Where in Sydney does a fine gentleman find two of his favourite past times – barrel-aged beverages and world-class meats – married in a unity of salt-of-the-earth perfection? Hunter & Barrel, of course.
The Cockle Bay Wharf newcomer joins its Melbourne counterpart as the next big thing in bromance dining. Whether you’re partial to a Ron Swanson special, the Turf ‘n’ Turf (otherwise known as meat on meat with a whisky and a cigar), you love a classic meat and three veg, or you can’t go past your mum’s homemade pie, Hunter & Barrel is the spot for you to connect with your inner scavenger.
The restaurant and bar offers a mix of artisanal food and laidback service, quality meats and hearty dishes like slow roasted beef rib and pork belly cooked expertly over a signature coal grill and washed down with barrel-aged cocktails, fat-washed spirits, craft beers and boutique wines.
As the name suggests, Hunter & Barrel is heavily influenced by the Hunter in all of us. As for the decor and vibe, think The Revenant, minus all the blood, guts and Leo DiCaprio wedging himself into a horse carcass. Fitted out by Melbourne-based architecture firm One Design Office, Hunter & Barrel features plenty of warm brown wood and leather, moody lighting beneath a lush canopy of delicate branches and leaves, and a modern bathroom complete with plenty of luxe Molton Brown product.
In terms of food, if you’re going all out with a small group of mates, or perhaps on a laidback date, we’d recommend splitting the braised lamb shepherd’s pie and chilli garlic prawns with butter and lemon to start, followed by the coal roasted chicken, grilled cauliflower and decadent fried potatoes.
If you’re a bunch of cocktail lovers, opt for the signature Prosecco and pineapple-infused Stomping Ground, or barrel-aged gin and Pavan orange blossom liqueur number, The Devoted Squire. More of a wine guy? A Sangiovese will pair nicely with most of Hunter & Barrel’s dishes. If you’re staying for dessert, you cannot, by any means, go past the chocolate and marshmallow roast. Diabetes in a pan, it is quite simply liquefied dark chocolate, melted marshmallows and biscuits in a S’mores-esque artery clogger. Delish.
D’Marge writer Kate Venman dined as a guest of Hunter & Barrel.