Top Kiwi chefs pop-up in Sydney
06 Sep 2010
WLG pop-up restaurant - Sydney
14 - 26 September 2010
Some of Wellington’s best chefs will be popping across the ditch for a whirlwind culinary jaunt, to give Australians a taste of Kiwi cuisine.
Four Wellington chefs are setting up WLG - a two-week pop-up restaurant in Sydney’s King’s Cross, named after Wellington’s airline code. The restaurant will be housed in a former brasserie, and features a set menu offering a taste of the best of New Zealand fine dining cuisine.
Diners will be able to get an entrée, shared main platter, dessert and an iconic cup of Mojo coffee for $29 per person - with an option to match with wines from boutique vineyards in Wairarapa and Marlborough or artisan beers from Tuatara.
More than half of the 2500 seats available during WLG’s short appearance in Sydney have already been sold.
A taste of Wellington
WLG’s four ‘chefs-in-residence’ come from Boulcott Street Bistro (Rex Morgan), Logan Brown (Shaun Clouston), Capitol (Tom Hutchison) and The Larder (Jacob Brown). The chefs will lead the kitchen in shifts across both weeks.
The pop-up restaurant concept was first launched this year by Positively Wellington Tourism during the Wellington on a Plate festival. PWT chief executive David Perks says WLG is meant to correct some "incredibly dated views" about Wellington that some visitors might have.
"People dining at WLG will be transported across Wellington for an evening filled with some of the many things that makes our city New Zealand’s favourite destination - fantastic food, wine, service and people.
WLG will run from 14-26 September at Bayswater Rd, Kings Cross, Sydney and will be open for dinner from 6pm-10pm. During the weekends, WLG will be transformed into a wine bar from 3pm.
Four of the best
One of the major drawcards of WLG is the chance to sample some of the latest innovative Kiwi cuisine from four of New Zealand’s top chefs.
New Zealand is known for its exciting Pacific Rim cuisine, which makes the most of fresh seafood, local and wild-harvested produce and homegrown meat.
Kiwi chefs often incorporate traditional Maori ingredients such as manuka honey, green-lipped mussels, karengo / seaweed and puha / watercress into their dishes - creating a fusion of flavours found nowhere else in the world.
Boulcott Street Bistro, housed in a charming inner-city heritage cottage, opened its doors in 1991 and is recognised as an iconic Wellington restaurant.
Logan Brown is the fine dining success story of two NZ television hosts, Steve Logan and Al Brown. The restaurant opened in 1996 in a 1920s revamped bank chamber and has a focus on fresh seasonal ingredients from local producers.
Capitol restaurant offers classic Italian-style dishes but the menu changes at the start of every season. The restaurant’s specialty is fish, but the menu also offers innovative takes on meats and offal.
The Larder specialises in ‘nose to tail’ eating, where every part of the animal is used, and features unique Kiwi ingredients such as smoked eel, lamb shanks and NZ salmon.
More information
Enjoying Wellington on a Plate
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