Roxy's brings country kitchen vibes to Double Bay

Roxy's owner Damien Monley has experience overdelivering with diminutive sites.
Roxy's owner Damien Monley has experience overdelivering with diminutive sites. Photo: Liz Keene

It'll be a case of Double Bay double trouble when Roxy's opens its doors after Sydney's lockdown.

Roxy's might be smaller than its new neighbour, Neil Perry's Margaret, wedged behind it like a garage, but it shares a northern aspect and has nice views over the green of Guilfoyle Avenue.

Roxy's owner Damien Monley has experience overdelivering with diminutive sites, building a loyal clientele up the hill at Flat White Cafe before decamping to the Southern Highlands.

Pickled beetroot, soft egg, green tahini and chickpea crunch.
Pickled beetroot, soft egg, green tahini and chickpea crunch. Photo: Supplied

He's crammed a lot into the space. A first look at the 55-seater, where Monley had hoped to fire up the burners on July 5, shows designer Julia Sullivan from The Caswell Group stuck to the brief.

"I wanted it to feel like a rustic country kitchen with well-stocked shelves," Monley says.

The chef, who opened Bowral's Grand Bistro, has nabbed Denzer Aseoche from Kepos Street Kitchen as Roxy's head chef. "Rhys Budd [Mimi's, Boathouse] has also come on board as GM and bar manager."

And the name? From Monley's youngest daughter.

Open Mon-Sat lunch and dinner.

30-36 Bay Street, Double Bay (enter via Guilfoyle Avenue), roxysdoublebay.com.au