The Russell Hotel, 143A George St, The Rocks NSW 2000
For me and my partner’s 3rd year anniversary, we randomly chose this place to dine after a fantastic night tour! Located at a highly visited area, The Rocks, The Russells Wine Bar displays Australian wines, beers and local seasonal produce for their menu.
It was really windy last night, so the bar provided a warm, calm shelter from the cold weather outside. It was like stepping into a modern, classy bar which contained a medium amount of chairs and tables, low to high with very friendly and casual staff. The food service was prompt as each dish was not heavily packed with ingredients on medium sized plates. I did not order any alcohol that night, so I can’t give you a review on that area but from what I saw on their wine/beverage list it heavily concentrates on Australian beverages.
We sat on the high tables near the bar, from what I can see and feel, I think it is a great place to wind down or have a intimate conversation as the music did not overpower peoples’ voices which also sets a serene feel to the place.
A simple layout of their menus
Kosciuszko Pale Ale (Jindabyne, NSW) $6.5 – A light feel, sweet which kind of reminds of ciders.
Hand Cut Chips $8 – This fresh item was very filling compared to the other food items ordered. It was nicely dressed with oil, good amount of salt on it and it still had the skin of potato on it. The garlic aioli was a great combination for the chips.
Grilled Lamb $ 18 – With tapenade, atichokes and roast lemon aioli… this photo does not give it any justice. The meat was finely cooked, I remember the knife easily cutting it with the juice of the meat oozing out of it. Dressed with roast lemon aioli, it not only gave it great flavour but also helped combine all the ingredients together. Beautifully presented.
Truffle Salami $14 – I found the candied walnuts too sweet for my liking and it just kept sticking on my tooth, but it was a great mix for the rest of the ingredients as it helped add dimension to the items. The salami was thinly sliced, which did not overpower the other ingredients but still added a different dimension. It was all fresh and the watercress and manchego cheese, was a great addition giving the dish varying types of flavouring.