St John Pop-Up at Bessie’s
Is this the kitchen takeover of the year? Quite possibly. A huge call in March. But the fact the St John team – co-founder Trevor Gulliver and head chef Farokh Talati – is touching down in Sydney to take over the snack and wine lists at Bessie’s, is major. It’s a one-night-only event, team. Clear your schedules.
St John opened in Smithfield, London, in 1994, courtesy of Gulliver and Fergus Henderson (a pioneer in the nose-to-tail movement). The pair earnt a Michelin star in 2009 – and the restaurant’s kept it since. There are three restaurants now, a few bakeries and a winery in France. All of it just as considered, simple and expertly executed as ever.
When the duo pop up in the Hot-Listed Surry Hills bar-slash-restaurant (from the Bar Copains crew), they’ll bring their venue’s classics: roasted bone marrow is tipped to feature, and perhaps we’ll see a many-layered compressed confit potato. Nothing’s been confirmed though, just like in London: the daily-changing menu’s posted online at 11am for lunch, and 5pm for supper.
On pour? Claret, for sure.
Tables are available from 4pm till late, walk-ins welcome.
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