RESTAURANT NEWS
SYDNEY
The CBD is set to welcome Fabbrica, a new pasta shop from the team behind Ragazzi. Nearby you’ll also find Tequila on York. The pop-up comes from the crew behind Paddington’s Tequila Mockingbird, and is set to run through to November, peddling wagyu beef tartare tacos and queso tamales. Toby Wilson (formerly of The George) is back on the taco train too, with his new shiny new taco truck. It will have a regular residency at Rosebery’s Gelato Messina. Follow it on Instagram (@ricostacotruck) to see where else it will roll into. Another pop-up is set to take on Woolloomooloo by way of Juan Montago. It will see the John Montagu café transform into a Colombian-inspired diner by night. The kitchen will be headed up by two Colombian chefs, Juan Camillo Hurtado and Santiago Sabogal (who also worked at the café’s sister restaurant, Yan in Wolli Creek). The pair impressed everyone with staff meals inspired by their hometown, so much so they have decided to take them to the public. More permanent offerings include Hendriks Cognac and Wine in Crows Nest and Ria Pizza + Wine, which is set to bring “Australian” pizzas to the former Monopole site in Potts Point. The crew behind Leichhardt local’s bar Golden Gully has also just opened the Sunshine Inn, on the old site of Redfern Continental.
BYRON BAY
After a stint at Bali resort The Slow, chef Daniel Medcalf is back on home turf and cheffing at Frida’s Field, a truly farm-to-table restaurant in Byron Bay’s hinterland. Housed in a converted barn on a small-scale cattle farm in Nashua, they will be open for service on Fridays and Saturdays. Medcalf, who made his mark at Sydney’s Icebergs Dining Room & Bar and The Dolphin, will use vegetables plucked from on-site gardens; beef cooked over coals; and bresaola, made from the cattle herd, will be served alongside terrines, pickles and fresh cheeses.
PERTH
Ethos Deli + Dining Room is a new venture from the team behind Young George, with chef Melissa Palinkas in the kitchen and manager Susan Whelan on the floor. The menu reflects Palinkas’ own Hungarian and German heritage, with a West Australian spin. Expect delicatessen-style cured meats, pâtés, pickled and cured vegetables and freshly baked bread, all available to buy straight-up, and weaved throughout the menu.