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Review - Helm Bar



The best thing about Helm Bar is the location, right on the edge of Cockle Bay; a mere escalator from the Pyrmont foot bridge; and a short stroll from the CBD department stores. With a sea breeze ruffling my hair, I sat on the wide dining deck enjoying partial sun through a louvered roof and a 2009 Blue Pyrenees Pinot Rose ($8/glass, $35/bottle).



Oysters ($17/6, $34/dozen) were small, tasty Hawkesbury specimens on the day I dined. Our waiter earned points by avoiding my soaking with deft hand-work.



He was also on the money about the tasty scallop spring roll with the Fish of the Day ($22) which came with nicely cooked Dory and an uninspiring seafood bisque.



A bowl of Mussels with Ginger, Coriander, Lemongrass and Coconut Milk ($19.50) served with french fries was overly salty, forcing us to forgo the all-important bread ritual. Mistakes can be one-offs, so don’t let me keep you from All You Can Eat Mussels ($19.95) on Wed/Thurs and a whole kilo of Prawns ($25) on Sat/Sun. The stylish space looks brilliant by night, and would be perfect for large groups. If you plan on driving, I’d try Sussex Street, with the Wilson Parking station as a fallback plan.

Helm Bar
Aquarium Wharf, Wheat Road, Darling Harbour
Ph: (02) 9290 1571

Helm Bar on Urbanspoon

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Comments

( 3 comments — Leave a comment )
inn_timidation
Feb. 10th, 2010 10:40 pm (UTC)
Nooo, you can't forgo the bread-in-mussel-juice ritual.

Nothing worse than overly salty food, there's no way to get it back. Why do you think they needed to use so much salt?

I'm sure this place has it's pros, but whenever I am at Cockle Bay/Darling Harbour, I just wish I was at Woolloomooloo Wharf. (Days of Zenbu excluded)
I *LOVE* Manta, and the steak house at the end. It was the restaurants of the days of clients and 94 Grande Annee Bollinger.
missdissent
Feb. 11th, 2010 03:24 am (UTC)
I am hoping it was accidental. Yeah, I write about Manta this week in my Sustainable Seafood article.
missdissent
Feb. 11th, 2010 03:25 am (UTC)
And I miss Zenbu too.
( 3 comments — Leave a comment )