A local taste at Brixton Lounge and Dining

Posted by Jan

Glebe Point Road is one of Sydney's eat streets where you can pretty much find whatever you happen to fancy. As a local, I love how it's a blend of long-time favourites and new, up-and-coming trends. A relatively new addition is Brixton Lounge and Dining with its a modern Australian and British approach to neighbourhood dining.

Brixton Iced Tea from Brixton Lounge & Dining, Glebe Point Road, Glebe

Having walked past a few times when they opened, I was pretty curious to try out the new kid on the block, which does breakfast, lunch and dinner, 7 days a week. I recently attended a special spring menu degustation by invitation, in association with Burge and Rathbone Fine Wines.

After a hard day I was pretty happy to be ushered to a comfy armchair and served a Brixton Iced Tea - possibly the most delicious cocktail on Glebe Point Road. I loved the mix of organic basil & rose tea, peach schnapps, vodka & strawberry.

Salt and pepper eggplant

We had a couple of nibbles while waiting for our dining companions to arrive. I like fried things so was naturally biased towards liking the salt and pepper eggplant. 

I think these could be the new french fries. I liked the crunchy outside that was just salty enough before giving in to the lovely, sweet softness of eggplant. 

Gruyere balls with homemade tomato relish

The gruyere balls were a revelation for me: crunchy on the outside and oozy with melted cheese on the inside. 

The homemade tomato relish was delicious and my dining companions liked it with the cheese balls, but for me, nothing could distract me from oozy, cheesy yumminess. I even tried to surreptitiously eat more than my share. 

House-cured salmon, crème fraîche with pickled fennel

The first entree taster of the 6-course degustation was a fresh-tasting and tender sliver of house-cured salmon. The dab of crème fraîche and pickled fennel added just a touch of tartness to contrast the sweetness of the fish. 

The bread was a tasty rye (I think from Sonoma just down the street) but I refrained from eating too much as I knew there was more to come. I enjoyed the accompanying glass of crisp Yarrabank Sparkling Cuvee Brut from the Yarra Valley. 

Warm bacon, asparagus & haloumi salad

The next dish was a warm salad of bacon, asparagus and perfectly grilled chunks of haloumi, served with a honey mustard dressing.

This fabulous salad could just be a whole main course and would be great for a summer's day when you want something lighter but substantial. 

Signature salmon spring roll

Brixton's signature salmon spring roll was pleasingly crisp on the outside with the salmon cooked just right within. The homemade chilli jam was gently spicy and added pizazz to the spring roll and presentation. 

A light and refreshing Happs chenin blanc from the Margaret River was paired with the salad and salmon.

Tomato & ricotta tortellini with black olive butter

The next two rounds showcased the perennial Italian favourites of pasta and risotto and how these dishes should be cooked just so.

I could smell the butter sauce the moment the tomato and ricotta tortellini landed on the table. The light pasta filling was perfectly complemented by the salty black olive and rich melted butter. 

Pea & goat cheese risotto

The pea and goat cheese risotto was cooked exactly how I like it: pleasingly al dente with a tiny hint of crunch. There was also mint stirred through the rice that added freshness to the dish, which I could have eaten a main size of without problem. 

A delicious marsanne/viognier/roussanne blend from Yering Station was matched with the pasta and risotto.

Pan roasted NSW lamb, pistachio crust with cauliflower puree

As a seasonal menu, the perennial spring favourite of lamb was bound to appear. The pistachio-crusted lamb was quickly seared for a crunchy exterior before being pan-roasted to a perfect medium-rare. The lamb was tender and juicy; gently complemented by the cauliflower puree and crunchy carrots. 

Another Yering Station wine was well chosen to pair with the lamb. I like the full-bodied fruity flavours of the 'Village' shiraz viognier. 

Mixed berry ravioli with Galliano & passionfruit anglaise

I am not much of cake-type desserts person so was pretty pleased to see a yellow and maroon plate of mixed berry ravioli with a passionfruit anglais sauce. 

It is an interesting approach to incorporating seasonal berries; however, I felt that the passionfruit flavours overwhelmed the Galliano liqueur in the sauce. 

My favourite seat in the house for people watching

In a street of many food choices, Brixton Lounge and Dining fills a niche created by the ever increasing cost of real estate and cramped eateries on Glebe Point Road.

It is a rare luxury these days to have such a large, un-crowded space for a slow unwind after a long day or just a casual weekend catch-up with friends - and you could have a taste of it too.

Giveaway - cancelled (11 Nov 2014)

Food, Booze & Shoes dined at Brixton Lounge & Dining as a guest.

Asahi Extra Cold Bar pops up in CBD

It feels like the early summer is trying its best to get here, although it's occasionally obstructed by bouts of spring and indeed, some wintry weather. But when pop-up bars like the Asahi Super Dry Extra Cold Bar start to make an appearance, we can be sure summer's on its way.

Asahi Super Dry Extra Cold Bar, Bligh Street, Sydney

Open on weekdays and Saturdays for three months till 23 January 2015, the Asahi Super Dry Extra Cold Bar pop-up is located in a pretty awesome spot for CBD bar: in a building lobby level space that used to be a pretty average sushi joint, across the road from Spice Temple on Bligh Street.

Asahi Super Dry and ice feature

Having already done stints in Asahi's homeland Japan and Korea, the Asahi Super Dry Extra Cold Bar pours the standard Super Dry as well as the newer Super Dry Black at subzero temperatures; specifically, minus 2.2 degrees Celcius.

Asahi Super Dry served at -2.2 degrees Celcius

As alcohol has a much lower freezing point than water, the subzero serving temperature is about as chilled a beer you can probably get; though I'm a little curious to know at what subzero point the beer pulled would be like a slushie.

Pulling an Asahi Super Dry

The intriguing, space-age style beer taps at the pop-up bar pull both ways - first, for the body of the beer and then, to top the glass with a creamy head for both the Asahi Super Dry and Super Dry Black.

Pulling an Asahi Dry Black

Asahi Super Dry Black

As it the first time I'd had the opportunity to try the Asahi Super Dry Black, I had to give it a whirl even on a particularly warm launch evening.

Surprisingly nothing like Guinness and not similar to any other dark beer I've tried, the Asahi Super Dry Black was unexpectedly light and dry for a dark beer, and very, very easy to drink.

Mac and cheese balls

The Super Dry Black even matched well to the wide range of substantial beer snacks doing the rounds, catered by the team behind Bondi's The Corner House.

The mac and cheese balls were a highlight of fried, cheesy pasta goodness, though I would have liked more seasoning.

Pulled pork burgers

There was plenty enough seasoning, and spice, in the mini pulled pork burgers which were sloppily messy and probably even tastier for it running down my arm.

Other morsels on offer include on-theme edamame soy beans and gyoza steamed dumplings to highly beer appropriate popcorn shrimp, sauce-smothered hot wings, parmesan fries and even cheese burgers and fish tacos.

Asahi beer taps

With indoor seating and an outdoor terrace space overlooking the Hunter and Bligh Street intersection, the Asahi Super Dry Extra Cold Bar is set to be a summer favourite for the CBD's beer lovers - particularly if you like your Asahi super dry and extra cold.

Asahi 2-litre can

Asahi coasters

The Asahi Super Dry Extra Cold Bar opens from 4pm-10pm Monday – Wednesday and 12pm- 10pm Thursday – Saturday until 23 January 2015.

Food, Booze & Shoes attended the launch of the Asahi Extra Cold Bar as a guest, with thanks to Haystac Communications.

Neil Perry's Burger Project opens at World Square

It's here - critically-acclaimed and multi-hatted chef and restaurateur Neil Perry's first dedicated burger eatery opened to the public on Friday at World Square in the CBD south. Brace your burger-loving self for some serious queues at Burger Project.

Rockpool Brewing Pilsner and burgers at Burger Project, World Square, Sydney

First things first: it ain't Rockpool Bar & Grill. Indeed, it's a casual venue with an almost fast food feel when you look behind the service counter where you order and get a buzzer.

And with most burgers under $10, we shouldn't be expecting RB&G quality and service (although I wonder if there is merit in a standalone venue for Perry's $24 wagyu burger and fab RB&G sides).

Burger Project, upstairs at World Square next to Din Tai Fung

Burger Project is located in a relatively vast 100-seater upstairs at World Square that makes me wonder what on earth used to be there, next door to the flagship Din Tai Fung  restaurant and its nightly queues.

And with Burger Project now freshly open, expect it to be queue central up those World Square stairs.

Ordering counter

On a preview night last week there was an army of a blue T-shirt clad crew who (in a sure sign of my ageing) mostly reminded me of The Simpsons' squeaky-voiced teen. Him, or basically any stereotype of a fast food chain employee: young, energetic and a touch green.

Warmer oven for chicken wings

Their lives are not made any easier with the various seasoning choices available with the chips or chicken wings, for example. I suppose they're all at least 18-years-old as Burger Project is licensed and currently offers three beers and four wines.

White wine on tap

The white wine offerings came from a chilled tap and were served in disposable plastic cups, as is the single red wine.

Meanwhile, the three beers available by the bottle are Coopers Premium Lager, the highly drinkable Lord Nelson Three Sheets Pale Ale and the group-branded Rockpool Brewing New Age Pilsner, brewed in-house in Victoria. The latter was quite clean, none too light and ideal with the spicy menu items.

Crispy hot wings with classic hot sauce (front) and Sichuan pepper and salt (back)

Burger Project's menu features five beef burgers, two chicken, one pork and one vegetarian mushroom burger which is inexplicably the most expensive of the lot.

Then there's two hot dog options and crispy hot wings, served whole in one golden battered piece. The classic hot sauced buffalo-style wing retained a nice crunch to the batter which was a little thick for my liking, but I was a fan of the tangy spice kick of the hot sauce.

The Sichuan pepper and salt seasoned wing in the same batter could have done with some more pepper, but the juicy innards couldn't be faulted.

House made chips with sea salt (left) and chipotle chilli (right); vanilla milkshake (back)

The house made skin-on chips are thrice cooked and a little oily for it, but pleasingly crisp. The plain sea salt ones were fine with tomato sauce available but the chipotle chilli ones were excellently spiced with just a hint of smoky chilli heat.

I ended up with a plain vanilla milkshake as my request for malt went unheard. With plenty of ice cream and quite the sweet vanilla hit, there'll always be something pleasingly nostalgic about a milkshake, although it became a little heavy going together with burgers, chips and wings.

Cheese and bacon burger (front, left) and The Korean (back, right)

And so we come to the burgers. Burger Project uses a blend of whole 36-month Cape Grim grass-fed chuck and brisket steak, ground thickly in-house to make the chunky meat patties. And thank goodness, there's no brioche in sight.

My cheese and bacon burger featured a quite rare beef pattie, though granted it was basically Burger Project's first operating day. The toasted white buns encased some serious quality bacon, American cheese, raw onion rings that were surprisingly not bitingly pungent, cucumber pickles, tomato, lettuce and a secret sauce. Sounds familiar.

The burger was quite large in size, making for a very substantial meal especially with sides. It had all the flavour you'd want and expect although the meat gets a little lost amongst all the sauce and additionals. The pattie itself was decent but not quite the star quality of the RB&G burgers - it is, after all, what chef Perry calls "the people's burger".

The less-filled Korean burger featured the grass fed beef pattie with kim chi, which was actually a great combination. Finished with raw onion, lettuce and a spicy Korean dressing, The Korean burger was an unexpected winner over the cheese and bacon burger.

Chef and owner Neil Perry (back)

Dessert comprises a menu of house churned ice cream and gourmet toppings like Valrhona crunchy pearls or chocolate sauce, meringue, rhubarb compote and salted dulce de leche sauce. Having struggled to get through most of the burger, dessert was not happening for me this time.

With a fairly broad menu and pretty good value to be had, I foresee more burgers and queues in my near future. They sold-out at lunch on the opening Friday, which is a sure sign that the masses are keen for a taste of Rockpool at Burger Project.

Food, Booze & Shoes dined at Burger Project as a guest, with thanks to The PR Partnership.