Restaurant news

SYDNEY

Coogee Pavilion opened in 2014 and has since become a blockbuster multi-level venue, with 3000 plates hitting tables on an average day. Now, Merivale will unveil three new venues on the middle floor. Mimi’s will serve grilled seafood, with a Mediterranean-inspired menu designed by Jordan Toft. While awardwinning bartender Luke Ashton will bring his expertise to cocktail bar Will’s, following the closure of his Darlinghurst bar This Must Be the Place. Tapas bar

Una Más will round out the trio.

In Clovelly, pastry chef Yves Scherrer (ex-Sokyo) also looks to Europe, with

Madame & Yves. The pâtisserie sells French treats (pictured) such as Earl

Grey éclairs, blueberry-cheesecake entremets, and Ferrero Rocher croissants. In Chippendale, LP’s Quality

Meats will close its restaurant, renovate and focus on smallgoods production.

But good news, the new space might hold salami-and-cider events and special dinners in the future.

MELBOURNE

After selling more than a million burgers in Sydney, Mary’s will open a permanent site in Melbourne. The 160-seater in the CBD will feature its fried chicken and signature burgers, plus the vegan menu first introduced at its Circular Quay outlet in Sydney. There’ll be Melbourne-only specials and the décor will include a chandelier made from 24,000 dead rose stems that the staff salvaged themselves from the markets. (In keeping with Mary’s sustainable approach: the original Newtown site also offers a cocktail made from fruit scraps).

Eco-thinking also rules at Acre

Farm & Eatery, the rooftop farm and restaurant at Burwood Brickworks. The retail site aims to be the world’s most sustainable shopping centre and Acre is doing its bit, by growing 70 types of plants at its urban farm, from rhubarb to radishes. Diners can enjoy eggs from the quail farm, or order dishes such as charred zucchini with whipped goat’s curd and the Acre glasshouse salad.

ADELAIDE

Jock Zonfrillo has closed Bistro Blackwood in the CBD, and the site is now named the Australian Flavour

Lab. It’s partially inspired by the Orana in Residence pop-up that the chef ran in Sydney last year. That menu included strawberry-gum oil, wattleseed miso, Geraldton-wax sauce and other native flavours – and it ended up triggering enquiries from many businesses wanting to develop products with Indigenous ingredients. The Australian Flavour Lab won’t serve food, but it’ll offer a way to collaborate with Zonfrillo, while also supporting the local communities behind these ingredients.