You have to see in person how incredible The Cottage | Bar & Kitchen is, a clear peoples choice as it reminds me of a happy childhood garden, but for the BIG KIDS. At first inspection inside, vintage furniture with a mismatch of dainty cups and antique crockery adorn walls is a great prime spot for some long cosy chit-chats with friends and family. You can expect night life entertainment with live jazz music playing throughout the evening in their front garden. This place is charming and definitely completes a warm and homey feeling, along with some quirky twists to their NEW WINTER MENU with their Head Chef, Ellen Young and top notch cocktails.
The Cottage | Bar & Kitchen cocktail display
Throughout the entire evening, intimate live music kept playing. It was an ultimate experience to watch and listen whilst having a cocktail in my hands. The singer captured many street walkers and so did the guitarist, who robbed my ears. Such wonderful rhythmic music.
Amy and I were first welcomed with a variety of 18+ beverages such as Villa Sandi Prosecco, Yealands Landmade Sauvignon Blanc and Wilson Pepperstone Shraz. I couldn’t resist getting my hands on Balmain Pilsner, it looked so manly. TheBalmain Pilsner has a lovely fruit driven notes in the aroma, balanced off with a clean crisp finish. It is also the perfect complement with freshly shucked oysters.
I’ve been alone with you inside my mind freshly shucked oyster served simply with a squeeze of lemon and merlot mignonette. The whole evening I was looking forward to the free flow of oysters. With the support of Amy standing right next to me all night long, watching me giggle every single time I see the humungous stainless steel bowl being refilled. I thought it was fun!
Freshly shucked oysters- Sydney Rock & Pacific
You should of seen the look of my eyes when opposite the oyster bar, a display of cheese platter was simply sitting there, waiting for us to devour it. Blown away by presentation, my gigantic mouth looks like it will devour the MASSIVE PARMESAN CHEESE in one bite. For the launch, we had the opportunity and honor to try Locheilan Triple Ring Soft– Shepparton VIC, Queso Valdeon blue– Leon, Spain, Wyngaard goat- Woerden, Netherlands and Fleuron Vache Brebis semi-hard-Pyrenees, France. The cheese has its own flavour and with the help of fresh grapes, dried apricot, dates, pistachios and almond allowed a very distracting new taste.
More than just a cheese platter
Please CHEESE me!
This is getting way too cheesy! Teeheehe
We continued to venture around and stopped in front of The Cottage | Bar & Kitchencocktail bar were the lovely waitress offered us Arancini. These fried rice balls coated in breadcrumbs and stuffed with tomato, smoked mozzarella and parmesan were flawless. This may be a winning combination for a vegetarian dish. Piping hot crunchy bite-size risotto with melted cheese oozing out on your very first bite means heavy breathing for me. Relax, breathe, BREATHE!
This is what I call MELTED CHEESE PORN. You’re the real deal Arancini. Thank you Amy for your two fingers posing behind this super tasty fried goodness.
I want to see you again…
My body is my temple when you come across mushrooms, stuffed with barley, dried fruit, herbs and chevre. These upside down mushroom are entertaining and juicy. Texture feels squishy and with the chevre atop, a nice smooth creamy finish. I believe the pomegranate adds a refreshing sweet sour flavour kick to it.
By the time we reached the bar, we already felt a little bit thirty for some cocktails. Lucky this bartender was almost finished preparing the… wait for it….
Bartender preparing our cocktails.
Love this lady’s flower headband and also what she was serving, I’m excited to introduce to you… wait for it….
Get ready to taste these cocktails.
Yes, you caught me with the “Lemon & Basil Gimlet“. Couldn’t put this down because this cocktail is shaken with citron vodka and lemoncella, basil, lemon and lime. This drink knows how to own the stage. There is clean green notes from the lime but also the fresh basil sprigs. It comes out refreshing and every sip is crisp and tangy. This is more so a summery cocktail but I escaped the winter blues with thoughts of the sun and warm weather.
Lemon & Basil Gimlet
After my first cocktail, I started observing the bartender for the next offerings and tried to embrace the beverage madness that was flowing around the room. All these emotions mixed together is genuinely entertaining.
What’s next cute bartender?
A bit of splash here and there, it was time to garnish these drinks and get ready to serve. Thoroughly entertained by these bartenders.
Can that be…
The cocktail that calls out the most to me is the “The Sloe Cuban”. A very interesting twist on the mojito part with Plymouth slow gin, shaken with freshly pressed mint and lime, then drown it with soda. The perfume of the fresh mint is ridiculously infectious. Enjoyed the sweet sweet flavours of this cocktail. Already envision this right next to me whilst I type. You can’t really taste the alcohol but by the time you’re ¾ finished, expect to feel slightly happier than the usual.
Yes, it is the “The Sloe Cuban”.
Stepping away from the cocktail bar, Amy and I noticed the Yellowfin tuna tartare. These nibbles knew how to express themselves with beetroot relish, apple, pickled fennel and dukkah. I personally would of loved to eat this all by myself, but people were around. There is plenty of nutrition in each ingredient. The tuna was a tad overpowering but overtime the beetroot relish and apple flavours slowly come out.
Yellowfin Tuna Tartare
Roast cauliflower really is fantastic with pulled lamb shoulder, raisins and vinaigrette. The dish was expressive and achieved maximum amount of flavour from the lamb shoulder. You’ll never want to go back to eating ordinary cauliflower when this dish has caramelized sweet raisins and the red pearls of pomegranate seeds that bring a tantalising nice mess.
Moments later, we’re back at the cocktail bar and look who do we see here, bartender finishing off his final touches to these Speyside Sour cocktails.
Garnishing these “Speyside Sour” with cinnamon cigars.
Discover the Speyside Sour with Glenfiddich 12 year and ginger liquer, mixed with lemon juice, honey water and finished with orange bitters. The cocktail has a smooth but medium dry finish and perfectly compliments the flavour of the malt whisky.
Another round of cocktails?…Yes please!
We spotted the Head Chef Ellen Young preparing the next dish. Are you curious to know what she is making?
Head Chef Ellen Young at The Cottage | Bar & Kitchen.
You’ll be blown away and be absolutely hooked on the Maple & Cider Beef Brisket. The first thing I will comment about this is it MELTS IN YOUR MOUTH. The aroma of this brisket is yelling out “EAT ME”. The sauce has the complex sweetness of maple and cider. The beef is unbelievably juicy and super tender that I spotted Amy grabbing her second or thirds of this dish. For the paper thin celeriac crisp, it was spot on delicious. If you are pursuing for more flavours then the horseradish cream should do the trick. I am going to make myself loud and clear that this beef brisket is a must order when you visit The Cottage | Bar & Kitchen.
Maple & Cider Beef Brisket
Every second was a highlight at The Cottage Winter Menu Launch. Super lucky that Amy brought me along as her plus one. Throughout the evening my hands were a bit occupied with my right hand holding my camera and my left a cocktail or dozens of oysters, so I apologise for the pictures or not having to take enough photos of the venue. Overall, The Cottage is definitely worth revisiting because I love the feeling of homey with live music playing all night and their lovely antique furniture that feels like grandma’s house.
Attempted to take the GIGANTIC PARMESAN CHEESE Home, result, unsuccessful. 😛
Photo credit: Amy from Milkteaxx
Photos by Vanny Tang
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This entry was posted in Balmain, Bars, Cocktails, Events, Food Finding, Inner West, Modern Australian, New Menu, Seafood and tagged Arancini, Balmain, Balmain Pilsner, cheese platter, Cocktails, Drinks, Head Chef Ellen Young, Lemon & Basil Gimlet, Maple & Cider Beef Brisket, Mushrooms, Nessy Eater Food Blogger, Roasted Cauliflower, Speyside Sour, Sydney Eaters, Sydney Rock & Pacific Oysters, The Cottage Winter Menu Launch, The Sloe Cuban, Yellowfin Tuna Tartare.