New 1920s style wine bar brings Soho to Balmain [gallery]

01 September, 2015 by
Aoife Boothroyd

Sydney’s newest wine bar, Soho In Balmain has officially swung open its doors.

The venue features an extensive wine list that highlights both local drops as well as vino from around the globe. The wine is complemented by a food menu of Mediterranean-style share plates created by head chef Steve Koster (ex Black by Ezard, Fratelli Fresh, Bathers and Bird Cow Fish). The menu features Koster’s signature ‘cheese on toast’ – halloumi, mandarin and hazelnut assembly, as well as slow cooked beef cheek served with sherry and cauliflower crumb.

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Other menu highlights include: crispy potato with salsa verde; slow roasted pumpkin, watercress, dukkah and flat bread; burnt carrots, beet root, radish and goats curb; pork and parmesan croquette and romesco; and raw el hangout fried chicken with tahini yoghurt.

As well as an extensive list of wines, a great selection of cocktails, spirits, beer and cider is also on offer.

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The venue is the brainchild of first time hospitality owners Ronite Hammond and Justin Boyd who come from an interior design and IT background respectively.

“Soho in Balmain is my take on what a boutique hotel in Soho, New York, would have felt like in the 1920’s,” says Hammond. “We balanced it with a clean and modern twist to blend the two inspirations and to ensure the overall effect was chic and luxurious.”

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“Balmain offers a lot more than traditional pubs and cafes and is evolving to become a real destination for quality food and wine,” says Boyd. “We wanted to bring something new to the strip by combining a beautiful environment, live contemporary jazz , a twist on traditional share plates and new wines from regions our guests may never have tried before.

“The feedback from the locals has been amazing so I believe our timing is spot on. Naturally our goal is to attract plenty non-penninsula locals into Balmain to enjoy our hospitality as well.

Soho In Balmain is open Tuesday to Sunday from 12pm – late on Saturdays and Sundays and 5pm – late on week nights. 

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