When hospitality veterans Lachy Sturrock and Sam Smith saw an opportunity to fill a void in the Cammeray restaurant scene, they jumped at the chance to turn The Public into Folly’s Bar and Bistro.
A renovation followed before a re-opening late last year, and Folly’s has proven to be quite a popular venue as an eclectic space to enjoy a quiet drink or a lively dinner with friends.
The polished floors, maroon leather bench seating and an exposed brick wall combine to provide a slick and elegant essence to the eatery.
Michelin-trained chef Antonio ‘Ace’ Espiritu gives the menu a distinct fine-dining edge, bringing a wealth of experience from France, and Sydney venues Icebergs and Fauna. Lachy says the chef’s remit was ‘modern Australian,’ and how lucky we are that cuisine in this country has so many influences.
Following the trend of many restaurants in Sydney, there is an extensive list of snacks, with the crispy potato aligot – that’s cheesy French mash that takes 24 hours to make – proving a winner. Add kingfish ceviche with coconut brine and finger lime, and Sydney rock oysters doused in gin and lychees, and you can see there is something delicious for every palate.
One of the interesting aspects of the menu is the use of alcohol in sauces, with the skirt steak dressed in whiskey peppercorn sauce incredibly tasty.
Lachy says the idea behind the alcohol infusion was a way to connect the fact that Folly’s ‘flirts somewhere between a bar and a bistro’. “We figured a really cool way to link the two was utilising some Australian spirits in sauces and in the oysters.”
Grilled spatchcock, not seen very often these days, also graces the menu. Cooked perfectly, the yoghurt dressing complemented the succulent meat. Portions are very generous – just make sure you leave room for the fluffy cinnamon donut holes. Lush!
Folly’s Bar and Bistro 429 Miller St, Cammeray Phone: 9460 3939
Website: follys.com.au
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