OB真人视讯

Potts Point has its fair share of wine bars, casual restaurants, and midweek haunts. But, we're always keen for more it seems, with the former nightlife district squeezing in another in the shape of a Catalan-inspired restaurant and bar.

Dubbed Parlar, the 55-seat restaurant is an ode to Barcelona and the Catalonian coastline, with everything from the fit-out to the food showcasing the region's culture and cuisine. And it's backed by restaurateur Andrew Becher (Franca), so you know it's going to be good. 

"On all my travels throughout Europe, I always stopped by Barcelona. You could say I have a long-standing love affair with the city," Becher says.

In terms of the design, Becher collaborated with Steel & Stich interior designer Josh Clapp to transplant a bit of the Mediterranean to the populous Sydney suburb. The space features a warm colour palette, luxe marble accents, oak timber furnishings, and banquette seating. Oh, and Parlar's art is worth a nod, too, with works from celebrated 70s artist Alexander Calder gracing the space.

Behind the pass is executive chef Jose Saulog, who's created a menu based around share dishes that take cues from Catalan and, more broadly, Mediterranean cuisine. Cue lot's of seafood. 

There are plenty of tapas (with the anchovy churro a particular highlight), alongside heftier dishes of fideuà marinera (Valencia's pasta answer to paella) and a steaming-hot seafood platter. For dessert, Saulog is dishing up a twist on crema catalana.

Like any good Catalan restaurant, the wine is plentiful. Naturally, you can order drops from Spain, with a particular focus on varieties like tempranillo from the famed Rioja wine region. You'll also find a solid selection of vinos from Southern France and Italy, as well as Australia if you like to keep things local. 

Cocktails round out the drinks offering, with 10 seasonal sips all somewhat inspired by the northeastern corner of Spain, and featuring spices, herbs, and fortified wines. 

Image credit: Parlar