While the heritage-listed facade of the Northbridge Hotel may be charmingly historic, it conceals within its welcoming doors an ultra-modern eatery. Refurbished to bring some style and sass to the northern suburbs of Sydney, this formal but cool establishment is decked out in deep reds and black with white linen table settings, a red chandelier and a 180-degree view of the city skyline.
Chef Kenji Okuda comes to Clover from Toko Surry Hills and has designed a menu of elegant mod-Oz fare with a French twist. The herb-crusted, double lamb cutlet with braised shoulder pie and pea puree is Okuda's signature dish at Clover, with notable mentions also for his cured venison carpaccio; and the crab and mascarpone cannelloni nero with zucchini.
Open
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Breakfast
Lunch
Dinner
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Late
Tue-Sat 6pm-10pm
French and Modern Australian
Signature dish: Herb-crusted double lamb cutlet with braised shoulder pie and pea puree
Entree: $13-$15
Mains: $22-$25
Dessert: $10-$12
Degustation menu:
6 courses,
$85
Degustation $85 ($115 with matching wines)
Payment accepted: MasterCard, Visa, Diners Club and American Express
Licensed with bar. Wine is available by the glass.
This venue accepts bookings. It is advisable to make a reservation ahead of time. Group bookings are supported.
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