Where to eat in Sydney: The Apollo, of course!

Living in Sydney, it’s fair to say we’re spoilt for choice in terms of delicious places to eat out.

But one of our top picks has got to be The Apollo in Potts Point. So, when Broadsheet’s foodie guide – Broadsheet Sydney Food: What to Eat & Where to Get It – landed on our desks, we couldn’t wait to share this extract with you. If you need a little inspo on how to throw the perfect summer get together, this one’s for you…

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When The Apollo’s Jonathan Barthelmess invites friends for dinner at home, he tries not to get stuck in the kitchen. He makes sure most of the work is done beforehand, so all he has to do is throw something in the oven or onto the barbeque. “What I cook is usually based around a vegetable or fruit,” he says. “The protein is secondary. My dinner-party food is quite simple and seasonal, with lots of acid from vinegars or citrus. I’ll also always pickle something as a garnish to lend some texture.”

At a Barthelmess dinner party there’s always a bottle of sparkling in the fridge, as well as wine that doesn’t compete with the food. “I know what my friends like,” he says, “so I’ll buy according to their taste, but then I’ll throw in something new they haven’t tasted before.”

Not only is the Kings Cross Market two minutes from The Apollo, it has different produce every week. “It used to be really small,” says Barthelmess, “and now there are five or six organic growers there and they’re all really good.”

Photo by: Nikki To

For cheese, it’s Simon Johnson in Woollahra, which has an impressive cheese room out back. “I go for Pyengana cheddar, Ossau-Iraty and a triple cream or blue,” says Barthelmess. He picks up Swedish rye-sourdough crackers but makes his own quince paste, which lasts him the whole year.

Photo by: Nikki To

“Victor Churchill’s meat is amazing,” he says, giving a specific nod to its charcuterie. “The terrines are so easy to slice up and plate with just a few salted radishes.” Barthelmess always keeps a slab of pastry dough in the freezer and changes the topping often, from honey and eschalot, to tomato and olive or leek – whatever he can find at the markets that day. “When everyone arrives I’ll have something laid out on the big open bench while I’m preparing what we’ll eat, that way everyone can stand with me and drink a glass of champagne.”

This is an extract from Broadsheet Sydney Food, available to buy here, RRP $29.95.

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