Just-opened Potts Point restaurant Impromptu Dining is promising to deliver anything but an improvised experience. With an artfully curated space, an eclectic and affordable menu and an accomplished head chef, this Potts Point restaurant hits the trifecta of great dining. Plus, claiming a respect for and celebration of fresh produce, Impromptu has vowed to continue to work closely with the farmers and producers who have been with them from the beginning once they establish their new roots.
Squared away in Llankelly Place, Impromptu takes that great Australian produce and transforms it to create an innovative, fine-dining experience without the extra burden on your back pocket, with nothing on the menu exceeding $30. Featuring local produce ranging from 'tempura warrigals' (after some googling, we discovered that this is deep-fried dingo) to Jack's Creek scotch fillet steak with charred cos, pearl onions and miso butter, their range of dishes showcase modern Australian cuisine with Japanese influences.
And, because dessert is always worth a mention, the stand-out from the sweets table would undoubtedly be the cinnamon puftaloons with caramelised pineapple, smoked golden syrup and creme anglaise — simply because a 'cinnamon puftaloon' must be some kind of Elizabethan pant (it's actually a fried scone-like pastry). The drinks menu is also a veritable tasting plate of Australian wines and beers, with well over seventy-five percent of the boozy options ranging from the coasts of Western Australia to the grapes of Victoria, and everything in between.
Not to be outdone by the ambiance and the menu itself, owner and head chef Daniel Backhouse has cut his teeth with some of Sydney's best chefs, including Serge Dansereau of The Bathers' Pavilion and Matt Kemp at The Gazebo and Boiler House.
Find Impromptu Dining at Llankelly Place, Potts Point. Visit their website and Facebook page for more information.