brick_2brick_9Double Bay just keeps getting better and better, with a rising assortment of cool restaurants, bars and shops that have helped propel the suburb and regain its label as the highly regarded destination it once was. One such venue is the glorious Brick Lane in a cute laneway just behind the main road, New South Head Rd. With an unassuming façade on the outside, this little laneway is home to a rocking venue with a stellar menu and cool vibes.
brick_1The chef describes Alex Zabotto-Bentley explains, “I wanted to create a classic avant-garde French bistro in the early 70’s; something you’d find down a cobbled side street in Le Marais, mixed with Truman Capote’s favourite uptown New York dining room.” And that he has!

With a bright courtyard outside welcoming light from its glass roof, the venue emits a relaxed but sophisticated atmosphere. The gorgeous timber French doors that greet you at the entrance, the black & white checked floor, brass lights and white cane chairs lining the impressive bar, present a fusion of styles that gel together nicely. From the outside, the menu looks simple and unintimidating with a series of classics including burgers, steaks and salads but as I discovered it went on to be so much more than that!brick_6brick_5We started off with a few cocktails and delicious oysters. Opting for one of the Brick Lane’s signature cocktails of Coconut water mojito and all-time classic Negroni, which both demonstrated the bartender’s flair and creativity for executing drinks with perfection. We began with a light and healthy option of oysters ($4.50 ea) which were accompanied by a pineapple and lemon myrtle mignonette with melon. The dressing was refreshing and sweet, not too zingy as often oyster sauces can be!

The salads all sounded fresh and funky, featuring the on trend King Salmon Poke ($20). We opted for the Burrata ($18) with pickled fennel, zucchini, orange balsamic dressing and grilled sourdough. This fresh mix of shaved fennel and zucchini was presented beautifully with a gorgeous green mixture decorated with delicate little zucchini flowers. Crowning the top was a perfect gleaming white ball of burrata mozzarella cheese, with the velvety melt-in-your-mouth texture that exploded when burst with a knife. I loved the zesty balsamic and lightly grilled sourdough topped with a light olive oil dressing, which was perfect for piling the salad on much similar to bruschetta.
brick_11brick_13Meanwhile the Fig salad ($20) of prosciutto, walnuts, gorgonzola sounded simple but radiated flavor that shone from the plate. A vibrant mix of radicchio and plentiful amounts of prosciutto ham, was dressed with a sticky sweet balsamic! The fresh fig and gorgonzola combination was faultless, and paired with the saltiness of the prosciutto it was the ultimate combination. The crunch of the walnuts added a textural component and complemented the whole experience wonderfully.brick_10Steaks are a centerpiece of the menu with three to choose from they are all Grass-fed, which in my opinion is preferred as a more natural and healthier option to Grain-fed meat. The Black Angus Rump Cap 400g ($42) highlights the chef’s focus on ingredients, using produce of the utmost standard and quality. The restaurant sources everything they can from local suppliers, to ensure freshness and flavor are at the center of all dishes. One key initiative is the ability to track everything farm to table, and allow the diner to know exactly where their meal has come from. The menu explains that the steak hales from Kyle Farm in Young NSW. The meat was a lovely lean cut, beautifully cooked to a tender light pink inside. The steaks are definitely a must order featuring amazing flavor and acting as a healthy protein option!brick_12There is a mouth-watering selection of burgers and rolls on the menu ranging from the classic beef, to a Veggie ($18) with Portobello mushroom and hash brown or a fresh Prawn Roll ($20). We were told not to miss the chance to try one their famous hangover curing burgers- so we opted for two! The Classic ($20) comprised of triple black angus, triple cheese, secret sauce and pickles on a deliciously light golden bun. This decadent stack of juicy meat and melty cheese piled high, requires a huge appetite or hunger for those wishing to devour it, putting a fine spin on the OG beef burger.
brick_3The Ribwich ($24) was my favourite, with braised short rib, BBQ sauce, cauliflower relish, fried onion rings and jalapenos it was finger-licking good! The meat was cooked over a low steady heat to create a melty texture full of flavour, whilst the crunch of the onion rings and other trimmings make it a heavenly bite! Definitely worth the calories if you ask me!brick_4And don’t forget Truffle Fries ($10) which are addictively good! Golden crisp French fries are dressed with a generous amount of truffle oil, coupling with all the mains wonderfully! We were in love!brick_8For dessert we opted for their ice-cream sandwich ($12) and banoffee pie ($12). The sandwich consisted of two thin chocolate biscuits which were home to a homemade thick caramel ice-cream. It was dipped in dark chocolate and finished with some little crunchy chocolate balls. Meanwhile the banoffee pie is their signature dessert and was raved about by the staff! A thick base pastry base sat underneath, with a layer of caramel duche de leche mixed with banana and a generous helping of whipped cream. It was scrumptiously good! Thin bits of pecan finished it off, assembled in the cream for a crunchy ending!
brick_7Brick Lane is the perfect place for a chill dinner and drinks whether it be a weeknight or on the weekend before heading out with friends. Open for lunch from Friday to Sunday, the venue is also great for group dining over a long lunch or if in need of a hangover cure with one of their amazing burgers on your plate. I’ll be sure to head back to try more cocktails and indulge in their deep-fried apple pie dessert!

Brick Lane Double Bay
3 Goldman Lane, Double Bay, Sydney NSW
Phone: (02) 9363 0010

Brick Lane Double Bay Menu, Reviews, Photos, Location and Info - Zomato

I Ate My Way Through dined as guests of Brick Lane Double Bay

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Nicole hails from a half Lebanese, half Australian background. Since a young age, Nicole has maintained a deep passion for the food and wine industry, coupled with over 8+ years experience in five star hotels and Michelin restaurants across the world. Using her finance degree, she entered the corporate world, but it wasn't long before her wanderlust set in. After a trip to Lebanon, she was amazed by the incredible wines the country had to offer. Nicole has since started Vins Du Liban - Wines of Lebanon, a business where she endeavours to share the amazing wines of her Lebanese heritage with the Australian market.


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