Presented by Surry Hills Creative Precinct and The Sydney ConnectionSupported by City of Sydney
The best table in the restaurant isn’t in the restaurant it’s at Ward Park, Devonshire Street on a lazy summer’s afternoon. We’re bringing dining to the park in one mammoth event celebrating all the diverse and tasty cuisine our hood has to offer.
Over the next month we will introduce you to the restaurants and bars who have created a diverse menu of dishes and matching beverages for you to dine on at Al Fresco Long Lunch.
Sunday 15 March, Ward Park, 12-5pm
Did we mention there is a licensed bar at Al Fresco Long Lunch? Our friends from Brix Distillers, Four Pillars and Yulli’s Brewery will be pouring the drinks alongside wine from Brown Brothers.
So well-mixed cocktails, craft beer and a dash of good quality Australian wine should keep everyone happy!
Brix is an independent Australian rum producer with an urban Distillery and Bar based in the heart of Surry Hills.
Proudly using locally sourced Australian ingredients, like Queensland molasses, to create Brix White, Brix Gold and Brix Spiced Rum on site at the facility and cellar door.
Brix is introducing people to a new vision for this amazing spirit in many ways from guided tastings of our core range, to sipping Brix Mixers and of course enjoying next level cocktails!
Our distillery and bar also offers amazing food created to perfectly pair with rum and cocktails, from cheese and charcuterie plates to our delicious arepas.
Al Fresco Menu: Brix Mojito
We established Four Pillars with a focus on gin. But great gin doesn’t just make itself. We recognised that our real focus would need to be on the craft of distilling. If we could elevate this area of expertise in Australia, and bring a modern Australian sensibility to the process, then maybe we could make a gin worth shouting about.
Two years later we have five different gins, multiple gold medals at international spirits competitions and now a brand new distillery operation and tasting bar.
But the story starts back in 2013 we embarked on a tour of the US West Coast, from Portland down to San Francisco, identifying distilling techniques and equipment we admired. What stood out above all to us was that all the gins we loved on our trip were made in a Carl still.
18 months later, we took delivery of our own custom-built still from Carl of Germany, and we called her Wilma (after Cameron’s beautiful but explosively tempered late mother). And Wilma turned out to be amazing, drawing extraordinary botanical flavour from a combination of rare, native and traditional botanicals.
She delivers an unbelievable purity of spirit (the gin comes out of Wilma at 93.5% ABV) despite our unique approach of distilling our benchmark Rare Dry Gin with fresh, juicy biodynamic and highly-aromatic oranges. And she has now been joined by her larger sister Jude, and significantly smaller sister Eileen – both also made by Carl.
From Rare Dry Gin to Barrel Aged Gin to Navy Strength Gin to Orange Marmalade (made with the oranges that make the gin) everything we do is designed to elevate the craft of distilling in Australia.
We hope you agree we’re on the right path. The judges at a number of prestigious international competitions must think so, as we’ve been awarded a Double Gold, Gold or Master status for all our mainstay gins in the past two years.
Al Fresco Menu: Four Pillars G&Ts
Yulli’s Brews started making beer back in 2014, all of which was made possible by many of our good mates all around Sydney who were kind enough to let us use their facilities while we established our beers around town.
We learnt a lot in these initial years, brewing on all different types and sizes of brew houses before finally making the call to take the plunge and invest in our own kit.
With the future in mind we decided to go large, yolo. Brewing capacity was always an issue in our gypsy days and one we didn’t really want to run into again, at least for the next few years.
That being said our brewery consists of a 4-vessel 2000L brew house, designed for quick and efficient brew-days to fill our 7x 4000L fermentation tanks. We have 2x 4000L brite beer tanks to condition and carbonate our beers before filling kegs, or cans through our 5 head filler canning line.
Al Fresco Menu
- Norman (Australian Pale Ale)
- Seabass (Mediterranean Lager)
- Margot (Dry Apple Cider)
Free entry – please register so we know what numbers to expect