Junk Lounge

Past Events

Junk Lounge

The first Secret Foodies event of the year was filled with the exotic flavours and aromas of the Orient. Taking in the ever-stunning views of Sydney Harbour and the Opera House over two nights in January, Junk Lounge was a most welcoming host to our 50 excited foodies.

Occupying the second floor of Cruise Bar at the Overseas Passenger Terminal is where our guests discovered Junk Lounge, the venue for our first Secret Foodies dinner of 2016.

As guests arrived, a giant cruise ship sailed out to sea revealing a breathtaking view of the Opera House and Sydney harbour. It was the perfect backdrop on a sunny summer night to enjoy the signature cocktail at Junk Lounge, the Aloe Geisha. Made with aloe vera, rum, sake, and cherry bitters guests took time to unwind from work, enjoy a refreshing beverage and admire the view.

We then took our seats around the large communal table decorated with custom built lazy-Susans, bowls of spices and Asian produce. After a warm welcome from Ms Darlinghurst the Bar Manager spoke about the wine pairing for the evening and a little more about the venue which only opened last year. Fun fact, the venue is named after the ancient Chinese cargo-carrying ships that used to sail the high seas.

The banquet of hawker-style share plates and platters started with a light appetiser of hot, crunchy edamame with green tea salt. Next was the scattered sashimi on rice crisp with edamame and wasabi. This was a sizeable entrée shared amongst small groups. 

The vietnamese fresh rice paper rolls were a delight with prawn and avocado. And the pork belly banh mi sliders were comforting with a modern twist. The hainan chicken rice was a spot on and a totally satisfying take of the traditional dish. The chicken was succulent and perfectly complimented the chili and ginger condiments. 

This event was so popular we had to run it over two evenings and we still had a waiting list. Each night we had a surprise dish added to the menu incorporating a fresh seafood delivery head chef Richard Slarp had recieved that day. The first night it was steamed Japanese custard topped with a seared scallop. The next night we enjoyed a tempura garfish in tentsuyu, a special dashi based broth flavoured with soy, mirin and sake.

Another highlight of the evening were the desserts. Everyone raved about the coconut pannacotta with fresh mango, tapioca and palm sugar. The deep fried banana spring rolls with honeycomb, chocolate and vanilla ice cream went down a treat too.

Thank you to everyone who joined us at the event. Junk Lounge wowed us with great cocktails, flavoursome food, great service and incredible views.

For all the images from the two nights click here.

Junk Lounge
1-3, Overseas Passenger Terminal, Circular Quay
Wednesday - Thursday 5pm till 12am
Friday - Saturday 5pm till late 1am
Sunday 5pm till 12am
Ph: (02) 9119 1804
cruisebar.com.au/junk-lounge
Junk Lounge