Local diners heading into CBD for a sirloin fix can forget about travelling over the bridge, with a top-notch steakhouse set to open in North Sydney next month.
Fire, wood and charcoal are at the heart of Poetica, a refined bar and grill welcoming customers from September 1 with chef Connor Hartley-Simpson at the helm.
Poetica is led by Chef Connor Hartley-Simpson, Mathieu Mozziconacci, Angela Gallo, Michael Block and Kieran Lee.
The 120-seat restaurant, with a stylish bar and outdoor spaces, is located at 1 Denison St.
“In the kitchen, we’re focusing on using incredible local produce, dry-ageing in-house, cooking with either charcoal or wood where it works, pickling and fermenting to play around with flavours, and letting the produce be the hero,” Hartley-Simpson told Mosman Collective this week.
The Poetica menu is designed to share and starts with ten raw and cooked starters.
Along one side of the spectacular interior space is an impressive 700-bottle wine wall, glass-fronted dry-ageing cabinets and a 15-metre-long open kitchen with a Josper charcoal oven and wood-burning hearth.
This faces floor-to-ceiling glass windows and doors, opening out to four intimate terraces and an adjoining 40-person bar set to be the perfect afternoon destination for North Sydney workers.
An ever changing range of steak, including T-Bones and Tomahawks will be on the menu at Poetica.
The restaurant menu begins with ten raw and cooked starters, including Sydney rock oysters with a twist. At Poetica, these salty delicacies can be enhanced with hot beef fat melted on top in a technique called ‘flambadou’ and then topped with nduja and Guindilla peppers.