There’s nothing I love more then when a restaurant takes their food seriously. Using fresh, quality ingredients and down-to-earth chefs who produce amazing dishes without the need to resort to pre-made, artificial bullshit.
Located in Kellett St, Potts Point, TPK is an intimate and gorgeously set out restaurant ready to leave a last memory on your tastebuds. Known for its famous Gunpowder Plot cocktail, it boasts an excellent drinks and food menu leaving you to scratch your head with difficulty in making a choice on what to order.
The kitchen is headed by Chef Elijah Holland, whose passion and talent is quite obviously portrayed in every dish he produces. Holland is one of the few chefs in Sydney crazy enough to forage for almost every ingredient in his menu.
He’ll create gorgeous unique plates out of sliced up tree branches, go spearfishing for that perfect catch, collect fresh succulent native oysters, pick seaweed, go truffle hunting, gather his own peas and so much more; and you can’t help but admire the man for his level of enthusiasm and zeal, all to create that insanely mouthwatering dish. If you don’t believe me that he does all that, you can follow him on Instagram via @chefelijahholland and check out his foraging adventures.
As with all feasts, we began with a few cocktails that were nothing short of fabulous.
Pictured above; the superb Lemon Aspen Gimlet, followed by a sensational Espresso Martini with a side of dark chocolate pieces, and then the famous Gunpowder Plot that’ll blow you away with its smokey flavour.
And now the food…
Succulent organic oven roasted chicken with charred baby corn on the cob and pickled baby corn and onion soubise & fondant cocktail onion finished with smoked chicken jus, celery powder and foraged herbs.
Delicious well cooked Cone Bay Barramundi with wild fennel, blood orange, caper salsa & smoked almonds.
Gorgeous New Zealand surf clams tossed through with Badlands Brewery pale ale, housemade smoked pancetta & butter, pickled chilli and a side of delish charred soda bread.
Perhaps our favourite for the night was the smoked quail scotched eggs with smoked potato, crispy pancetta & Shimeji mushrooms.
These fresh Oysters with Gin & Tonic sorbet were insane and absolutely loved them. Never would have thought the two would work so well together.
To end such a magnificent feast, we devoured is this Chocolate, Persimmon & Salted Caramel dessert with a Rich 90% cocoa dark chocolate mousse, runny lipsmaking salted caramel sauce, persimmons that have been peeled and poached in a light peach syrup with a light cardamom and star anise spice. Garnished with candied persimmon a sprinkle of Chocolate soil and Foraged alyssum flowers.
An incredible dinner to say the least; service, atmosphere and food, simply impeccable; and definitely looking forward to a return.
Chef Elijah Holland, thank you for putting together such amazing dishes that were flavoursome and spot on, leaving a much wanted mark on our tastebuds. Keep doing what you do because what you do is fantastic.
The Powder Keg is located at 7 Kellett St, Potts Point NSW 2011 and you can book a table online via their website thepowderkeg.com.au