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375 Glebe Point Road
Glebe NSW 2037
Tel : +61 2 9571 7005
Cuisine: Bar food
License: Fully Licensed (no BYO)
Price Range: $$
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With a sudden slew of openings, Glebe is turning into a small bar haven as quality drinking dens pop up along Glebe Point Road. Timbah is off the beaten track on Forsyth Street and has quickly become a local haunt. Offering a space to linger over good wine and food this comfortable neighbourhood meeting spot is a welcome addition to the area.

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Towards the Jubilee Park end of Glebe Point Road, a little way down Forsyth Street.

Run by the dynamic duo behind the bottle shop Glebe Liquor, Timbah on Forsyth Street is an unobtrusive venue – you could walk past it without realising it’s there – yet the inside is smartly dressed and the atmosphere is agreeable.

The rectangular room is scattered with two seating options – guests can either sit at small black tables surrounded by auburn cushioned stools or perch at the bench lining the wall, adorned with brightly pattered throw cushions. Strands of taut rope are used as area partitions, which add architectural finesse to what would otherwise be a simple space. The music is subdued and the crowd is mature and largely local.

Having completed an Oenology course in South Australia, co-owner Louise knows her wine. Well-rounded and offering a large selection of both Australian drops and varietals from France, Germany and Austria, wine connoisseurs will rejoice at the Timbah selection. Nothing is put on the list until it has been tasted by Louise and the selection even includes some of Louise’s own wines.

Timbah have introduced an interesting concept in that the first customers who order wine on any night choose the six bottles that will be served by the glass for that evening. There are usually three reds and three whites, and when those six run out, another lot are chosen.

The menu is written on a blackboard on the side of the room and offers grazing plates and tapas to share. There is also one main dish offered during the week, which constantly changes to keep things fresh. The food is made for wine and is surprisingly good value. The ‘vege delight’, served on a board, consists of thick polenta chips and lavosh with a trio of dips including baba-ghanoush, beetroot and bean. A plate of brioche croutons, elegantly stacked with layers of goat’s cheese, pumpkin, rocket and a sweet beetroot relish pairs well with a bottle of Coates Syrah from McLaren Vale.

Sami-Jo Adelman
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