Waterfront casual dining destination Foys Kirribilli is now under the guidance of new head chef Ellena Kim (The Charleston, Glebe).
Kim, who joined the venue in June, has revived the lower north shore restaurant’s menu, embracing a Mediterranean influence with some Asian highlights.
New dishes include whole Hawkesbury calamari with chorizo, garlic butter and charred mandarin ; the flavourful portobello mushrooms with house-made babaganoush, duxelle and puffed rice; Hiramasa kingfish crudo with wasabi avocado mousse, pickled onion and rice cracker; grilled Cone Bay barramundi with parsnip puree, seasonal greens and lotus chips; and whole roasted cauliflower with chermoula and coconut yoghurt.
A number of classics will remain such as the Wagyu beef burger with American cheese, bacon, lettuce, pickles and beer battered chips; Foys fish and chips; and a seasonal pie, currently snapper pie with leek, water chestnut, parsnip and peas. A few favourites have been tweaked including the spanner crab linguini with bottarga, zucchini, chilli, garlic and parsley.
Foys Kirribilli is located upstairs at the Sydney Flying Squadron in Kirribilli, Australia’s oldest open boat skiff club. The Flying Bear café is situated on the lower ground wharf. Both venues have been managed by the Bird & Bear Group since August 2015.
Foys is named after the founder of the club, Mark Foy, who was instrumental in rejuvenating Sydney’s sailing community.
Bird & Bear Group also manage the revived offering at Mosman Rowers, which relaunched earlier this year.
