Atlas Dining: let your taste buds travel the world

Kufana at Atlas Dining. Photo: Michael Rayner

Kufana at Atlas Dining. Photo: Michael Rayner

I was cynical about Atlas Dining. What 22-year-old not only opens a restaurant, but also changes cuisine three times a year? Charlie Carrington – now 23 – does.

Charlie, who cooked at Vue de Monde and Sydney’s Firedoor and Marque restaurants, collected stints in overseas kitchens the same way people do passport stamps, before opening last September.

Upon entering, you can smell the leather banquettes and matching cutlery holders. Aqua lines mimic longitudinal and latitudinal markings on distressed walls.

Until May 2, the six-course, $65 menu ($55 extra for matched wines) is a refined interpretation of Israeli fare. Some dishes change from week to week.

Highlights include grilled swordfish shielded by capsicum and hawaij (a Yemeni spice made from turmeric, white pepper and coriander seeds), butter beans blackened on charcoal with enough garlic to cause a divorce, and a dish of fried chickpeas cooked in tomato, jalapeno and green peppers served with sweetbread emulsion and house-baked challah.

I’ll be back in May to see if Charlie pulls off Korean with the same aplomb.

 

WE LOVE …

Amazing Brown Leather Cutlery holders. Photo: Michael Rayner

Amazing Brown Leather Cutlery holders. Photo: Michael Rayner

The ever changing 'passport' menu, this month Israel. Photo: Michael Rayner

The ever changing ‘passport’ menu, this month Israel. Photo: Michael Rayner

Hawarj with fish and harissa salads. Photo: Michael Rayner

Hawarj with fish and harissa salads. Photo: Michael Rayner

'Atlas' themed lines painted on the wall. Photo: Supplied

‘Atlas’ themed lines painted on the wall. Photo: Supplied

Salad dishes. Photo: Michael Rayner

Salad dishes. Photo: Michael Rayner

Photo: Michael Rayner

Photo: Michael Rayner

Chickpea and sweetbreads. Photo: Michael Rayner

Chickpea and sweetbreads. Photo: Michael Rayner

 

 

 

 

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