Paperbark, the latest collaboration between the teams behind the ground breaking Verd Sydney, Joes Sandwich Bar and the iconic Alfies Kitchen, takes plant-based dining to the next level.
Executive chef at Paperbark, in Waterloo’s Casba development, is Joey Astorga who has worked at some of Sydney’s top fine dining restaurants. Astorga and co-owner Hellene Algie developed a keen industry following with their degustation dinners at their Alfie’s Kitchen warehouse in Newtown.
“We want to highlight some of the powerful flavours that come from plants native to Australia, like the smoke from cooking with paperbark, as well as showcase some of the best Australia has to offer in terms of natural wine and botanical infused spirits” said Joey.
The new restaurant offers original creations including hazelnut pate with roasted beetroot, salted plum and toasted wattle seed as well as paperbark-smoked leek with kipfler potato and fingerlime.
For dessert choose rhubarb and lemon myrtle mousse with strawberry and eucalyptus sorbet or miso roasted banana with chocolate and peanut butter mousse.
At the bar, paperbark smoked mushroom skewers with macadamia cream or salt, vinegar and pepperberry churros are on offer, along with classic cocktails with an Australian twist and local craft beer.
“Paperbark offers delicious and unique flavours in a vibrant and welcoming environment,” says co-owner Grace Watson. “We want people to have fun with us – and love the food as much as we do.”
Astorga and Algie worked with Grace and her partner Joe Pagliaro on their cult Joe’s Sandwich Bar in Kent St in the city. Grace and Joe also own the Verd chain of plant-based cafes as well as Coffee Bondi Beach.
* Entrance on the Phillips Street. If you’re coming from Danks Street you have to walk through the courtyard, or you can enter from Phillips Street directly.