Festival of Food at The Streets of Barangaroo
A new month-long food festival is coming to town! We’re partnering with The Streets of Barangaroo to bring you a huge lineup of food and music events throughout October 2024 for the Festival of Food at The Streets of Barangaroo.
SMOKE ON THE WATER – An event by NOLA
NOLA Smokehouse and Bar celebrates the union of two powerful elements: flame and water at this whisky-tasting and three-course dinner masterclass. NOLA’s hosts will look into the rich smokiness of whiskies and explore how fire transforms and enhances the depth and complexity of food and drink. From the charred notes of a perfectly reverse smoked and seared lamb rump to the peaty notes of a fine Westland whisky, smoke weaves a story of warmth, tradition, and artistry. Guests are invited to delve into these smoky wonders and celebrate not just a cooking technique, but a sensory experience that has captivated humanity for millennia.
When: Friday, 25 October 2024
Time: Dinner 6:30pm – 9:30pm
Where: French Quarter at NOLA
Address: Level 1, One International Towers Sydney, 100 Barangaroo Ave, Barangaroo
Price: $180pp
Menu
Starters
FISH AND CHIPS | smoked scallop tartae, whisky-compressed cucumber, fried potato, cured egg, paired with Nikka from The Barrel
SMOKED BUTTER PANCAKE AND BACON | fried celeriac, brown sugar barley miso, smoked bacon cream, buttermilk semolina pancake, paired with Eagle Rare 10year
Main
SMOKED LAMB RUMP | reverse smoked and seared lamb rump, black olive caramel, fire-roasted endive paired with Whistlepig 10year Small Batch Rye
GARDEN SALAD | honey mustard dressing
FRIED POTATO PANCAKE | smoked ketchup, fried cabbage
Dessert
KEY LIME BAKED CHEESECAKE | liquid key lime, cheesecake crumbs, citrus creme paired with Westland Peated
For more information visit https://www.nolasydney.com
SPRING IN THE STREETS
Loving the new Metro? Grab it to Barangaroo Fridays 11th, 18th, and 25th of October as Barangaroo Avenue closed to traffic and turned into a festive, open-air celebration filled with live music scene. Pedestrians can eat and drink along the avenue with the best drinks and dining Barangaroo has to offer.
Everyone is invited to wander, drink, dance, and dine freely along the most beautiful foreshore in the world.
BAR HOP BARANGAROO
Raise a glass to Barangaroo’s vibrant happy hour scene and find your new favourite spot to relax and enjoy the good times. Participating venues include Sax, Barangaroo House – House Bar, Cardea, Baharat, Saisons, Born by Tapavino, Love.Fish, NOLA, Anason, Winghaus, Untied, and Bottega Coco. Prices, offers and times are varied.
Good Food Events has curated three events for the festival: Rekodo x Levins – the 10-year revival of Goodgod Small Club’s The Dip by Andrew Levins, with special guest Mitch Orr; Part & Parcel – Fun Cha with Lotus Dumplings x Born by Tapavino x Oh Boo Chocolates, and; Anason x Firepop x Brian Cole (Hearth, Perth).
REKODO X LEVINS – *SOLD OUT*
The 10-year revival of Goodgod Small Club’s The Dip with special guest Mitch Orr.
It’s been 10 long years since Andrew Levins, chef, DJ, Japanese culture and Gacha enthusiast*, shut the doors on The Dip – the American diner housed in cult Sydney nightclub, Goodgod Small Club. The Dip was a special moment in Sydney’s life, where the holy trinity of food, drink, and dancing was found.
For one night only, Levins will resurrect The Dip, giving it a Japanese spin in honour of Rekōdo – its digs for the evening. Rekōdo is Japanese for ‘record’, a nod to the bar and restaurant’s passion for vinyl. It’s a perfect fit for Levins. Together with Levins’ buddy, Mitch Orr, they’ll bring some of their classic dishes to Rekōdo. Levins is also curating LEVINSHOP, a pop-up shelf of books, films, and vinyl records courtesy of TITLE, Sydney’s leading independent music, film & bookstore. You can purchase items from LEVINSHOP at the event or throughout the month of October.
PART & PARCEL – *SOLD OUT*
With Lotus x Born by Tapavino x Oh! Boo Chocolates
Good things come in small packages. It’s those small morsels of goodness that are celebrated at this international shared feast that’s a little bit fun and a little bit yum cha – it’s a fun cha!
Lotus Barangaroo will join forces with Born by Tapavino and Oh! Boo Chocolates for an international set menu of dumplings, empanadas, croquetas, and a delicious dessert parcel for the wildest yum cha on the planet. The one-off event will take place at Lotus with special guest Andrew Levins as DJ.
ANASON X FIREPOP X BRIAN COLE – *SOLD OUT*
A smoky, cross-cultural fire-fuelled event you’ll be stoked about. This one-off exclusive collaboration is between Anason, Raymond Hou of Enmore’s incredible Firepop, and Brian Cole of Perth’s open-flame kitchen at the Ritz-Carlton’s Hearth.
Anason championed the diversity of Anatolian cuisine in Sydney; Anason being a homage to the flavours of modern Turkish food and a testament to the region’s culture of sharing. Firepop is indefinable, its global flavours drawn from across the world. What is a constant at Firepop, however, is its mastery of cooking with fire. From sticks of pork belly to Wagyu to lamb, each protein is cooked over separate bespoke barbeques, all designed to bring out the best in the protein (and vegetable and cheese) Raymond is serving that week.
Perth’s Brian Cole is Chef de Cuisine of Hearth, where the traditional skill of cooking over fire at an open hearth takes centre stage – with each element of the menu touched by flames from the hearth in some way. His talent and approach to cooking is winning him headlines across the country. The Sierra Leone-born chef embraces local native ingredients, bringing soul and creativity to his classical training. This is the first time Brian is headlining a dining experience in Sydney, and we’re so thrilled that you will be a part of this incredibly fun, joyous, and delicious evening.
Over four courses, you’ll enjoy dishes that best exemplify each chef’s speciality. All three chefs will work together on a snack to begin; Brian will be preparing your stunning entree; Firepop will be firing up the skewers for mains with Anason on the accompanying banquet of sides. Dessert is a very adult and very luxe version of a Spider (ice cream float).
