Since opening in September 2009, Blanco Bar and Restaurant has cemented itself among Sydney�s contemporary foodie crowd. Its sophisticated white interiors provide an ultra modern oasis in the middle of neon-lit mayhem of Kings Cross.

Blanco is a venture undertaken by two food loving angels, Chef Co-owners Scott Mason and Brendon Vallejo who hail from top restaurants Rockpool, Restaurant 41, Omega, and most recently the Bistro Moncur, now one of Sydney�s best loved culinary institutions.

Simplistic and stylish; Blanco is situated in a quirky unconventional award winning Durbach Block designed building which has an aura of effortless chic.

The building is New York�s Flatiron Building meets Gaudi�s Casa Mil� Barcelona, clad in white on white mosaics inspired by the legendary Antonio Gaudi and the Sydney Opera House. This mosaic landmark is a step away from reality and into the Avant-garde.

Blanco is best translated through its interiors. Upon entry we find an impressive Corian bar, white Bentwood chairs accompanying white tables, the room is framed by floor to ceiling windows featuring European linen pale pastel curtains curved white ceilings lit with elegant Artek Sandblasted Pendant lights, rendered walls and Blackbutt floors. In short, Blanco looks like a top architect and interior designer had their way with heaven.

A good appetite is a necessity at Blanco. On offer is the homemade Blanco Barossa chicken liver pate, with Zinfandel prunes and celeriac remoulade ($19), Spanner Crab salad w/ witlof and shellfish dressing ($22), slow-cooked kurobuta pork neck, white wine and Tasmanian mussels ($28) and roasted boneless Barossa chicken, with marinated zucchini, eggplant, olives and mint ($27).

For dessert, we find simple and competent choices to die for, such as the Pistachio, blood orange chocolate slice showcasing the essential flavours of the Mediterranean ($14) or the Raspberry marshmallow & chocolate sandwich ($6) and Mascarpone custard w/ rum-soaked sultanas, praline and raspberries; Blanco's take on Creme Catalan.

�The menu might be ahead of it's time with healthy, modern renditions of Pan- Mediterranean classics�, says Brendon Vallejo, chef co-owner.

The creative, market-driven cooking style is complimented by a carefully chosen wine list but you may not find all the usual customers here. Scott Turner, Blanco Sommelier has developed a list that is well matched and priced focusing on quality. Blanco has chosen to carry Ayala for their champagne, one of the oldest Champagne houses in France, recently bought by Bollinger. Great food wines on the list are Jules Taylor Pinot Gris from Marlborough ($45) and Aldgate Ridge Pinot Noir from the Adelaide Hills ($58) Glasses start at $7 and bottles at $33.

The cocktail list, features smooth numbers like the Blanco Martini (rose, vanilla, lychee), Blanco Mojito (using Flor De Cana, white Nicaraguan rum) and The Blanco Mary (a proprietary recipe using tomato water, developed by Wayne, head bartender at Blanco) who has honed his skills in the bars of Japan and Brazil.

Whether it is lunch, dinner, or an evening glass of wine at the bar with a shared plate. Blanco offers an inventive, interactive and affordable dabble into the Mediterranean � without ever even leaving Sydney. Heavenly indeed.

Blanco Bar and Restaurant is located at 5-9 Roslyn Street, Potts Point Menu�s and further details available at www.blancorestaurant.com.au Hours: Dinner Wed-Sun, Lunch Thurs-Sun Price Guide: Starters- $6-$19, Mains- $18 - $29, Desserts- $6-$18

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