Unconventional and experimental, Brick Lane brings the banging flavours of the Indian Subcontinent to the hear of Darlinghurst. Head Chef Joey Ingram, the Stanley St restaurant offers a snappy menu of vibrant, modern dishes perfect for sharing – showcasing a combination of fresh Australian produce, Indian pieces and cooking techniques from around the world.
Brick Lane is the brainchild of British-born owners, Kiran Bains and Alistair French. Inspired by the restaurant’s namesake, the bustling street in East-London renowned for its eclectic mix of cultures, street art and curry houses, Brick Lane offers a contemporary take on the Indian food in Australia.
The menu opens with snacks such as the ‘Naan-Mi with roti bread, roasted pork belly, spiced pate, spring onion and chilli’ and ‘Crunchy wonton cone filled with raw tandoori tuna, avocado and crispy onion’. There are the punchy ‘smaller bites’ like Scallops & Kingfish Ceviche, King Prawn Curry Leaf to ‘bigger bites’ including the sensational Lamb Shoulder, Papa G’s, and finally desserts such as ‘banana tapioca with coconut, lime and macadamia ice-cream, Watermelon granite with vanilla custard, candied lemon and rose jelly.
Brick Lane also serves an excellent crafted cocktail list, with a special focus on gin and fresh citrusy flavours. A selection of Australian and international wines complement the spicy tones of the menu, alongside Indian beers and pale ales.
‘Being half Indian and British, it is no surprise that I love a curry and a garlic naan”, says Bains. ‘While I love the spice, I can’t eat this heavy style of food every day. So, I started to think about ways that I could get my subcontinental spicy hit without inducing a food coma, and that’s where the idea for Brick lane cam from.”.
To relise her vision, Bains partnered with French, a highly acclaimed restaurant manager with over 20 years’ experience in the industry including tenures at est.., Uccello, Papi Chulo and Guillaume at Bennelong. Ingram was the missing puzzle piece, completing the restaurant line-up armed with an impressive resume of leading eateries including Tetsuya’s, Restaurant Balazac, Claude’s, Pier, The Devonshire and Bistro Mint.
Led by interior designer Matt Angilcas of kisshugkiss, the restaurant design was inspired by both the street art and industrial backdrop of London’s Brick lane. International acclaimed street artists Shannon Crees was commissioned to create striking floor-to-ceiling meals of modern-day Sadhus. Shannon’s talents as a street artist were originally discovered on London’s Brick Lane so that area itself holds a special place in her heart. She has since had many notable achievements; she was the first Australian street artists in Banksy’s Can’s Festival and exhibited her work at the Museum of Contemporary Art.
Stay tuned for my Instagram stories on Wed 5 April, as I take you on a sensory overload of the cuisine.