Sydney’s Verandah Bar and Restaurant has completed the first stage of its extensive redevelopment with the opening of a new restaurant, Social at Verandah.
Located on Elizabeth Street in Martin Place, Social at Verandah is the reinvention of the long-standing dining room of Verandah Bar and Restaurant and the vision of Simon Tilley and Nick Wills, owners and directors of hospitality group Tilley and Wills.
Executive chef Brad Sloane has designed an entirely new menu, with a focus on native Australian flavours and produce, with hints of English and Italian flair, influenced by his time working under Marco Pierre White at The Belvedere in London.
“There are some really delicious dishes our patrons can look forward to,” says Sloane. “Kangaroo Tartare with quail yolk, Yabby Tail and roast pumpkin tortellini, and whole suckling porchetta pig which we’ll carve for you at the table, will be some of the highlights.”
The main menu features classic steaks such as 450g Cape Grim rib on the bone and Little Joes MB 4-6 New York cut. Lighter seafood dishes include striped trumpeter with celeriac puree, pickled celery and fine herbs and citrus-cured NZ King Salmon with swimmer crab, roe, crème fraiche and cucumber jelly.
The opening of the restaurant is the first stage of the entire property’s redevelopment, with the adjoining Verandah Bar slated to reopen mid-May. The bar will feature a global wine list, 30 international and local gins, as well as an extensive list of whiskey and signature cocktails
Patrick Lawrence and Stuart Krelle from Luchetti Krelle are leading the venue’s redesign, which encompasses the restaurant, bar and extensive balcony.
“The tiled balcony is a contemporary take on patterned encaustic courtyards with the dark timber and rattan finishes, contrasted against the hanging greenery throughout the space,” says Krelle. “Continuing the jungle theme, the main wall of the dining room features a custom mural by artist Chris Nixon mixing botanicals and patterns to ensure the bold graphics pop against rendered walls.”
