Since Cargo Bar’s major refurbishment last Spring there has been a lot of talk about new blue and white look. Inspired by Manhattan’s waterfront it even includes its very own distinctive Statue of Liberty DJ booth.
As a long-time Sydney nightlife staple, Cargo’s kitchen is not mentioned enough.
The new Head Chef, Karl Grunshaw has the challenge of keeping Cargo’s dancers well fuelled into the evenings. But he also offers a gourmet extension of dishes to the lunch crowds of families, professionals and visiting tourists.
Grunshaw’s 22 years culinary journey has definitely been put to the test rebuilding Cargo’s menu. He was motivated, “By seeing the buzz from his customers” after trying one of his tasty creations.
The menu has kept classics such as its burgers and pizzas, but now offers dishes such as Salade Nicoise, Peri Peri Chicken and a very tasty Mussel Hot-Pot. All perfectly complimented with a glass of wine from their newly expanded wine list.
The new menu also features several platter options such as the Pork Platter, a Kicking Crab Bowl with a giant crab claw as well as a Vegan Board – all made for sharing, if that’s your thing!
“The new menu was inspired to bring back the joy of sharing food with friends over good banter and a few drinks in the mix,” adds Grunshaw.
Moreover, the share platters are a perfect way to get ready for a night on the town.
If you call to book a table for 10 for your birthday, Cargo Bar will throw in an Antipasto Platter on the house. To book, call Amy on 0452 133 528.
Can I hear a whoot, whoot?