We have visited the Porterhouse Hotel before for dinner at Dixon and Sons, and returned this time for the Spice Trader Bar in the same complex. The heritage building has room for 80 patrons and has been fitted out beautifully, with dark timber and brass fittings, marble bar and green banquette and stool seating. The venue is very sophisticated and upmarket and it all makes for a stunning ambience.
This new cocktail bar has a cool list of interesting artisanal cocktails featuring ginger, coconut, coffee and cassia bark, as well as a tasty bar food menu.
Our drink choices included the Piña Verde – Plantation Stiggins Fancy Pineapple, Green Chartreuse, Coconut Cream & Pineapple as well as the Gin-Gin Mule made with Tanqueray Gin, Ginger, Makrut Lime Leaf & Bergamot Soda. Refreshing and carefully concocted.
For food, it was the Fried Scallop & Moreton Bay Bug Toast Served With Cho-Gochujang – an exquisite dish to be found here.
Sherry glazed milk buns filed with duck & Rhubarb Hoisin, Topped with Fried Garlic. Light and fluffy filled with a delicious duck mixture.
2 pce salmon rilettes on a Sourdough Crumpet with Finger Lime.
Our favourite – the tempura miso eggplant – lightly battered and a super flavourful miso.
The food was delicious, the venue stunning and a great bar to visit for an intimate and sophisticated setting.
203 Castlereagh Street, Sydney,
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