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 delicious dishes and matching beverages for you to dine on at Al Fresco Long Lunch.
Sunday 15 March, Ward Park, 12- 5pm
The Essential Ingredient Surry Hills is Sydney’s premium food and entertaining destination. The store boasts an extensive kitchenware range, fine foods grocery and cheese counter. It also has a very successful and popular cooking school.
The business began in 1985 as a mail-order service and had its first Sydney incarnation on Parramatta Road in Camperdown.
The first retail-focused Sydney store opened in Crows Nest in 2005, moving to Darling Street, Rozelle in 2010. In January 2019, the store relocated to Surry Hills and the Essential Ingredient team is thrilled to be part of such a vibrant food community.
Essential Ingredient sets out to make an authentic and record breaking Spanish paella – and we need your help.
We’re going to set a record and we need you to be hungry. The Essential Ingredient, your neighbourhood specialist food and kitchenware store, is cooking an authentic Spanish paella that will not only taste absolutely asombrosa but will also land you – and us – in the record books.
We can only do it with your help, so come hungry. Really hungry. (Yes, seconds will be allowed. They’ll even be encouraged.) Our very own Spanish chef, Zaratustra De Souza-Pinto is the current holder of the record, as witnessed by the impressive people at the Australian Book of Records, for feeding 190 people from one pan of paella.
What will it take to chop that record down? Let’s just say that with access to our own brand Calasparra rice, hot, sweet and smoky paprika (as used in the best paella), a very large paella pan and a pretty experienced chef, we’re feeling confident.
Al Fresco Menu
- Paella with a garnish of cress salad and lemon (P) (GF)
- Churros with Dulce de Leche
Since 2008 Yulli’s restaurant has been a favourite in Surry Hills serving delicious and innovative vegetarian dishes plus house made craft beer and other drinks from their brewery in Alexandria, Yulli’s Brews.
Now 100% vegan, on the day of Al Fresco guests can look forward to tempura seaweed; charred cabbage skewers with crispy chickpea and spicy pepper aioli; roti pocket eringi mushrooms with pickles, salad and mayo; and a selection of Yulli’s Brews at the bar.
Al Fresco Menu
- Tempura seaweed (GF) (VE)
- Charred Cabbage skewers w crispy chickpea and spicy pepper aioli ( GF) (VE)
- Roti pocket eryngii mushrooms, pickles, salad & Mayo (V) (VE)
Al Fresco Long Lunch
Sunday 15 March
Free entry – please register so we know what numbers to expect