Chef aims to cook up at storm at revamped late-night Darling Harbour venue renamed The Port

The Port is the third opening for Oscars Hotel group chef Michael Cook, who has also launched Towradgi Beach Hotel, the Holiday Inn, Warwick Farm and Pepe’s on The Beach in Wollongong, from which he borrow the food offering at The Port.

“It’s that share plate concept which is something different to what everybody else is doing in the (Darling Harbour) area,” says Cook who notches up 10 years at Oscars next February.

Menu items include a charcuterie plate ($32), plus “Raw & Cured” dishes including Hiramasa kingfish sashimi ($26) and a “Raw Seafood Boards” ($40), featuring South Coast oyster and honey bugs.

“We wanted a fair bit of fresh local seafood, a fresh coastal feel,” Cook says. “The honey bugs are new to the market. They’re local, deep-sea caught. We’ve signed a bit of a deal to get them on board.”

More substantial items include pork short ribs with pineapple, cinnamon and cayenne ($32) and a “Double Royale” burger with cheddar, double beef and house pickle ($19) with duck fat kipfler potatoes with black garlic mayo ($10).

Set in the former Margaritaville site on the Harbourside Shopping Centre foreshore, the venue has been overhauled by architect Lainey Richardson whose other work includes the group’s Pepe’s On The Beach, and The Annandale Hotel and The Henson in Marrickville.

“There are cabanas in there at the private rental spaces, which will be offering chef’s packages which is something similar to what we offer at Pepe’s in Wollongong,” says Cook.

“You have the esplanade out front and hopefully they will see the platters as they walk past and we can grab their attention that way.”

The late-night venue will also offer DJs and acoustic performers Thursday to Sunday nights.