Where Chefs Eat: Viand’s Annita Potter Picks the Oxford Street Wine Bar Primed for Big Groups

Chef Annita Potter is celebrated for the standout dining experience at Viand, her Thai dining room in Potts Point. Once the right-hand woman of celebrated chef David Thompson – all over the world and at his since-closed Sydney restaurant Long Chim – she’s now known for a collection of punchy set menus and a romantic space that’s seen more than few proposals.

On top of running Viand, she’s a pitmaster at the Vivid Fire Kitchen this year and is sharing her favourites around town with us.

Annita, what’s your go-to if you want a quick takeaway dinner?
I don’t ever want a quick takeaway dinner! Don’t get me wrong, there are certainly nights where I have no intention of cooking, but I would prefer to go out and let someone else do the cooking. I usually only ever have one or two nights off a week, one of those nights I will cook at home and the other would be to eat somewhere local, usually chef-driven.

What about lunch on the go?
Living and running my restaurant in Woolloomooloo means I can quickly dash around the corner to Flour & Stone for a slice of their delicious spanakopita. It takes longer to line up and wait for the queue to subside than it does to inhale this buttery, crisp delight finished with a sprinkling of nigella seeds.

What’s your favourite snack in Sydney?
Definitely a cheese toastie from Penny’s Cheese Shop up in Potts Point. Let’s be honest, what’s not to love about four cheeses melted together in crispy golden bread?

Where’s the ideal spot for a date?
Can I be cheeky and say Viand? It seems to transport guests when they enter through the heavy crimson velvet curtains. Large tables where you can sit side by side on our banquettes and where we take you on a journey – the thought process is done for you, so you can sit back, relax and stay as long as you want. We have had several wedding proposals happen at Viand … must say something, I guess.

If it’s a special occasion, where are you booking?
A table at Sixpenny in Stanmore, and I’ll eat whatever I can. The menus are sensational and Dan and Anthony are some of the most incredible chefs.

Where can you find the best coffee in Sydney?
Alchemy in Sydenham. The best place for grabbing beans for home, and of course I always grab a coffee for the road – Sibila’s Brew, all the way.

Where’s Sydney’s best burger?
Being so close to Double Bay, it has to be Neil’s Copper Tree American cheeseburger at Next Door. Adding chilli and bacon may sound extravagant but for someone who rarely eats a whole burger, one must go all-in.

You want a snack and a drink, where are you heading?
The Saint Peter bar at the Grand National. Jumping straight into a glass of Mortellito’s Cala Iancu Bianco – a blend of grillo and cataratto grapes – and a plate of Josh’s salt-and-vinegar line-caught blue mackerel drowning in the most delicious picual olive oil, with their warm bread with cultured butter.

Do you have a go-to for a long lunch?
I make my way to Newtown and see the guys at Continental Deli. I always sit at the bar and start with a glass of Epuipo Navazos La Bota 75 and a few gildas. From there, I slowly move through the deli menu – their bread is to die for with all the cheeses, charcuterie and tinned fish.

How about a meal with a big group of family or friends?
Paski on Oxford Street is a brilliant spot for a large group. The buzz in the main downstairs room is sensational, superb wines, utterly delicious food and such brilliant service.

What’s your bucket-list restaurant?
Asador Etxebarri in Atxondo in Spain. In a small village between Bilbao and San Sebastian, Chef Victor Arguinzoniz creates dishes that highlight the ingredients – there is no molecular gastronomy, the natural flavours are centre stage. It’s been on my list forever.

If you’re after something sweet, what are you getting?
I am not a sweetie at all. I find it complicates my palate too much and desensitizes other tastes for me. That being said, I do head straight to my booze cupboard and pour a glass of La Canada Piedro Ximenez from D.O Montilla-Moriles in Spain, aged for 25 years. It’s decadent and so very indulgent but I just adore it. It was given to me my one of my oldest friends with a disclaimer to drink this on the very worst of days or the very best of days.

What’s your favourite thing to cook at your restaurant?
Hard question! It’s like picking friends. I guess it must be the relishes. They play an integral part in our tasting menus, bridging the gap between the starters and the larger dishes. I love them especially when you have all the fruits and vegetables with them – every bite changes from the one you have before by what you accompany it with, whether its green mango, crispy climbing wattle, five-spice duck eggs, crispy pork skin or tamarind-braised mackerel.

Is there a hidden gem in Sydney that you think is great?
Salumeria Norcino in Pyrmont is the spot for me – for house-made focaccia, pasta and porchetta sitting outside in the open courtyard.

What’s your favourite late-night snack (or meal) to make at home after service or a night out?
It’s usually a toasted sandwich, if anything at all – fast, delicious and will certainly fill the gap.

@viand.club