Opened in June this year, Brixton Lounge and Dining brings Australian cuisine with a British twist to Sydney’s inner west. Situated along Glebe Point Road in Glebe, the restaurant is a welcome addition to the vibrant community and has more to it than meets the eye.
Brixton Lounge and Dining, Glebe
With adjoining dining areas, a well-laid out interior, balconies with city views, intimate suspended lights and music, fine vintage furniture and a cocktail bar, the venue offers relaxed dining with a casual vibe.
Interior
Owner/ Executive Chef Mike Stuart grew up in Manchester, England. After graduating, he spent four years training to become a chef in Liverpool then decided to set his feet backpacking around the world. Once in Sydney, he landed a job under the tutelage of Zac Sykes, now of Coogee Pavilion. Mike has also worked for a number of years at the former Capital Grill in Circular Quay where he met his wife Melinda.
The drink and cocktail list are comprehensive and a glass of the Nua Prosecco from Italy (NV) and 4 Pines Pale kicked off the tasting menu with a selection of small plates and large plates. The menu has a large selection of vegetarian and gluten free options. Mike sources his ingredients locally, and prepares as much as possible in-house.
Brixton House-cured Salmon
The tasting menu began with the Brixton House-cured Salmon ($16.50) with crème fraiche and caper berries, served with toasted rye bread. The delicately-cut salmon were a delight in flavour and texture, matched with the crunchy dark rye.
Salmon Spring Rolls
Next was Brixton’s signature dish, the Salmon Spring Rolls ($16.00). Whole pieces of perfectly cooked salmon were wrapped in spinach in a spring roll, cut diagonally so you could see the integrity of the salmon inside. The homemade chilli jam was fresh and subtle.
Twice-cooked Pork Belly
The aroma of the Twice-cooked Pork Belly ($15.50) with pickled fennel salad as it was served was tantalising. Two pieces of pork ere on top of a bed of soft mash with salad, drizzled with an apple cider jus. The pork was soft, tender and full of flavour. The pickled fennel and slightly acidic cider jus went so well with the pork.
Tomato and Ricotta Tortellini
From the large plates and mains menu came the Tomato and Ricotta Tortellini in black olive butter ($22.50). The warm butter and olive sauce smelled divine, and the homemade tortellini was well presented and tasty.
Pumpkin and Goat’s Cheese Risotto
The Pumpkin and Goat’s Cheese Risotto ($21.50) was delicious. The sweetness of the pumpkin along with the and the mild and creamy taste of the goat cheese made it a sensational risotto.
Cheesecake
Desserts at Brixton Lounge and Dining are a surprise. Mike prepares what he decides on the day along with what is fresh and in season. The Cheesecake came on a base of dried sticky date pudding, instead of the usual biscuit base and was served with mixed berry compote.
Rhubarb Crumble
The Rhubarb Crumble was a delicious finish to an enjoyable meal. The rhubarb maintained its mild bitterness and wad offset by the sweet crumble and ice cream.
Brixton Lounge and Dining
Alongside the main menu, Brixton Lounge and Dining offers specials throughout the week as well as a rewards programme. Diners earn points by simply swiping their membership cards every time they dine. Well worth the visit.
Brixton Lounge and Dining
95 – 97 Glebe Point Road Glebe
02 8021 7905
Open 7 days: breakfast, lunch & dinner
www.brixtonsydney.com
Photography © by Ed Sullivan for Gourmantic – Copyright: All rights reserved.
