Tipsy Bull - Review

With head chef Hayden Ellerton (who worked under Sydney’s Peter Doyle for seven years) now leading the charge, the food at Tipsy Bull has taken an exciting new direction – if you can drag your attention away from the 175 different kinds of gin.

This share-plate venue has some perfectly executed dishes keeping diners on the outside terraces buzzing. Start with roll-your-own betel bites (pork belly and cashew with a pinch of chilli and galangal) while deciding what to try next. The eight-course tasting menu is a great way to explore Ellerton’s expertise – evident in desserts such as the Tipsy Mess, a happy jumble of gingernut biscuit, mascarpone, meringue and strawberry coulis.

Gin is served on paddles with lemon, lime, juniper berries, a matching tonic and a tailored botanicals range that may include star-anise, dried fig or finger lime.

Open Tuesday-Sunday for lunch and dinner 

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