2 Stews and a Cockatoo

Following the steady stream of wine bars and dinner spots spreading along North Shore, 2 Stews and a Cockatoo has staked a claim for the kind of casual drinks and dining usually associated with Surry Hills. Setting up shop in Gordon and opening its doors to the upper North Shore, it’s a win for locals tired of heading over the bridge to the east for a decent meal.

After looking right up the train line from Willoughby to Wahroonga, Nada and Tony Stewart found a venue that ticked all the boxes – indoor and outdoor space, access to transport while being protected from the highway - and was ready for a transformation.

With chef Heydon Young (previously of La Goulue) in the kitchen and a highly prized, taxidermy sulphur crested cockatoo on the long bar, 2 Stews is dishing up lamb tiramisu with caramelised figs; five-spice duck breast with fennel puree and passionfruit sauce; and slow-cooked beef with pomegranate salsa.

It’s a welcome addition to the leafy suburb that will make you head north more often.