|Hotel lobby entrance to Grain Bar, Four Seasons Hotel Sydney, George Street|
|Grain bar and interiors|
|The bar by day|
|Double straining cocktail|
|The Governor Golden Ale by The Rocks Brewery|
The Grain Lager - especially brewed for Grain Bar - is a lighter and paler refreshing beer and would be my preference on a hot day.
|Red claw yabbies|
These relaxed looking crustaceans lay cooked and whole across a plate with a neat pile of pink salt flakes, lemon and burnett leaf dotted zingy yoghurt.
|Red claw yabbies with burnett yoghurt|
While a squeeze of lemon and a few flakes of salt were all that was really needed, the yoghurt dipping sauce gave the yabbies a sense of refinement and completeness.
|Our lardo on toast, black and white garlic, spring pollen|
The toasted Sonoma miche loaf was divine, while the garlic and melt-on-the-tongue sheets of opaque fat are made for each other, if unexpectedly.
|Old man's fried salt bush|
A native Australian plant, the salt bush is fried with the stem in a ridiculously tasty and salty batter (more beer, please), with the leaves picked off for eating.
Served with aioli, the fried salt bush seems to have quickly become a signature dish, but one that also appears at Bar H in a slightly different guise.
|Grain Burger and fries - pulled beef short rib, radish, onions and sorrel|
With much admiration for the pickled radish slices, thick cheddar cheese slice and wealth of health in the salad, I'm not sure the Grain Burger suits slow, delicate eaters like me who probably have to resort to the burger crime of cutlery.
Special mention goes to the stunning range of crockery on which the dishes are served: asymmetrical yet natural, and strongly desired for my kitchen cabinets.
I'd been alerted to the opening of Grain Bar a few weeks back by, among other channels, a media gathering in the bar's second week.
|Pink Lady cocktail|
The applejack and sloe gin Pink Lady is a pretty fizz with pomegranate syrup lending the pink hue.
|Steamed brioche and smoked trout roe|
Every bite was an explosion of salty, smoky, fish egg goodness, all smoothed over and kept together with creme fraiche.
|Clair de Lune oysters by Steve Feletti|
|Wild kingfish tartare, pickled beetroots and seaweed crackers|
|Herbed ricotta, new season broad beans, charred flatbread|
The wedge of charred flatbread suffices as an eating tool but a spoon certainly would help the fresh, green flavours along.
|Ice bar by night|
|Mini pavlova with muntrie berry|
The sweet stewed muntrie berries with rosemary flowers was a not-too-sweet delight.
|Chef Joshua Niland|
Niland will also head up the kitchen at the new Four Seasons Hotel restaurant (formerly Kable's), which is currently undergoing refurbishment to be ready in November.
|The 'back' bar|
|Consulting chef Hamish Ingham and Rebecca Lines at the media soiree|
See more images from the media soiree on my Facebook page.
Food, booze and shoes dined and attended the media soiree at Grain Bar as a guest, with thanks to RF Media and Four Seasons Hotel Sydney.