The Stables changes gears, I Maccheroni lands in Paddo and more. The Wrap: March.

The Stables changes gears, I Maccheroni lands in Paddo and more. The Wrap: March.

The Stables changes saddles
Paddington’s laneways local, The Stables is changing direction.

Owner Emmanuelle Morris says that after pursuing fine-dining ambitions, she and husband and co-owner Darren Morris have moved to make the venue more casual. They have introduced a range of tapas based on the menu of their successful Bondi outfit, Vue, and have changed the decor to offer a less formal feel that will be more appealing to locals.

“We have removed the opulence and brought a casual, comfortable feel, making it more cosy by adding cushions and a lot of green hanging plants,” Morris says. “It will be more like our other venue that has been successful for 10 years. We figure we do better what works for us.”

The Stables, which inhabits a former stable in Victoria St, will continue to offer its outstanding happy hour deals with $10-$12 cocktails and $6 wine between 4pm-6pm Tuesdays to Fridays.

Mighty Maccheroni

The former Buzo restaurant site at the Oxford Street end of Jersey Road has again turned Italian, with the arrival of chef Marcello Farioli’s I Maccheroni. Farioli was born in Modena, Italy, and opened the restaurant to “share my passion for Italian food and also use it as a cooking school to teach and pass on the knowledge of authentic Italian taste and traditions”. 

I Maccheroni’s pasta

I Maccheroni’s pasta

The restaurant has a sexy new dark grey exterior and a fresh feel, with Farioli — whose CV includes stints at 10 William St, Otto and Pendolino, as well as running his own catering company, Rustic Kitchen — offering a short but interesting menu that includes maccheroni with duck, chicory, chilli and pecorino, and a 250-gram grass-fed scotch fillet tagliata, rocket, parmesan and balsamic. Farioli makes all his pasta on the premises daily.

Look out for the Tuesday special — a $39 three-course regional dinner — that offers outstanding value and eating.

imaccheroni.com.au

Lip service

A shoutout from the depths of Feb Fast to the makers of the non-alcoholic spirit, Seedlip, for saving our evenings. Seedlip has taken on the alcohol industry with its range of distilled botanical spirits without the, well, alcohol. The recipes are inspired by a 1651 book by aphysician called John French, The Art of Distillation, and, yes, the flavours can be a touch medicinal, but still a far more adult option than soft drink. The packaging is stunning. 700ml, $49.99.

seedlipdrinks.com

Naturally great

With March rolling around and the alcohol soon to flow again, we can’t fault the sound of orange wine in a cask. The Dolphin Hotel and its associated restaurants, including Icebergs Dining Room and Bar and Bondi Beach Pubic Bar, are offering a 2018 Owen’s Big Orange field blend from Pyrenees, Victoria. The varietal blend is made for the group by Owen Latta of LATTA Vino, and has the bonus of being organic. Best, it’s only $9 the glass. That’s right, $9! Roll on March.

dolphinhotel.com.au

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Dip in

Sydney does not have enough rooftop bars, and definitely not enough rooftop bars beside pools. So praise goes to Chippendale’s The Old Clare Hotel for now boasting its own little slice of bar heaven beside a stunning 14-metre lap pool (reserved, sadly, only for hotel guests). That the bar food is offered by Barzaari’s Daryl Martin — think harissa chicken wings and school prawns with falafel — is just another reason to visit before the weather turns sour. 

theoldclarehotel.com.au

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