A new casual diner has opened in Double Bay with a focus on steak and burgers. Owned by the director of Division Agency, Scott Robertson (Seadec and Goodbar, it’s a welcome addition to the Bay.
Brick Lane, located in one of the suburb’s quieter side streets, offers local, quality produce and a drinks menu designed by one of Australia’s most esteemed bartenders, Jason Crawley.
“Double Bay has always had a very cool European atmosphere, but we always felt like it was missing the back-lane secrets of London and Paris,” says Robertson. AZBcreative The Island, Butter and KittyHawk was behind the design. It has created a vibe similar to a New York loft, with high ceilings, neon lights and exposed concrete walls.
“We wanted casual dining, done really well,” says Robertson. “It’s the kind of place you want to hang out two or three times a week.”
In an impressive turnaround; Robertson opened Brick Lane within two months of launching Goodbar, Paddington’s newest nightclub.
Head chef Drew Bolton has spent time at Quay, Aria, Darley’s at Lilianfels in the Blue Mountains and is currently executive chef of Double Bay’s Vine. When asked to define the exact cuisine, Bolton was keen Brick Lane not be pigeonholed as a steakhouse, or as modern-Australian restaurant, either. The word “casual” and “quality produce” was instead thrown around a lot.
For Bolton, the treatment of animals was integral to the design of his menu. “I’ve been involved in the process of how the animals are treated, what they’re fed, how they’re raised – that’s been a project of mine for a long time and Brick Lane is seeing the fruits of that,” says Bolton. The chef spent a lot of time visiting cattle pastures while working closely with 1888 Certified Butcher, which sources its meat from Kyle Farm in Young and Karn Station in Victoria among other Australian farms. Be it the steak frites served with Montpellier butter and fries, the harissa spatchcock, or the jerk chicken salad, you can count on it being local.
Brick Lane 3 Goldman Lane, Double Bay (02) 9363 0010
Wed and Thu 5pm–midnight
Fri to Sun 12pm–midnight