Jason McCauley really started his career as a Chef de Partie at Banc in Sydney CBD. He then picked up his Italian culinary influence from restaurants like Eatalia, Caffe Sicilia and as Executive Chef at Criniti’s.
Walk through the very animated pub area and pop upstairs where you’re warmly welcomed by the smiling staff. The venue is an old-school English-style environment with different areas separating groups from couples in smaller rooms.
There are plenty of options on Chef McCauley’s contemporary menu. You could start your meal with the confit duck roulade. This hearty rillette-style dish is accompanied by silky, sweet date puree and sage and onion crumbs, which all combine to give a perfect balance. For main course, try the braised beef cheek. The tender meat is served with al dente angel-hair pasta and a tomato and herb sauce. Team this with the mixed leaf salad, made colourful with the addition of semi-dried tomatoes, pickled onion and dried cranberries.
PSST! Visit on Sunday for a hearty roast beef and Yorkshire pudding meal with all the trimmings – yum!