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Wood and water

Wool­loomooloo in­sti­tu­tion KINGSLEYS, lo­cated on Syd­ney’s iconic Fin­ger Wharf, has seen its in­te­ri­ors and menu re­vived with a makeover. A new line-up from head chef Lars Svens­son in­cludes three share-style dishes from the re­cently in­stalled Josper char­coal oven: wagyu rib on the bone with chimichurri, Vic­to­rian lamb shoul­der with a Span­ish romesco sauce, and bar­be­cue river­ine grain-fed short ribs. (Plan­ta­tion Lady cock­tail pic­tured below.) kings­leyssyd­

Out with the old…

Merivale has shut­tered Papi Chulo to make way for a new Can­tonese con­cept on Manly Wharf, QUEEN CHOW MANLY, which will open this win­ter fol­low­ing a re­fur­bish­ment. “We have had a lot of fun at Papi these past four years, but felt the time was right to evolve the space and its of­fer­ing. Queen Chow has been a tremen­dous suc­cess in [Syd­ney’s] in­ner-west, so we’re go­ing to take the very best bits from there and cre­ate some­thing re­ally spe­cial for Manly,” says Justin Hemmes, CEO of Merivale.

For lovers

Mel­bourne hot-spot Windsor has a new res­i­dent, LOVER. Headed up by Paul Turner, for­merly of Cutler and Co, Dono­vans and Qualia, the menu is filled with share­able tapas-style dishes (pic­tured top) for starters, and sub­stan­tial mains.All this is served up in a low-lit salon of hid­den nooks on buzzing Chapel Street.

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