Endeavour Tap Rooms

TAP INTO THE ROCKS

The Rocks is a winter wonderland. So much so that if it were to snow in Sydney this is where you’d want to be. Maybe it has something to do with the cobblestone streets. Or perhaps the sandstone buildings that look as though they’ve been transported here from old-world England. In our opinion, it’s the pubs, which offer a haven to cosy up next to an ale, which has so much appeal. The Endeavour Tap Rooms is just one of our favourites.

PHOTOGRAPHY RYAN STUART GLASSWARE RSN AUSTRALIA

Chef’s meat selection Hiramasa Kingfish tostadas, corn and guacamole

Grilled malted sourdough, beetroot dip, smoked cream and chimichurri

Crispy smoked chicken wings with herb baja

The Endeavour Tap Rooms is located in what used to be the British Seaman’s Hotel. Given that the building dates back to the early 1800s, it oozes old world charm, and the outside has remained in tact to pay homage to the historical site. The inside however is a whole other story. Having been completely refurbished by Welsh + Major architecture firm, it now boasts a classic, contemporary and understated feel with low hanging lights and high, marble tables. On the food front is the banquet option, which is absolutely perfect for whiling away an afternoon with friends. Literally sit back and relax as a range of smoked produce and seasonal sides are brought out to you. You can also choose from a range of scrumptious dishes that are specifically designed to share.

The drinks menu, on the other hand, is just as impressive as the food, with twelve dedicated tap beers, eight of which are from the Endeavour core range, as well as a range of Australian ciders and wine. The jewel in the crown of this beautiful venue is the brewery next door, where guests can actually visit and see their favourite beers being made. This makes for quite a rare experience compared to your usual weekend lunch and is all situated in the heart of the Rocks.

A selection of smoked meats

GUNS ARE BLAZING AND WE’RE SMOKIN’

Given it’s the season of slow roast and seasoned veg, it’s time to ignite the chips and give smoking meats a go. Kasper Christensen, Executive Chef at Endeavour Tap Rooms has kindly given us some tips on how to create the ultimate beef brisket rub at home.

BEEF BRISKET SPICE RUB

INGREDIENTS 127gm Fine salt 75gm Kibbled black pepper 37gm Paprika 15gm Cayenne Pepper 15gm Dried oregano 7gm Cumin 22gm Garlic powder

METHOD Clean excess fat from brisket and fully submerge in brine for 24 hours. We found out brine is a combination of salt, sugar and water. Cover liberally in American mustard before applying the spice mix all over. Transfer into a preheated smoker or BBQ at 146c. Smoke the brisket until it has reached an internal temperature of 75c. Wrap the brisket in aluminum foil and return to the smoker until the temperature has reached 89c. Take the meat out of the smoker and rest in a warm place for an hour before slicing and serving.