PROFILED BY DE GROOTS MEDIAAfter the success of Hairy Canary, sister restaurant extraordinaire, comes Canary Club, a Barcelona inspired tapas bar where the menu is simple and fresh and the cocktails oh-so cool. Split over two levels, the upstairs mezzanine level is designed for lounging with leather chocolate-coloured day beds and an ambience of pure indulgence. Downstairs it’s all dark wood and white walls with a six metre bar flanked by wooden tables and contrasting white chairs.
Residing in the kitchen are Executive Chef Steve Watson, Kris Malcolm and co-owner Kristine Becker, creating a Spanish/Mediterranean style menu with a uniquely Australian approach. Feast on montaditos, traditional Basque-style small tapas mounted on bread: try the rabbit rillettes with cornichons and pickled cherries, or the pinchos, hot tapas served on skewers such as the spiced venison kebab with tahini yoghurt dressing. Alternatively choose a heartier option like corn-fed roast baby chicken on a warm salad of chickpea, chorizo and tomato with zhug (a Yemen-style spice). For dessert choose the sweet tapas plate. Cocktails are the go here with cool and refreshing options such as the sour Spaniard, consisting of cachaco, licor 43 and lemon, however a concise Australian wine selection is also available with all varieties by the glass, including a Spanish red of the week.
Veda Wickens, January 2006
