Anyone who says there’s no demand for good food and drink in far western Sydney needs to talk to Caroline Neill Ryan and Che Vogler. Just over a year ago they opened Wolfe and Co, a fine dining-inspired cafe in Dural that’s now one of the busiest venues in western Sydney. Now they’re stepping it up with Cod’s Gift, an opulent-looking, eagerly awaited bar-restaurant in Dural focused on sustainable seafood, cocktails and natural wine.
The venue has two parts. One is a more traditional fish-and-chips-style offering slung out of a takeaway window. The menu is simple and everything is under $20. The other part is a luxe dining room and bar where you’ll find a more experimental and extravagant menu from David Koorey (ex-Bambini Trust, Jamie’s Italian). “It’s seafood focused, sustainable and produce driven [many products come from local farms]. I think it’s also fun,” says Neill Ryan. Potato crisps are served not with a splash of vinegar but an aromatic vinegar foam; savoury mini doughnuts are stuffed with crab and fennel salt; and a Pimm’s Cup-inspired dessert comes with compressed sugar cane, Pimm’s, fresh fruit and Pimm’s sorbet.
Joining Koorey is ex-Flying Fish chef Arata Taniguchi, who will bring sashimi skills as well as Japanese influences on dishes such as the octopus with black miso eggplant, and the wasabi-dressed green salad. From the bar, there’s Five Senses coffee during the day and a progressive cocktail list and natural wines at night. “We’re focussing on organic and biodynamic wines. We love the philosophy behind the winemaking,” says Neill Ryan.
This venue is dressed up with velvet, brass and concrete. “I focussed on jewel tones to loosely tie in with the seafood concept, but am also conscious that we aren’t in a coastal location, so anything too maritime would look out of place and a bit theme-y,” says Neill Ryan.
4–6/3 Ward Place, Dural