The Bondi institution, Porch and Parlour introduces a new team leading ‘Evenings at Porch’ – the warmest nook in Sydney for a winter dining experience.
Coinciding with the cooler months, Porch & Parlour launches their new evening menu with international influences of night head chef, Patrick Coleman.
Feel good highlights include the Moreton bay bug, lobster bisque, pak choi, spring onion with burnt lime or Rice flour Gnocchi, mixed mushrooms with Persian fetta.
Chef Patrick Coleman has a wealth of culinary experience from London and spent the last 2 years working in Northern Ireland at modern Italian restaurant, Coppi. He is now back on Australian shores and joined the Porch team as night head chef to deliver a warm winter dining experience to Sydneysiders.
“With emphasis on sustainability and a closed loop focus to seasonal produce, the new menu has adapted well to winter. Our food is progressive and global inspiration has created innovative, rotating share plates using Australian produce that will warm patrons from the inside out,” says Patrick.
Settle into a cosy corner this winter at Porch and Parlour to experience the true inspirations, stories and pastimes that flow from the kitchen, bar and solid crew of people that make the Porch community so welcoming.
Not only has the kitchen stepped up to the plate, but the bar is also raised with its latest cocktail list by Reece Griffiths to compliment the winter menu. By pairing beverages to the produce, evenings at Porch evolve into an all encompassing dining experience aimed to make diners feel all warm and fuzzy.
Standout cocktails include ‘Net-flips’ – popcorn whisky, amaro Montenegro and whole egg, or for a citrus hit the ‘Traverson’ – regal rogue dry, thyme honey, citrus topped with fresh mandarin.
Porch has a carefully selected ‘house’ wine list with twelve wines selected from mostly boutique Australian vineyards as well as a few smaller international producers. On top of this Porch offer a rotating wine list, consisting of four biodynamic, organic, natural or sustainable wines by the glass.
“Our beverage list has been designed with food in mind, lighter, more aromatic styles of drinks that can be taken pre-dinner, red wines paired with our share plate dining and warming digestives for after dinner,” says Reece.
If you notice the interesting quirks on your plate and the passion behind the bar you will start to learn more about the Porch community so engrained in Bondi. With the lights dimmed, candles lit, blues played and new share style menu, Evenings at Porch gives you a humble and welcoming hospitality experience where all senses will be amused this winter. Visit www.porchandparlour.com