We love a transformation story – the Kardashians, Meghan Markle’s ‘Suits to Royalty’ and now a much loved corner site on Glebe Point Road gets a total lift, tuck and glamazon make over – and whoa it’s is a beauty to behold.
Inner Westies will know it as Mr Falcons, but it’s also been a bank, tea room and boot factory. Step inside and it’s an elegant oasis of greys, whites and heritage victorian touches from the white billowing curtains to the prime window seats with black bar stools. Sydney based Pattern Studio have created an open downstairs wine bar leading to a pretty ‘all white’ outdoor garden whilst a maze of intimate private dining areas deliver personality from playful marble interlocking tables to moody masculine power rooms.
There’s star power in the kitchen from UK’s John Lyons (ex Savoy London, who has cooked in multiple Michelin starred kitchens including Racasse and in France). Dining is a ‘choose your own adventure’ affair. Start with a rustic chunk of sourdough paired with burnt banana butter with a side of olive oil. Snacks from the bar range from tinned olasagasti anchovies to cuca razor clams. Add a creamy white bean hummus or truffle arancini which is like biting into a forest of foraged mushrooms, then up the ante with two golden orbs of crunchy on the outside, silky on the inside, salt cod croquettes. However, its the five course degustation menu ($70) which really shows what Lyons can do.
A perfect rectangle of Petuna Ocean trout arrives on a bed of herb oil, topped with an edible flower garden. Duck liver terrine with hazelnut is another showstopper, it’s creamy lusciousness is drizzled with oil and topped with long strands of crispy onion, deep fried greens and pretty white flowers. A porcelain bowl of crispy slices of toasted baguette are begging to dip and pop.
Next up is cauliflower reimagined, roasted, golden in all the right places and falls with the slighted touch of a knife so it can be smeared with squid ink aioli. Touches of cherry and almonds show creativity in pairing. The vegetarian menu adds more excitement with brussel sprouts, kaffir lime and banana! Finish with an oval of black sesame and white chocolate ganache.
For a wine bar we haven’t spent much time talking about wine! Super Super have curated a menu thats artisan, sustainable and supports the young guns. These are winemaker rebels with a cause! Kick off with a NV Alpha box and dice prosecco from Murray Darling, then a beautiful pale straw colour 2017 Andrea Occhipinti from Lazio Italy. ‘Reds’ is a romp through Europe. We love the Alex Foillard Gamay from Beaujolais.
No.92 has innovated on a fine dining concept bringing into a more accessible format; part wine bar, part fine diner, part local gem. Have a cocktail in the garden, create an extravagant private dining experience upstairs or enjoy a degustation menu from one of the most creative chefs in Australia. This humble corner terrace has seen a multitude of reinventions. So be rebellious, don’t be defined and No.92 will deliver.
No.92 GPR, 92 Glebe Point Road, Glebe, 2037
Hours; Wed / Thu: 4pm—late,Fri: 12pm—late, Saturday: 8am—late,Sunday: 8am—9pm
Breakfast – On weekends we’re also open for brunch, where al-fresco dining on Glebe’s main promenade comes highly recommended.
Sunday Sessions – Check social for details of ‘Chef night off’ and live music
