Stockroom

Previously a standout, this restaurant has morphed into an upmarket steakhouse. The room remains the same stately affair, thickly carpeted with ornate high ceilings, plush banquettes, and well-spaced, comfortable chairs. It’s moodily dim, prompting many of the mature clientele to read the succinct menu by iPhone torchlight. Irregular plates give entrees like Maple Grilled Eggplant ($19) dominated by a large slab of haloumi, or the Slow Braised Lamb Belly ($22) with sunchokes and parsnip puree, quite a homey feel. Perhaps pandering to homesick hotel guests, both dishes feel like something one could successfully replicate at home. Reproducing the slow grilling over hot charcoal achieved on the hotel’s robata grill in a home-kitchen would be somewhat more difficult. It’s employed to good effect on an O’Connor Pasture-Fed New York Steak ($32/220gm), presented precisely as ordered - medium-rare – striated by thick grill marks. A plumper ...read more

Stockroom is perhaps one of the new go-to places in Sydney after the Intercontinental Double Bay this restaurant resides in had some major makeover.

Occupying a reasonably spacious space, Stockroom has the high-end atmosphere on it. Visiting at night, the place gives the low light ambiance of a vintage nature but over relatively modern decor and fit-outs.

For starters, we had a few fresh oyster. Then we were served with a complimentary scone-like pastry bread that was warm and fresh. It came with a ...read more