Black Penny is one of the latest bars to make a splash in the trendy Surry Hills scene, with a focus on good vibes, classy decor, live music, unique cocktails and shared dishes to enjoy “between friends”, such as the “scallops in a blanket” ($17), pictured above.
One of their most popular cocktails is the “Sin City” ($16), with cinnamon and orange as its most striking flavours – though the full list of ingredients include Zubrowka, apple juice, cinnamon, Cointreau and orange marmalade. It’s a smooth and refreshing cocktail that will suite any palate and just by looking around you at the bar you’ll find many enjoying the sinful drink.
My personal favourite though is the “High Roller” ($18), which is a take on the classic Hendick’s gin with cucumber and tonic, presenting the cucumbers muddled with St Germain elderflower liquor and lime. If there is a better way to end a long day at work I don’t trust I’ll find it anytime soon.
With a trio of like minded individuals running the business with skill and style – Damian Dlugolecki, Mike McGrath and Phil Beck – they knew they needed a top chef to make their menu work in the competitive Surry Hills bar scene. This saw Paul Bryan appointed as head chef, who brings a unique style from his previous stint at Longitude 131° at Uluru. The resulting menu is something reminiscent of Bloodwood in Newtown – a one-of-a-kind mix of shared plates with a truly “Australian” mix of flavour. Look no further than the fried zucchini flower (“Zucchini Bouquet” $14)), above, stuffed with honey and cider infused pumpkin and goats cheese, drizzled over with rocket pesto and balsamic. A strong flavour and one you’ll find hard to share… and just one example of the unique dishes that flood the bar’s menu.
Then there’s what I considered the highlight of their range – scallops in a blanket – which features pacific ocean scallops wrapped in prosciutto, cauliflower puree and a tomato and fennel salsa. It’s one of the more expensive share menus on the dish, but a highly recommended addition to any order. Our scallops were perfectly cooked at the balance between them and the accompaniments were perfect.
What I’m told is one of the most popular items of the menu is the “Pork Three Ways” ($17) – a claim backed by the fact that many tables were enjoying the dish when we walked in. The mini pork and fennel pie with sweet and sour cabbage, also pictured below, is the highlight of the three, though you’re going to feel a bit disappointed only getting one of the pork and kumara croquettes and the orange slow-braised pork belly. Maybe you should order two?
Our final dish was the “Many Mushrooms” ($14) which probably isn’t done justice in the photo. We’ll leave it to the given description to wet your appetite: portobello mushrooms stuffed with a saute of shiitake, swiss brown, woodier, porcine and blue gorgonzola cheese fried in crispy panko crumbs. Certainly one of the more indulgent dishes on the menu, they go well with a cold beer.
Black Penny is not the place to go if you’re looking for $10 steak and chips; there are more than enough bars in the area that will cater to that for you. But if you’re looking for a place after work or on the weekend to enjoy an evening of culinary treats, accompanied by a fine selection of cocktails and beers then this is definitely the place for you.
Location: 648 Bourke Street, Surry Hills (Sydney)
Contact Number: (02) 9319 5061
Official Website: http://www.blackpenny.com.au/
Opening Hours:
Wed to Sat 12pm – 12am; Sun 12pm – 11pm; Closed Monday & Tuesday.
the AU review’s Larry Heath dined as a guest of Black Penny’s management. All details were correct at the time of publishing. We recommending visiting the official website of the bar for any updated prices, opening hours etc.
