thewhereto posted: " Dixon and Sons is one of the sophisticated and contemporary new eateries inside the 5 level hospitality venue, the Porter House Hotel on Castlereagh Street, Sydney. It is absolutely stunning and our photos don't do it justice. Huge wooden doors i" thewhereto
Dixon and Sons is one of the sophisticated and contemporary new eateries inside the 5 level hospitality venue, the Porter House Hotel on Castlereagh Street, Sydney. It is absolutely stunning and our photos don't do it justice.
Huge wooden doors in a Victorian Standstone building and beautiful furnishings inside, they've really done a great job with the fit out in this restored heritage listed building, named after the merchant family that worked in this former warehouse.
The dining space is dark but intimate, and the exposed sandstone, classic tan chairs and marble tabletops make it feel very high end. The huge bar in the centre is also a great architectural feature to show off their wines.
To whet your appetite, begin with a drink from their extensive range of wines on offer and the venue also has a great list of cocktails. Do ask for tips if you aren't sure what would best match your food. Whilst having your drink, explore the food menu and make your selection.
Chef Emrys, who comes with a wealth of experience from his roles at Michelin-starred restaurants in Europe to the Fish Butchery in Sydney, has put together a French inspired brassiere menu with starters, small and large plates, as well as a tasting menu that is a good option. Our dining party of three shared the following: a light and delicate Spencer Gulf Hiramasa Kingfish with slices of Apple and Cucumber for the entrée.
For the mains, we delighted in the John Dory with Wilted Greens (sans Mustard & Roe Velouté) and Dessert Lime. The fish was huge and definitely a generous serving. Although we wanted the Beef Wellington, for it looked amazing, we were short on timing and couldn't wait the 40mins or so to cook. Therefore, we opted for the bacon chop and Porter House steak. A Pastured Sirloin on the bone, cooked to our direction, it was a nice piece of meat, flavoured with Szechuan & Native Pepper Sauce.
For sides, we chose a refreshing salad and couldn't go past their Triple Cooked Chips that are seasoned with Native Oregano Salt. The menu is great and we are certainly keen to return. We also note they do a breakfast service there which looks delicious!
Staff were friendly and attentive, always around to check on how things were going.
There's another bar with a small snacks upstairs, The Spice Trader. Be sure to check these great venues out.
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