The gentleman at the next table is wooing his date with stories of ICAC. He gestures to another table explaining that they’re barristers, working on a three-week case.
There are only two situations in which it's forgivable to wear leggings as pants in public. The first is, if you're actually a child under the age of ten, and the second is, when you're planning on eating more food than regular pants can handle.
There are several large African and Oriental portrait-murals in the downstairs of Mr Tippy’s. Moroccan tiles encase the bar and medina blue is the feature wall colour.
Twenty-six year old Zac Stanning (ex-Public Dining Room) has been a head chef for six months. Teaming that with a triumvirate of owners - Stephen Thompson, Tony Binning and Alex Searle – “all sommeliers by profession”, and you have what could be a recipe for disaster.
“Thanks for warning me that this place was fancy,” my date snarks as we enter the bar. “I might have ditched my hoodie and Kmart jeans for a dress if I’d have known we were going to posh it up.”
A good location can often lead to a few cut corners—especially when it comes to city pubs. So it was a pleasure to find out that Martin Place Bar takes pride in not only producing good food, but in sourcing free range produce.
Sydney has undergone a quiet Japanese revolution. Sushi trains have made way for izakayas, Japanese-style pubs where food accompanies drinking. Slick kushiyaki bars have appeared; and regional Japanese cuisine has landed.
Emerging from the lift into this darkened space your eyes are instantly captivated by the panoramic city view. Head Chef Darren Templeman has brought over much of what I loved from Restaurant Atelier, though his new iconic Harry Seidler-designed location means he’s obliged to paint with a broader brush.
As I mingled with the cashed-up crowd, quaffing flutes of fancy Champagne like it was cordial, I smirked thinking that it was only a week ago I was washing down deep-fried Twinkies with whiskey.