Look out ladies of the night pounding the pavements of the Golden Mile, there’s a hot, new classy blonde in town and she’s got style money can’t buy. It seems Kings Cross is the place to be right now with foodies salivating at the latest’s developments. We have Barrio Chino serving authentic Mexican and Gastro Park turning up the heat on some super fresh seafood. Concrete Blonde is the newbie on the block and she seems to be making a lot of new friends.
Head Chef Patrick Dang has traveled the globe refining his passion and feeding his curiosity for gastronomy. He started his career in Sydney before heading overseas and working at Michelin star restaurants in Hong Kong, Singapore and Italy. Now back in Oz he’s food reflects his cultural journey with a fun, playful vibe. He focuses on locally sourced, seasonal produce and hence our theme for the evening L.O.C.A.L, with a focus on wine and produce from NSW seemed fitting.
Guests take a seat in the outside courtyard and are handed ‘Taka’s Special Martini’, Goshu Daiginjo NSW, sake shaken with amaretto, fresh ginger juice, dry vermouth and lemon. It’s a nice start to the evening and despite the chill the outdoor heaters make it nice and cosy. You can just tell this is going to be popular in summer.
We take a seat at the long table inside the restaurant. The unique industrial style is credited to designer Michael McCann also responsible for Flying Fish, Steel Bar & Grill and Victor Churchill in Woollahra. He’s done well to work with exposed pillars no doubt supporting the stacked apartments above our heads. There is an open rotisserie and grill, cowhide wall and black walls full of famous quotes. There’s a lot of detail including the giant blonde mosaic on the bathroom wall and an open kitchen teasing hungry guests. The bar is set up so you can pop if for a casual drink before heading out or stick around for dinner.
We share a selection of dishes from the smorgasbord. The Kentucky Fried Quayle (KFQ) is a cheeky spin and I really enjoyed this dish. I also like the Wagyu Beef Tataki, Onion Escabeche. Great presentation makes each dish enticing including the Maryland Style King Crab and Sea Urchin cakes. We also try the Hand Made Mini Naan Bread with traditional condiments. All of these dishes would be my pick to order if you’re just after a nibble over cocktails.
The Angullong Pinot Gris 2008 and Canobolas Smith Chardonnay 2006, both from Orange are on offer and I opt for the Chardonnay (the new Sav Blanc).
Main dishes are brought out and include Clarence River Jumbo Prawns in Lemongrass Marinade, Hawksbury Organic Chicken and Grimma’s Farm Lamb. Everything is fresh and I particularly enjoy the lamb and roast beetroot.
Sides of Rustic Fries with Green Ketchup, Red Aioli and Gem Lettuce Salad accompany the dishes. I am obsessed with the green ketchup made from green tomatoes and it takes me a while to pinpoint the flavour.
A glass of Bourke Street Pinot Noir 2010 does the trick for me, whilst others enjoy the Nick O’Leary Shiraz 2010.
For dessert we indulge in Chocolate Guanaja, Pistachio and Navel Orange. The chocoloate is very rich and I can’t finish it (shock, horror). I love the pistachio crisps and spots of orange around the plate.
Concrete Blonde claims to be a relaxed and not take itself too seriously. We’ll it’s not fine dining, but then again it’s not $5 tacos and wife-beater appropriate. Go there for a nice dinner during the week, sit outside with cocktails with your friends in the sun on the weekend, begin your night there with some share dishes and a bottle of wine. It’s a versatile venue with multiple offerings. It’s a 5 minute walk from my house so I know I’ll be back.
But enough about what I think, let’s hear what our foodies have to say…
33 Bayswater Rd, Potts Point
02 9380 8307
Open Tue – Sun, 6 pm – 12 am