Mike McEnearney is the new creative director of Carriageworks Farmers’ Market. The announcement happened only weeks after Kitchen by Mike canteen left its space in Rosebery. Now there is news of what is next – his new restaurant, No. 1 Bent Street by Mike, will open in The Wintergarden in Sydney’s CBD in early 2016.

The chef had been looking for the ideal city location for years before being blown away by the potential of the site, which will be a 100 seater with table service.

“I love the city buzz,” says McEnearney. “I spent many years in London, and when I returned to head up Rockpool I felt that same energy in Sydney CBD. Over the past 10 years it’s become even more alive, and I hope I can contribute to it at Bent Street.

“I always knew I wanted to operate in a more formal setting at some stage, it’s just that Kitchen by Mike took on an informal life of its own and I didn't want to mess with that. The idea of generous, unpretentious, produce-driven cooking is still at the heart of my ethos and the core of what I believe in,” he says. “It’s about the quality of the food and I would always take as much care with a dish at Kitchen by Mike as I will at Bent Street. I'll just have a slightly less-basic kitchen setup for more prep and a few more options.”

The menu at Bent Street will change daily and will be another example of McEnearney’s philosophy of sustainable and honest food.

“I hope everyone who is familiar with my food from Kitchen by Mike will recognise the style and flavours at Bent Street. Because I cook very seasonally, there will always be the same staple seasonal produce to play with – variations on a theme I guess.”

No.1 Bent Street by Mike is due to open in early 2016 at the Bent Street side of The Wintergarden at 1 O’Connell Street, Sydney.