The Four Seasons used to be somewhere to take your Granny. It’s amazing what an $11million ‘groove-over’ can do.
The new Grain Bar is a beauty, flanked in Queensland Blackbutt timber with an illuminated ice shelf, frosted glass and a suspended bottle wall which takes your eyes skyward. Walls are adorned with artisan pieces, copper and fine grained paneling, with a fireplace taking centre stage even when the DJ’s are doin’ their thang.
It’s as unique as the house tap made by local brewery ‘The Rock Brewing Co’. Bring a fat wallet – the beers you’ll find here range from Montreal to Mexico. Hamish Ingham (Bar H) mojos your taste buds into a frenzy with caramelised beer nuts (his granddad’s choice of Nobby’s just wouldn’t do).
Challenge your opponent to ‘who can eat the leaves off a deep fried saltbush’ fastest, and have fun waving the edible branch around like a light sabre (you’ll get what we mean when it’s served).
Dishes fall from heaven; Red Claw yabbies, silky steamed buns with popping trout roe, addictive parsnips marinated in salt n vinegar arrive all crunchy and brown. Save room for the 14hr roasted pulled beef rib burger – zingy n’ springy with housemade pickled radishes in a sweet brioche bun, it’s going to give Chef Neil Perry competition for burger supremacy.
With the fabulous David Ramos Hernandez (Low302 & Longrain) at the bar and a new sister restaurant to follow, Four Seasons has planted a seed which is going to sprout into a sexy new CBD hangout.
Grain Bar
199 George Street, Sydney 2000
T: (02) 9250 3114
