Sydney’s small bar revolution reaches out to the suburbs with this newly renovated wine bar, which is home to over 90 different vinos and a mouth-watering food menu.
A stunning renovation has converted this former BYO watering hole into a cosy and intimate space which spans over three rooms: the front library where the walls are lined with old books and bottles of fine wines; the twinkling laneway complete with gas heaters and thick blankets, and a secret cocktail bar with a sumptuous, speakeasy vibe.
Jerusalem Artichoke & Mushroom Soup
Sydney Rock Oysters – Natural / Pickled Cucumber & Apple / Red Wine Mignonette ($4.50 ea)
Home to over 90 different wines, the thick, leather-bound menu details stories behind some of their favourites, along with a brilliant selection of house-made cocktails, beer, ciders and spirits. One of my favourite drops of the night was the Pewsey Vale ‘1961 Block’ Riesling from Eden Valley in SA. It’s crisp and citrusy flavour paired perfectly with the briny richness of Sydney rock oysters.
BBQ Fremantle Octopus with Chorizo, Sweet Corn Puree & Black Garlic ($26)
Beef Tartare with Cured Egg Yolk, Toast & Condiments ($23)
Although a wine bar first and foremost, food is certainly not an afterthought at this cosy establishment. To start, we dig into fresh, tender Fremantle octopus, beautifully plated with a sweet corn puree and flavourful slices of chorizo. Their beef tartare was also exceptionally fresh-tasting and perfectly balanced once mixed with the runny cured egg yolk and chopped onions and capers.
Wagyu Rump Cap 5+ with Chimichurri ($36 including Cauliflower Cheese & Pangrattato pictured below)
Rosemary Polenta Chips with Truffle Mayo ($14)
Cauliflower Cheese & Pangrattato ($36 together with Wagyu Rump Cap pictured above)
Our final savoury course was a big meaty, wagyu rump cap (MBS 5+) with fresh chimichurri and a delicious jus. Served with a warm, steaming bowl of baked cauliflower cheese with a golden pangrattato crust, and a Jenga-style stack of delicious polenta chips, fragrant with rosemary and elevated with creamy truffle mayo.
Callebaut 70% Dark Chocolate Fondant with House-made Yoghurt Ice Cream and Berries ($14)
To finish, a magnificent warm chocolate fondant with a perfectly molten centre. The rich flavour of Callebaut 70% Dark Chocolate was perfectly balanced with a sweet, refreshing and subtly tangy yoghurt ice cream. A delicious finish to a wonderful meal.
Overall, I was absolutely blown away by the quality of the food, wine and service at The Lane. It’s a fair distance for me to travel, considering I’m based right near Sydney CBD, with a plethora of incredible small bars and eateries to choose from. But, would I return to The Lane? Absolutely!
The Lane Wine Bar
270C Old Northern Rd, Castle Hill NSW 2154
(02) 8097 9468
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