The Creative Department has officially fallen off the wagon. After running sober for three years, we're celebrating with an almighty relapse. You're now able to upgrade from our signature non-alcoholic pairing, to an alcoholic drinks menu.
Same deal, just slightly more wobbly. Let head chef Remi Talbot and the Messina chefs bring even more gluttony to your 8-course degustation. Pouring a combination of spirit-based cocktails, rare wines and Japanese sake — with a few non-alcoholic drinks so you're not rolling out the door.
Over the years, our humble Darlinghurst restaurant has continued to evolve and refine what we're able to offer our guests, and we've loved watching the development as much as our customers have. With new suppliers and ingredients like Murray Cod from Fish Butchery, lardo from Victor Churchill and Absinthe Bourgeois from France — nothing is off limits.
We're also offering private corporate or group bookings for up to eight people on Thursdays, for lunch and dinner. Perfect for hosting your company's boozy team bonding, Christmas party or client wooing events. Also the ideal venue for that special birthday, anniversary or proposal with your nearest and dearest.
Not sure what to expect? Here's a taste of what's on our current menu:
Pine nut & parmesan gelato, girolle & lardo croquette, jura wine & egg yolk sauce
Accompanied by: mushroom consommé & houjicha tea (non-alcoholic) or Chokyu Nakano BC 20 year old sake (alcoholic)
Wild honey gelato, honey crisp, rhubarb, kakadu plum, rosella, yoghurt
Accompanied by DIY cocktail: BRIX white rum, coconut gelato, lemon, ginger bitters, honeycomb