An evolution of his popular Kitchen By Mike canteen, Mike McEnearney has swung open the doors to No. 1 Bent Street, next to The Wintergarden in Sydney’s CBD.

The 100-seat heritage site will offer a menu that changes regularly, is designed to be enjoyed by solo diners or groups and is reminiscent of the “egalitarian feel of Kitchen By Mike,” a statement announcing the launch reads.

The attention will be on seasonal, locally sourced produce with lighter dishes on the menu including sweet and soured sardines; and a salad of beetroot, rhubarb, edamame and ponzu. More substantial options include a twice-baked goats cheese souffl with rosemary; pot roast lamb shoulder, bergamot pears and tapenade; and whole flathead fired on a terracotta tile with lardo and romesco. Rice pudding with jam will be on the dessert menu, as will wood-fired quince with saffron custard and pistachio brittle.

McEnearney’s popular bread is also back, baked fresh each day in the custom-built wood fire oven displayed in the open kitchen.

Mike’s team includes general manager, Greg Frazer who has worked alongside Mike for nearly 25 years, including at Rockpool and Kitchen By Mike, which closed its doors in Rosebery on 7 August, 2015.

The wine list showcases approximately 50 wines from small producers all over the world, with a strong focus on Australian wines from producers including Brash Higgins from Riverland South Australia, Syrahmi from Heathcote Victoria, and Pepper Tree from NSW’s Hunter Valley. David Lowe from Lowe Family wines has collaborated with McEnearney to create a project white, WHITE by Mike, and Rose Kentish of Ulithorne wines South Australia has created RED by Mike.

Designer Matt Darwon created the ‘simple and unobtrusive space’ which includes a modern dining space with an open-plan bar and communal dining tables. The site boasts a combination of natural and re-worked timbers, a Tasmanian oak ceiling, Moroccan style tiles, bronze windows and the original sandstone Victorian exterior.

No.1 Bent St by Mike offically opened on 16 May and will operate on Monday to Friday for lunch (11.30pm – 3pm) and dinner (5.30pm –late), and on Saturday from 5.30pm – late.








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