Odd culture newtown reviews

Located on King Street in Newtown and dog friendly, it was a nice open space with friendly staff and a chilled atmosphere. The bread was atypical of sourdough, chewy and delicious.

By Katya Wachtel. By Matheus. Plus, a double-beef burger with cheese, onions and house sauce on a potato bun. Thursday to Sunday, 12pm—3pm. For the beer selection, that means 12 rotating taps pouring wild-fermented lambic styles from around the world, plus more approachable options like Reschs. Cocktails carry the fermentation theme: spritzes with tequila and house-made tepache a Mexican beverage made with fermented pineapple rind and sour Negronis mixing lambic vermouth.

Odd culture newtown reviews

Make Concrete Playground yours with My Playground. Save and share your favourite picks and make plans to go out with friends. Registration is fast and free. Odd Culture has set up shop in the space formerly occupied by King Street dumpling institution Happy Chef, left vacant since a devastating fire in Now, a French-leaning slick diner and wine bar combo has risen, phoenix-like, out of the literal and proverbial ashes — with approval from the Happy Chef crew — to bring an exciting new venue to Newtown's busiest strip. The fit out — all exposed brick, high ceilings and airy street-facing windows — has all the stamps of a good, friendly neighbourhood pub. They've even painted a vintage Reschs advertisement replica on the wall to really hammer it home. But behind the bar and in the kitchen, they're cooking up something a little more special than your average drop-in drinks joint. Executive Chef James MacDonald formerly of Hubert and Head Chef Jesse Warkentin, bring to the menu a collision of traditional French influence and exciting Japanese flavours, delivered with great seasonal ingredients and gorgeous plating flair. Case in point: the chicken liver pate with fish sauce caramel served with potato chips is simultaneously sweet, salty and piquant — a terrific umami hit. The menu is arranged by portion size: snacks, small and large. Smalls might include a lively beef tartare, or pickled mussels with celery and smoked cream. The large plates range from blood pancake with pork jowl and fried egg to a no-messing-around koji roasted chicken with togarashi and chicken fat congee, and definitely favours carnivorous patrons with big appetites.

The building's past life is acknowledged, with the remains of the old Happy Chef logo still painted on the main wall, odd culture newtown reviews. The button mushrooms added a nice textural element and were sliced thinly so you could enjoy it even raw.

Thanks for subscribing! Look out for your first newsletter in your inbox soon! By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Our newsletter hand-delivers the best bits to your inbox. Sign up to unlock our digital magazines and also receive the latest news, events, offers and partner promotions. A two-level craft beer and natural wine bar in a much-coveted Newtown location.

The bustling bar and restaurant seems to be one of the busiest spots on King Street, and for good reason. The downstairs kitchen and bar are inviting and casual with a mix of low and high top tables. The room feels like a warehouse minus the grunge with exposed wood, large windows and a long kitchen and bar top giving the space a sense of grandeur. The upstairs dining setting is more refined and intimate, perfect for date nights. The drinks list is long featuring local and international specialty craft beers, natural and classic wines, and some unusual cocktails showcasing their pride in fermentation. It was not too sweet, rather light and refreshing as a Tom Collins should be, without the acidity. There are also 12 taps of rotating Lambic beers, ciders and seltzers to really make you choose with some interrogation.

Odd culture newtown reviews

Located on King Street in Newtown and dog friendly, it was a nice open space with friendly staff and a chilled atmosphere. The bread was atypical of sourdough, chewy and delicious. The anchovy cigars were nice but way too salty. It needed to be eaten with the bread to balance out as it was just overwhelmingly salty, even for an anchovy lover like myself. This was amazing, it was a really light dish that balanced the creaminess of the scallops and hazelnut milk with yuzu and candied lemon. The button mushrooms added a nice textural element and were sliced thinly so you could enjoy it even raw. Honestly really nice, light entree dish that you could possibly recreate at home with various other substitute elements. The other entree we ordered was the raw beef with puffed rice and herbs. The puffed rice added a nice crunch and it contained betel leaf and lime. I had never really enjoyed eating betel leaves before and the bitterness cut through the thick beef flavours.

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Trips A Blissful Night in the Barossa. Follow us facebook twitter instagram pinterest. Venue profiles are written by independent freelancers paid by Broadsheet. It's Friday. The Playmaker. Thursday to Sunday, 12pm—3pm. Get us in your inbox Sign up to our newsletter for the latest and greatest from your city and beyond. Case in point: the chicken liver pate with fish sauce caramel served with potato chips is simultaneously sweet, salty and piquant — a terrific umami hit. Previous Previous post: Restaurant Leo, Sydney. By Katya Wachtel. It was slightly too salty again, as the pate itself was very rich and the chips were heavily salted. Comment Reblog Subscribe Subscribed. Odd Culture has set up shop in the space formerly occupied by King Street dumpling institution Happy Chef, left vacant since a devastating fire in I agree to the terms and conditions.

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More venues. The puffed rice added a nice crunch and it contained betel leaf and lime. The Best Bars in Sydney. It could probably have done with less salt on the chips. Another entree we shared was the chickpea dish with ricotta, curry butter, kombu and shisho. You'll find no 'please wait to be seated' sign or host to greet, so it's probably safest just to head to the counter and order a quick tap beer while you get your bearings. We already have this email. It needed to be eaten with the bread to balance out as it was just overwhelmingly salty, even for an anchovy lover like myself. Thursday to Sunday, 12pm—3pm. You could start with some anchovy rice crackers and house-baked beer bread with cultured butter.