Biota in Bowral is becoming Biota Chippendale for three weeks as of right now, and ICYMI that means it’s time to get reeeeal excited. The hatted restaurant is pretty much the top of any “must-eat” lists for regional NSW, and the only tiny logistical problem is that it’s an hour and a half drive away from Sydney. That’s where the delicious pop-up comes in.
Head Chef James Viles is doing us a solid, and setting up shop at The Old Clare Hotel from now till 7 July. He’s serving up a five-course set menu from the old Silvereye space, with the promise of exciting ingredients he’s sourced from around Australia, including smoked meats, Coorong pippies, and mud crab (pre-order this bad boy).
Plus, he’s bringing his mates along for the ride. There’ll be one-night only cameos from Paul Carmichael (Momofuku Seiobo), the smoky Lennox Hastie (Firedoor), Duncan Welgemoed (Adelaide’s Africola) and Mark LaBrooy (Three Blue Ducks), and they’ll be cooking up feature dishes that are inspired by our sunburnt country.
It’s $110 pp for lunch/dinner, and an extra $68 for wines (matched by sommelier Ben Shephard). You know what to do: book your spot here www.biotachippendale.com
The Details
What: Biota Chippendale pop up Where: The Old Clare Hotel, Chippendale When: Until Saturday 7 July Cost: From $110 pp
Meanwhile, this vegan pop-up has set up a permanent home in Waterloo.
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