Concrete Blonde is the newest restaurant to hit the Potts Point dining scene with acclaimed chef, Patrick Dang at the kitchen helm. Concrete Blonde’s rustic industrial design, from award-winning designer Michael McCann and Dreamtime Australia, features a central fireplace, quirky spanner light fittings, a cow hide wall, an open rotisserie and open grill giving patrons a strong visual smorgasbord of high energy and action.
The 100-seater restaurant is complemented by a bar showcasing a wall of nails originating from United States where patrons can enjoy a pre-dinner drink.
The menu is diverse with a clear focus on seasonal produce - the essence of Patrick’s cooking, highlighting the terroir of the produce such as Berkshire Pork and Murrylands Farm lamb. The menu is inspired by Dang’s international cooking experiences and he says, “brings my world journey out on a plate”. Best described as contemporary cooking without boundaries or barriers, the menu showcases Dang’s flair with this cuisine in dishes such as Wagyu Beef Tataki with onion escabache, parmesan mousse, lemon oil and crispy garlic; as well as the coffee cured Hiramasa Kingfish with cranberry, burnt scallion vinaigrette and pickled mustard seeds.
“Concrete Blonde doesn’t take itself too seriously. We want to be accessible, we have a sense of humour and we just want our guests to have a great time,” says Dang. “Food is a powerful tool that brings people together and we simply want to share good cooking with our customers.”
The cocktail list has its stand outs with drinks such as The Concrete Blonde, made up of kumquat and pineapple sage muddled with a dash of sugar, shaken with Belvedere vodka and a splash of Pineapple Juice and the Caramel and Espresso, containing espresso, Belvedere vodka and caramel liqueur shaken and topped with a caramel and espresso foam and dusted with grated Valrohna 75% dark chocolate.
Dang began his culinary journey at Longitude 321 in Sydney before venturing overseas, overseeing kitchens including the 2 Michelin-starred Amber restaurant at the Mandarin Oriental in Hong Kong, Singapore’s T8 and the Viceroy Hotel Group before taking a culinary adventure through Italy. Hiss all-star kitchen team includes Sous Chefs Leander Grstein (formerly from 1 Michelin starred Trofana Royal in Ischgl of Austria) and Dominque Hertz (formerly from 2 Michelin starred Terminus Restaurant in Valais of Switzerland).
