Bronte Road Bistro
Waverley, Sydney
Sorry, registration for this event has closed
Event Description
Bronte Road Bistro is one of Sydney’s best-kept secrets – a venue the locals keep shtoom about (they want it for themselves), a place industry professionals love, but most people know little about. With service as friendly as dinner at your best mates, an open dining space and smart, no-frills adaptions of classic bistro dishes, it’s the sort of place you’d be glad to have on your street corner. Co-owner Stewart Parsons knows why people dine out, for good times and quality food that doesn’t hurt the hip pocket. The bistro is jam-packed with families, couples and friends all tucking in. -- Delicious.com.au
WHEN
Saturday, 16th December 2023
AGE
30-40 year olds
COST
$39 booking fee
NEED TO CANCEL AFTER REGISTERING?
Get in touch ASAP. Late cancellations and non-attendance will still incur a booking fee payment of $39.
Related Events
May
24
Pizza e Vino Glebe
Glebe, Sydney
35-45YRSPizza e Vino is not just a restaurant; it's a place where passion for original Italian cuisine and authentic pizza come together. Our journey began with a love for traditional flavors and a desire to create a welcoming space for food enthusiasts. The warm and rustic environment of Pizza e Vino is a testament to our commitment to providing an unforgettable dining experience for our guests.
May
17
Il Baretto
Paddington, Sydney
50-60YRSThe rustic, unpretentious Italian diner Il Baretto has moved into the Paddo Inn’s slick dining room. The menu, which you’ll still find handwritten on a roll of butcher’s paper hanging on the wall, is familiar, but has had some tweaks, too. A few of Il Baretto’s signature dishes – such as slow-cooked ragu pappardelle – still feature, alongside an expanded selection of antipasti, pasta and gnocchi. Paddo Inn patrons can also order from a bar menu of chicken cotoletta, lasagne and calamari fritte.
May
17
Babas Place
Marrickville, Sydney
30-40YRSThe small menu, comprising a dozen or so options, roams freely, almost wildly, across borders and continents, often on the same plate. A meal might begin in Lebanon, with hummus and labne served with shards of crisp Afghan bread or perhaps at a suburban backyard barbecue, with a handful of chicken wings that wouldnt seem out of place at an izakaya. Then, you might jet off to Mexico for a platter of pork al pastor before winding up at a corner kebab shop for a side of chips with chicken and toum salt. These dishes are almost always underpinned by techniques that belie their simplicity, along with an obvious interest in fermentation.