The Flynn - Review

 Reviewed by Regina Su
When we arrived at The Flynn, people were spilling out onto the sidewalk- these weren’t a rowdy people, these were a relaxed people, letting off some steam on a Friday night after a business week. When you walk inside The Flynn, you notice that it’s a cross between pub, bar and restaurant, with sophistication and a little cheekiness holding the place together. It has the raucousness of a pub, the suaveness of a high-class bar and the elegance of a restaurant. The premises is divided to make these areas distinct, however, the whole venue a nice, cosy atmosphere.

Named in homage to the 1940s actor Errol Flynn, the venue really encompasses all that is chic and elegant with touches of fun excitement. Dim lighting by candlelight subdues the atmosphere while upbeat, full orchestra and brass tunes keep you on your toes with a bit of 1940s excitement. Vines, hanging baskets of plants and vintage wine bottles about the place give the place character and make it glow from the inside out.

Over the past months, The Flynn has undergone a review of their cocktail and wine lists, as well as a completely new menu. The new chef on board adds a French-Vietnamese inspired twist on old pub favourites, while bringing new tastes and meals to the table. This new trust between the kitchen and the bar means that the cocktail list can be perfectly tailored to any meal of your choosing and may I say, this reciprocity really had me in awe.

NOMAD has arrived

NOMAD has arrived – a cellar door in the city where you come to learn about what is new in Australian wine and taste the best of Australian produce.

Occupying a stunning turn-of-the century warehouse at 16 Foster Street on the fringe of Surry Hills, Nomad will provide a platform for boutique Australian wine producers from regions not previously known for wine, such as Orange, Mudgee and Canberra, and who are now taking on the big boys from the Hunter and Barossa Valleys.

After returning from their sojourns into wine country Al Yazbek (formerly of Toko) and his partner Rebecca Littlemore would come back to the city wishing for just a little bit more of that cellar door vibe. “Why hasn’t anyone opened a cellar door in the city?” they thought. And with that Nomad was born.

Al and Rebecca had always coveted the Spence & Lyda site, just around the corner from Longrain. With its stunning ironwood columns and beams and soaring ceilings, they knew they had found the right site for their city cellar door.

Complementing the bones of the original building Al and Rebecca, working with architect Annie Snell, have pulled together a palette consisting of concrete, steel and more concrete that is evocative of a foundry. Among these beautiful elements sit a purpose built room that is home to Nomad’s house made cheese and charcuterie.

Situated at the heart of Nomad is the kitchen. Chef Nathan Sasi has recently returned from working at Heston Blumenthal’s London restaurant Dinner, voted the world’s ninth best restaurant. Sasi’s CV also lists the likes of Moro, also in London, and locally at Sean’s Panaroma and est. Nathan asked for a wood-fired oven and Al and Rebecca were happy to oblige, building him an oven large enough to slow cook a whole lamb or pig, as well as our own Nomad sourdough. Nathan is one happy chef.

“A revival of old world techniques such as pickling, curing, smoking, drying, fermenting, cheese making and whole animal butchering where nothing is wasted” best sums up Sasi’s ethos. “Seasonal produce is the best produce, and if you can source it direct from the producer, farmer or fisherman then more’s the better” says Sasi, who’s menu of share dishes will be garnished with flavours, spices and cooking techniques native to the Mediterranean.

Working alongside Al, Rebecca and Nathan is Master of Wine Rob Geddes. One of only 18 Masters of Wine in the country, Geddes started his career amongst the vineyards of the Clare Valley in the 1970’s and is arguably one of Australia’s pre-eminent wine communicators. Geddes will be Nomad’s MW-in- residence and what he doesn’t know about wine isn’t worth knowing!

The wines on Nomad inaugural list where chosen because they are simply the best of Australia’s boutique vineyards. "Nomad's wine list comprises wines that have been ‘grown rather made’ to show aromatic complexity and flavour detail reflecting their origins and retaining food friendliness. These wines
are medium to full bodied with natural acid, moderate alcohol and are food friendly", notes Geddes of his collaborative list with Rebecca and Mike Watt, Nomad’s restaurant manager.

Nomad is located at 16 Foster St, Surry Hills and will be open for lunch Monday to Friday, dinner Monday to Saturday and will take bookings for both, via the Nomad website – www.restaurantnomad.com.au

WARMER WEATHER BRINGS LAUNCH OF NEW SEASONAL MENU FOR BAR100

To welcome the warmer months, BAR100 has launched a fresh, light and seasonal menu created by Executive Chef, Timothy Fisher, showcasing the produce of spring and summer with a range of trattoria-style bar dishes.

“I was inspired by the produce at Sydney organic community farm, Common2us. Utilising seasonal vegetables such as broad beans, fresh peas, spring asparagus, zucchini flowers and small heirloom tomatoes has been one of the keys in creating this new menu,“ BAR100 Executive Chef, Timothy Fisher said.

The new menu’s dishes include: Garden Green Pea Arancini; Verde Salad, Broad beans, peas, zucchini flowers, burrata, heirloom tomatoes; Chargrilled Salmon Salad, red apple, rocket, cos, radicchio, cherry tomatoes, lemon; Gamberi Pizza, banana prawns, lemon, spinach garlic, mozzarella; Chargrilled Sirloin, braised fennel, horseradish watercress; and a range of desserts including BAR100 Mess, vanilla cream, black pepper meringue, strawberries, pistachio nuts.

“I have tried to keep my Italian influences while offering patrons some pub classics with a twist and just good old down-to-earth tasty food. The menu reflects the warmer weather and people’s desire to eat lighter meals,” Mr. Fisher said.

The chef has also launched a new daily specials chef’s menu to offer more variety and to keep regular customers inspired.

BAR100’s Executive Chef gained prominence as the youngest chef to be awarded Two Hats during his 11 years working at Paddington restaurant, Lucio’s.

BAR100’s Restaurant/Bar is located on level two of the venue and has both table service and order at the bar options available. It is a relaxed casual dining environment surrounded by sandstone walls, terrazzo floors and soft lighting, which gives this space an intimate feel. The area adjoins the outdoor Terrace and Sunroom, which overlooks Circular Quay’s Overseas Passenger Terminal.

A comprehensive menu selection including canapé/functions, set menus and a la carte is also offered. BAR100’s full menu is available at all times from Monday through to Sunday, 12pm until 10pm (Please note that a late night menu is available after 10pm). Private dining areas and children’s menu options also available.

Situated in the heritage listed Mariners Church (est.1856), BAR100 is located at 100 George Street The Rocks, to find out more information on BAR100 visit www.bar100.com.au or phone 02 8070 9311.
To view the new menu Click Here