Introducing Parlar restaurant for a Mediterranean feast in Sydney

Parlar restaurant is all about the flavours of coastal Catalonia and Barcelona.

3 Min Read

Potts Point’s Parlar restaurant is all about the flavours of coastal Catalonia and Barcelona.

Parlar restaurant is a relative newcomer to Sydney dining (it opened in early 2022) but it’s already become a go-to and now it even has two hats, which would no doubt make executive chef Jose Saulog proud.

The menu is largely tapas style, and ingredients are rooted in Mediterranean cuisine. It stars seafood and also embraces strong flavours like citrus and anchovies.

“Discover celebrated flavours of Barcelona, coastal Catalonia and the Mediterranean,” the restaurant promises.

Anchovies on toast with chives on a plate
Start your evening right.

Smaller tapas

Parlar’s cornbread and guindilla butter starter is moreish. Pair it with Ibérico jamón de Bellota to build your appetite. If you’re looking to treat yourself, don’t go past its signature caviar, chive crisps, crème fraîche and chewy churros (instead of blinis). But we are quite content with anchovy on toast with pickled jalapeño slices and chives (the restaurant is known to do variations of this including anchovy on churros).

Discover celebrated flavours of Barcelona, coastal Catalonia and the Mediterranean.”


The dishes have been designed to share, including the smaller ones. The manchego “stracciatella” dish expertly combines creaminess (manchego) with zest (heirloom tomato and a citrusy hazelnut salsa).

Manchego “Stracciatella”, Heirloom Tomato, Hazelnut Salsa in a bowl on a table.
Tastes of spring.

Its tartare unsurprisingly features the finest beef and has strong, salty flavours like capers and pickles amid the crispiest croutons.

Beef tartare with capers, jalapenos and croutons on a plate on a table with a lamp.
Excellent beef tartare.

We’d never imagined a dish of black rice with king prawns, spanner crab and loligo squid (the long kind that’s known for its succulence) but it is fabulous and is like a taste of the sea.

Sashimi in orange sauce with orange slices and caviar on a plate on a wooden table.

Larger tapas

Meanwhile, the grilled baby octopus packs plenty of punch. Tender octopus comes together with zingy tomato and a smoked almond salsa. It’s complete with flat-leaf parsley and dill.

Grilled Baby Octopus, Tomato, Potato, Smoked Almond Salsa on an oval plate o n a table.
A seafood delight.

We can’t go past a main of Rangers Valley flank steak 7+, sitting in a Pedro Ximénez jus for a sweet-and-salty hit, and topped with pickled and grilled whole jalapeños for an edge.

Medium rare steak with jalapenos and PX sauce.
Steak with a twist.


And what’s dessert without a slice of tarta de Santiago, finished with buttermilk and lemon. The crema Catalana with caramelised white chocolate hits the spot too.

Cake with cream on top and ice cream.
For a sweet finish.

More about Parlar restaurant

Parlar also has an exceptional wine list and it has some mean cocktails, not to mention mocktails like ‘Garden Grove’ (seedlip grove with grapefruit juice, lime sherbet and salt) and ‘Refresh’ (coconut water with honey, almond and citrus).

With a glowing ambiance and knowledgeable, attentive service to boot, this is just the place for your next dining adventure.

Shop 3/81 Macleay St
Potts Point, Sydney

Experience more culinary adventures at Two Chat Food and follow us on Instagram @twochatfood.

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