Deux Frères
Deux Frères brings an intimate, energetic Basque pintxos bar experience to Circular Quay.
Overview
While nothing can quite compare to a trip over to Europe, there are a few places in Sydney that come close. So if you're keen to spend a few hours pretending you're on the other side of the world Circular Quay's Deux Frères should be at the top of your list.
The restaurant has opened in the bustling Quay Quarter Lanes from the team behind Bouillon L'Entrecôte — one of our favourite French restaurants in Sydney — and brings the experience of a Basque pintxos bar to an inner-city alleyway.
Located in a narrow ground-floor space on Loftus Lane, the busy seating arrangement keeps diners in close quarters and capture a lively, crowded energy. Colourful murals, a marble counter loaded with fresh produce and a menu of European favourites all combine to create an experience that feels authentically tied to the packed pintxo bars of Spain.
The busy, compact space adds to the atmosphere — but if you're looking to stretch out, you can always nab a seat out in the laneway.
As for what you'll be eating on a trip to Deux Frères, the best place to start is with a few toothpick-skewered pintxos and a glass of sangria. The brioche, foie gras and onion jam combo is a particularly indulgent start to the meal that you won't regret.
The menu is kept simple, fitting on just one page. You can work your way through the selections of cheeses and croquettes or turn your attention to some of the impressive mains on offer. The chorizo is cooked on a hibachi grill and served atop a flaming pig-shaped terracotta pot, while the wagyu rump cap is paired with port wine glaze and confit shallot — both are must-tries.
While you can shake things up with a coriander-infused negroni or a citrus gin and vanilla sour, vermouth is the star of the beverage list with nine red and four white varieties on offer.
Round out your visit to Deux Frères with the blood orange sorbet. Served inside a frozen hollowed-out orange, the tangy dessert is as fresh as they come.
Images: Jude Cohen
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