The Tap Project

Things to do, Food and drink
The Tap Project
Photograph: Supplied

Number One Bourke Street is hosting a boozy, all-vegetarian pop-up until the end of March

Number One Bourke Street at the Paris End of the city is playing host to the Tap Project, a cellar door and plant-based pop-up run by chef Cian Fenaughty (ex-Cutler and Co and London's Dinner By Heston), Quealy Wines and Hop Nation Brewing Co. 

Pots, pints and flights of the Footscray brews will be on offer, with the Fiend (Aussie IPA), the Damned (pilsner), the Heart (pale ale) and the Punch on tap. That won't be the only thing on tap though, with Quealy's 2017 Amphora Friulano, 2017 Pobblebonk Field
Blend, 2017 Mornington Peninsula Pinot Noir and 2016 Pinot Grigio under keg to deliver optimal freshness.

The menu is all plant-based, but don't expect the boring staples of mushroom risotto or suspect daal, instead, you have the likes of Farmer Robbie's tomato tartare, a jerked eggplant and buddha's hand taco, and an update on crudites and dips with a vegetarian bagna cauda and cacio e pepe served next to cos cups and tempura kale.

Tunes aren't forgotten, with Wax'o Paradiso's Simon TK behind the decks on Thursday and Friday nights. You might see a chef or two throwing a vegetable on the turntable at the beginning of the week.  Don't mind them, they're just working on their next vegan Instagram sensation, @spinningveg. Chuck them a follow, pull up a pew and get in your five serves of veg over a glass and a pint.  It's all over at the end of the month.

By: Jess Ho


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