HIDDEN SYDNEY – THE GLITTERING MILE

September 12, 2016

 

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For those who are too young to remember Kings Cross in its glory days of elegant restaurants and shops, nightclubs, an abundance of colourful characters, underworld identities, strip clubs, ladies of the night and before the drugs, sleaze and lockout laws took over, “Hidden Sydney – The Glittering Mile” should help fill in the gaps.

“Hidden Sydney – The Glittering Mile”, which opens on 16 September, is an immersive, exhilarating and witty cabaret experience set over four floors of “The Nevada”, the former Sydney brothel which boasted the biggest bed in the world.

In “Hidden Sydney” quick-witted bouncers, madams of the night, drag queens, crooks, entertainers and eccentrics alike relive the world of the Cross, during the 50’s, 60’s and 70’s.

Famous venues such as Les Girls and the Chevron Silver Spade will be brought back to life.

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Directed by Lucas Jervis and produced by Olivia Ansell and Wendy Richards, the performance runs for approximately 75 minutes. Strictly limited season from 16 September to 9 October 2016.

Access to “Hidden Sydney” is via The Rear Entrance of “The Nevada” at The World Bar, 1 Mansion Lane, Kings Cross (Mansion Lane is off Ward Avenue, between Bayswater Road and Kellett St.)

Sandra Tiltman    Photos: John Pond

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“SONGS FOR A NEW WORLD”

August 15, 2016

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Anyone who loves listening to Broadway style show tunes will enjoy Blue Saint Productions’ “Songs For A New World”, currently playing at the Hayes Theatre in Sydney’s Kings Cross until 28 August 2016.

The first musical from Tony Award winner Jason Robert Brown (Parade, Bridges Of Madison County), “Songs For A New World” is a moving collection of powerful songs that examine life, love and the choices we make. It’s about the stories and characters of today, their one moment, hitting the wall and having to make a choice, take a stand or turn around and go back.

openpublicdocument-1.doThe audience is transported from the deck of a 1492 Spanish sailing ship to a ledge 57 storeys above Fifth Avenue to meet an array of characters, ranging from a young man who has determined that basketball is his ticket out of the ghetto to a woman whose dream of marrying rich nabs her the man of her dreams and a soulless marriage.

Starring an incredibly talented cast who each bring their characters to life. Teagan Wouters as Woman 1 recently finished her role as Tzeitel in “Fiddler On The Roof”. Sophie Carter as Woman 2 has been touring in the Australian production of “Georgy Girl” in the role of Bev. Christopher Scalzo as Man 1 played in The Hayes Theatre’s production of “Rent” as Angel and Cameron Macdonald as Man 2 recently performed the title role of Charlie Brown in the Alex Theatre’s “You’re a Good Man, Charlie Brown”.

This critically acclaimed production is directed by Helpmann and Green Room award winner, Luke Joslin (Avenue Q, Les Misérables) and musically directed by Lucy Bermingham (Sydney Theatre Award for Best Musical Direction in “Violet”) and designed by Jacob Batista (Avenue Q, You’re a Good Man, Charlie Brown).

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Director, Luke Joslin commented ““Songs For a New World” is an abstract musical of enormous vocal demand with a sequence of mini vignettes that snap shot the crossroads of life. It explores the decisions we make to change our life and what leads us to make these decisions and the consequences of these decisions.”

Hayes Theatre Tuesday-Saturday 8pm  Matinee Saturday 2pm, Sunday 1pm + 6pm   http://www.hayestheatre.com.au

Sandra Tiltman  Photos: Grant Leslie


MALABAR CUISINE’S ELEGANT NEW PREMISES

March 10, 2015

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After eleven successful years of serving delicious South Indian cuisine in Darlinghurst, Chef/Owner Mohammed Sali has moved his Malabar Cuisine Restaurant several doors along Victoria Street. Featuring some of the best curries in Sydney, Malabar Cuisine Restaurant is now located on the corner of Victoria & Craigend Streets, Darlinghurst, just opposite the Fire Station.

DSC05798Malabar’s larger and more elegant new premises have been professionally renovated, giving a feeling of spaciousness. Natural light fills the restaurant from the glass frontage, allowing diners a view of the ever changing passing parade.

The white linen clad tables are spaced a comfortable distance apart, so diners can enjoy their conversation without disturbing people at adjacent tables. Diners’ comfort is also enhanced due to the low level of noise in the restaurant, as the floor has carpet instead of the current trend for bare floorboards. Adding to the atmosphere are large black and white murals, showing scenes of Indian life from early last century.

The evening we dined at Malabar, we decided to start by sharing a selection of Dosai which included the Kheema of lamb mince with fenugreek, ginger and cinnamon, the Bangalore made of potatoes sprinkled with chilli, sesame seeds and coconut flakes plus the Prawn consisting of spicy king prawns with green tomatoes and chunky capsicum in a tangy dry masala. Hard to choose a favourite, but I think the Kheema Dosai did it for me, with the Prawn coming a close second.

We also chose to share several selections from the large choice of mains

DSC05803The Duck Moilee, served on the bone and simmered in coconut milk with chilli, coriander and fennel was a taste sensation as was the Chicken Chettinad with onions, star anise, peppercorns and curry leaves. For variety we tried Dal Makhani, one of the vegetarian options, consisting of slow cooked lentils in a garam masala bouquet garni. Absolutely delicious.

The crispy pappadams and the garlic naan were sensational.

Naturally we could not leave without trying a selection of desserts. The Kesar Pista Kulfi, an Indian ice cream of pistachio nuts flavoured with cardamom and saffron was a real winner. The Mango Kulfi, another Indian ice cream made with mango was also not to be missed, but the meal would not have been complete without the Gulab Jamun, cardamom flavoured milk based dumplings in a saffron flavoured syrup, in a word spectacular.

Malabar is licensed, with an extensive wine list, however BYO wine is an option. Open for lunch Wednesday to Sunday from noon to 2.30 p.m. and dinner Monday to Sunday from 5.30 p.m. onwards. http://www.malabarcuisine.com.au

Sandra Tiltman Photos: John Pond


HARVEST @ NEW HAMPTON – FOR FOOD LOVERS

July 19, 2014

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New Hampton Bar, the latest hot spot in Bayswater Road, Kings Cross is where you’ll find HARVEST @ New Hampton, a restaurant that’s a great dining experience and well worth a visit. Giving off an air of charm and warmth, with a touch of sophistication, in a rustic setting of sandstone clad walls and exposed wooden beams, this venue is perfect for food lovers.

Citrus Cured Ocean Trout

Citrus Cured Ocean Trout

Arriving in Australia seven years ago from England,Chef Ben Palmer prides himself on his flavoursome, tasty mouth-watering dishes. Using cuts that other restaurants don’t often use means the menu can range from lambs’ brains to Duck Liver Parfait. Ben said “When you are passionate about what you do you’ll always make sure that what you create is the very best quality. I am always the last person to see the plates go out and make sure they are to my standards”.

The night we decided to try Ben’s cooking, there was a live jazz band playing in the bar beside the restaurant, which provided a lovely vibe and pleasant atmosphere. The music did not overpower the room but it enhanced our enjoyment of the evening.

Roasted Duck Breast

Roasted Duck Breast

As we perused the menu, which had an interesting and varied choice of dishes in each category, we began with a glass of Ruinart Champagne, selected from their extensive wine and cocktail list.

For entrée I chose the Potato Gnocchi, Cauliflower, Sultanas, Pine Nuts & Parmesan. The gnocchi was beautifully soft and literally melted in my mouth. I also liked the flavours of the pine nuts and parmesan, which were a perfect match for the dish.

My partner chose the Citrus Cured Ocean Trout, Pickled Fennel, Cucumber & Radish Salad. I could not take my eyes off this colourful dish and I must confess, my fork gravitated to the plate, as I had to try it. Verdict – delicious.

The mains lived up to the excellent standard of the entrées.

Palmers Island Mulloway

Palmers Island Mulloway

I had the Palmers Island Mulloway with Pea Puree, Zucchini & Buerre Blanc. When served, the portion of crispy skinned fish looked very impressive, sitting on the bed of vegetables. Cutting into the soft white flesh, I found it to be one of the most flavoursome fish I had eaten. Definitely one I would order again.

My partner chose the Roasted Duck Breast
served with Duck Sausage, Kale & Lentil Sauce. This is one of Chef Ben Palmer’s most popular dishes. After eating the beautifully cooked duck, my partner could see why it was so popular.

The only disappointment was the side order we shared of Handcut Triple Cooked Chips & Saffron Aioli. These had a greasy consistency, but would have been perfect had they been crispy.

Sandra Tiltman   Photos: John Pond


NEW BAR FOR KINGS CROSS

April 26, 2014

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Bayswater Road, Kings Cross is now home to New Hampton, a sophisticated new bar located on the ground floor of the building that once housed the famous Hampton Court Hotel, one of Sydney’s grand hotels of yesteryear.

New Hampton, with its rustic appearance and air of sophistication, opened its doors in March, bringing a new vibe to the area, which continues to transform. Having two separate bar areas, a nightclub, pokies room plus separate smoking area, there’s plenty of space to move around. Solid timber bars, exposed wooden beams and handcrafted tiles set into the concrete flooring all create an intimate and warm atmosphere.

IMG_5293The fine dining restaurant, HARVEST @ New Hampton, has a range of modern Australian dishes with a twist of French flair. The menu includes a Chargrilled Beef Sirloin and Fillet on the bone, a dish unique to the venue. For those wanting a taste of everything Harvest has to offer, there is also a degustation menu that combines all of the chef’s signature dishes.

Head Chef, Ben Palmer, has designed the menu around familiar themes and plenty of flavour. Ben said “I’ve created a menu for a relaxed dining experience. It is well refined and not overly complex and uses only the freshest seasonal Australia produce on offer”.

New Hampton serves over twenty wines by the glass, featuring wines from Australia, France, Italy, New Zealand and the United States. The cocktail menu is a mixture of classic cocktails and some new creations, including the Hampton Ice Tea, Chocolate Sazerac and Belvedere Caramel Martini.

“A combination of high energy with our signature relaxed vibe is what makes us truly unique,” said New Hampton owner, Kieran Coleman.=

Sandra Tiltman