Dining in the sky
Chef and restaurateur Luke Mangan, of recently opened Luc-San in Potts Point, has teamed up with Bridgeclimb again, bringing his restaurant Luke’s Kitchen to great heights. At 6pm on select dates through summer, diners will ascend 200 steps to the viewing platform on Sydney Harbour Bridge’s south-eastern pylon. Here they’ll enjoy the iconic view from 87 metres above the water, then sit down to an intimate long-table dinner as the sun sets. There’s a glass of champagne and snacks on arrival, and then a three-course menu and glasses of Penfolds alongside. Be quick to book, some dates are already sold-out.
Ice, ice baby – straight to your door
Bare Bones Ice Co is in the premier league of ice. And, you’ve likely had it before. Its slick, transparent cubes grace cocktail glasses in some of the city’s finest: PS40, Clam Bar, Saint Peter, Eileen’s and Old Mate’s, to name just a few. Now, just in time for our EOY celebrating, you can get it delivered. Order the Marrickville-made range – an old-fashioned block, a two-kilo bag of cubes or crushed off-cuts – via Uber Eats (Mon to Thu, 10am–5pm; Fri & Sat 10am–9pm) – to elevate your at-home happy hours. @barebonesicecompany
One great chef at Two Good for December
Orange-based home cook Sophie Hansen is Darlinghurst cafe Two Good’s chef of the month for December. Homely country cooking is Hansen’s MO, cooking everything from scratch and focusing on share-style food. For Two Good, she’s made a focaccia stuffed with roasted cherry tomatoes, cheese and greens; a veggie-packed pasta salad that heroes the rice-like risoni (with the option of grilled chicken added on); and a festive chocolate, almond and cranberry panforte – a classic Italian Christmas treat. The menu will be available from Monday December 4 till the end of January (a bumper two-month run for summer).
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Chilli oil for good
Lulu’s Remedy was the chilli oil of the moment for a fiery few years. The vibrant oil was made in small batches in the inner west by Sydneysider Monica Luppi until April this year, when it was announced the chilli house would be stopping production, but “evolving not ending”. Well, this week the oil was available once more, with small batches of the OG, extra hot and anchovy versions jarred up for summer feasting. The one-off release was all in support of Olive Kids, the charity supporting children in Palestine. While the batch sold out quickly – in less than five hours – we thought it was well worth a mention. Nice job, Lulu’s.
New free-flowing brunches in Sydney to toast to summer
There are quite a few standout venues adding limitless drink’n’dine menus to the mix. Laid-back North Bondi eatery Rockerinvites you in for 90 minutes of Mimosas, sparkling wine, beer or rosé, alongside Italian plates to share (like arancini, a prosciutto and melon number and house-made rigatoni with beef-cheek ragu). On the Northern Beaches, Freshwater Brewing Co is heading to Mexico for two Marg-fuelled hours. Chips and guac to start, then sliders and unlimited tacos – with plenty of spritzes, Margaritas, natural wines or the brewery’s own beers. And at Newtown’s Rising Sun Workshop, expect 90 minutes of bottomless kimchi-spiked Bloody Marys, the bespoke Young Henry’s Bosozoku Japanese lager plus a hangover-busting bowl of bacon-topped breakfast ramen.