Level 1, T1.13 100 Barangaroo Ave, Sydney NSW 2000
Smokehouse in Barangaroo
“New Orleans Louisiana, affectionately dubbed NOLA, is a colourful part of North America’s southern states and carries a rich history. NOLA has a deeply multicultural heritage with influences that continues to evolve today, especially across food, music, art and drinking culture. The restaurant has two large smokers and a live-fuel pit to create authentic Louisiana -style meat and seafood dishes. The interior is inspired by the colour and character of New Orleans architecture and has been beautifully designed by award winning firm, Luchetti Krelle.”
If first impressions count then this place ticks the boxes with welcoming service, friendly staff and great decor which transports you to another place. The natural and Rockefeller oysters is what has attracted me in the first place. Sydney Rock Oysters from Merimbula ($4.50) with a very tasty chipotle bloody mary dressing on the side. Seemed to be shucked to order with noticeable brine. Oysters Rockefeller using Coffin Bay Pacifics ($4.50) have a tasty topping and pleasant texture and a good choice for those you can't handle oysters natural. Grilled Jalapeno Cornbread & Paprika Butter, smoked beef dripping, tomato & capsicum salsa ($10) sounds more spicy than it was but was pretty tasty. The soft texture with light crust is a bit like a savoury muffin for me. Definitely shareable between 2-3 people for a taste rather than going solo which will be too filling. My cornbread experience is very limited so I wouldn't know how authentic this is. Jack's Creek Beef Brisket, dry rubbed and smoked 14 hrs ($15, 100g) is fairly tender with some smokiness but I'd love it to be pushed more. The side of sauce it came with was very yummy although not quite sure what it was. There's a few slightly grilled onion cups and an undressed watercress which doesn't really add much flavour to the dish. Simple Slaw with lemon & scallions ($9) is finely shaved and enough to share between two. Nice crisp texture with a dressing that's more noticeable in olive oil than citrus although I tend to prefer a creamy dressing.
There's a private dining area for up to 14 people which looks pretty cool surrounded by shutters so you'll still feel part of any happening vibe in the restaurant. There's certainly a few other dishes that would bring me to back to try like the Melinda Park Pork Shoulder, Andouille Sausage, Blackened Voodoo Wings with Angry Cock Hot Sauce and the Rage'n Cajun Soft Shell Crab Po Boy which sounds great. I'm also curious about the Sticky Pig Wings with ginger, scallions, chili and garlic and the Mac 'n' Cheese Smoked Pork Scrumpets.
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