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Social Spy** Fino Par pairs clever mix of new and old

Dynamic food and beverage duo Nelson Burgos – formerly of Mamasita and Foley Lane fame – and Brett Harris – El Topo and Hello Sailor – have launched a new Spanish-inspired Sydney CBD venture, Fino Par.

 

The concept of Fino Par (fine pairin Spanish) is present in every element of the venue. Expect to see hints of traditional concepts married to and lifted by contemporary ideas – like Executive Chef Nelson’s renowned montaditos, his take on tapas – and Brett’s clever revival of old beverage favourites, sangria and sherry – the latter translating to fino, another nod to the venue’s Spanish roots.

 

Drawing from his Spanish-Chilean heritage, Nelson’s broader restaurant menu includes classic favourites like embutidos (cured meats) to the more innovative octopus carpaccio, and smoked oysters with tomato granita, all served on colourful handmade Spanish tiles.

 

According to Nelson, his montaditos – or ‘little mounds’ on bread – have been re-invented, with new combinations like pickled white anchovies and fennel.

 

“The main focus behind the menu is to pair both classic and modern Spanish recipes with incredible local produce – creating simple modern dishes with big flavours,” said Nelson.

 

A counter-top display on the bar brims with bite-sized morsels, many to be served tapas style (on top) of each drink shaken and poured by Brett’s bar team – accompanied by a dash of cheeky grins.

 

Bar Manager Brett’s sherry collection is the hero of the bar offering. Renowned for his work with tequila and mezcal, Brett now adds a finofeather to hishat, breathing life back into a much loved, but not widely understood, Spanish beverage. Brett says he looks forward to showcasing his innovative sherry cocktail menu to Sydney.

“We’re putting sexy back into sherry; we want to change the misconception that it’s only a drink to pour for your grandmother.

“From the lighter Fino styles, to dry Manzanillas, and the surprisingly nutty-flavoured Amontillados, these fortified beauties are ready to be resurrected,” said Brett.

Fino Par also features what is thought to be Sydney’s first barrel-aged sangria.

Inside, interior designers The Gentry are behind the industrial chic feel, with a hint of clean fun. Gritty Spanish street-art meets cement walls, etched steel floors and matching menus contrast with a recycled timber bar.

 

Patrons sip and savour to a funky backing track of Spanish, English Mariachi and 70’s soul music, tended by and knowledgeable staff.

In addition to the lunch and dinner offering,Fino Par also has a stand-alone breakfast/brunch menu – inspired by the Spaniards – featuring dishes like steamed milk buns with Jamon, confit tomato, and Murcia cheese. For people on the move, coffee and Churros is served curbside from a café sobre ruedas – café on wheels.

Located on the corner of Elizabeth and Goulburn Street, Fino Parseats 70 guests – 25 in the casual bar, and 45 diners. Walk-ins only, no bookings. Open seven days a week.


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