Velluto

(cnr Baroda lane & Fitzroy Gardens)
50 Macleay Street, Potts Point, NSW 2011, Australia

(02) 9357 1100‎

Google Map. 

Leave the Kings Cross train station, turning left on Darlinghurst. Walk past the hookers and the drunks, don’t accept the offer of a private show. When you get to the fountain at the end of the road, walk through the park, step over the junkies, ignore the garish frontage of Maggies and slip gracefully between the curtained entrance to Velluto.

This subtle, cozy bolthole serves an impressive array of Champange, from NV to cuvée de prestige, should you have money to spend on such wonderful things.

Warm, friendly and unobtrusive service, coupled with a good knowledge of their products ensures a quite special experience. 

I had a glass of the Brini Sebastian Shiraz 2005 which lived up admirably to its decadent billing. 

I’ll definitely be going back soon.

French 75

   

Over the weekend I entertained some friends with French 75’s, some slow cooked Italian and a tortuous game of scrabble.

The French 75 is named for the small but powerful artillery piece the French were so enamored with firing at the Germans. 

Recipies vary, but all contain Gin, lemon juice and sugar, topped with Champange. My personal favourite incorporates absinthe, just a few drops in the bottom of the flute, before the rest of proceedings are kicked off.

Mix 3 parts* Gin, I used Beefeater, to 1 part lemon** juice over ice with a small measure of sugar or gomme***, shake briskly over ice and fill flutes about a 1/3 full with this mixture. top with Champagne and garnish with a large twist of lemon peel.

Harry Craddock probably said it best, ‘Hits with remarkable precision.’ 

* say 120mls for four cocktails, ** say 30mls, or almost the juice of an entire lemon (depending on how large the lemon is, of course), you might want to add a touch more sugar if you’re using bone dry Aussie bubbles instead of the French stuff.