Young chef Hamish Francis-Martin comes from Chippendale's Freda's and before that, Bloodwood, Bodega and Porteño.
|The bar at Miss Peaches Soul Food Kitchen, Missenden Road, Newtown|
There are plenty of dishes on the summer menu at Miss Peaches that bring a smile to my belly, including po' boys, fried chicken and mac and cheese.
|Wall decor and seating|
|Table place number|
|Mississippi Sour (left) and Watermelon Ruby Fizz (right)|
The Mississippi Sour, served cutely in a not-vintage jar, was a stronger but still sweet cocktail with Laird's applejack, lemon juice, bitters and a honey ginger syrup.
|Sarsaparilla glazed fried chicken pieces|
The chicken drumstick and thigh portions were both mouthwateringly juicy and crunchy in a spiced batter, with a light Sarsaparilla glaze that added sweetness and a new dimension to southern fried chicken.
The soft pasta was rich with a smooth sauce of gruyere, cheddar and parmesan cheeses and topped with crunchy breadcrumbs and chives, it was about as perfect a rendition as imaginable, only improved with Miss Peaches' house hot sauce.
|Bug pies - Moreton Bay bug tails and creamed corn in puff pastry|
|Bug pie innards|
|Shrimp po' boy - beer and butter braised shrimp with fennel slaw on brioche|
Generous with whole prawns and served with a fennel slaw in a soft brioche roll, the overall po' boy didn't lack flavour but it didn't have the naughty crunch I was looking for in what I think was my first ever po' boy.
|Shrimp clemenceau'd - prawns, BBQ corn, roast kipflers, swiss browns, king browns, citrus and sage|
Garnished with fresh dill and chives, it was certainly not a traditional salad but proffered some interesting, relatively clean flavours.
|Spice blackened fish fried with lightly pickled cucumber and red pepper salad|
The black-surfaced grilled fish was packed with not particularly discernable flavours and went surprisingly well with ribbons of pickled cucumber, while the barely spicy jalapeño ranch sauce brought a welcome, creamy note to the dish.
The thick, spiced tomato-based soup was a shallow bowl of discovery: first, soft okra slices and other diced vegetables, then white rice in the bottom of the well-balanced soupy dish garnished with fresh coriander, dill and chives.
With the DJ in full party swing and the crowd at peak volume, the window booth seats are probably best for diners, while drinkers flock to the outdoor balcony looking out onto Missenden Road.
Food, booze and shoes dined at Miss Peaches Soul Food Kitchen as a guest.