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A popular London restaurant has opened its first Australian outpost in Sydney.
The Palomar, a popular Mediterranean restaurant located in London's SoHo, has arrived in Sydney, taking over the former Grand Pacific Blue Room site on Oxford Street in Paddington.
The new Sydney venue is found inside the 25Hours Hotel Sydney, The Olympia and is a 110-seater restaurant that officially opened its doors on October 9.
The original UK restaurant is well regarded for its menu inspired by flavours from Southern Spain, North Africa and the Levant.
In London, the restaurant has won huge acclaim, even earning a place in the Michelin Guide.
Now, the restaurant's signature bold flavours and warm service have been brought down under by London-based hospitality siblings Layo and Zoe Paskin of Paskin Studio.
The Palomar Sydney is headed up locally by Sydneysider Mitch Orr, who takes on the role of culinary director.
Mitch has an impressive track record, having previously helmed popular Sydney spots Kiln and Acme.
The Aussie chef already has a personal connection with The Palomar London after previously spending time working there while abroad.
Mitch told Hospitality magazine that he's excited to now be involved in the next chapter of the restaurant.
'The Palomar is about more than bringing a restaurant to a new city – it's about creating a space that feels true to its surroundings while carrying the identity that makes the original so beloved,' Mitch said.
The new Sydney outlet has seen Mitch collaborate with siblings Layo and Zoë on a new menu that suits local tastes.
'For me, it's important that it sits comfortably within Sydney's dining culture,' Mitch said.
The Palomar Sydney's menu takes inspiration from its London counterpart, while also bringing Australian produce to the forefront.
Central to the new restaurant is a woodfire grill, which is a showpiece of the kitchen and is utilised to add smoky flavours to several of the menu's dishes.
The current menu includes delectable bites such as smoked cod's roe with breakfast radish and Urfa $14 and shawarma lamb croquette with pickled walnut $12.
Other smaller plates include cucumbers with green tahini and crispy chilli oil $22 and coral trout crudo with burnt blood orange and capers $34.
A seafood-heavy mains offering includes southern calamari with preserved lemon $48 and whole flounder with Ras el Hanout butter $85.
For non-fish fans, mains options include spatchock with yoghurt and chilli butter $45 or Berkshire pork chop with roasted grapes and sherry $50.
For dessert, you can't go past a pistachio ice cream baklava sandwich.
Working alongside Mitch is Luke Davenport (Hubert, The Ledbury London, Noma Copenhagen) as The Palomar's Sydney head chef.
Like Mitch, he too has a prior work connection with the restaurant's owners, having previously worked with Studio Paskin in London.
'Together with Mitch, we want to create a kitchen – bar where vibrant, flavourful dishes meet a dining experience that truly embodies the spirit and energy of The Palomar,' Luke told Hospitality Magazine.