NOLA Smokehouse and Bar
Tower 1, Level 1, 100 Barangaroo Ave, Sydney
02 9188 3039
Sydney’s newest harbourside precinct, The Streets of Barangaroo, has added another feather to its cap: NOLA Smokehouse and Bar. An abbreviation of ‘New Orleans, Louisiana,’ NOLA offers Southern hospitality with a New Orleans–inspired menu, over 500 American whiskeys and great views of Jones Bay Wharf.
The concept comes from three of Sydney’s hospitality masterminds: Pete Fischer, Richard Duff and Mikee Collins (who has been consulting on the project). NOLA combines Pete’s bar experience with Richard’s kitchen finesse, presenting a venue that’s equally as dedicated to drinking as it is to dining.
Here, you’ll find a constantly changing and growing collection of limited-edition and hard-to-find whiskeys, including Michter’s Celebration Sour Mash, Knob Creek Smoked Maple Bourbon and Seven Stills Chocasmoke – a craft-beer-inspired spirit made from chocolate oatmeal stout.
For a classic New Orleans–style cocktail, try the Sazerac (cognac, Peychaud, gomme and absinthe) or Hurricane (Bacardi Carta Fuego, cachaça, Jamaican rum, passionfruit, pomegranate and orange). If neither of these take your fancy, stress not – the knowledgeable bar staff can suggest a drink to suit your taste or recommend something new from their collection of spirits and wines, the latter of which was curated by sommelier, Jarrod Mills.
New Orleans has a rich culinary history, with French, Spanish, Mexican, South American and North African influences. Executive Chef, Richard, formerly of Bibendum, L’Oranger, Attica, Mrs Jones, and The Lincoln and Grasshopper, has created a food menu to reflect this, celebrating dishes, spices and flavours from all of these countries.
On the menu, you’ll find barbecued meats, seafood broils and dishes with an obvious French influence. In particular, house-smoked meats are a specialty. The restaurant’s two smokers produce a range of mouth-watering flavours, such as Jack’s Creek dry-aged beef brisket, tea-brined smoked and blackened organic chicken, spit-roasted Junee lamb, and pulled Melanda Park pork shoulder. If you can’t decide what to choose, the Pit-Masters Pick is the perfect option, providing 50g of each meat with a side and sauce.
House-made sauces are the ideal supporting cast to the meats and the green sauce, Lexington-style BBQ ketchup, and Bois Boudran relish are not to be missed. Complete your main course with sides of mac ’n’ cheese with optional smoked pork; crisp okra with chipotle aioli or BBQ spiced garlic corn.
It’s not just the food and drinks that bring New Orleans to Sydney. Pete and Richard recruited the architecture and interior design firm, Luchetti Krelle, to create a concept that marries the joie de vivre of New Orleans architecture with a distinctive Sydney outlook. A striking azure timber floor complements the crisp white timber, copper-clad kitchen pass and leafy green hanging baskets. The bar, framed in iron lacework, reflects a signature architectural element of New Orleans, while the copper bar top, reclaimed oak facings and custom brass drink ledges all create warmth.
With room for 180 in the bar, 80 in the restaurant and a private dining room for 14, NOLA is the ideal Friday night spot, delivering the best of the streets of New Orleans to the streets of Barangaroo.