The Powder Keg, Potts Point

The Powder Keg is a great little bar and restaurant located in a converted terrace house on a small street in Potts Point. It’s just a stones throw away from Kings Cross station and despite the drop in foot traffic in the area, The Powder Keg is still very much open for business.

Baby cucumber & grated smoked mackerel, feta cheese, black olive crumbs

When I first found out that the chef who worked here last time I visited had moved on I was concerned the amazing food and menu would go with him, luckily I was wrong. Unfortunately I didn’t manage to take my own shot of the beef tartare dish, but that was probably my favourite entree and very beautiful presented.

The cucumber entree did not disappoint in both looks and taste, though the cheese is quite salty.

The new head chef, Tomoyuki has done an amazing job crafting a slightly new food menu while keeping the dishes both interesting and beautifully presented. The scallops were seared perfectly and served with a smattering of delicious ingredients including the smooth nori seaweed puree.

We ordered the soda bread just to check out what the texture is like – it’s quite firm and similar to a biscuit.

I personally didn’t have any of the oysters but by all accounts it seemed to be quite a nice set of oysters with a small bit of gin and tonic sorbet to give it that extra kick.

The rib eye which we requested as medium rare was served exactly just as requested. It’s a delicious cut of beef that is plated with a side of tasty crushed potato and broccoli.

The bass groper possesses a pungent scent of seafood which may put off some. The actual taste of the fish which was surprisingly sweet is actually exceptional and the texture is nice and firm with large flakes.

We didn’t actually go for the chips at first but after a recommendation from the waiter we changed our minds. Lucky we did because these are seriously the crispiest chips I’ve ever had in my life.

The two desserts we were tossing up over ended up being combined into a single dish. The best parts of the dish were the milk ice cream and sponge cake, with strawberries and cream.

To finish off the meal we were served a G&T flight. I’m not sure if I should class this as a dessert of a cocktail, I suppose it’s a bit of both. The vaportini was definitely the most interesting one (yes you vape it). The rest of the flight consists of a deconstructed G&T cocktail, edible G&T jelly and chilled G&T sorbet.

The Powder Keg is very well known for the drinks crafted at the bar which is located at the back of the restaurant. I’m more of a food person myself but The Powder Keg just lends itself to the cocktails and I really couldn’t help but try everything. The bar specialises in Gin, specifically Beefeater 24 which is my favourite.

Overall, another great dining experience at The Powder Keg which I will be talking about for a long time. The venue definitely doesn’t disappoint in terms of both food and drink and it’s certainly worthy of it’s reputation for both. I’ll be recommending this place to many so make sure you get a visit sorted out soon!

The Food Diary dined as guests of The Powder Keg.
All views and opinions expressed in this post are our own.