Just because it’s the holidays doesn’t mean you can’t make healthy food choices, so whether you’re detoxing or retooling we have some awesome ideas for you. From juice matches (or wine matches) made from local and native ingredients at Harvest Newrybar to tea trolley’s at Kensington Street Social, cleansing bone broth’s at Long Chim and a new summer menu at Chiswick at the Gallery.
Harvest Newrybar, Byron Bay
Harvest Newrybar’s juice matches are as considered as their wine matches as Sam Curtis shakes up the Harvest bar with the addition of native ingredients and tropical fruits. Kangaroo with pomelo, sea rocket and Davison’s plum is matched with ‘Smoking beets’, while Coastal succulent with palm inflorescence, pandanus and bottarga is paired with sea blight, apple and finger lime, on the Wild Harvest menu designed by Bret Campbell and wild food forager Peter Hardwick.
The 5-course Wild Harvest menu is available every Wednesday at $70 with the addition of $30 for non-alcoholic beverages, and $45 for wine pairings.
Kensington Street Social, Sydney
Detox (or Retox) at Kensington Street Social in the New Year as they launch a new Juice Bar and Tea Trolley. The best bit? They’re customisable – a variety of seasonal fruits and vegetables will be available or select from the Tea Trolley with freshly cut herbs, lemongrass and ginger to choose from (or add a splash of alcohol for a Retox!).
Menu highlights include Tataki of Paroo kangaroo, blackberry vinegar, pickled pear, beetroot, native wattleseed dukkha; Poached (or roasted) corn fed organic chicken, pearled barley, Jerusalem artichoke, raw kale gazpacho; and Marinated melon salad, jasmine tea, lemon verbena yoghurt parfait.
The Detox/Retox menu is available for lunch and dinner throughout January and February at $40 for 2-courses or $50 for 3-courses.
Long Chim, Sydney
Kickstart the New Year with Long Chim’s clear rice noodle soup with fish dumplings ($25). Nourish and detoxify all the bad you did over the silly season and cleanse yourself with fragrant and delicious spices and flavours.
Chiswick at the Gallery
Head Chef Laura Baratto has designed a menu encompassing the flavours of summer with many ingredients grown in the adjacent kitchen garden, in true expression of Matt Moran’s ‘garden to plate’ philosophy.
New menu highlights include: Scorched cauliflower, date, toasted almonds; Pickled octopus, cucumber, kohlrabi, harissa; Burrata, pea, asparagus, cumin lavosh; Pineapple, passionfruit, coconut, coriander; and Chocolate, salted caramel, popcorn.
Stay Healthy & eat well.
by Arrnott Olssen
Editor Rogue Homme