Pocket Bar is one of several establishments run by the Pocket Group. Located towards the Surry Hills end of Darlinghurst, and just around the corner from the ever bustling Oxford Street.
Walk in, and you get a sense of Pocket Bar’s personality. A collection of eclectic furnishings and fittings, there’s bar seating, booths and lounges. A place for everyone.
We started our evening with one of their best selling beers. The food that subsequently followed was not your typical pub grub fare! From the humble setting of this rather rustic looking bar, we were taken on an amazing gastronomic journey of sophisticated dishes.
An absolute must order, are the parmigiano-reggiano wafers. Simply cheese melted down with thyme, and it makes for the best salty snack as you gulp down your first drink!
Fresh oysters with mignonette dressing started our meal. Fresh and tasting of the ocean with that zingy dressing. So delicious!
Anchovies. You either love ’em or hate ’em. You’re sure to love them because these guys do them justice. Pickled with a generous amount of good quality olive oil and toast on the side. A fabulous starter to whet your appetite.
The dish of the day for us. The truffled tomato with burnt garlic toast. Oh my. This tomato is a deliciously flavoursome tomato just on it’s own, but with the addition of truffles, it takes on a whole new level of flavour. Tear into it and pile it high on a piece of toast and your taste buds will absolutely thank you for it!!!
We then moved on to black figs with goats curd and vincotto. Who doesn’t love figs!?! Figs enhance pretty much any meal but coupled with goats curd, it makes the perfect combination.
We were lucky enough to try some jamon iberico de bellota. Jamon iberico is a treat in itself, but this jamon was from pigs who were raised on acorns. This results in a beautifully nutty flavour that is noticeably present in each delicate slice.
Next in our feast was air dried tuna. The tuna has been air dried almost to the point of becoming liked a cured ham of sorts, but not quite. It’s takes on a texture that is almost meaty, that marries beautifully with the fresh and zesty dressing.
If the jamon iberico de bellota was a treat, then we were totally blown away with this little baby! Stergon caviar. Such amazing flavour. Served with pieces of deep fried chicken skin!
The saltiness of the chicken skin and the fresh flavours of the sea. What a pairing! A delight to the palate. It comes in a tiny very affordable portion size, so definitely a must order.
We then tried the kangaroo tataki with native greens. Cooked perfectly – nicely seared on the outside and a tender medium rare on the inside. The dressing and the native greens are the perfect accompaniment. We also tried the delicious lamb rack which is served with wilted salt bush and skordalia puree.
We wrapped up our meal with a small dessert. With very little stomach space left, the jaffa mousse with burnt choc pastry was the perfect amount of sugar to end our epic meal. Deliciously creamy and smooth, rich without being overly sweet. Perfect!
The Pocket Group’s new Executive Chef Lex Hauser is making some delicious changes at all Pocket Group’s establishments. Lex has taken years of experience of living and working in all parts of Asia and Europe and has the kitchen at Pocket Bar churning out some stunning dishes. This is pub grub like no other. If you’re looking for an amazing dining experience in comfortable surroundings, then look no further.
13 Burton Street,
Darlinghurst, NSW 2010
Contributed by Susan, who dined as a guest on behalf of 2 Hungry Guys