It’s here. Some of our favourite chefs, bartenders, baristas, sommeliers, dishes, drinks and ideas under one roof. “We wanted to showcase Sydney. The dining scene is really fantastic here, we write about it every day and we wanted to bring it to life in a physical space,” says Caroline Clements, Broadsheet’s publications director.
The first task was creating a space that, with the help from designers Foolscap (which did Noma Australia), represents where Sydney hospitality is at. “The interior had a huge overhaul. We've turned it into a slicker restaurant-style venue. It was much more of a day time cafe,” says Clements, of the old Devon on Danks space. It’s darker now, with ink and cream walls, timber tables and black plates, but natural light still floods in. The ceiling features a sculpture of folds of printing-press paper. The centre wall is animated at night by projections of scenes recorded at Sydney restaurants.
Although open for a limited time only, it’ll be operating like a fully fledged, all-day restaurant. “We've put together a menu from breakfast through to dinner and drinks. Each item on the menu is from a different restaurant, cafe or bar,” says Clements.
The coffee selection (Mecca for blends and a rotation of Sydney’s best roasters for single origins), is from Coffee Kaizen and Cremorne’s Bureaux Collective; the bar is run by the teams from Bulletin Place and Dead Ringer; and the kitchen is led by Master’s John Javier. “We’re not restaurant operators but we’re working with some of the best in Sydney," says Clements.
Javier himself is bringing a new dish that never made it on the menu at his recently closed Surry Hills restaurant. “We're doing a chargrilled T-bone with black pepper and dried shrimp butter,” he says. “We've mixed it up a little bit to what we normally do at Master, to be in line with the theme of the restaurant.”
Other restaurants will simply be bringing what they do best – 10 William Street will offer its whipped bottarga pretzel, The Unicorn is sharing its pavlova and Edition Roasters has taught the kitchen team how to make its Yakuza’s Breakfast. “It's soft, black-sesame pancakes with mango ganache, preserved mango and a yuzu crème fraiche,” says Edition’s chef, Tobias Fiegel. “They’re going to nail it. It’s a wicked team.”
Some chefs, such as Dead Ringer’s Tristan Rosier and Da Orazio’s Orazio D'Elia, have used the opportunity to showcase something different. Rosier is making master-stock-cooked pork jowl served with celeriac purée, pickled apple and fresh radicchio. D'Elia comes to the table with a tagliolini with stracciatella di bufala, basil pesto and crispy eggplant.
“I know John [Javier], he is a great chef, he can make a good plate of pasta,” says D'Elia with a cheeky laugh. “There are so many good restaurants in here. All the dishes are going to be great. Everyone has put in so much effort, I'm really looking forward to trying the whole menu.”
Broadsheet Restaurant is open until December 4. Bookings can be made here.
More information about the menu can be found here.
2 Danks Street, Waterloo
Thu to Sat 10am–12am