The Lodge Bar

Cheese Brie Sandwich

The Lodge Bar — Mon, 02 Jun 2014 07:33:36 +0000

The key is to buy specific cuts for specific dishes and be firm with your butcher. Opt for tender cuts from the inner haunch muscle if you fancy steak and use neck fillet or shanks if slow cooking. And deer mince makes for a very good gamekeeper’s sandwiches.

Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavour.

Culinary Delight

These restaurant, bar and coffee roastery located on a busy corner site in Farringdon’s Exmouth Market. With glazed frontage on two sides of the building, overlooking the mark.

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You better cut the pizza in four pieces because I’m not hungry enough to eat six — Franz Kafka

These restaurant, bar and coffee roastery located on a busy corner site in Farringdon’s Exmouth Market. With glazed frontage on two sides of the building, overlooking the mark.

Melt the butter in a pan and gently cook the shallots on a low heat for a few minutes. Meanwhile, roughly chop the peas either by hand or briefly in a food processor then add to the shallots with the cream and tarragon. Season and simmer to a thick-ish consistency.

Functions This Year

The Lodge Bar — Mon, 03 Feb 2014 13:28:18 +0000

The Lodge Bar hosts many events throughout the year including Wine Masterclasses, Tastings, Themed Dinner Nights, Food and Wine Pairings, special functions and more.

Please check our website regularly for upcoming events or subscribe to our Twitter feed or Facebook page so you don’t miss out.

Ed Cutcliff

The Lodge Bar — Thu, 23 Jan 2014 01:02:36 +0000

Ed Cutcliffe, the moustachioed gentleman behind the Little Marionette cafes, has added another title to his mantle – publican. He has converted the funny little space beneath the Balmain Lodge into a pocket-sized watering hole whose decor is part bordello and part terrarium. On a summer afternoon, grab a perch on the outdoor mezzanine among the hanging plants, or nestle inside behind the crimson theater curtains when the weather is chilly.

It took an 18-month battle with the local council to get his latest project up and running but now that it’s here Cutcliffe couldn’t be happier. It’s not about having an empire, it’s about changing the landscape of Sydney hospitality, he tells Time Out.

Emily Lloyd-Tait

Timeout Magazine

Nice little mention in the Good Food…….Thanks Jill Dupleix

The Lodge Bar — Tue, 30 Apr 2013 22:32:38 +0000

TRENDING “Cigars … of the non-smoking variety, but still pretty hot. Spotted: Crisp-fried prawn cigars at Merricote, Northcote and Braised lamb shoulder cigars at The Lodge Wine Bar, Darling Street, Balmain.”
Jill Dupleix
SMH Good Food 30/4/13

View more articles from Jill Dupleix

Thanks !

The Lodge Bar — Mon, 22 Oct 2012 10:21:58 +0000

Causal, attentive schick

From the decor which lends itself to a casual vibe (& super comfy), dim atmospheric lighting (particularly as the sun is going down) & wonderfulf wine collection, The Lodge Bar is well worth a visit. It has a delightful outdoor vine covered area & chilled feel. Each of the menu items I sampled where extremely more(ish): fresh flavoursome olives, seaweed encrusted citrus cured salmon, the divine cheese plate & banana, dulce de leche & walnut ice-cream sandwich. Super yum! Do yourself a favour and go, enjoy, chill & go home extremely satisfied.

wherestan
Urban Spoon

describtion of the lodge

The Lodge Bar — Sun, 30 Sep 2012 09:58:49 +0000

[quote]We are a small wine bar with an old cigar/cocktail bar feel, from the prohibition days. We are dimly lit with an intimate relaxed vibe with jazzy soul beats filling the venue. We strive for casual but knowledgeable service and value for money for the premium spirits, wines and food we serve, and this we believe, is second to none in the Balmain region.[/quote]