Chester White is a breed of white pig prone to burning in the sun because of its pallor.
It also happens to be the name of Potts Point’s new wine bar and restaurant, but it’s a fitting one once you see the menu. Operated by the owners of Buffalo Dining Club, the idea is the same – to highlight one kind of produce in high quality iterations – and this time it's cured meats.
The headline act is the platter centred on your choice of a salumi, speck, culatello (“a bit of butt” says the menu) and others, while a prawn scallop ceviche with cured trout scales the other end of cured curiosities. Sides of kale chips, jacket potatoes, cheeses and pickles make for robust and very share-able fare.
Set on the street at the bottom of a terrace, the space could be traversed in a couple of long strides, but it fits a few more people than you’d expect. With the requisite white tiled splashback and some seriously retro stools the diner bar evokes a real '50s nostalgia; a length of seats line the patio and accommodates a bustle of people. A concise wine list and a pair of beers offer a liquid complement to all the smoky, ashy flavours. Limitation, it seems, works in Chester White’s favour.
3 Orwell Street, Potts Point
Wed - Thurs 5pm to 11pm
Fri - Sat Noon to 11pm