There is no sweeter coupling than that of beer and its meaty sidekick. And after its successful Cider Fair in April, the Newtown Hotel is proving itself the king of killer parties that revolve around this blessed combination.
Head chef, Rob Paget, is at the centre of the meat-sourcing for the fair. He will be mingling and meeting the crowd this Saturday discussing the cuts of meat he has chosen, the bizarre preparation techniques being used and the many different places the meat has come from.
Carnivores from across the city will be flocking to The Animal and The Cider Yard bars of the hotel to feast on produce from the best local suppliers and craft beer brewers. Prepare your palate for a smorgasbord of meat – all cooked using a unique method to add some pizzazz to the evening. Local brother duo, 200K, will supply the live entertainment with their dobro-and-banjo side project.
Make room for suckling pig, coal-roasted lamb, beef brisket, whole chickens and smoky BBQ beef short ribs. For the adventurous, wild boar and kangaroo will be on offer alongside local craft beer from Young Henrys, Fat Yak, Ruby Tuesday, James Squire Porter and White Rabbit. An emphasis on the dark beers should not turn the pale drinkers away; the Cider Yard will be in full swing all afternoon, with plenty of Bilpin, Batlow and Dirty Granny to share around the cider tree. Leftovers from the Cake Wine School held at the Hotel will be in hefty bottles of Shiraz.
There will be spring and summer events and Meat Fair will be part of the Newtown Festival and Good Food Fair. Phase 2 of the Cider Yard is also on the cards.
174 King Street, Newtown
(02) 9557 6399
Saturday, August 9 from 1–6pm