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Blanco Bar and Restaurant is nestled within the neon lit mayhem of Kings Cross but the decor, ambiance and food is simple and stylish. Just the way we like it!

Since opening in September 2009, Blanco Bar and Restaurant has cemented
itself among Sydney’s contemporary foodie crowd.

Chef Co-owners Scott Mason and Brendon Vallejo hail from top restaurants Rockpool, Restaurant 41 and Omega and serve up delicious dishes such as the Blanco Barossa chicken liver pate, with Zinfandel prunes and celeriac remoulade ($19), Spanner Crab salad w/ witlof and shellfish dressing ($22) and slow-cooked kurobuta pork neck, white wine and Tasmanian mussels ($28).

For dessert, they have a Pistachio, blood orange chocolate slice ($14, pictured) or the Raspberry marshmallow and chocolate sandwich ($6) – hello!

In addition they have just recruited the renownded mixologist Wayne Sheenan who has created a “Twilight” inspired cocktail, dark delicious and slightly devilish. Try it, it’s a must!

You can check out Blanco Bar and Restaurant at:
5-9 Roslyn Street, Potts Point
Dinner Wed-Sun, Lunch Thurs-Sun
www.blancorestaurant.com.au

For great recipes click here!