Latest news with #FrenchSaloon
Sydney Morning Herald
18-07-2025
- Entertainment
- Sydney Morning Herald
Hardware Lane gains a new pub (and bottleshop) by the French Saloon and Kirk's team
Previous SlideNext Slide Pub dining$ Le Pub, by the team behind French Saloon and its sibling Kirk's Wine Bar, zeroes in on punter-friendly prices and music on the corner of Hardware Lane and Little Bourke Street. It's styled on the Aussie pub-plus-bottleshop format, nodding to the site's past as Kirk's Bazaar Hotel in the 19th century. Expect casual bar service, counter meals and nine Australian craft beers on tap, including a custom Local Brewing Co stout. Wine might be something from the 1000-strong bottle selection, or the $15 house pour. A breakfast sandwich of cotechino sausage, comte and egg is served all day, most likely while indie rock blasts in the 100-capacity venue. On a handwritten menu, you'll find soup of the day alongside oysters Kilpatrick, and butter-poached leeks with truffle-hazelnut pesto. Retro favourites such as potato cakes and custard-soaked bread-and-butter pudding also appear. The pie's a showstopper: braised oxtail and snail with a whole marrow bone set in a golden suet crust.
The Age
18-07-2025
- Entertainment
- The Age
Hardware Lane gains a new pub (and bottleshop) by the French Saloon and Kirk's team
Previous SlideNext Slide Pub dining$ Le Pub, by the team behind French Saloon and its sibling Kirk's Wine Bar, zeroes in on punter-friendly prices and music on the corner of Hardware Lane and Little Bourke Street. It's styled on the Aussie pub-plus-bottleshop format, nodding to the site's past as Kirk's Bazaar Hotel in the 19th century. Expect casual bar service, counter meals and nine Australian craft beers on tap, including a custom Local Brewing Co stout. Wine might be something from the 1000-strong bottle selection, or the $15 house pour. A breakfast sandwich of cotechino sausage, comte and egg is served all day, most likely while indie rock blasts in the 100-capacity venue. On a handwritten menu, you'll find soup of the day alongside oysters Kilpatrick, and butter-poached leeks with truffle-hazelnut pesto. Retro favourites such as potato cakes and custard-soaked bread-and-butter pudding also appear. The pie's a showstopper: braised oxtail and snail with a whole marrow bone set in a golden suet crust.
The Age
17-06-2025
- Entertainment
- The Age
There's only room for 15 guests at this tiny Brunswick East bar
Previous SlideNext Slide Contemporary$$$$ There's nothing tricky about the name of Tiny. It squeezes 15 people along two walls, has a kitchen pass that doubles as a high-table, and serves a tight menu from a studio apartment-sized cooking set-up. It helps that couple Zac Shearer (The Lincoln, French Saloon) and Jamila Fontana live three minutes' walk away, allowing mid-service dashes home to get more ice or beer. Tomato tarte tatin on house-made puff is finished with a red-wine burnt caramel, smoked quail egg with potato foam and beluga caviar makes an elegant snack, and abalone is tossed through a bold seaweed butter. Josh Fry, the opening chef for Rocco's Bologna Discoteca and Poodle, helped write the menu. Seven cocktails, 10 wines and three no-frills beers (including VB longnecks) get the job done, drinks-wise.
Sydney Morning Herald
17-06-2025
- Entertainment
- Sydney Morning Herald
There's only room for 15 guests at this tiny Brunswick East bar
Previous SlideNext Slide Contemporary$$$$ There's nothing tricky about the name of Tiny. It squeezes 15 people along two walls, has a kitchen pass that doubles as a high-table, and serves a tight menu from a studio apartment-sized cooking set-up. It helps that couple Zac Shearer (The Lincoln, French Saloon) and Jamila Fontana live three minutes' walk away, allowing mid-service dashes home to get more ice or beer. Tomato tarte tatin on house-made puff is finished with a red-wine burnt caramel, smoked quail egg with potato foam and beluga caviar makes an elegant snack, and abalone is tossed through a bold seaweed butter. Josh Fry, the opening chef for Rocco's Bologna Discoteca and Poodle, helped write the menu. Seven cocktails, 10 wines and three no-frills beers (including VB longnecks) get the job done, drinks-wise.
The Age
02-05-2025
- Business
- The Age
Ian Curley's luxe new Brighton restaurant and wine bar has arrived
Previous SlideNext Slide European$$$$ Ian Curley (French Saloon, Kirk's) has opened Baix in Brighton, beneath luxury apartment building The International. Five years in the making, it seats nearly 200 diners across a wine bar, restaurant, private dining room and an al fresco area. The door on the left is for Baix Dining restaurant, the door on the right leads to 81 Bay wine bar. At the latter, go for spontaneous champagne and oysters (Appellation or Albany) in the afternoon. More serious snacking includes smoked cheddar puffs drizzled with hot honey, and beef crackling made by poaching beef tendon, then slicing, dehydrating and deep-frying it until it reaches potato chip texture. It's served with malt vinegar for splashing. Baix-branded house wines, made by Tasmanian winery Ghost Rock, are reasonably priced but punch well above their weight. On the flipside, big-ticket burgundy and barolo populate a glass-walled cellar you can peer into from the 20-person private dining room.
