Nola Smokehouse & Bar brings the best of Cajun and Creole cuisine to this thriving harbourside precinct. With a strong focus on smoked meats, and lovingly cooked cuts in the southern-style pit roaster. The restaurant’s impeccable design by Luchetti Krelle sets the scene perfectly, so you can focus on devouring a serve of the dry rubbed and smoked Rangers Valley black onyx brisket ($31) or the impressive bourbon cured and dry aged ‘Zombie’ Rangers Valley prime rib with boubognon dressing and black cabbage ($179/kg) – you’ll probably need a battalion of support for that one. The mac ‘n’ cheese with maple bacon and pretzels ($14) and the fire-blackened carrots ($13) are mandatory accompaniments
Level 1, 100 Barangaroo Avenue, Barangaroo
If outrageous burgers done in that drool-worthy American style are just what the doctor ordered, get your order in stat. With Down ‘N Out, it’s all about add-ons. The deep-fried cheese patty ($5) or the jalapeno poppers ($2) are all but obligatory on one of the signature house wagyu burgers ($12) packed with cheese, lettuce, tomato, onion and secret sauce. The Chick’n burger ($13) with Southern fried chicken thigh, shredded lettuce and house ranch dressing will transport you straight to New Orleans and with a side of popcorn chicken ($8) and tiger fries ($6) you’re all set.
557 George Street, Sydney
Hotdogs…hear us out. The guys at dogma know how to deliver dogs to a discerning Sydney palate. Operating under the ‘Dogs with Principle’ philosophy, Dogma does preservative and gluten free artisan sausages that are jam packed with fresh, locally sourced ingredients. The rotating Meatless Monday specials are a vegetarian’s dream, while the meat laden Texan or Aussie hot dogs are there to keep the carnivores grinning. With an impressive offering of cocktails and desserts available, you’ll likely find a few reasons to come back.
98 Cronulla Street, Cronulla