Neutral Bay Bar and Dining
Editorial
There is a quirky character to Neutral Bay Bar and Dining that makes you feel you have taken a step back in time to a 1940s New York diner despite the restaurant's sleek, modern interior. Waitresses in chic tailored dresses, pearls and styled up-do's liaise between the nostalgic, tall booths that line the restaurant.
Eco design edge echoes through the timber features and the vines that crawl across the wall in an eye-catching artwork. The booths give jovial groups a feeling of privacy as if they could be chatting in the comfort of their own apartments. Huddled together, they giggle as they fill their glasses with Yarra Valley Mayer Bloody Hill chardonnay and unite them in a toast.
The relaxed atmosphere allows diners to enjoy the food of fine dining quality as waiters happily bring extra plates for parties to share their meals, divvying up organic meats and bountiful vegetable dishes. Half way through their dishes, a couple exchange their grilled Snowy River trout and Coorong Angus scotch fillets with each other to enjoy both choices, while curious fingers of a group of women pick at the salumi board of prosciutto, salumi conte, and capicollo.
The kitchen is open to admire the chefs' expertise and allows floating scents to entice appetites. The environmental focus is carried through the menu of organic and sustainable ingredients that are accentuated with long and slow cooking. Charcoal and organic wood burn in the pit grill, accentuating the earthy characters of the toasted meats. The extensive wine list is unpretentious and supports boutique and innovative wineries. Organic and biodynamic drops pepper the list and match executive chef Alex Kearns' cuisine concept.
The old-school booths of art deco décor, and the organically harmonising flavours of the menu contribute to the contagious charisma, life, and quirky personality of Neutral Bay Bar and Dining that is sure to become a fond friend of diners.
Edwina Storie, September 2010
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