Sydney – Australian travel and lifestyle publication Broadsheet has launched its own restaurant.
Visitors can expect the best of Australia’s thriving culinary scene until 4 December. Each item on the menu comes from a different restaurant including a master-stock-cooked pork jowl from Dead Ringer and a buffalo mozzarella, aubergine and pesto tagliolini from Da Orazio.
The coffee is provided by two of the country’s best roasters – Coffee Kaizen and Bureaux Collective – while a combined bar team from Bulletin Place and Dead Ringer is in charge of everything alcoholic. ‘We’re not restaurant operators but we’re working with some of the best in Sydney,’ explains Caroline Clements, Broadsheet publications director.
Chefs are swapping aprons in small and large restaurants around the world for a chance to mix things up and add an element of experimentation. Find out more in our Chefs-in-Residence microtrend.