The Bourbon, Potts Point
After a notable absence from the Kings Cross scene, the Bourbon and Beefsteak has reopened under a new incarnation as The Bourbon.
The late night venue has undergone a hefty and glamorous refurbishment and wears a stylish and opulent fitout. Dark timber tones are accentuated by brass, teal-coloured chairs add bursts of colour and triangular tables at the rear attract intimate diners. Live music runs nightly from 9pm and entertainment includes indie, folk, jazz, blues, swing and acoustic with the resident Bourbon Band on weekends.
The Bourbon Interior
Sporting an inviting wraparound bar, the wine list travels around Australia, New Zealand, Italy, France and Spain with some American wines, with a sizeable selection by the glass. American bottle beer takes a focus with ales from California to New York, Missouri, Massachusetts and Louisiana. Cocktails, on the other hand, play it safe with Classics and Bourbon Creations, and there’s a modest list of whisky, Bourbon and other spirits on the back bar.
Mexican Bloody Mary, or Bloody Maria with Jalapeno peppers
Head Chef James Metcalfe, previously of Bécasse has created a New Orleans inspired menu that celebrates American flavours with his contemporary touch. David Jouy, also ex Bécasse and more recently seen on Masterchef the Professionals as the Maitre d’ runs the floor, with more of the ex Quarter 21 and Bécasse team to follow.
An intimate 10 course degustation dinner showcased the chef’s creations including favourites and signature dishes.
Sydney Rock Oysters
Starting with a glass of Mesh Riesling from the Eden Valley in South Australia, the Oysters Natural ($3.50 each), freshly shucked and served in their briny liquor,
Bloody Mary Granita Oysters
and the Bloody Mary Granita Oysters ($4 each), add a touch of heat to prime the palate.
Deep Fried Oysters with Rockefeller mayo
For a more unusual starter, choose the Deep Fried Oysters with Rockefeller mayo ($25 for 6). This is a dish based on the famous Antoine’s Restaurant in New Orleans, with Pernod, shallots, parsley and chervil.
For something light to share, try the Hiramasa Kingfish ($11) ceviche, cured in salt, sugar and citrus and topped with strips of crunchy raddish. There’s a touch of heat to the dish which complements the citrus and fresh flavour of the fish.
Bread with olive oil and chow chow
Order the Warm Bread ($3) and you get a sourdough baguette with Hopeful Ranch olive oil and chow chow, which is a southern USA pickle, hot, spicy and totally moreish.
Gumbo ($18) is a classic New Orleans dish adapted to Sydney’s climate, and made with a delicious, hot and spicy duck broth with smoked sausage, red chilli, coriander, baby corn and jalapeno – a warming soup for the upcoming cooler months.
Clam and Corn Chowder
The Clam and Corn Chowder ($22) is the dish that will bring you back. Made with house-cured bacon, little neck clams and corn, it’s comforting, delicious with robust seafood flavours.
Melon and Ham
From the salad and soup menu comes the Melon and Ham ($18) with pieces of watermelon wrapped in 24 month aged serrano ham with mint, chilli and drizzled with white pepper vinegar – a fresh combination of ingredients with a touch of spice that makes a good palate cleanser and adds a little zing to the dish.
Staying with the lighter dishes, the Classic Cobb ($17) is an assortment of caramelised, succulent confit chicken, house-smoked crispy bacon, soft boiled egg, avocado, tomato, watercress, Bellingham blue cheese and pickled shallots in a red wine dressing – a dish that goes well with the Wild Coast Chardonnay from Margaret River in Western Australia.
Grilled Jumbo Shrimp
Next is what has fast become the signature dish. The Grilled Jumbo Shrimp ($24) is a must-have and it comes “swimming ” in hot and spicy Creole butter with cayenne, salt, star anise, coriander and black and white pepper. Finger bowls are served with this dish as it is best eaten with fingers, making the most of the rich butter sauce which lacks a slice of bread to mop up the remains.
Petuna Ocean Trout
Staying true to its name, the Petuna Ocean Trout ($22) is cured with Gentleman Jack whiskey, perfectly cooked at 45 degrees and accompanied by a soft boiled egg, croutons and house pickles on a sauce gribiche.
Another go-to dish is the Jambalaya ($25), a spiced risotto with shrimp, cayenne pepper, smoked paprika, spiced pumpkin, chilli, lime, bacon and smoked sausage in a house made chilli sauce – another perfect choice for the upcoming winter months.
Glazed Beef Rib
From the rotisseries comes the four hour, slow-cooked Glazed Beef Rib ($28) served on mash on top of the bone. The beef is poached for two hours, rubbed with spice mix of with garlic, clove, coriander, star anise and pepper then slow roasted for another two hours. The meat is very tender, sweet and spicy with a hint of smoke.
Fried Green Tomatoes
Fried Green Tomatoes ($8) are as the name suggests and they come drizzled with a buttermilk dressing. The last two dishes are accompanied by Dalrymple Pinot Noir, Pipers River in Tasmania.
The Bourbon Tasting Plate
If you have any room left for dessert, The Bourbon Tasting Plate ($30) is the pick and can be shared between two person. Shown from left to right are S’mores, a biscuit, vanilla ice-cream, chocolate topped with toasted marshmallow; lime cheesecake, beignets, pecan tart and pumpkin brulee. The tasting plate is accompanied by Vasse Felix Cane Cut Dessert Wine from Margaret River in Western Australia.
Desserts are also available individually at $12 per dish.
The water fountain
The Bourbon succeeds in delivering big, bold and powerful flavours in dishes that entice you to come back no matter what you order. Top picks include the clam and corn chowder, grilled jumbo shrimp, gumbo and jambalaya. While the menu also caters for lighter options and dishes from the rotisserie and off the grill, there’s nothing like immersing yourself in the culinary spirit of New Orleans with hot, spicy Creole flavours.
24 Darlinghurst Road
Potts Point, NSW 2011
Ph: (02) 9035 8888
Hours: Mon to Wed: 10 am to 1 am; Thu: 10 am to 2 am
Fri: 10 am to 4 am; Sat: 9 am to 4 am; Sun: 9 am to 1 am
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