Bauhaus West

Laura Porter
19th Aug 2015

There’s a lot to be said for the casualness that comes with small bar dining. Like long by-the-glass wine lists, unconventional menu formats and kitchens that satisfy your hunger post 10pm. But with this casualness often comes no bookings policies, $15 wine by the glass and uncomfortable seating (unless you like recycled milk crates).

This is where Bauhaus West comes in. It’s got the feel and features of a small bar but it’s actually a restaurant. They call it a bar-restaurant. Bookings? Of course – by phone or online. Affordable wine? Absolutely – from $7 by the glass. And the seating? Comfortable high stools with back rests.

You’ll find Bauhaus West just a short walk from Newtown Station; on Enmore Road opposite the Enmore theatre. It opens early enough for a leisurely pre-show dinner and keeps the kitchen going to cater for late night locals.

Chris Thomas opened Bauhaus West after his success in the MasterChef auditions. Chris now has his own little piece of Sydney’s world-class foodie scene. As Head Chef he’s created a menu that spans four unconventionally named categories– taste, graze, feast and bliss. It’s a menu that proudly states ‘we only use free range eggs and meats’ – an admirable call-out given the casual dining price point.

Whatever the reason for your visit it would be a shame to by-pass a little ‘tasting’ and ‘grazing’. It’s a collection of shared plates ($4-$15) that showcase Chris’ passion for East-West fusion. Like the calamari crusted in a delicate dukkah and served with couscous and apricots. The spicy Hunan beef rib short ribs – these three meaty morsels are almost too good to share. And the ‘mini’ arancini balls – they’re mini only in name and are a steal for $11.

It’s tempting at Bauhaus West to fill your belly tasting and grazing, but try to save a little stomach room for ‘feasting’. A handful of main sized dishes (priced around $30-35) offer meat, pasta and fish options. Like the smaller plates they show Chris’ passion for unusual and clever combinations of ingredients. Pan roasted duck breast comes with silky mash, raspberry jus and a seasonal salad. And house-made linguine is served with snow crab, tuna belly in a clear nod to the East-West fusion.

Finally enjoy a blissful ending. With two items on the dessert (‘bliss’) menu it’s a deliberation free zone. We’ve heard that of the two it’s the halva sour cream ice cream stack ($16) that keeps locals coming back for more. A chocolate biscuit base is topped with a generous serving of house made ice cream, sesame tuile and raspberry and balsamic coulis. Choose the alternate dessert and take the risk of dessert envy.

Bauhaus West describes itself as big on heart and flavour. By now you’re probably sold on the flavour, but what about the heart? The heart comes through in the generous servings, the no shortcuts cooking (like the house-made linguine and ice cream) and the friendly, welcoming service. So go spend the night as an Inner West local with a taste-graze-feast-bliss experience at Bauhaus West.

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163 Enmore Road
+61 2 8068 9917

Wed – Fri 5pm – midnight

Sat – Sun 2pm – midnight