Tramsheds Ex­plored

A FOR­MER RAIL­WAY DE­POT HAS BEEN TRANS­FORMED INTO SYD­NEY’S HIPPEST NEW DIN­ING DES­TI­NA­TION, WRITES ROSHAN SUKHLA.

Where Sydney - - Con­tents -

SYD­NEY HAS A NEW din­ing des­ti­na­tion to call home, Harold Park Tramsheds. Filled with top-notch restau­rants and food provi­dores, Tramsheds is the per­fect pit stop for the hun­gry diner with many op­tions to choose from.

The Tramsheds site is the for­mer home of the Rozelle Tramway De­pot which was orig­i­nally built in 1904. The build­ing has now been re­stored to its for­mer glory, while main­tain­ing a link to the past. In­side the build­ing you’ll find a mix of restau­rants that all fo­cus on food, sus­tain­abil­ity and com­mu­nity.

Butcher and the Farmer is a huge 300-seat restau­rant that has a pad­dock to plate ethos. This unique venue fea­tures a restau­rant, bar, butch­ery, take­away and provi­dore ex­pe­ri­ence. Kids will love to check out the fully re­stored her­itage tram, that is part of the restau­rant. Chef Jared Inger­soll and head chef Si­mon Van Twillert have cre­ated a menu that fea­tures whole an­i­mals roasted over coal, a ro­tis­serie, smoked meats and veg­eta­bles from their South­ern Pride pit, a huge smoker im­ported from Texas, house-made char­cu­terie and cul­tured yo­ghurt.

If you are in the mood for Ja­panese head to Osaka Trad­ing Co. The restau­rant of­fers so­phis­ti­cated Ja­panese cui­sine along­side qual­ity cock­tails and drinks. Head chef Shota Sato’s view of Ja­panese cui­sine is mod­ern and in­no­va­tive yet clas­sic, us­ing a mix of Ja­panese and West­ern tech­niques to show­case his style. Try the grilled bass grouper with mush­room broth, or the An­gus short rib with Japone sauce and kim­chi. For dessert you can’t go past the Matcha ice cream sand­wich with sesame bis­cuit.

Sir Chapel Bistro and Brew­ery of­fer a great mix of grill, ro­tis­serie, share plates and pizza, plus they brew their own beer on­site. Share cured king­fish, seared scal­lops or the scrump­tious crumbed cau­li­flower. Piz­zas in­clude the 3 Lit­tle Pigs (ba­con, pulled pork and ham), and 4 Cheese (moz­zarella, fontina, pro­volone and parme­san). Head to the bar and ask for a Sir Chapel beer. You’ll see their brew­ery in the cor­ner of the room which uses a tra­di­tional cop­per brew­house with an all-malt mash.

For ev­ery­thing seafood head to Fish and Co. Their seafood is sourced only from fish­er­men and fish­eries that are 100% com­mit­ted to sus­tain­able fish­ing prac­tices. Eat in the restau­rant or grab some take­away. Try the brown but­ter lob­ster roll with sweet potato fries, or the Alaskan salmon with crispy skin, spinach and av­o­cado.

While at Fish and Co, try their Co­cowhip, which they de­scribe as “soft serve, but not as you know it”.

It’s a gluten-free, dairy-free, ve­gan treat in orig­i­nal or su­per­food flavours.

There’s also Flour Eggs Wa­ter, which cel­e­brates the craft of fresh hand­made pasta; Bodega 1904, which serves de­li­cious Latin Amer­i­can and Span­ish in­spired tapas; for flavou some Mid­dle Eastern try Bekya; and Mel­bourne favourite Belles Hot Chicken serves Nashville style hot chicken. Visit Ar­ti­san

Lane for an ever-chang­ing feast of popup restau­rants.

Fin­ish your meal with a sweet treat from Syd­ney’s favourite gelato mak­ers

Gelato Messina. The spe­cials here are al­ways chang­ing. When I vis­ited, the Ore­ogasm (peanut gelato with oreo cus­tard and crushed oreo bis­cuits) was very pop­u­lar as was the Wagon Wheel (short­crust gelato with marsh­mal­low, rasp­berry puree and choc chips).

Favourite flavours like co­conut and ly­chee, macadamia crunch, pear and rhubarb and ap­ple pie are al­ways a good pick. They are also have a range of sor­bets that are dairy free and ve­gan friendly, in­clud­ing salted co­conut and mango salsa, blood or­ange, pas­sion­fruit and choco­late.

Other fa­cil­i­ties at Tramsheds in­clude The De­pot Nail Bar, Su­pa­mart, Harold Park Med­i­cal Cen­tre and Box­ing Works.

Get­ting There:

Tramsheds Harold Park is lo­cated at 1 Dal­gal Way (off The Cres­cent) in For­est Lodge. By car or taxi it’s just a short drive from the city over An­zac Bridge.

Hop on the Light Rail from Cen­tral and get off at the Ju­bilee Park stop. From there it’s just a minute walk across Maxwell Road to the en­trance.

For more in­for­ma­tion, visit tramshed­sharold­park.com.au

From far left along top: Sir Chapel Bistro and Brew­ery; Bekya; Tramshed night­lights. Clock­wise from bot­tom cen­tre: Bodega 1904; Osaka Trad­ing Co.; Gelato Messina. Pho­tos: PMG.

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