By Sacha Delfosse – editor bars&clubs

Sydney’s infamous Hampton Court Hotel, which has been a fixture of the Kings Cross strip for 90 years, has been transformed with the opening of a new restaurant and bar, New Hampton.

New Hampton is a large venue with capacity for up to 450 people, and features two different bar areas, a fine dining restaurant, a nightclub and VIP area as well as a poker machine room. [continues below]

Its design has maintained a rustic look, including solid timber bars, exposed wooden beams, stone walling, handcrafted tiles and concrete flooring. It is decked out with furniture imported from India.

"Our intention with this venue from the beginning was to bring ‘The Rocks to The Cross’. We love the old Sydney feel of The Rocks, with its cobbled lanes and rich culture, and we wanted to bring that atmosphere into The Cross, which is traditionally known for being a bit more 'dark and dingy'," said owner, Kieran Coleman. [continues below]

The restaurant, called Harvest @ New Hampton, serves a range of modern Australian dishes with a touch of French influence, created by head chef Ben Palmer. The menu includes confit pork belly, crispy pig’s ear, chargrilled beef sirloin and fillet on the bone, as well as a degustation menu that combines all of the chef's signature dishes.  

“I've created a menu for a relaxed dining experience. It is well refined and not overly complex and uses only the freshest seasonal Australia produce on offer,” said Palmer.

The drinks list contains over 20 wines by the glass, from Australia, France, Italy, New Zealand and the United States, while the cocktail menu features a combination of classics and signature creations, including the Hampton Ice Tea, the Chocolate Sazerac, and the Belvedere Caramel Martini.

The Shout Team

The leading online news service for Australia's beer, wine, spirits and hospitality industries.

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