Monday 13 May 2019
Contemporary Vietnamese bar and restaurant, Forty Licks, will open its doors today. Justin North of Concept Hospitality will be working alongside the kitchen team, to create a stellar food and cocktail list, blending the contemporary Vietnamese street food flavours, with Justin’s experience in French cuisine.
Enter at 24 York Street and be led down the stairs to the atmospheric basement space, rich in timber, exposed heritage sandstone and stunning sculptural bamboo installations throughout.
“We want the customer to feel like they’ve entered a subterranean wonderland of Vietnam from flavours and textures, through to the design with the fine interweaving of rattan, a native climbing palm. This emulates the uncontrollable power cable network consuming the Vietnamese city streetscape,” says owner Tony Mowad.
Justin and the Forty Licks team have created a menu showcasing traditional Vietnamese dishes rich in flavour and textures, and adding a modern flair of French cooking techniques. The menu is designed to be shared and has been broken down into a selection of offerings from Something Little, Salads, Soups + Dumplings, BBQ + Rotisserie, finishing off with a Happy Ending.
Starting with Something Little, Bánh đa (Shark Bay blue swimmer crab tapioca crackers, young coconut escabeche, betel leaf and jicama), or a selection of bánh xèo (pancakes) include Bánh xèo tôm (sautéed king prawn, bean sprouts, Vietnamese herbs & pork floss), and Bánh xèo chay (fried bean curd, hot mint, galangal and bean sprouts). Other menu items include salads, sides, and soups and dumplings including Canh chua hải sản (hot and sour seafood soup, ocean jacket cheeks, scallop and king prawn, tomato and tamarind). The BBQ + rotisserie section features a range of meats including Xúc xích Lào xôi chiên (Lao spicy pork sausage, 40’s fermented chilli and fried sticky rice).
Award winning Sydney-based bartender, Kurtis Bosley has created an eclectic cocktail list that play on the Forty Licks’ theme, and Vietnamese ingredients. Cocktails include Lick Me Forty (Reposado Tequila, dandelion & Burdock Bitters, vanilla syrup, lemon, egg white, caster sugar); or there’s the Sesamum made up of Bacardi Carta Blanca, pandan syrup, lime and cucumber. The wine list features a collection of some of Australia’s best biodynamic wines along with international favourites.
Forty Licks is located in the basement of 24 York Street, Sydney and will open for dinners only, this week.
From Monday 20 May Forty Licks will open for lunch and dinner, Monday-Friday, from 11am-late.
Reservations are now available for lunch and dinner.