DETAILS
The Bourbon's rebirth reveals an interior that blends New Orleans flair and grace with the glitter of Kings Cross. The resulting aesthetic is one of timeless elegance, with 1920s inspired tones and brass, marble, Italian glass and timber walnut highlights. Splashes of contemporary style appear in the form of furniture sourced from Milan, each piece original and custom made. Capturing the essence of the famous Rue Bourbon, The Bourbon stages live music seven nights a week. Entertainment includes indie, folk, jazz, blues, swing and acoustic each weeknight, while the resident Bourbon Band plays at the weekend.
FOOD & BEVERAGE
The Bourbon's menu is influenced by the flavours of New Orleans, providing sharing, grazing and feasting options from lunch through to late night supper. Hatted chef James Metcalf, formerly of Etch and Becasse, reworks classic Creole cuisine with contemporary flair. Entrees of hiramasa kingfish ceviche appear alongside Cajun pork crackling, while Gumbo is made with spicy duck broth, and okra is used in a lasagne with pumpkin, hazelnuts, parmesan and burnt butter. Some items are kept more or less traditional, such as a side of fried green tomatoes with buttermilk dressing, and pecan tart for dessert. Wines are well-priced by the glass, the list comprised mainly of local and New Zealand drops with a couple of American representatives. If you're after a cocktail, try the maple-bourbon-cider,a sweet blend of woodford reserve bourbon, bulmers apple cider, maple syrup and fresh purple basil.
PROFILE BY BEST RESTAURANTS
Kings Cross icon, The Bourbon, has been reborn and like a good spirit, it seems to have matured into perfection. The inspiration behind the venue ¨C on the menu and the design C is rather fitting, especially considering that the main drag in New Orleans is, in fact, called Bourbon Street. From the open-plan oyster bar and opulent brass fittings to the imported, custom-made Italian leather seats, The Bourbon exudes a timeless 1920's glamour. It's the type of place that never seems to sleep, constantly buzzing with a contagious and excitable vibe. Perhaps in tribute to New Orleans as the birthplace of jazz, live entertainment features seven nights of the week, with local bands and musicians, playing well into the wee-hours of the morning.
The design is indeed worth a look-in but it's head chef James Metcalfe's (ex Becasse, Etch) food that we're really here for. This isn't the type of place that you meet your mates for a cheap steak ¨C The Bourbon's menu is creative and inspiring ¨C simply, it's Creole food, at its best. Start with the Cajun-spiced pork skin crackling to get the tastebuds on board and then get your hands dirty with the grilled Alaskan crab clusters. Try not to lick the plate clean in an attempt to savour the sweet, paprika-spiced butter that's served with the crab clusters as the jambalaya needs some stomach space. This classic Creole dish, with French, African, Spanish and American influences, is given a modern lift with chunks of bacon, smoked sausage and prawn. It's an absolute winner, as is the lobster and chips, doused in Montpellier butter and served with truffle and parmesan fries. Like NOLA, The Bourbon has had a colourful past however its new look is not only plush and sophisticated but plain good fun.
Anna Lisle