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Review - Fino Par




Two minutes after walking in the door Brett Harris (ex-Hello Sailor) had me laughing, and loving La Perla ($18).



It’s a unfolding blend of Manzanilla sherry, reposado tequila and pear liqueur with a lemon twist, and my pick of his clever list.




Not that you shouldn’t try the rest - Brett’s enthusiasm for the cocktails he’s making is infectious! Oaxacan Calling ($17) with joven (young) mezcal and fino sherry proves another winner, not least of which for the burnt candied lime floater.



The gently smoky cocktail echoes the flavorsome Seared Wagyu Montadito ($4.50/each), and together they epitomise what this spot’s about: fine pairs.



Utilising the original Vibe Hotel kitchen crew, Executive Chef Nelson Burgos (ex-Foley Lane) has put together a menu that scratches Spanish itches, old and new.



At the traditional end, the Salted Cod Croquettes ($4.50/each) are made from a recipe that Nelson says: “has been in my family for the last 30 years”.



The bright, green Asparagus Tartare ($14), on the other hand, is quite fresh and contemporary; as is...



...his Octopus Carpaccio ($17) cooked in its own juices.



Alternatively, pull up a bar stool and munch “little mounds” of Grilled Chorizo ($4.50/each), black garlic and chilli salsa, as Brett plies you with Barrel Aged Sangria ($8) charged with his own ginger beer… eso es amor.


Fino Par
111 Goulburn Street, Sydney
Ph: (02) 8272 3300


Fino Par on Urbanspoon

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