pr
Duke moves in
Darlinghurst’s Flinders Hotel has a new member of the family moving in. A contrast to the grungy, L.A dive-bar style of the downstairs pub, Duke introduces dining with a sense of fun and quirkiness to this landmark Sydney location.
Offering bistro dining in a relaxed environment, the atmosphere takes cues from British colonial style, pulled together in a way that only Melbourne designer Michael Delaney (Honky Tonks, Sorry Grandma! Third Class), can create.
Kylie Javier (Tetsuya’s, The Bentley Bar) heads up a motley crew including chefs Thomas Lim (previously at Tetsuya’s) and 2010 Young Chef of the Year Mitch Orr, who have been busy developing an eclectic tasting menu that hone their diverse culinary backgrounds. Self-admitted fans of culinary humour and irony, expect to see dishes like kingfish G&T, tater tots, oxtail and bone marrow gravy with edamame and tendril as well as fried rabbit with celery, thyme, malt and mayo among the seasonal menu.
Cocktail bartenders Charles Ainsbury and Andy Penney bring over twenty years of local and international experience to the game and they take their craft seriously, so you don’t have to. Sip from an evolving list of seasonal cocktails, as well as a wine list spanning a moving feast of alternative varietals, artisan producers and natural wines, orchestrated by Joel Amos.
Whether it’s cocktails and snacks at the bar, or a more substantial bistro experience, Duke is open till midnight most nights, and 2am Fridays and Saturdays, making this newcomer a welcome addition to Sydney’s late night dining scene.
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Cotton Duck Launches
After the birth of Dank St Depot over the past 8 years ago, Jared Ingersoll has embarked on a new restaurant project in Sydney’s Surry Hills: Cotton Duck.
Cotton Duck is the latest addition to the growing Surry Hills dining scene near Central Station.
Situated on the ground floor of newly renovated 50 Holt Street, Cotton Duck is a unique combination of old and new. Designed by Suzannah Esdaile, function and aesthetic combines raw industrial finishes, a sculptural ceiling piece by designer Hannah Tribe, as well as salvaged materials including recycled timber and native flora (rescued from areas marked for development), maintaining the ideals of sustainability and environmental consideration. The effect is warm and relaxed, with a spacious feel – the perfect foil for a refined, enjoyable experience.
The menu changes regularly, and takes unexpected inspiration from the everyday to the abstract - Jared standing on his compost heap, to a conversation overheard on the street. Dishes like Lettuce & Pancetta with Green Stuff illustrate Cotton Duck’s unique take on cuisine – showing that seasonal ingredients, interesting texture and flavour profiles, and a sense of humour can go a long way.
Cotton Duck will be an exciting new space that encapsulates sustainable, seasonal produce on a relaxed fine dining plate.
Level 1, 50 Holt Street, Surry Hills, NSW 2010
enquiry@cottonduck.com.au
www.cottonduck.com.au
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Fooderati PR welcomes Jared Ingersoll and his Dank Street Depot group to the family. Look out shortly for news on Jared’s latest project; the opening of new restaurant Cotton Duck in Surry Hills.
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TOYS] Issue #2 has finally landed, with dates being announced for late June.
New on the line up this time around is Yu-ching Lee and Marque Restaurant’s Pasi Petanen - both have been creating buzz in the industry of late with their deft approach to their own style of culinary creativity and we’re very excited to have them on board. The front of house team has also expanded to include Luke Ashton from Ivy Pool Bar and Mitchel O. Bushell from newly opened The Corner House.
Tickets…took just 3 hours to sell out.
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Almost twelve months on from Fooderati’s inception as a PR business, there have been many highs (two client covers of Good Living, ACA, Sunrise, Gourmet Traveller feature, TOYS) and lows (sleepless nights, guests lists and soaring petrol costs), so it’s nice to share a win occasionally.
I caught up with the PR Report a few weeks ago to talk food, new clients and (my parent’s favourite question) what exactly is it that I do.
Download the Aprils PR report here.
They say when you build a business around a passion; you never work a day in your life. Those who run their own businesses know, in fact you work a lot harder; but it certainly makes the journey more fun.
New PR consultancy fooderati may have launched less than a year ago, but already represents clients like pâtissier Adriano Zumbo of Masterchef Australia fame, luxury homewares retailer Spence & Lyda and has recently picked up Darlinghurst’s French bistro Tastevin as well as Bondi Road’s Italian-skewed The Corner House.
fooderati’s founder Melissa Leong is excited to broaden her client base with such a good-looking European pair. “After the craziness of the Zumbo phenomenon last year, it’s great to be able to grow the business and take on a couple of savoury clients. Tastevin Bistro and The Corner House present different marketing opportunities and challenges that I’m looking forward to tackling.”
While there are plenty of PR agencies that specialise in food and lifestyle clients, Melissa says what sets fooderati apart is her unique skill set. With a background in digital advertising as well as being a food stylist, blogger and restaurant critic, her combined perspective offers a comprehensive understanding of the industry. Her blog, ‘Put It In Your Mouth’ has been online since 2007, and since then, she’s written for Time Out Sydney, The Australian Gourmet Traveller Restaurant Guide and hosts ‘The Friday Delicious’, a food segment on Sydney’s FBI radio.
“Being able to see the industry from multiple viewpoints means that I’ve been able to develop relationships with key media and contacts in a different way. Being on the ground means you’re able to pick up on news and trends as they emerge, rather than being further down the chain to about it.”
