The opening date is still to be announced but breaking news is that the circle has turned. We are about to see the revival of the dormant (but not dead) Kings Cross. We love The Cross. We've been waiting for the area of Potts Point known affectionately as Kings Cross to make its comeback and believe here is the start of the next great incarnation with the makeover of one of its iconic sites.
A new Mexican restaurant will take over the old Hugo's Pizza site. But more. It has one of our city's young hot gun teams behind it.
Chula will be helmed by duo and couple, Nicole Galloway and Peter Lew (the team behind Barrio Cellar and Fei Jai), with one of our most favourite Sydney bartenders Reece Griffiths shaking things up for the beverages.
The new restaurant will become a big sister to their CBD tequileria and eatery, Barrio Cellar - progressing from casual street food to a new refined dining experience that’s rooted in Mexican traditions and celebrates the regionality of the cuisine.
“Over the past six years we’ve been inspired through our travels to the different regions of Mexico, working with like-minded chefs, restaurateurs and producers”, says Galloway. “Mexican is a very special culture and cuisine so we wanted to create a menu that celebrates the rich traditions and flavours, while treating it with a contemporary hand. Simple food that’s seriously flavourful and visual”.
The name Chula is chosen for its dual-translation – slang for ‘beautiful’ and ‘hot’ - reflecting the stunning space and its fiery food. Seafood and vegetables feature heavily on the menu, with tostadas, aguachile, ceviche and charcoal whole fish taking centre stage. Chula’s ‘Tlayuda’ is also a stand-out - the traditional Oaxacan dish of toasted tortilla base with black bean puree and charcoal meat featured as a Mexican tribute to the pizza institution that called the Bayswater Road site home for fifteen years.
The drinks list, created by Reece Griffiths (Founder of The Agave Cartel) will be heavily inspired by the people, places and culture of Mexico – fresh, vibrant flavours, seasonal fruits, and textural elements to help complement the spice and citrus of the food. Cocktails will have a strong focus on agave spirits and incorporate many indigenous ingredients that reflect the regional diversity of Mexico’s culinary culture. The wine list is angled towards texture and aromatics, perfect for the lively nature of the cuisine.
Drawing inspiration from the rich colours and textures of Acapulco and Tulum, Chula is designed by Joshua Clapp from Steel + Stitch. The space will capture the essence of the Mexican country-side with its earthy tones and raw textures; the old-world charm of over-stacked vintage cabinets and collected timber, matched with organic hand-woven pendants and quirky linen fabrics. Chula will also feature a back bar inspired by an old ‘farmacia’ in a Mexican country town, a spectacular handmade tiled mural, warm sunken lounges, succulent gardens filled with agave plants, and of course, a tequila shrine.
Chula feels like a return home for Galloway and Lew - they first met at Hugo’s Pizza in 2009. The duo is passionate about leading the charge in reinvigorating one of the most iconic areas of Sydney.
“Kings Cross is our home, we raise our children here, we’ve had four businesses in the area (now, almost five)”, Galloway says. “I managed this venue before meeting Peter, and it’s a very important and special part of my past. King Cross has gone through an enormous amount of change over the last few years, and the idea of it coming back to life with new residential projects, bars, eateries and retail is an incredibly exciting prospect”.