SPENCER GUTHRIE (CLOSED)
Sydney, New South Wales

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Spencer Guthrie seems out of place in Newtown. This smart and petite 30-seater has polished wooden floorboards, romantic lighting and a posh Modern Australian menu. Dishes such as grilled eggplant and quinoa and lemon sole with spice green lentils offer a welcome reprieve from the overload of Thai and Asian eateries that line King Street. Oh, and did we mention that it is Troy Spencer (ex-L'etoile) and Oliver Guthrie (ex Lucio's) that are behind the venture? This is exciting news for King Street.
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General info

Address:

399 King Street
Newtown NSW 2042

Suburb:

Newtown

Contact:

Cuisine:

Modern Australian

Price Range:

$$$$ ~ $$$$

License:

Licensed & BYO (wine only)

More info

PROFILE BY BEST RESTAURANTS

Holding an unassuming position beside an overwhelming collection of cheap Asian eateries and eclectic cafes, Spencer Guthrie is an intimate restaurant that pushes the green envelope without pretension.
What was once an old Thai takeaway is now a 30-seater fine diner with a polished bar and kitchen up the front and a long narrow stretch of floor space opening into a small dining area up the back. From the table-tops to the floorboards, all the furnishings at Spencer Guthrie are recycled, with much of it sourced from iconic wharves across Sydney. There are also visual reminders of the restaurant's eco-friendly credentials including a wall of fern green foliage and weathered plaster walls featuring textural canvasses of countryside settings.

The vibe emanating from the open kitchen is focused and assured with seasoned chefs and close mates Troy Spencer (ex L'Etoile) and Oliver Guthrie (ex Lucio's) at the helm. The Modern Australian menu is a reflection of the quite confidence of the duo with prettily plated dishes that offer a serious experience with textures and flavours. There are five entrees and five main courses which all reflect the sustainable, locavore philosophy of Spencer Guthrie. Meat is sourced from Feather and Bone and the Urban Food Market while fish such as Red Gurnard and Ocean Mullet is caught in Australian waters.

We are immediately won over by the two meat mains featuring Milly Hill lamb and Wagyu 5+ oyster blade. A glass of light biodynamic ‘Kalleske Grenache Shiraz Mataro' from the Barossa Valley is the perfect match to the perfectly-pink and buttery texture of both meat dishes. The wine list is concise but over priced by the glass, so go for for a bottle instead. Alternatively, Tuesday and Wednesday nights are BYO, with $15 corkage per bottle.

The highlight of the evening is the ‘all things chocolate' dessert, which in itself is a feat of textural ingenuity. A base of salted dark chocolate crumbs is topped with three cornels of white, milk and dark chocolate mousse and buttoned with cubes of dark chocolate jelly and cacao rich chocolate pieces. The only part of the evening that can rival the resplendence of dessert is the service – personalised, passionate and well-informed.

Portion sizes are petite, so don't come expecting to satiate a ravenous appetite. But if you're after a meal where quality is of the essence, then Spencer Guthrie gets the green thumb of approval.
Sami-Jo Adelman

Specials & Events

This restaurant has not scheduled any event.

Functions

FUNCTION MENU
Please contact the restaurant for further information.
MAX SEATING
n/a

Features

Bar / Wine Bar
Suitable for Groups of 10
AWARDS
This restaurant does not have any awards.

Reviews

CHEF RECOMMENDATIONS
This restaurant has not being recommended yet.
USER REVIEWS
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Jane - 5/05/2012
We had a booking on a Wednesday night that was bucketing with rain. Despite the weather the restaurant was full, with an interesting mix of 'date night' and groups. The food is great; interesting and tasty, following the sustainable trend that is popular now. The menu is subject to change daily. At the time we went they were waiting for their liquor licence but the BYO was reasonable (about $8 I think). Service is efficient and friendly, and the open kitchen allows a birds eye view of the chefs. Extra seating has you face to face with the chefs while you're waiting for a table. It's not cheap, but well worth the money and we will be back.