Sugaroom
Editorial
The Sugaroom emerged out of the urban decay several years ago and benchmarked the Jacksons Landing area of the west harbour into something a little more sophisticated. The result is an architectural feat combining open spaces and soaring ceilings, but still with enough intimacy to give it that local feel. It boasts both bar and bistro, which is great if you're running late and the tables are booked. The style is mod-Oz (aren't they all), but all cynicism aside, the flavours are spectacular.
If you're after a cocktail, the Watermelon Rosemary is a must. Deliciously herby and not too sweet, it's ideal for cooling off or warming up for a meal in the dining room. If you prefer more sugar than spice, try the Sorbet St Germain: Lemon and elderflower with vodka and gin. Yes, it's quite potent so make sure you leave room for the wine list. Reds and whites are sourced mainly from Australia and New Zealand, with a few Euros thrown in to liven the mix. The focus is on boutique vineyards and unusual blends, and for the sake of benchmarking, the beautifully consistent Pewsey Vale and Heggies top the list. For the fickle-minded and indecisive, there's a generous smattering available by the glass. In a further nod to keeping things local and lovely, you can BYO for a small corkage fee anytime between Monday and Wednesday.
Jessica Miller, March 2010
User Feedback
Ron Dowd
December 18, 2007
Maybe it's just the pre-Christmas rush but our second visit to Sugaroom did not live up to the heights of the first. The bream was disappointing, as was the level of service.
Your Feedback
1 User review (add yours)