The line up of restaurants at South Bank just keeps getting better with Next Door Kitchen and Bar as the latest addition in Little Stanley Street.
Styled on speakeasy establishments of the 1920s, Next Door has positioned itself as a cocktail bar with an emphasis on shared dining. The fit out is glamorous fit-out with smooth timber, vintage décor and mirror detailing.
Harun Gencerler, a member of the family which runs Ahmet's Turkish Restaurant right next door, has opened Next Door Kitchen as his first solo venture.
Head Chef Dean Brewer has selected a range of shared plates which tie in with the 1920s theme.
“Our menu consists of larger shared plates such as whisky beef cheeks, with creamed blue cheese polenta and smaller dishes including fresh oysters, with gin and cracked pepper vinaigrette,” Deans says.
We started the night with a fresh baguette and a combo of Pepe Saya Butter and house made sardine butter. I loved both but I needed more bread to enjoy all the butter.
Our share plates included beetroot and blue cheese arancini with a black garlic aioli. I loved the rosy pink interiors of the balls. The crushed wagyu meat balls with provolone were well flavoured and accompanied by a sweet, sticky onion jam.
Still thinking about the seductively sweet creamed sweet corn puree with the pulled duck leg.
We decided to share the dark chocolate marquis with salted caramel which was a good idea with the large serving that almost defeated both of us.
There's an extensive drinks list which consists of old-style cocktails, craft beer and boutique wine to be served in kitsch jars and milk-bottles.
Next Door manager David Yates says the cocktail list had been designed to tell the story about the advancement of the modern cocktail.
“The cocktail menu has been divided into three prohibition-inspired categories,” David says.
“These categories include Moonshine and Marketplace, Bootleggers and Baptists and Housemade Hooch (shared cocktails).”
Here's two of the cocktails that you'll be enjoying at Next Door - Girl Next Door (a gin-based cocktail mixed with fresh watermelon, strawberries, Limoncello, topped with pear cider and served in a tall glass) and Clover Club (another tribute to the 1920s, which consists of gin, housemade raspberry syrup, egg white and fresh lemon juice).
Venue manager David Yates said the cocktail list had been designed to tell the story about the advancement of the modern cocktail.
Bottom line: Great addition to an interesting strip. Well worth exploring.
Best tip: Hard to pick, but my fave on the night was the arancini balls.
Disclaimer: E,d+bK paid for this meal.