Executive Chef Regan Porteous has an impressive pedigree, not only for his association with culinary luminaries such as Gordon Ramsay, but his global experience across Asia and the United Kingdom.
The large, airy bar-come-restaurant, the site of Sydney’s first full-service garage, is an eye-catching space, as much for the Art Deco look and feel and associated motoring memorabilia as for the enormous brass island bar.
The menu is all about sharing, both large and small plates, and it is easy to spot Chef Porteous’s appreciation for Japanese flavours. Theatrically presented freshly shucked oysters are swathed in a smoky soy and truffle infusion. Just-cooked scallops come in the shell, dressed in a warmed and flavourful yuzu butter and a welcome crunch of pickled apple. The impressive signature crispy pork knuckle comes to the table after being slow-cooked for six hours. The melting tender meat is accompanied by a soy–seeded mustard dressing and pickled apple, adding a pleasant sharpness to cut the richness of the pork, and pairs well with a side of velvety smooth truffled mash.