Australian Gourmet Traveller - (02)February 2020 (1)

20 GOURMET TRAVELLER

Restaurant news

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SYDNEY

CoogeePavilionopenedin 2014andhas

sincebecomea blockbustermulti-level

venue,with 3000 plateshittingtables

onanaverageday.Now,Merivalewill

unveilthreenewvenuesonthemiddle

floor.Mimi’swillservegrilledseafood,

witha Mediterranean-inspiredmenu

designedbyJordanToft.Whileaward-

winningbartenderLukeAshtonwill

bringhisexpertisetococktailbarWill’s,

followingtheclosureofhisDarlinghurst

barThisMustBethePlace.Tapasbar

UnaMáswillroundoutthetrio.

In Clovelly,pastrychefYvesScherrer

(ex-Sokyo)alsolookstoEurope,with

Madame& Yves. Thepâtisseriesells

Frenchtreats(pictured)suchasEarl

Greyéclairs,blueberry-cheesecake

entremets,andFerreroRochercroissants.

InChippendale,LP’sQuality

Meatswillcloseitsrestaurant,renovate

andfocusonsmallgoodsproduction.

Butgoodnews,thenewspacemight

holdsalami-and-cidereventsand

special dinners in the future.

MELBOURNE

Aftersellingmorethana millionburgers

inSydney,Mary’swillopena permanent

siteinMelbourne.The160-seaterinthe

CBDwillfeatureitsfriedchickenand

signatureburgers,plustheveganmenu

firstintroducedatitsCircularQuayoutlet

inSydney.There’llbeMelbourne-only

specialsandthedécorwillincludea

chandeliermadefrom24,000deadrose

stemsthatthestaffsalvagedthemselves

fromthemarkets.(InkeepingwithMary’s

sustainableapproach:theoriginal

Newtownsitealsooffersa cocktail

madefromfruitscraps).

Eco-thinkingalsorulesatAcre

Farm& Eatery, therooftopfarmand

restaurantatBurwoodBrickworks.The

retailsiteaimstobetheworld’smost

sustainableshoppingcentreandAcre

is doingitsbit,bygrowing 70 typesof

plantsatitsurbanfarm,fromrhubarbto

radishes.Dinerscanenjoyeggsfrom

thequailfarm,ororderdishessuchas

charredzucchiniwithwhippedgoat’s

curd and the Acre glasshouse salad.

ADELAIDE

JockZonfrillohasclosedBistro

Blackwoodin theCBD,andthesite

is nownamedtheAustralianFlavour

Lab. It’s partiallyinspiredbytheOrana

in Residencepop-upthatthechefran

in Sydneylastyear.Thatmenuincluded

strawberry-gumoil,wattleseedmiso,

Geraldton-waxsauceandothernative

flavours– andit endeduptriggering

enquiriesfrommanybusinesseswanting

todevelopproductswithIndigenous

ingredients.TheAustralianFlavourLab

won’tservefood,butit’lloffera way

tocollaboratewithZonfrillo,whilealso

supportingthelocalcommunities behind

these ingredients.