Stanley Street Station
May 7th 2010 12:55
Original Creative Writing:
EAST SYDNEY DEGUST-STATION
A DEGUST-STATION FOR EAST SYDNEY
Step off the predictable path, and discover Stanley Street Station, Sydney's newest urban playground
Public transport never looked so good with the addition of East Sydney's newest small bar, eating house and place to play - Stanley Street Station (commuter or light rail - it's up to you) - popping up on the corner of Stanley and Crown Streets.
The latest stop on the city's social tracks, The Station joins the area's great stash of cool local haunts - Pocket, Pong's and The Commons - serving up fun and creative spaces to chill out and enjoy the cityscape in unpretentious style. A place to rest a while; Stanley Street Station offers punters a unique and comfortable platform to look, think, taste and talk; before setting off on new urban discoveries.
Opening with Faxhibition by The Groop - a collective of Sydney artists using one fax machine and one brief - The fax of life this month, the Stanley Street Station showcases art works using that obsolete and restrictive business communication system to represent the way society has devalued the art of communication, with all cash from sales go to Medecins Sans Frontieres.
By day the Station is light and breezy, with outdoor tables and big open windows to sit back, relax and observe the East Sydney bustle over delicious wraps, sambo's and wholesome meals or small share plates. By night, low lighting, flickering candles, a cosy bar, huge couches, board-games, good tunes and an affordable well-chosen wine list waits; with owner/chef Greg Vankuyk's hearty food served quick, to heat the body and warm the soul.
Cocktails with names like Mr Dubord (who studied how urban landscapes effect emotions and behaviour); The Metropolitan; Surrealists Sour; and The Moore Club (one for Sydney's legendary Lord Mayor, Clover Moore) set the taste and tone for a strong local focus.
A comfy setting for meeting up with friends in the lounge room style bar, intimate dinners in the dining area, or for drinks and bites for groups large or small in either; Stanley Street Station is based loosely on the concept of psychogeography - the arty notion of jolting pedestrians off their predictable paths, hopefully resulting in new awareness's of the urban landscape. And the deck-out designed by Sydney artist Amy Yongsiri certainly aspires to its precursor - the utopia of unitary urbanism - encouraging spaces within the 'functional' city dedicated to continual exploration, leisure, and stimulated ambience.
Uncover the well stocked psychogeography library, and shelves packed with favourite games and more bizarre amusements. Explorations can be made of the tiny living scenes of citizens in glass terrariums; large interpretive views of Sydney through artists' eyes; miniature transport themed 'accident' scenes; digital montages of memorable railway cinema moments flickering along; and a range of maps to inspire psycho-travellers.
The menu (lunch & dinner, Mon-Sun, midday-midnight) has a modern food should be fun approach where flavour and simplicity dominate. Leading with fresh Australian produce, the communal menu of tasting plates compliment the democracy of the bar - or double as starters. They include sauteed school prawns with lemon and lime, sea salt and aioli; pink lamb rump with balsamic onions and goat labne; and grilled chorizo and pumpkin with rocket and Murray River salt flakes.
Wholesome mains or biggins come with delicious home-made accompaniments and include a 300g New Yorker with potato frites, cafe de Paris and peppery rocket; grilled masala barramundi with fragrant rice and creamy mild chilli sauce; and lamb shanks cooked in a dozen herbs and spices, green vegetable broth and mash. Lunch has many of the smalls and mains plus a brilliant selection of wraps and sambos.
Sweet treats follow the hearty casual style; with pannacotta, mixed berry compote and vanilla bean gelato; warm coconut macaroon and chocolate brownie with liquid chocolate; and a triumvirate of tasty Australian cheeses with lavash, muscatels & predilecta guava paste. And lazy weekend breakfasts (Sat-Sun 8am-2pm) kick off with a healthy selection of toasted muesli, seasonal fruit salad, natural yoghurt; free range eggs; Barossa gluten free sausages, eggs benny and more; with a good range of smoothies, frappes, shakes, coffees and teas.
A place equally as easy to sit on a pinot; read a book, or chew the fat, The Station gets the mind wandering. Practice your freedom to drift with no pre-planned expectations. Grab a wine, a beer, a dinner, a game of Uno or backgammon over coffee, or emails over lunch; and enjoy and observe the city in action.
Stanley Street Station is open daily for lunch and dinner and on weekends for breakfast. The well-stocked and well-priced wine list and cocktails invites travellers to kick-back and relax, or observe and engage, with a well-deserved drink and meal.
OPENING TIMES:
BREAKFAST: SAT-SUN 8AM-2PM
LUNCH & DINNER: MON-SAT MIDDAY-MIDNIGHT
AVERAGE PRICES:
BREAKFAST: $6-$14
LIGHT MEALS & SHARING PLATES: $12-$18
MAINS: $16-$26
For more information or a quick virtual tour check out the website and join the mailing list for updates.
Corner of Crown and Stanley Street East Sydney
Phone 02 9331 5375
Email enquiries@stanleystreetstation.com.au.
PSYCHOGEOGRAPHY
Stanley Street Station draws upon the notion of psychogeography which aspires freely to the utopia of unitary urbanism, and is dedicated to encouraging an atmosphere of continual exploration, leisure, and stimulating ambience in Sydney. The Station uses the metaphor of train travel to create a comfortable space from which to wander through the drinks, food, artworks, books and games. The Station moves at a pace similar to that of a real train station - slowly and more relaxed in the lounging area, to a movement and buzz around the bar and eating area.
Unitary_urbanism[/I]
AMY YONGSIRI-DESIGNER
The concepts that run through the work of artist and designer Amy Yongsiri often revolve around ways to entice a wanderer to stop and linger for a little while. Amy uses narrative to engage with audiences and encourage them to draw out their own stories. She exhibits her work at various spaces including China Heights, Saatchi & Saatchi galleries, and Powerhouse museum; and teaches art and design. Familiar with the challenges of designing for an eating space, Amy grew up in her parent's Sydney restaurants and saw them through various incarnations.
GREG VANKUYK- HEAD CHEF/OWNER
Not too many people can claim they've cooked for the Queen, Margaret Thatcher, Sting and the Dalai Lama. Greg Vankuyk had the rather grand opportunity working as Sous Chef at London's House of Lords. Prior to the Queen, Greg worked under Serge Dansereau at the two-hatted Cables Restaurant, at Sydney's Regent Hotel; as Head Chef at Heritage listed Moreton's where he led his brigade to win AHA Bistro of the Year in 2004; and headed up the kitchen at North Sydney's Firehouse Hotel kitchen for four years. Raised on a farm in New Zealand, Greg's love of the land and fresh produce resonates today with his clean and damn delicious food. Stanley Street Station is his first culinary (ad)venture with business partner and chef Hari Chauhan.
HARI CHAUHAN- CHEF/OWNER
Born and raised in India, Hari discovered just how much he really REALLY (no, really) loved food whilst working as a cook in various hotels while studying in New Delhi. Hari moved to Moscow to work and train as a chef and moved to Australia in 1995 acquiring and heading up the kitchens of regional Indian restaurants in Orange, Bathurst and Sydney, including owning and managing the Five Dock Tandoori House. Hari met Greg while working as Sous Chef at the Firehouse in North Sydney. Hari brings a spicy twist to Greg's good wholesome cooking.
BEC FOLEY- MANAGER
Bec is Stanley Street Station's funky and formidable floor-mistress. So don't misbehave. Just kidding, she's really very sweet. Bec's well-acquainted with all the cool digs in Sydney, having worked her magic at many of them including the Victoria Room (where she helped them to win Best Cocktail Bar at the esteemed Bar Show Awards in 2006) and at Gazebo Wine Garden as the restaurant and training manager (during which time Gazebo won Best Wine Bar in the Australia Bar Show Awards). Seeing a trend? Bec's also served at Bills one, two and three as manager, and now brings her charm and know-how to the Station.
Step off the predictable path, and discover Stanley Street Station, Sydney's newest urban playground
Public transport never looked so good with the addition of East Sydney's newest small bar, eating house and place to play - Stanley Street Station (commuter or light rail - it's up to you) - popping up on the corner of Stanley and Crown Streets.
Opening with Faxhibition by The Groop - a collective of Sydney artists using one fax machine and one brief - The fax of life this month, the Stanley Street Station showcases art works using that obsolete and restrictive business communication system to represent the way society has devalued the art of communication, with all cash from sales go to Medecins Sans Frontieres.
By day the Station is light and breezy, with outdoor tables and big open windows to sit back, relax and observe the East Sydney bustle over delicious wraps, sambo's and wholesome meals or small share plates. By night, low lighting, flickering candles, a cosy bar, huge couches, board-games, good tunes and an affordable well-chosen wine list waits; with owner/chef Greg Vankuyk's hearty food served quick, to heat the body and warm the soul.
Cocktails with names like Mr Dubord (who studied how urban landscapes effect emotions and behaviour); The Metropolitan; Surrealists Sour; and The Moore Club (one for Sydney's legendary Lord Mayor, Clover Moore) set the taste and tone for a strong local focus.
A comfy setting for meeting up with friends in the lounge room style bar, intimate dinners in the dining area, or for drinks and bites for groups large or small in either; Stanley Street Station is based loosely on the concept of psychogeography - the arty notion of jolting pedestrians off their predictable paths, hopefully resulting in new awareness's of the urban landscape. And the deck-out designed by Sydney artist Amy Yongsiri certainly aspires to its precursor - the utopia of unitary urbanism - encouraging spaces within the 'functional' city dedicated to continual exploration, leisure, and stimulated ambience.
Uncover the well stocked psychogeography library, and shelves packed with favourite games and more bizarre amusements. Explorations can be made of the tiny living scenes of citizens in glass terrariums; large interpretive views of Sydney through artists' eyes; miniature transport themed 'accident' scenes; digital montages of memorable railway cinema moments flickering along; and a range of maps to inspire psycho-travellers.
The menu (lunch & dinner, Mon-Sun, midday-midnight) has a modern food should be fun approach where flavour and simplicity dominate. Leading with fresh Australian produce, the communal menu of tasting plates compliment the democracy of the bar - or double as starters. They include sauteed school prawns with lemon and lime, sea salt and aioli; pink lamb rump with balsamic onions and goat labne; and grilled chorizo and pumpkin with rocket and Murray River salt flakes.
Wholesome mains or biggins come with delicious home-made accompaniments and include a 300g New Yorker with potato frites, cafe de Paris and peppery rocket; grilled masala barramundi with fragrant rice and creamy mild chilli sauce; and lamb shanks cooked in a dozen herbs and spices, green vegetable broth and mash. Lunch has many of the smalls and mains plus a brilliant selection of wraps and sambos.
Sweet treats follow the hearty casual style; with pannacotta, mixed berry compote and vanilla bean gelato; warm coconut macaroon and chocolate brownie with liquid chocolate; and a triumvirate of tasty Australian cheeses with lavash, muscatels & predilecta guava paste. And lazy weekend breakfasts (Sat-Sun 8am-2pm) kick off with a healthy selection of toasted muesli, seasonal fruit salad, natural yoghurt; free range eggs; Barossa gluten free sausages, eggs benny and more; with a good range of smoothies, frappes, shakes, coffees and teas.
A place equally as easy to sit on a pinot; read a book, or chew the fat, The Station gets the mind wandering. Practice your freedom to drift with no pre-planned expectations. Grab a wine, a beer, a dinner, a game of Uno or backgammon over coffee, or emails over lunch; and enjoy and observe the city in action.
Stanley Street Station is open daily for lunch and dinner and on weekends for breakfast. The well-stocked and well-priced wine list and cocktails invites travellers to kick-back and relax, or observe and engage, with a well-deserved drink and meal.
OPENING TIMES:
BREAKFAST: SAT-SUN 8AM-2PM
LUNCH & DINNER: MON-SAT MIDDAY-MIDNIGHT
AVERAGE PRICES:
BREAKFAST: $6-$14
LIGHT MEALS & SHARING PLATES: $12-$18
MAINS: $16-$26
For more information or a quick virtual tour check out the website and join the mailing list for updates.
Corner of Crown and Stanley Street East Sydney
Phone 02 9331 5375
Email enquiries@stanleystreetstation.com.au.
PSYCHOGEOGRAPHY
Stanley Street Station draws upon the notion of psychogeography which aspires freely to the utopia of unitary urbanism, and is dedicated to encouraging an atmosphere of continual exploration, leisure, and stimulating ambience in Sydney. The Station uses the metaphor of train travel to create a comfortable space from which to wander through the drinks, food, artworks, books and games. The Station moves at a pace similar to that of a real train station - slowly and more relaxed in the lounging area, to a movement and buzz around the bar and eating area.
Unitary_urbanism[/I]
AMY YONGSIRI-DESIGNER
GREG VANKUYK- HEAD CHEF/OWNER
Not too many people can claim they've cooked for the Queen, Margaret Thatcher, Sting and the Dalai Lama. Greg Vankuyk had the rather grand opportunity working as Sous Chef at London's House of Lords. Prior to the Queen, Greg worked under Serge Dansereau at the two-hatted Cables Restaurant, at Sydney's Regent Hotel; as Head Chef at Heritage listed Moreton's where he led his brigade to win AHA Bistro of the Year in 2004; and headed up the kitchen at North Sydney's Firehouse Hotel kitchen for four years. Raised on a farm in New Zealand, Greg's love of the land and fresh produce resonates today with his clean and damn delicious food. Stanley Street Station is his first culinary (ad)venture with business partner and chef Hari Chauhan.
HARI CHAUHAN- CHEF/OWNER
Born and raised in India, Hari discovered just how much he really REALLY (no, really) loved food whilst working as a cook in various hotels while studying in New Delhi. Hari moved to Moscow to work and train as a chef and moved to Australia in 1995 acquiring and heading up the kitchens of regional Indian restaurants in Orange, Bathurst and Sydney, including owning and managing the Five Dock Tandoori House. Hari met Greg while working as Sous Chef at the Firehouse in North Sydney. Hari brings a spicy twist to Greg's good wholesome cooking.
BEC FOLEY- MANAGER
Bec is Stanley Street Station's funky and formidable floor-mistress. So don't misbehave. Just kidding, she's really very sweet. Bec's well-acquainted with all the cool digs in Sydney, having worked her magic at many of them including the Victoria Room (where she helped them to win Best Cocktail Bar at the esteemed Bar Show Awards in 2006) and at Gazebo Wine Garden as the restaurant and training manager (during which time Gazebo won Best Wine Bar in the Australia Bar Show Awards). Seeing a trend? Bec's also served at Bills one, two and three as manager, and now brings her charm and know-how to the Station.
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David Jobling
