COA STA L COC KTA I L S^
Sipping cocktails by the water is a
quintessential Australian pastime, but what
makes the perfect seaside libation? Quinton
Seeto, head bartender at Cruise Bar’s Junk
Lounge on Sydney’s glittering harbour,
guides us through his new cocktail menu.WHAT MAKES A PERFECT WATERFRONT
COCKTAIL? For me, it changes with the
seasons. In the warmer spring/summer
months I would say it would be something
light and fruity, driven to be refreshing in the
heat. In the autumn/winter months, I would
opt for something warming, fairly stiff and
strong to combat the cold.
HOW DO YOU CONCEPTUALISE A NEW
COCKTAIL BLEND – AND HOW MUCH
TASTE TESTING GOES INTO IT? When
creating a new cocktail, I generally start with
an idea or theme. In Junk Lounge, we are an
Asian fusion restaurant so I tend to focus on
Asian ingredients and flavours to start the
creative process. The amount of tasting that
goes into it is substantial. The first cocktail
is to make sure the flavours I have combined
work well together and the cocktail looks
good (as most people drink with their eyes),
then there will be tweaking to enhance
certain flavours, mouth-feel and taste. This
generally takes a few attempts and eventually
the perfect recipe is achieved.
WHAT SPIRITS DO YOU FIND YOURSELF
USING A LOT AT THE MOMENT? Currently
I find myself playing with Asian spirits such
as Baijiu, Sake, Soju and Sochu, as well as the
dark spirits due to the fact that the colder
months are approaching.
WHICH ONE OF THE NEW COCKTAILS
IS YOUR PERSONAL FAVOURITE? The
Oishisho is my personal favourite among the
new cocktails: Bulleit bourbon, lemon juice,
pineapple juice, pepper, dandelions and a
bespoke spiced pear syrup (poached pears,
Chinese five-spice, cinnamon, nutmeg, star
anise and Szechuan pepper), shaken together
and served over ice and garnished with a
dehydrated pear wheel and a piece of star
anise. This cocktail is playful; the warmth of
the bourbon and the spices come through on
the palate, the pineapple lightens it and the
lemon juice adds a touch of sourness.
WHAT DISHES WORK BEST WITH THIS?
Chicken karaage, Hainan chicken and rice or
braised wagyu beef brisket. cruisebar.com.au PHOTOGRAPHY: DAMIAN FLANAGAN (REIGN AT THE QVB), GUY DAVIES (TAYIM)SHOPPING FOR TASTE
Forget overly lit food courts filled with unappetising fare; shopping centre food is becoming
seriously stylish with the arrival on the retail scene of a collection of new restaurants.- Populating the rooftop of Westfield’s flagship Sydney property, a formerly underutilised space with
impressive inner-city skyline views, modern Middle East diner BABYLON takes up more than half of
the rooftop, with a 216-seat restaurant, two bars, a kitchen with wood-fire oven and an expansive
outdoor terrace. The menu is inspired by the Levantine cuisine of the Middle East and Eastern
Mediterranean, with lots of share plates. Also occupying an enviable rooftop position at Westfield
Sydney, the menu at the 400-seat DUCK&RICE features modern Cantonese cuisine, from dim sum
and noodles to fresh seafood, overseen by head chef Kenny Kong (ex-China Doll).
Down the road in the gracious Queen Victoria Building, the luxe Champagne parlour and bar, REIGN
AT THE QVB, treats its late-night guests to the best bubbles from around the world (150 in all), and a
menu of seasonal share plates like chive crumpets with duck liver parfait or an okonomiyaki burger
with peppers, tofu and mayo; on the weekends, brunch is served from 10am. reignatqvb.com.au
On a smaller scale but no less impressive, ex-Queen Chow head chef Jason Chan has opened
CANTON KITCHEN in Castlecrag’s neighbourhood Quadrangle Shopping Village, located on Sydney’s
well-heeled North Shore. The menu features modernised Cantonese classics while the interiors are
a riot of colour and kitsch. cantonkitchen.com.au
26 AUSTRALIANTRAVELLER.COM
SHORTCUTS | Wine & dine
EASTERN PROMISE
The elevation of Middle Eastern cuisine continues with the opening of
Tayim in Sydney’s historic Rocks area. Housed in a heritage building, the
warm sandstone interiors set the backdrop for pared-back wood and
marble furniture, bespoke wall coverings and an open-fire grill. The menu
combines modern and traditional Middle Eastern flavours with exotic
share plates such as grilled sardine Shakshuka, roasted figs paired with
radicchio, goats’ cheese and chardonnay dressing, and semolina rose
pudding with pistachio meringue and berries. The adjacent Tayim Deli
serves breakfast and lunch with a takeaway menu including wraps filled
with falafel, chicken shish and lamb kofta, sides of Israeli couscous,
roasted cauliflower and chargrilled broccolini. tayim.com.au