna and pool will provide welcome fitness and relaxation options for long stay guests or those purely on vacation.

    

We checked out the signature restaurant, Husk & Vine Kitchen and Bar, which offers a modern take on traditional, local ingredients. The highlight for me was the swordfish crudo, grapefruit, pink peppercorn and white balsamic sharing plate. The fish main course (blue eye trevella) was slightly overcooked, but I think we can put that down to opening night jitters.  The morning after’s breakfast menu has everything that you could imagine, from light bites, to fresh fruit, to a full cooked breakfast – which I badly needed after sampling the “vine” part off Husk & Vine Kitchen and Bar the evening before!

          

For more information on SKYE Hotel Suites, go to: http://www.skyehotels.com.au/parramatta/en/skye-hotel-parramatta.html

 

Three Bottle Man and Silvester’s showcase their menus

Sydney Harbour Marriott Hotel Circular Quay showcased their redeveloped venue to media with an interactive cocktail making class at their new laneway bar, Three Bottle Man, and a dinner at their restaurant, Silvester’s, on Thursday 20 July 2017.

Sydney Harbour Marriott Hotel recently undertook a multi-million dollar redevelopment, which included a new restaurant called Silvester’s and a laneway bar that can be accessed from Bulletin Place called Three Bottle Man.

On arrival, guests were served an Eastside cocktail made with gin, lime juice mint, cucumber and elderflower syrup from Three Bottle Man. Three Bottle Man is a cafe during the day serving three choices of fresh juices, coffee and a rotating menu, and a bar at night serving beer, wines, cocktails and shared platters. Its food philosophy is to offer the simplest selection of the freshest food. Most of their alcohol is also locally sourced.

The interactive cocktail class at Three Bottle Man included a cocktail making demonstration where we made our own cocktail. My first attempt was disastrous and with a lot of help from the barman, my second attempt was a great success. The successful cocktail was essentially the Old Cuban cocktail which is made with spiced rum, lime juice, mint, sugar syrup, prosecco and angostura bitters.

Silvester’s is located on the ground floor of the hotel near the front lobby. The man in charge is Raphael Szurek, a French chef who uses minimalist French-Japanese technique and ideas, but local, top quality produce. He demonstrated to guests how he made the winter dessert Peta negra with chocolate and chestnut where one of the ingredients was cured ham and another was deep fried spaghetti!

The media dinner consisted of: Duck Fat Kipfler Potatoes with bush tomato chutney; Choi Farm’s mushrooms with parsley and garlic butter; Grima Brothers Farm Vegetables; Cone Bay Barramundi, mussels, pipis and parsnip; and Darling Downs Grainge Beef Eye Fillet, bone marrow and celeriac. For dessert guests were served Winter dessert Peta negra, chocolate and chestnut, and figs and honeycomb olive oil cake with whipped mascarpone and blood orange sorbet. The vegetables and barramundi were superb but my favourite was the fig dessert. I like the sweet stuff.

Three Bottle Man and Silvester’s are open for breakfast lunch and dinner seven days a week.

For more information about Three Bottle Man, go to: https://threebottleman.com.au/

For more information about Silvester’s, go to: https://silvesters.com.au/

   

Husk & Vine Kitchen and Bar launches in Parramatta

Husk & Vine Kitchen and Bar, a new dining hot spot in Parramatta, has opened its doors to the public and invited media to a dinner and tour of the attached hotel, Skye Hotel Suites, on Tuesday 18 July 2017

Husk & Vine Kitchen and Bar and the Skye Hotel Suites was built on top of the original 1840s old hotel and cellar called the Wheatsheaf. In compliance with heritage laws, the archaeological remains remain on site and can be viewed by looking down from the balcony of the dining room or by descending a staircase near the entrance of the restaurant. The foundations of the old hotel are exposed and all around the circumference of the hotel are glass cabinets with rotating exhibitions of the artefacts that were found on site.

Husk & Vine Kitchen and Bar has a modern Australian menu which has been designed by Chef Stephen Seckold to cater for the local population. The food is an Australian grill with a Mediterranean and Middle Eastern influence. There are also number of vegetarian dishes that cater for those who don’t eat meat. The kitchen has a customised Beech oven which is used to make their signature flat breads and slow whole roast chickens and lamb shoulders. Guests were served a shared menu consisting of one appetiser, five entrees, five mains and three desserts. The first highlight of the meal was the appetiser of Jerusalem artichoke & black truffle soup. For the mains, I loved the hand cut pappardelle with butternut, goat’s cheese and pine nuts, and the lamb shoulder, harissa, okra and chickpea stew. However, my absolute favourite was the chocolate mousse, salted caramel and quince dessert. The chocolate used was Zokoko, so I knew I was not going to be disappointed.

              

Cocktails for the night included a Green Apple High Ball, Grapefruit Spritz, and Espresso Martini. There was also house made non-alcoholic sodas (strawberry and lemon myrtle, or blue gum and melon) served. For wine, guests had the option of choosing: Ross Hill Pinnacle Chardonnay from Orange NSW; Colmello di Grotta Pinot Grigo from Fruilli, Italy; CRFT Chapel Valley Pinot Noir from the Adelaide Hills; or the Express Wine Makers Malbec from Western Australia. For beer, guests drank Capital Brewing Coast Ale or Stone & Wood Pacific Ale.

Before the night came to an end, guests were invited on a tour around the new Skye Hotel Suites. Skye Hotel Suites is the first five star hotel in Parramatta. The hotel is part of a four tower complex which consists of residential apartment and hotel suite apartments. They share common amenities such as a library, fitness centre, study area, pool and restaurant. The hotel consists of 72 luxury apartment with high tech amenities and neutral coloured furnishings.

    

Husk & Vine Kitchen and Bar is located at 45 Macquarie Street Parramatta NSW 2015.

It is open for breakfast, lunch and dinner, Monday to Sunday.

To make a reservation, call 02 7803 2323 or email info@huskandvinekitchen.com.au

For more information, go to: www.huskandvinekitchen.com.au