Grain Bar, Four Seasons Hotel, George Street, Sydney
We have been watching the hoardings on the ground floor of the Four Seasons Hotel facing George Street, wondering what was going to be there. Suddenly it was open. The entrance looked fabulous with my favourite plants - Grass Trees (no longer allowed to be called Blackboys).
We were on our way home from an appointment in the city on September 10th, so of course, just had to drop in. It was opening day. The bar, designed by Architect Michael McCann, is very classy and the timber warm and welcoming. The retractable windows were half open, with a great view of Circular Quay, and the gas fire looked very cosy.
We really only planned on having a drink, but a quick look at the menu and after discussions with the very friendly staff, we decided to stay for dinner. The Chef, Hamish Ingram from Bar H in Surry Hills is in charge here, and we were told will soon open a restaurant on the other side of the Four Seasons Hotel Foyer.
We were persuaded to try one of the bar snacks - Deep fried old man's saltbush with aioli. Never heard of Saltbush, but it was amazing - crunchy and salty, and the Aioli was gorgeous.
Hal then had the Burger - huge but very very good, and I had the Hanger Steak, served sliced and very rare with of course, Fries!