32 DEPARTURES TRAVEL
32 DEPARTURES TRAVEL URBAN PRIMER British Invasion Every seat in the dining room of BATHERS’ PAVILION has views of Balmoral Beach. This outlook will be different for chef Simon Rogan when he takes over the kitchen for five weeks from 19 July to give Sydneysiders a taste of his three-Michelin-star restaurant L’Enclume. He’ll be serving up favourite dishes from the Lakes District eatery re-created using local produce. batherspavilion.com.au Left: curbside dining at Harry’s by Guils; below: Bathers’ Pavilion’s idyllic locale his philosophy of whole fish cooking, has opened Petermen (petermen.com. au), the third location for him and wife Julie after Saint Peter and the Fish Butchery. The menu will include provenance and supplier details for all the seafood, and incorporates an extensive preserved section. Inspired by her childhood trips around Italy with her grandfather, Giulia Treuner has opened a Milanstyle eatery called Harry’s by Giuls (harrysbygiuls.com.au). For water views, the new place to be is Sala (saladining.com.au), hospitality veterans Danny Russo and Con Dedes’s fine-dining Italian seafood restaurant. The award-winning team from Maybe Sammy – ranked 29th in the World’s Best Bars – has created a homage to the local bars of Mexico at El Primo Sanchez (elprimosanchez. com). At the colourful, contemporary space in an old pub, tequila and mezcal are incorporated into classic cocktails; highballs are served in jarritos; and the guacamole is made with green tomatoes fermented for two days and blended with avocado. There’s even a two-person karaoke room with a “press for tequila” button. Perhaps one of the most successful openings in Sydney in recent times is the understated Bar Copains (barcopains.com). On a Friday afternoon, securing an unbooked seat at this Surry Hills bar for glasses of wine from chefs Nathan Sassi’s and Morgan McGlone’s private cellars almost becomes a sport. Much of the appeal is in the warm, professional service; the rest comes from the snacks – anchovies with onion and olives served on puff pastry, pig’shead fritti, King George whiting sandwiches – Sassi prepares in the kitchen. It’s the perfect spot to raise a glass to Sydney’s fresh new favourites. FROM TOP: © HARRY’S BY GIULS, NIKKI TO
