Woollahra restaurant, Buzo, now has a late night bar offering, together with a new summer menu by head chef Jason Dean.
Housed in a two-storey Victorian terrace near the corner of Jersey Road and Oxford St in Sydney’s Woollahra, Buzo welcomed Dean – who’s previously worked at London’s two Michelin-starred The Green House, Marylebone’s Orrery and Bentley in Sydney’s CBD – to the kitchen in mid-2016
“I draw inspiration from food that is infused with imagination and love and the new menu at Buzo exemplifies this,” he said.
The summer menu begins with small plates including pressed pork shoulder, chicken liver parfait, burnt fig and watercress; and scallop carpaccio, charred baby corn, cured cucumber and dill. Pastas include duck ravioli, sweet corn, basil and wild mushroom consomm; and pea and potato gnocchi, pistachio, zucchini and mint. Large plates include steamed snapper, Jerusalem artichoke, pickled cabbage and broccolini; and spiced lamb rump, pumpkin puree, pepitas and roasted cos.
Buzo’s owners Mark Campbell and Phillip Fikkers, who also own Potts Point’s Macleay St. Bistro, said that the restaurant’s new food offering is a move away from heavier, classic Italian dishes.
“While we still draw inspiration from Italy, the evolution begins by not being defined by one country. Our direction comes from modern European cuisines with a focus on using the market’s freshest and best ingredients to create full flavoured, in-season dishes,” they said.
The bar downstairs operates from 5pm, offering a selection of wines, champagne cocktails, classic cocktails and a new bar menu. Snacks include sugar smoked fish fingers with rosemary mayonnaise; cured wagyu tartare with roasted kale, sweet onion and mustard; and glazed octopus with fennel, white bean and Spanish peppers. The bar menu is now until midnight.
