The Sydney Morning Herald logo
Advertisement

Champ Kitchen & Bar

Champ Kitchen & Bar Article Lead - narrow
Champ Kitchen & Bar Article Lead - narrowSupplied

14/20

Contemporary

On the surface, Champ is the new kid on the South Bank block. But owner Justine Whelan is an old hand, treating her new venture as an adventure into a broader market than her popular Paddington haunt, Anouk Cafe. Champ slips out of the usual confines of genre; for some it's the place to grab a takeaway coffee. Then there are the corporate lunchers and food lovers who appreciate the focus on organically grown and sustainably farmed produce, with the micro herbs and baby vegetables plucked straight from the garden of chef Lucas McMillan. A drizzle of sea urchin butter, a dusting of foie gras or a lemongrass veloute; staff are happy to steer you through the very contemporary menu if required. Choices can be tough - bound quail filled with chestnut, mushroom and foie gras with English spinach? Or pork belly with butter-poached bug; a worthy combination of land and sea. Desserts are also creative, none better than an inspired lemon meringue in pieces with popcorn ice-cream that pops in the mouth thanks to the salted caramel and raspberry dust.

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up

From our partners

Advertisement
Advertisement