flavoursome punch, like the rice noodles
and the beef rib, while others were subtle,
delicate and full of nuance, like the
spatchcock and hapuka.
exquisitely mouth-watering filling, and the
tapioca was truly inspired a slow-motion
explosion of diverse and strong yet remarkably
complementary flavours and textures.
experience and tutelage. In 1990 Hamish
apprenticed at Boronia House in Mosman,
and was subsequently offered the position
of Sous Chef at Milsons Restaurant, in
Kirribilli. Then, in 2000, he joined the start-
up team at Billy Kwong, helping Kylie Kwong
and then co-owner Bill Granger to pioneer
the fresh and modern take on Chinese food
we've all come to love.
helped to hone Hamish's strong aesthetic, as
well as his mastery over flavour combinations.
Pignolet Young Chef of the Year' award,
which led to travel and work in the food
capitals of New York and San Francisco.
Billy Kwong, helping cement its reputation
through to 2009. The following year
saw Hamish as a young gun for hire in
Sydney he put in stints at Marque, Sean's
Panaroma in Bondi and The Bellevue Hotel
in Woollahra, as well as teaching cooking
classes at Simon Johnson and Accoutrement.
was also involved with Sydney's burgeoning
`guerrilla dining' scene an underground
movement whereby a restaurant is set up
for one night in somebody's home, vacant
warehouse or other non-restaurant site, and
advertised via social media and word of mouth.
perfect placed at the heart of the Surry Hills
gourmet scene. This place is decidedly fun
and friendly. It dishes up world-class grub
accompanied by inventive cocktails and a
superb beer and wine list, all backed up by
genuine and hearty hospitality.
DINING
Open: Tuesday to Saturday, 6pm till late
Phone: 02 9280 1980
www.barhsurryhills.com