Farmhouse Kings Cross
In a small, narrow space on Bayswater Road, a communal table for 20 serves the kind of unfussy, uncomplicated food that defines idyllic country living. Four courses of produce-driven, wholesome selections are offered via a seasonal menu (scrawled on the window each morning), and there are only two sittings.
Co-owners Nick Gurney, Aidan Thomas and Brodie Stewart come from design and carpentry backgrounds and the rustic fit-out (think wood beam ceilings and exposed brick walls) is the perfect showcase for their work. Gurney designed the bespoke chairs and the restaurant’s unique table. In the kitchen are Mike Mu Sung and Tristan Rosier, young talents who previously worked together at Est.
The food reflects such pedigree. An entree of crisp potato skins and aioli with thyme finds a partner in the matching potato bread, which is porous, light, scented with rosemary. Other courses might include the punch of citrusy trout and crisp fennel, spatchcock and heirloom tomatoes, or a heart-warming dessert of pears with meringue, crème fraiche and a syrup drunk with ginger and cinnamon.
Vegetarians and those with allergies need not fear – most dietary requirements can be catered for if the chefs are given enough notice.
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