Bird is the word from the ex-Billy Kwong Chef who’s just nested in Redfern.
After an 8-year stint in Surry Hills, operating the sorely missed Bar H, Hamish Ingham and Rebecca Lines have made a welcome return to modern Chinese cooking with the opening of Redbird, Redfern.
The menu takes shape around a single, signature dish: the eponymously-named Redbird. The bird itself changes regularly from chicken to pigeon or duck, poached in a classic, aromatic Cantonese red braise.
The remaining dishes on the menu pay tribute to the plates that Ingham discovered while travelling extensively through China’s lesser-known provinces, incorporating local and native ingredients throughout. Expect Kangaroo Tartare served with crisp wonton skins, Steamed Murray Cod with ginger and shallots, and, Sichuan Caramel Chocolate Truffles for dessert.
To accompany dinner, the 150-strong wine list is driven by riffs on the ethos of the modern classic, while the cocktail list showcases crowd-pleasing signatures. For the non-drinkers, mocktails are elevated with Lyre’s impressive selection of non-alcoholic spirits.
After engaging a Fengshui master to consult on the restaurant layout, Luchetti Krelle has built in warmth-meets-raw-minimalism, layering recycled timbers, exposed original brick, terrazzo tiles and deep red Persian rugs. Tables for larger groups are crowned by a stone lazy susan. And if you’re feeling lucky, each week Redbird will open bookings 24 hours in advance for Lucky Table 8, a wry play on any restaurant’s least popular table, the one right by the entrance.
Redbird is now open Wednesday – Sunday for dinner, and Saturday & Sunday lunch. Head over to their website to secure a booking.
