Calling all foodies we have some exciting news, Sydney brewery Young Henrys is collaborating with Mary’s, Bloodwood, Food Rascal, 212 Blu and Gelato Messina to create a pop-up bar and restaurant for Sydney Contemporary 2015 in the Elston Room at Carriageworks for the duration of the Fair. Sydney Contemporary is Australasia’s international fair and Australia’s largest art fair and this year it will feature over 90 galleries, over 30% of which are international, hailing from 14 countries around the world including China, Japan, Singapore, the UK, USA, Chile and New Zealand. Where the art fair brings diversity through its galleries, ‘Local Palette’ will bring a splash of local colour and character to the food and beverage offering of the Fair.
ABOUT:
- Young Henrys is an eclectic group of passionate brewers and hospitality veterans who have been brewing in Newtown since 2012, united by the love of good beer.
- In April 2013, Mary’s opened in a quiet street of Newtown, a small but loud and proud neighbourhood bar. Soon nightly queues would be forming for their now-famous burgers and fried chicken.
- Bloodwood is owned and run by chefs Mitchell Grady and Claire van Vuuren. Together the pair create a seasonal menu designed for sharing, cooking food that they love to eat, sourcing the best produce they can find, for this bustling and charming Newtown restaurant.
- David O’Brien of Food Rascal is considered Australia’s preeminent catering chef, having cooked for as illustrious and varied clients as the London Olympic Committee and the Spielberg/Hanks film production of ‘The Pacific’. For Local Palette, expect delicious smoked meat rolls with David’s own barbecue and hot sauces and bourbon fudge brownies.
- 212 Blu is a café & wine bar located at the Newtown end of Australia Street, in Sydney. The ceilings are high, the walls and floor are white tiled, the counter is polished concrete and they are keeping the vibe mellow and fun. 5 Senses coffee and a delicious menu of all day options seal the deal.
- Since opening in Darlinghurst in 2002, Gelato Messina have had one clear goal: to set the benchmark for gelato in Australia. To do that, they don’t compromise on quality and the product is made fresh on the premises daily. The daily queues that form at their multiple outlets speak for themselves. Gelato Messina will be creating a special flavour exclusive to Sydney Contemporary that will only be available at the Fair.
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