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The Powder Keg, Potts Point

Dine and drink the night away with theatrical cocktails and locally-foraged food.

Chef Elijah Holland or EJ first came to my attention when an article on Noma was published about foraging in Sydney.

You can follow EJ on Instagram to keep up to date with his foraging and pop into his restaurant, The Powder Keg to see how he presents the foraged goods on the plate.


                  Gunpowder Plot cocktail Gunpowder tea spiked gin +fernet branca +gunpowder syrup+ dandelion & burdoch bitters + fresh citrus 

Inspired by Guy Fawkes Night, this cocktail is served in a smoking cloche with gunpowder twigs. It smells complex, the foam is distinctly smoky, tasting warm and citrusy.


                    Gin Mare – tonic, rosemary, thyme, fresh lemon $16  

                              Steak tartare, smoked egg yolk, chips, mustard $17

Smoked egg yolk and steak tartare hide beneath layers of Jerusalem artichokes chips which are slightly sweet tasting and decorated with foraged lavender-hued garlic flowers.


                    Quail Scotch egg, smoked potato, crispy pancetta, mushrooms $16

Chicken is moulded around a quail scotch egg served alongside some pickled mushrooms, smoked potato and smoked pancetta which are pickled and smoked in-house by EJ himself.


                         350g Black Angus Rib Eye, mushroom ketchup, confit garlic, sweet potato, pickled celery $36

Parts of the Black Angus exterior is blackened and burnt but the  hulking mass of rib eye is cooked perfectly medium rare.


             Asparagus, chicken skin, blueberries, almonds, skyr 

Asparagus is topped with fried chicken skin which shatters upon biting into and house-made skyr, an Icelandic yoghurt, which is very mild-tasting.


                     Juniper and thyme smoked ½ chicken, charred corn, onions $31

Their smoked chicken is lightly perfumed with charcoal and the flesh, very succulent and moist. The corn is sweet and the onion still maintains a bite to it.


                      Organic Jersey milk ricotta, whey sorbet, toasted puffed grains, frozen foraged beach flowers $15

Jersey milk ricotta combined with whey has been turned into a sorbet, it’s only slightly sweet, but freezing flowers brings out the sweetness and the toasted puff grains are crunchy and nutty.


Chocolate, nectarine, salted caramel $15

A dark quenelle of chocolate  perched on top a nectarine half and pool of salted caramel. It’s simple yet executed well.


Powder Keg Restaurant & Bar Menu, Reviews, Photos, Location and Info - Zomato

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