The Charleston has waltzed into Glebe, with local designer Matt Woods (Bloodwood, Beccafico) splashing the new restaurant-bar in a pastel palette inspired by South Carolina.

The menu and drinks list leans in the same direction, with Charleston slings, lobster rolls and brioche donuts with bourbon glaze.

The Charleston is the second venue from Sydney duo Rob Teitzel and Osman Misirlizade, co-owners of The Cottage Bar & Kitchen in Balmain.

They've drafted chef Ellena Kim (The Morrison, Uccello) to create a menu that takes inspiration from the coast and southern US plantations, with an emphasis on seafood and barbecued meats and a smattering of vegetarian dishes.

The Charleston's drinks list focuses on adaptations of traditional cocktails with ingredients that nod to the venue's namesake southern roots, including infused sweet teas dubbed the "champagne of the south".

Carolina high tea makes the list, along with a plantation negroni (pineapple-infused rum, Campari, rosso vermouth).

Woods' revamp of the 60-seat cottage restaurant includes dusty pink walls reminiscent of the pastel-coloured homes of Charleston's historic waterfront.

Open Tue-Wed 5pm-late; Thu-Sat noon-late; Sun noon-10pm.

The Charleston, 199 Glebe Point Road, Glebe, thecharleston.com.au