The address sounded familiar - my sons once had a design studio on an upper floor of this renovated warehouse however I didn't recognise anything about the new ground floor. Gone is the drab street front and replacing it is something quite sophisticated and exciting. Cotton Duck is the latest venture of Jared Ingersoll following the success of Waterloo's Danks Street Depot. Polished concrete floors and exposed bricks give a hint to the original building and the internal dividers of stark concrete housing living gardens are an interesting feature. If I had to describe the interior in 3 words I'd choose 'fresh, innovative and stylish' - these words are also reflected in the menu.
There is a theme of blending old with new and whilst we noticed many innovative features of this restaurant, some great traditions have returned such as making reservations. Don't laugh! It's refreshing when you arrive at 8 with a party of 4 and your table is waiting! I also liked the fact that we were blissfully unaware of the number of people sharing the restaurant - good acoustics and relaxed spacing.
Newly opened in mid-September my eldest son & his girlfriend had already dined at Cotton Duck. They were so impressed that when they heard I was coming to Sydney they decided that I had to try it too.
As we walked through the door the waiter recognised David and Emma from the previous week and there was a little friendly banter which sounded like old friends were being welcomed back.
I've heard the menu described as a "DIY degustation menu" with 2 courses for $55 or 4 for $85. We all chose the $55 option and whilst the servings are modest I must say that after the 2 courses plus bread, a tiny starter and a shared dessert I left feeling more than satisfied. Mind you, some with a heartier appetite might do well to order the 4 courses - how lucky to sample even more of this delicious menu.
|A slice of organic pork sausage with celeriac remoulade|
Dinner commenced with this beautifully prepared morsel of organic pork - deliciously spiced and complimented by a crispy yet creamy celeriac remoulade - a perfect way to prepare the taste buds!
|Tuna Tartare - tuna, cured salmon and beetroot chips|
David's first choice was the Tuna Tartare which comprised 2 types of fish with crispy beetroot chips. As a photographer I'm drawn to the aesthetics of food - for me it's not only about taste but equally about the beauty of the food and its aroma. Presentation at Cotton Duck is a priority.
|Chocolate and Raspberry tart - baked chocolate with a raspberry mousse|
50 Holt Street
Sydney NSW 2010
p: 02 8399 0250
e: email@example.com / firstname.lastname@example.org
Open for lunch on Thursdays and Fridays, 12pm - 3pm and dinner, Tuesdays through to Saturdays from 6pm.
Photography and blog by Ann McLeod email@example.com