Best food deals in Potts Point for American Express delicious. Month Out
Potts Point may be known for a lot of things but throughout March, food will be its main focal point as restaurants offer diners great food deals and amazing dining experiences as part of the American Express delicious. Month Out inaugural event.
Eat Street
Don't miss out on the headlines from Eat Street. Followed categories will be added to My News.
Take a tour of Sydney’s best eateries right here with The Sunday Telegraph’s Eat Street. Are you hungry for more inspiration? Follow us on Instagram. #SydneyEatStreet
FRANCA BRASSERIE
From its leafy streets to the buzzing night-life, Potts Point is by its very nature, a dynamic and diverse suburb, so for Franca Brasserie’s owner, Andrew Becher, it was the perfect place to open a venue that features an ever-evolving menu.
Named after the term Lingua Franca, a common language that developed between Mediterranean countries, Becher describes Franca as a sort of culinary version.
While the initial fare for this “open-style eating” takes its cues from French cuisine, the “openness allows us to touch on different European cuisines”, much of which will be influenced by the community.
“That connectivity is a central part of what we’re all about,” he says.
MORE FOOD NEWS:
Sydney restaurants where power deals are made
Where Sydney’s famous people go for a feed
In the kitchen, head chef Jose Saulog has embraced that ethos and nowhere is it more apparent than in the special set-menu he has created as part of the American Express delicious. Month Out.
“It’s a good representation of Australian cuisine as well as the fact that we’re more of a French Brasserie,” Saulog says.
For the entree, one of the options is the Bonito.
“It’s a very local fish,” he says, explaining that by lightly curing and torching the fish, it gives the dish an “element of the Asian cuisine”.
At the same time, the creamy Crème Fraiche underneath is all French-based. Australian meats also play a large part in the meal, including mains of lamb backstrap and wagyu rump.
Follow that up with delightful pavlova with coconut cream and red fruits sorbet or the tres Francais, souffle – made with passionfruit of course.
The set menu is available through March and bookable via The Fork.
— 81 Macleay St; francabrasserie.com.au
CHO CHO SAN
There are pretty much two camps when it comes to eating ramen – there are those that start by slurping up the noodles or those that delve deeper and polish off the soup.
It’s just one of the many things that Cho Cho San’s co-owner Jonathan Barthelmess has picked up from what he considers his second home, Tokyo.
“Ramen is a cult thing over there,” he says.
“Everyone has it a different way. Different noodles, different condiments and different broths, much of which is determined by the seasons and the weather.
“We bring the idea back (from Tokyo) and then develop it to suit Potts Point; light clean and polished.”
Ramen, however, is something new for Cho Cho San as the focus there has always been on Izakaya – share style dining, which can be awkward with a bowl in the middle of the table.
But for the American Express delicious. Month Out, they’re going to give it a go.
“It’s the perfect opportunity to try this out,” Barthelmess says.
True to form, this won’t be some generic version that’s been poured into a bowl, rather head chef Max Smith has worked his magic and come up with the double pork shoyu ramen, a perfect balance of flavour and substance.
The broth is a 14-hour laborious process of repeatedly “skimming, stirring and tasting” the double pork dashi with black pepper and shoyu.
While that’s going on, the pork loin is marinating in Koji (it’s what breaks down the rice for sake) which makes it tender.
Rather than using the standard powdered from, Smith stays old school and has it delivered once a week by a woman who makes it in Bondi.
This limited-edition ramen is only available from March 16-20 on a walk-in basis between 5-6.30pm. This bowl for two is a mere $30 and includes a drink (Stone Wood beer, sake or Highball cocktail).
— 73 Macleay St, Potts Point; chochosan.com.au
RILEY ST GARAGE
If the thought of sushi and sashimi gets you all revved up, set your sights on Riley St Garage, a former 1930s full-service garage that has been beautifully transformed into a sleek bar and restaurant accented with art-deco designs.
Through to March 31, as part of American Express delicious. Month Out, you can indulge in an exclusive Japanese banquet menu for $85pp.
“The offer showcases our premium dishes,” venue manager Julian Damjano says.
“It’s a special menu that isn’t available any other time of the year.”
Having relatively recently incorporated a sushi bar into the expansive space, current the menu now reflects a “modern Japanese” cuisine.
Damjano explains how it focuses on traditional flavours yet, borrows from different cultures such as the Aussie black angus scotch fillet with a miso mushroom sauce or the crispy pork belly with atsara pickles and a soy, chilli coriander dipping sauce.
The dishes are also representative of their three different kitchens – the sushi station, regular kitchen and robata charcoal grill; thus “all elements of our kitchen are going into this one menu”.
An amazing effort and a truly delicious experience.
(Mention American Express delicious. Month Out when booking or visiting this premise to make sure you can enjoy this great offer. All offers are subject to availability).
— 55 Riley St, Woolloomooloo; rileystgarage.com.au
PENNYS LN.
When chef/owner Claudio Morales opened his restaurant in June 2019, he hadn’t committed as much as to a specific cuisine as he had to an ethos: “The one thing I wanted to do here is support Australian produce.”
From there, he was guided by his 25 years of experience at award-winning restaurants both here and abroad, ultimately realising that the cuisine he sought was actually genuine Modern Australian.
“My background in cooking is mainly a bit of Italian, French and personal background is South American but I’ll only use Australian products to make those flavours,” Morales says.
From there, he explains, it was a matter of doing what he liked to do, which as it turns out, was most everything.
“I like to make my own stuff,” he says.
“Here we make our own butter, yoghurt, cheese, bread and pasta.”
With all that, it’s pretty amazing that Pennys Ln. is open for breakfast seven days a week offering such dishes ranging from porridge to fully-loaded breakfast burgers; Lunch (six days a week); and dinner (two nights a week) are equally diverse and range from seared kingfish to juicy cheeseburgers.
The absolute standout though is Morales’ charcuterie selection, most of which he makes himself, including the cured salmon, pickled vegetables, pate, goats cheese, lavash, flatbread and more.
Pretty much the only thing on the long list of sides and snacks that he doesn’t make is the meat., not for lack of time or desire, just a lack of space.
With such a large selection, it’s a bonus that he is also taking part in the American Express delicious. Month Out initiative and through to March 31, offering 30 per cent off your food bill when you book via thefork.com.au.
Linger a bit longer over a glass of wine or cocktail as he’s open later on Friday and Saturdays. And why does he do it all? Without missing a beat, Morales will tell you: “My aim in life is just to be happy, and I’m a pretty happy guy.”
— Corner of Pennys Ln & Kings Cross Rd, Potts Point; pennysln.com.au
BANG TANG
Walk along Victoria Rd, mid-afternoon, and you’re likely to catch a whiff of simmering spices. A bit further down and the smell is so enticing that you just have to follow it where you’ll eventually discover a smallish restaurant set back from the street.
The roller doors are completely open and reveal but three tiny tables in front of an equally small by the kitchen, the source of those glorious smells.
Fortunately, there is more seating at two long communal tables out front and all surrounded by jugs and jars of fresh flowers.
“Potts Point has fine dining and cheap Thai takeaways but nothing in between so here we are,” co-owner Tommy says.
The menu here is not quite Thai, nor is it Vietnamese, but rather, as he describes it, “pan Asian”.
“Here we make everything from scratch without any additives,” he says referring to the sauces, soups and marinades.
“These days, people know everything about food. They can taste if it’s fresh or if it’s been sitting too long.”
Tommy also feels that people have a good judge of value as well, such as with your typical spring roll which tends to be a crisp layer but essentially empty on the inside unlike one of Bang Tang’s bestseller, the Cigar Rolls.
“We put a lot of stuff in there and make the flavour the same as Tom Yum,” Tommy says, explaining how it is a bit spicy and slightly sour.
By far the most popular dish, and rightfully so is the simple chicken noodle soup.
“It’s similar to Vietnamese pho, but the way we make it, the broth is a bit thinner,” he says, mainly because it’s not a bone broth with oil, but one made with pandan leaves, onion, garlic, lemongrass and other herbs which are then put in a basket and soak for four hours.
And unlike many other places that will just top it off when it runs low, here, they start a fresh batch instead.
Tommy also quite proudly tells how he has a regular customer who has brought it to a sick friend in the hospital and sure enough, one bowl, and she immediately felt better.
To make that bowl of soup even more enticing, through to March 31, you’ll get an extra 15 per cent off your food bill when you mention American express delicious. Month Out.
— Shop 2/145 Victoria St, Potts Point; bangtangpottspoint.com
YELLOW
When award-winning chef, Brent Savage (Cirrus, Bentley, Monopole) sets out to create a restaurant with a plant-based menu, you know it’s going to be special. And Savage certainly doesn’t disappoint, as the dishes are as tasty as they are beautiful.
Venture towards the vegetarian side and try such dishes as Kohlrabi, corn, bequino peppers and black lime or the fig with chipotle and coriander.
Through March, as part of American Express delicious. Month Out, take 30 per cent off your bill when you book via thefork.com.au.
— 57 Macleay St, Potts Point
MONOPOLE
With one of the best wine lists in Australia, you may be struck by a bout of indecision. Fortunately, Sommelier Nick Hildebrandt has you covered with more than 30 wines available by the glass.
It’s a great option for pairing with the excellent food by award-winning chef and co-owner Brent Savage.
Through March, as part of the American Express delicious. Month Out, receive 30 per cent off your food bill (food only) when you book via thefork.com.au.
— 71a Macleay St, Potts Point
MS G’S
It’s decadent, delicious and quite the deal – a whole live lobster and a half-bottle of Ruinart Blanc de Blancs for $199 in conjunction with American Express delicious. Month Out.
The regal offering is quite a change for a place known as the home of the cult-classic cheeseburger spring roll and The Stoner’s Delight dessert (doughnut ice cream, peanut dulce de leche, peanut and pretzel brittle, Mars Bar, potato chips and deep-fried Nutella).
But, just go with the flow and take in all the fabulous kitsch and quirkiness you’d expect from bustling laneways and bars in Hong Kong and Korea. Available through to March 31.
— 155 Victoria St, Potts Point; merivale.com/venues/msgs
LOTUS
It’s the circle of life or at least the life of a chef. For Dan Hong, Lotus is essentially a homecoming if only for a short time. Although the current rendition of Lotus is but a mere pop-up, there’s much to be had before saying farewell.
On that list is the oh-so-memorable Lotus cheeseburger, hot fudge Sunday, and, for the whole of March, premium whole rock lobster and a half-bottle of Ruinart Blanc de Blancs for just $199.
This special offer (with a similar one at Ms G’s) is in conjunction with American Express delicious. Month Out.
“Lotus and Ms G’s would never put live lobster normally on the menu because it’s too expensive and most of the clientele there wouldn’t buy it, but now it’s a chance for everyone to indulge and especially try live lobster that’s cooked in a style that’s reflective of Ms G’s and Lotus,” Hong says.
While dining at Lotus is sure to bring back memories for many a Sydney foodie, for others, Hong would just like them to push aside all their worries if only for one meal.
“I want to make sure that the Sydney people who do dine out can forget about these things and have a great time in our restaurants, have a few drinks, eat delicious food and also eat a cheap lobster while they can.”
— 22 Challis Ave, Potts Point; merivale.com/venues/lotus/
THE BUTLER
The lure of champagne and the magnificent view of the Sydney skyline just got a whole lot more tempting with The Butler taking part in the exclusive American Express ‘Spend and Get’ offer during American Express delicious. Month Out.
Through to March 31, American Express cardholders who dine at The Butler (and spends $60 or more in one transaction) will receive a $20 credit.
That’s 20 more reasons to enjoy head chef Amber Doig’s Ibero-American menu.
Don’t worry if you’re not entirely familiar with this Spanish and Portuguese inspired cuisine; you can always grab some friends and improve on your culinary, cultural knowledge with The Butler’s banquet menu featuring dishes such as the Mezcal Cured Ōra King Salmon, Salt & Sugar Baked Beets and spicy buttermilk chicken sliders.
— 123 Victoria St, Potts Point; butlersydney.com.au