NEWS: ENTREE

Entrée

The latest openings, books, events and more.

EDITED BY Annabelle Cloros

Team effort

Meru Miso has collaborated with Brookfarm to create a macadamia miso with pink sea salt. The release comes after Meru Miso supplied Melbourne’s Vue de Monde with the paste for a number of years, with the team deciding to launch it to the public for the very first time.

The miso features Australian oven-roasted macadamia nuts from Brookfarm and is described as “wonderfully complex, sweet, salty, savoury and umami”.

Available for $15.50 from merumiso.com

Licoreria Limantour takes over Shell House

Acclaimed bar Licoreria Limantour is travelling from Mexico City to Sydney for a three-day pop-up at Shell House. Currently sitting at number six on The World’s 50 Best Bars list, and named as the 2021 winner of The Best Bar in North America, Licoreria Limantour is bringing its signature cocktails to Sky Bar from 21–23 June. Head Chef Aaron Ward will create a snacks menu designed to complement the drinks, which “celebrate taste, texture and aroma”.

shellhouse.com.au

Jewel of the sea

Pearl Chablis & Oyster Bar celebrates the finer things in life in Melbourne’s CBD. The Bourke Street venue is the brainchild of the team behind Pinchy’s Champagne and Lobster Bar and has a long menu of New South Wales oysters on ice from Moonlight Flats to Wapengo Rocks.

A snappy menu covers dishes including beef tartare, duck liver parfait and trout rillette, with sea urchin and periwinkles also on offer. Guests can choose a drop from the largest Chablis collection in the country, with the venue spotlighting a range of appellations and vintages from a standout producer each month.

pearloyster.co

A walk to remember

On the Himalayan Trail Romy Gill Hardie Grant Books; $55 Food writer Romy Gill puts Kashmir and Ladakh dishes in the spotlight in On the Himalayan Trail. The book includes more than 80 recipes encompassing shami kebabs (minced lamb patties); wagen pakora (fried eggplant); kanguch yakhni (morels in spicy gravy) as well as hearty meat curries.

Commended by Gordon Ramsay, who said the first-of-its-kind book is “simply stunning”, Gill charts the intricacies of Kashmiri cookery and its significant role in India’s vast food culture.

hardiegrant.com

Good things take time

Head Chef of Six Penny Tony Schifilliti spent years working on Cura, a koji-centric seasoning brand created to enhance flavours. The black garlic paste undergoes a two-step fermentation process that sees organic garlic heated to 60 degrees Celsius for six weeks until it changes colour. The bulbs are then combined with barley koji, soybeans and salt and are left to ferment for 10 months, resulting in an “umami-complex garlic”.

Find Sydney stockists at curaseasonings.com.au

The Strand ushers in a new era

Iconic Sydney venue The Strand has reopened in Darlinghurst after undergoing an extensive renovation under new owners Public Hospitality. At its completion this winter, the four-level venue will include a rooftop bar, accommodation and a French-inspired bistro, which is now open. Guests can enjoy all the classics at the all-day restaurant including steak frites, duck with plum and radicchio and a Gruyere burger. There’s also a 49-bottle whisky list and a selection of cocktails inspired by France.

thestrand-hotel.com