The Larder, Woolloomooloo

It began its life as a pop-up venue, a BYO offshoot of Otto Ristorante along Finger Wharf. But The Larder in Wolloomooloo has made its mark on the Sydney dining scene and it’s here to stay.

The Larder, Woolloomooloo
The Larder, Woolloomooloo

Located inside Otto Ristorante, past Aki’s and Manta Restaurants, the venue offers casual dining with indoor and outdoor seating. No doubt the city views and the waterside location contribute to its appeal but it’s the food that makes it a favourite.

The Larder, Woolloomooloo
Prosecco; Otto Nostrano Syrah, Sangiovese Geographe from WA

The Larder’s food menu lists several temptations then tempts you more with the specials on the night. The menu is designed to be shared and for two persons, four dishes are recommended. A whole suckling pig can be pre-ordered with 48 hrs notice for a minimum of 8 people ($90 per person). A concise drinks menu is on offer with a BYO option at $7 per person.

The Larder, Woolloomooloo
House made Black Pudding with Apple, Walnut and Parsley Salad

From the specials, comes the House-made Black Pudding ($19) with shaved apple, walnut and parsley salad, a generous slab of black pudding that is crispy on the outside and crumbly inside. Lightly spiced, if you like a black pudding that is robust on flavour, this is the one. And it’s delicious.

The Larder, Woolloomooloo
Steak Tartare

Also from the specials menu, the Steak Tartare ($19) is beautifully presented on a dark plate, topped with mini pommes frites and with an artichoke puree on the side. The meat is cut into chunks and  perfectly seasoned with a mustard dressing, capers and cornichons that you do not miss the egg. The fries add texture and saltiness, making it one of the best steak tartare tasted. The artichoke puree however is best left alone as it overpowers the flavours of the tartare.

The Larder, Woolloomooloo
Twice-baked Pecorino and Truffle Soufflé and Crispy Eschalot

From the regular menu, the Twice-baked Pecorino and Truffle Soufflé and Crispy Eschalot ($19) is the go-to dish. The souffle is light in texture but full on flavour, with a gentle hint of truffles. The combination of the bite of the pecorino, the crispy eshallots and hazelnuts for crunch make it a delightful dish, and one you might want to order just for yourself.

The Larder, Woolloomooloo
Skate Fillets with Tomato, Eggplant and Chickpea Confit

Skate is not a fish often found on Sydney restaurant menus. Here, Skate Fillets ($36) are pan-seared and served with a tomato, eggplant and crispy chickpea confit. The textural fish is naturally salty and strongly flavoured which goes well with the hint of heat from the confit. Tasty Mediterranean flavours are at play and you may be tempted for a slice of bread to mop up the rest of the sauce.

The Larder, Woolloomooloo
Rhubarb and Apple Crumble

From the desserts, the Rhubarb and Apple Crumble ($14) is served slightly warm, with vibrant pink chunks of rhubarb that has the right amount of sweetness.

The Larder, Woolloomooloo
Amaretto Creme Brulee

But the Amaretto Creme Brulee with Cherry Chocolate Gelato ($14) from the specials menu steals the show. Creamy and smooth, it lingers with that sweet and almond-flavoured taste of the Italian liqueur.

The Larder impresses with its casual ambience, friendly and engaging service and a range of dishes on the regular menu and specials that is full on flavour. The menu may be designed to be shared but unlike many others, if doesn’t leave you quibbling over who gets the last piece. The flavours are robust, the dishes are well-portioned and the vibe is relaxed whether you are dining with friends, as two, or on a date. Its coveted waterside location means it gets busy on weekends but if you’re looking for a casual and waterside dining experience where the food outshines the views, look no further than The Larder.

The Larder
8/6 Cowper Wharf Rd
Woolloomooloo 2011
ottoristorante.com.au

Mon – Fri: 6:00 pm – 10:00 pm
Sat: 12:00 pm – 10:00 pm
Sun: 12:00 pm – 4:00 pm

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The Larder, Woolloomooloo was last modified: January 21st, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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