From the creators of The Hazy Rose, Downstairs Restaurant is situated on the ground floor on Darlinghurst’s trendy Stanley Street. The interior is decked out with quirky British paraphernalia, including bowler hats and British band posters a la The Beatles and The Who. The curtained wooden booths are cosy and intimate, while there are long communal tables available for larger groups.
We start with chicken liver parfait accompanied with apple sauce and pickles. Liver parfait is not for everyone, but this one is delightfully smooth and flavoursome, the rich butter-like puree easily slathered onto the accompanying toast. The twice-cooked veal tongue, served with onion puree, pickled beetroot, watercress and gravy is a simple but winning dish. The veal is soft and succulent, and perfectly tempered with the sweetness of the beetroot. My carnivorous self is pleased with yet another meat dish; a 250g sirloin, accompanied with crumbed marrow, relish and mustard. We are presented with other quintessential British favourites, including cauliflower cheese, and bubble and squeak. We walked in unsure as to what to expect, however it is safe to say that the menu developed by Ben Allcock (formerly from East Village) does an excellent job delivering tasty British fare with a modern twist.
With the days getting cooler, Downstairs Restaurant offers a comforting British roast every Sunday at a penny pinching price of $20 a head. Be sure to make the most of your visit and visit The Hazy Rose for a cocktail after your meal.