Kylie Kwong is curating a Chinese New Year feast with stalls from leading chefs and providores
Fifty leading restaurateurs and providores will be setting up stalls for the evening on Saturday January 28. Mike McEnearney will be using his No.1 Bent Street sourdough to create sourdough prawn toast and a gelato in collaboration with Kylie Kwong and RivaReno Gelato. You’ll be able to taste O Tama Carey’s dishes for Lankan Filling Station – a soon to open Sri Lankan hopper shop by Carey and Moon Park.
The Night Market will mark the first night of the 2017 Sydney Chinese New Year Festival, welcoming the year of the rooster. Kwong says her vision is to offer a melting pot of multi-cultural food. She said, “All of these amazing foodies are asked to think of a dish that reflects their own unique style, with an Asian twist!”
Rockpool Bar and Grill will be there, as will Eleven Bridge, Good Luck Pinbone, Bar Brose and Icebergs Dining Room and Bar. DJ Tyson Koh (Keep Sydney Open) will be providing the soundtrack, plus make sure you visit the stalls from local charities like the Wayside Chapel and Two Good Company. And if you want to try something different, Skye Blackburn will be serving up edible insects.
On the booze front, there’ll be a Rootstock Sydney stall, Tasmanian craft brewery Two Metre Tall Company, a gin bar by Poor Toms Gin and cocktails by Spirit People and PS40. You can also cleanse your palate with sake from Black Market Sake, vermouth by Maidenii and beers by Batch Brewing Company and the Grifter Brewing Company.
|Event phone:||02 8571 9099|