20/11/2024
Dunbar By Paloma’s
In 1853 The Dunbar was wrecked off south head. The lone survivor was discovered clinging to the cliffs. James Johson was taken to Dunbar House to recover. The building has also been home to a Bengal Tiger when it was a zoo. Now father and son get the chance to run a Restaurant and Bar in this magnificent location.
An Australian restaurant is super enticing. We get to borrow our favourite flavours and place them together in ways we love. A thai member of our crew has thrown down a challenge to truly honour influence from Thailand with some food that has real spice represention as he says there is not an Australian restaurant that honestly plays in this space.
Bbq is a huge part of Australian culture and now we get to add namjim and cashews to a steak sandwich if we like. Italian and chinese have also been a great influence and we are currently toying with some wild ideas.
Since we got the keys, Watsons Bay is flooding us with ideas and inspiration. Never too far from a bbq tho, where we will pay homage with some boujee sausage sizzle option. I am personally frofhing to get a shrimp on the barbie, in most delicious fun way we can.
Other food flavours are our favourite dishes that we have developed and tested over many years, such as my chicken and bacon meatballs. These can easily ride along with cheesy polenta or sit perfectly in a sandwich. Much Kitchen time has already been spent together as our chef, Felix Holmes went to school with one of our owners, Jessi and they have been close friends since. Felix also helped with the deal on taking over Dunbar House.
The partnership between father and son, looks great too. After three years running bars and with a great hospitality experience, Jessi’s drinks programme looks very promising. From some cold coffee concoctions to cocktails we expect the Paloma’s part of this equation to be a great marque of the style we will bring to all our hospitality endeavours from this point.
The biggest battle we are facing is the cook off in the kitchen, we all have several dishes to thrown down and sample to see what makes the menu.
Cheers,
Walter and Jessi Kennard