5 new restaurant menus to try in Sydney this month
The best part is that they're spread all across town.
While it's definitely a comforting feeling indulging in your favourite go-to meal at your local pub, it's always nice to try something different every now and again. Particularly, when the dish isn't only new to you, but also to the venue. Sydney's got no shortage of restaurants with freshly-launched menus to try, but these are picks for five of the best this month.
3 Weeds Hotel, Rozelle
If you're looking for a quality pub feed, look no further than Rozelle institution 3 Weeds Hotel. And with head chef Darrell Felstead launching a new menu featuring cheesy garlic bread, potato, mushroom and manchego croquettes, 'Tuscan Stew' and the crowd-pleasing banofee pie, it's even more worthy of a visit.
Salt Meats Cheese, Circular Quay
Family-owned Salt Meats Cheese doesn't only have a new menu, it's got a new flagship restaurant entirely. Located in Sydney's new hotspot across from Circular Quay, Gateway, the restaurant by Massimo Mele takes a modern approach to classic Italian fare.
To kick off, you'll choose from starters like creamy buratta with wilted seasonal greens and meatballs with garlic bread, then move into housemade pastas, Roman-style pizzas with thin bases or meat mains including crumbed pork cutlet, grilled half-chicken and Wagyu scotch.
Frenchies Bistro & Brewery, Rosebery
If your new menu craving happens to occur on a Sunday, Frenchies Bistro & Brewery will have your fix. The restaurant decided to do Sunday brunch a little differently than the traditional smashed avo on toast with a side of chamapgne.
Instead, every Sunday, they'll adorn their long French Oak table with an abundant selection of charcuterie, sweet and savoury tarts, pastries, cheese and cake where you can help yourself to as little or as much as you'd like. It's $45 pp for food only, $70pp for food and bottomless beer.
Hotel Ravesis, Bondi
ICYMI, exactly a year ago, Bondi's iconic Hotel Ravesis relaunched with whole new pink-and-white look and food and drinks offering. They've kicked off their head chef Peter Streckfuss' new Spring / Summer '17 menu showcasing high-quality local produce, and suffice to say, it's mouth-watering.
There's local burratta, prawns with sherry aioli, and Barramundi with spring veggies and white bean puree. Cocktail-wise, there's wasabi-infused Absolut, a strawberries & cream-infused version, and Hibiscus-infused Beefeater.
The Park House, Mona Vale
Another 'not just a new menu, but a new venue', The Park House was long-awaited. Rising from the ruins of the Mona Vale Hotel, it's a dining and social space with chefs running amok in big open kitchens, encouraged to experiment and flex their culinary muscles, and guests free to roam between a restaurant sit-down, cocktail lounge catch-up, or courtyard mingle.
With offerings from a whole suckling pig carved at the table to wood-roasted Freemantle octopus, it's north-of-the-border seasonal freshness with south-of-the-border flavours.