Restaurants

The Foodie’s Guide To Potts Point

By Lucy Cook - 23 Jan 2015

Marcelle
Potts Point, NSW 8 Images
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Cho Cho San
Potts Point, NSW 1 Image
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The Powder Keg
Potts Point, NSW 7 Images
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Ms G’s
Potts Point, NSW 1 Image
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Kyu:b
Potts Point, NSW 1 Image
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The Butler
Potts Point, NSW 3 Images
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The Apollo
Potts Point, NSW 1 Image
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The Fish Shop
Potts Point, NSW 1 Image
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Fratelli Paradiso
Potts Point, NSW 1 Image
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Potts Point is one of the smaller Sydney suburbs, but it certainly isn’t lacking in choice in the dining department. From casual cafes and coffee shops, to small bars and elegant restaurants, you could never get bored of this foodie hub.

Marcelle

Having undergone a glistening new makeover, Marcelle is the newest café to hit the streets of Potts Point. With perfectly brewed Allpress coffee, Ovvio organic teas and a delicious all-day menu, Marcelle is the ideal spot to kick back and watch the world go by. Highlights on the menu include the brioche with dulce de leche, croque Marcelle and house-cured salmon on rye. Good food and good coffee, a winner in our books.

Cho Cho San

Cho Cho San is a super sophisticated interpretation of a traditional Japanese izakaya. The chic restaurant has an exciting and delicious Japanese menu and is a one-stop shop for beautiful foods, drinks and sophistication. The fried chicken, pork katsu steam bun and fried eggplant miso are all show stopping small dishes, with a raw bar and hibachi grill a delicious way to fill up. A Japanese inspired cocktail list is clean, elegant and not to be missed!

The Powder Keg

If gin is your thing, then you need to get yourself down to The Powder Keg. Located in the heart of Potts Point, this small bar is blending gin-based cocktails with 17th century Dutch and English fare for the ultimate gin-fuelled experience. Inspired by the history of jenever, gin and the cocktail, The Powder Keg boasts Sydney’s largest gin collection, with over 120 types of gin sourced from around the world. They pay homage to the humble G&T with a signature blend on tap, three choices of ice and five different tonics to choose from. The food on offer is worthy of a trip itself. Once again taking inspiration from 17th century taverns and gin palaces, you can line your stomach with oysters with gin and tonic sorbet, quail scotch egg with smoked potatoes and BBQ bin wheeled Cumberland sausage.

Ms G’s

Ms G's epitomises cool Asian fusion, and with Dan Hong as the Executive Chef, you know that you’re in for a tasty time. The menu is one of the most exciting and delicious in town, exemplifying the Sydney food scene. You need to try the sweet and sour lamb ribs, prawn toast and Vietnamese steak tartare, but the holy grail of this Potts Point institution is definitely the Stoners Delight dessert. The Stoners Delight is a food coma-inducing plate of doughnut ice cream, peanut dulche de leche, peanut and pretzel brittle, crispy bacon, mars bar brownie, potato chips and deep fried Nutella. If that doesn’t convince you, we don’t know what will.

Kyu: b

The tight, boxy space creates a welcoming intimacy at this Japanese influenced restaurant. Recently opened by bills alumni, Lane Finlayson, Kyu:b (pronounced cube) is a unique proposition in the crowded Potts Point dining market. Specialising in grilled seafood with Japanese flavours, Kyu:b uses mostly organic and free-range produce and is inspired by the Japanese style of home eating.

The Butler

This restaurant in the backstreets of Potts Point is inspired by French colonial times. The menu continues the French colonial theme with something for every appetite; Lyonnais pork sausage rolls with rum and pineapple relish are a sure crowd pleaser, as are the creole-spiced lamb ribs with walnuts, olives and fennel. The forest-like oasis outside creates a beautiful backdrop to sink some of the delicious cocktails on offer, such as the Colonial Cobbler with pineapple and blueberry infused Bulleit Bourbon, Lillet, lime, Angostura bitters, sugar and fresh mint. Don’t mind if we do…

The Apollo

The Apollo is an Australian Greek restaurant with a keen eye to detail and the flavours of the Mediterranean. The elegant and minimalistic restaurant serves classic Greek food in a clean and modern way and is absolutely delicious. It’s best to take a bunch of friends so you can try a bit of everything as part of a big feast. The saganaki cheese with honey and oregano is a must-have salty-sweet treat, and since you’re at a Greek restaurant, you should definitely have the oven baked lamb shoulder with lemon and Greek yoghurt.

The Fish Shop

This Hamptons inspired hot spot is a whitewashed slice of classic seaside Americana in the heart of Potts Point. The fantastic beer and wine list is there to be enjoyed with the deliciously prepared, fresh, locally caught fish. The fish fingers with tartare sauce are a nostalgic look at the childhood classic but so much better. They also do a potato scallop, which is reason enough to visit, if you’re a potato fiend like us.

Fratelli Paradiso

This culinary institution set in the heart of Potts Point is the go-to for fine and authentic Italian dining. The food is exquisite and the service passionately European. Always bustling with an interesting mix of patrons, bookings are not taken so be prepared for a little flexibility, but the wait for a table is worth the patience. With an amazing selection of natural and organic wines, Fratelli Paradiso is a great spot to settle in for an extended and very enjoyable Italian meal.

Billy Kwong

Kylie Kwong is a known passionate campaigner for sustainable food and ethical eating. Her style of cooking celebrates locally grown, organic and biodynamic produce, with a major focus on Australian native bush foods, which is delicious news, especially when she has moved from Surry Hills to her new home in Potts Point. All the classic Billy Kwong items are here, such as home-style fried eggs with Kwong’s house XO sauce, white cooked chicken with tamari, and delicate steamed prawn wantons. Diners can also expect to see Kwong’s famous Australian-Chinese dishes on the menu such as red-braised wallaby tail with black bean and chilli, and crisp-skinned duck with Davidson’s plum.

Image credit: The Powder Keg

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