The Bourbon in Potts Point has had a makeover!
The Bourbon has reopened in Potts Point resembling nothing of its former life. For starters, the pokies are gone and have been replaced with style, elegance and an impressive food offering. I was recently invited to dinner at The Bourbon to try popular dishes from their new menu.
Head Chef James Metcalfe brings with him a wealth of experience having worked in top Michelin star restaurants in London before becoming the Group Executive Head Chef of Justin North’s Becasse Group. He’s found his feet at The Bourbon where the food is inspired by the flavours of New Orleans, something quite different for Sydney. Although dining here is a relaxed experience each dish has been thoughtfully plated showing Metcalfe’s experience. It’s a nice change from the dude food and Mexican wave that’s swept across Sydney of late.
If only these walls could speak. A Kings Cross icon, The Bourbon has such history and Managing Director, Chris Cheung has tastefully reinvented the space mixing 1920s style features with modern day aesthetics. The lighting is warm and inviting with splashes of marble, brass and timber throughout. The kitchen is open plan with fresh oysters on show.
Open late with live music every night and doors open until 4am Fri-Sun The Bourbon appeals to many needs. Go to The Bourbon for a share style dinner and drinks during the week, grab a late night bite or simply sit at the bar and listen to some live music.
Here are some of the dishes I tried. My favourites were the deep fried oysters and the chowder. I’m a sweet tooth so enjoyed all of the desserts. 😉
Mon- Wed 10am-1am, Thurs 10am-2am, Fri 10am-4am, Sat 9am-4am, Sun 9am-1am
Read 10 Questions with James Metcalfe here: