Welcome back to another edition of Monday Munchies and in this edition, we’ll start off by giving ourselves a pat on the back for making it almost all the way through the month of May without missing a single week! We’re here for the people after all. In case you’re new here, allow us to introduce you to Man of Many’s round-up of the absolute best food news and palette cleansers that you need to know about in less than a 3-min read. At a minimum, we’re giving you the tips and tricks for a successful relationship here… because if you’re not handy in the kitchen, just book one of these places we’re about to show you and watch your fortunes change. Simple. Got it? Alright, let’s get it started.
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Image: Four Pillars
Four Pillars x Luke Mangan Night of Fine Dining and Gin Drinking this Week
You can join Four Pillars and Kimpton Margot for an evening of fine dining and gin drinking this week in the city’s swanky new hotel, Kimpton Margot on Wednesday, 25 May (ticket link below).
The night will kick off with complimentary cocktails on arrival, and Four Pillars co-founder Stuart Gregor and talented chef Luke Mangan will open the evening. The main event is a four-course, sit down dinner curated by Luke Mangan, matched with incredible Four Pillars gin cocktails designed by drinks maestro James Irvine. Expect menu items like Petuna Ocean Trout Gravlax – Beetroot and Rare Dry Gin salt cure, citrus and fennel, and Duck a l’Orange – Glaze, pickled orange, grilled asparagus, dates, parsnip puree.
Drinks will be sure to intrigue and please, including the likes of the Big Dill featuring Rare Dry Gin, rhubarb creaming soda, fennel verjus and dill, and Democracy Manifest, made with Olive Leaf Gin, duck fat, whole orange and five-spice pickled onion.
The iconic pairing of Luke’s Kitchen and Four Pillars Gin is set to be an evening for the books. Snap up your tickets quickly via the link below, as numbers are limited. Fellas, we might’ve just made your Wednesday a little more special.
Date: Wednesday, 25 May 2022
Time: 6.30pm – 9.00pm
Location: Luke’s Kitchen and Bar, 339 Pitt St Sydney
Image: Odd Culture Group
Toby Stansfield Takes the Helm of The Old Fitz
Odd Culture Group has announced a changing of the guards at The Old Fitz in Woolloomooloo with head chef, Anna Ugarte-Carral, set to hand over the pans in late June to the talented young chef, Toby Stansfield. Anna’s final menus can be experienced in both Brasserie Fitz and the pub from Tuesday 17 May until mid-June and bookings can be made via the link below.
So who’s Toby Stansfield? Stansfield, who is currently head chef at Fabbrica and ex-Monopole and Yellow, will be bringing his extensive experience at some of Sydney’s best restaurants to usher in an exciting new chapter for the pub, adapting his restaurant background into the pub setting as Odd Culture Group does best.
“I love the charm of The Old Fitz and its welcoming atmosphere that draws you in for a beer, trivia and a great feed. I have always created dishes with other people’s vision incorporated in the process, so I am excited to create a menu that is truly mine, simplify my cooking style and make really approachable and fun food for everyone to enjoy,” he said in a statement.
The Brasserie Fitz menu will be current head chef Anna Ugarte-Carral’s last, including favourites from past menus and some dishes that she’s been wanting to serve up for a while like a raw mushroom salad with chives and 12 months aged Gouda, raw trevally toasts with tomato and crispy shrimp, a bowl of pipis with Vin Jaune butter and sorrel, and crispy-skinned duck breast with roasted baby carrots and potato purée. Bookings can be made via the link below.
Image: Three Blue Ducks
Three Blue Ducks Byron Bay Launches ‘The Sunset Sessions’
Every Saturday, Three Blue Ducks will be holding live music gigs and delicious snacks by the fire pit at their stunning 80-acre working Farm in Byron Bay. It’s the perfect Saturday evening activity for a chilled catch-up with mates or an arvo with someone special, complete with a scenic countryside backdrop and drinks (of course.)
So what’s the food situation? The Sunset Sessions’ will see a special snacks menu with highlights such as oysters with charred apple and cucumber vinegar; venison and pork terrine with charred leek, farm pickles, mustard and lavosh; and baked Nimbin Valley brie with spent cumquat gin jam and fruit toast. Their new autumn dinner menu will also be available too. More information can be found via the link below, but all you have to do now is rock up!
Image: SERV
Mike McEnearney Reopens Kitchen By Mike
The man the myth the legend, Mike McEnearney is returning to Bent St, Sydney, from Mon-Fri, where office workers and city dwellers can once again enjoy Mike’s nourishing and seasonal dishes. Additionally, Mike has re-opened for dinner, but not as we know it! Here’s what’s going down.
To cater to a post-pandemic crowd, Mike and the team have launched, ‘W.T.F’ a low-key dinner service, taking place every Wednesday, Thursday, and Friday from 5-9 pm.
As always, the heart of the menu is the wood-fired oven and grill, but instead of the traditional 3-course format, W.T.F consists of nibbles, snacks, and share food, designed to complement their vast list of local, natural and biodynamic wines. With dishes starting from $5, customers can choose from a weekly rotating menu, which includes favourites like Chicken liver pate, cold cuts from LPs Quality Meats, cheeses and Hervey Bay scallops. And for something a bit heartier, there are some more robust dishes such as wagyu beef cheek & stout pie, or pine mushroom ‘cacciatore’, rigatone pasta.
Image: Griffin Simm
Grand Lafayette Makes its Grand Return to Melbourne
While it’s famed all-you-can-eat is no more, Grand Lafayette plans to blow minds and tastebuds with its new menu, new chefs, and a new mindset. It all starts from the top, and with Chef Jonny Wu (formerly Misschu and Ernst & Young Entrepreneur 2014) at the helm of the GL kitchen, Lafayette’s new menu is steeped in traditional Japanese technique and perfectly bridges old world Lafayette with new.
So what’s the food situation? The new offering features a dedicated tempura station – equipped with its very own tempura chef – ensuring all battered yummy bits float gracefully in their very own, exclusive and untainted tempura wok! Think crisp prawns, whitebait, exotic mushrooms, crab and wintery vegetables, freshly battered and fried till golden.
Loyal fans can take comfort in GL’s famed zany cocktails and luxe new iterations of famed petite plates including bombastic bao buns filled with soft shell crab and Ora King Salmon, juicy pork and maple ponzu gyozas and hand-selected sushi platters prepared by Wu and his team.
Image: Baby Pizza
Just Over One Week Left to Take Advantage of Formaggio Month
For a third year, Baby Pizza in Richmond is making sure you get your cheese fix, every way you love it. From buffalo mozzarella to stracciatella and ricotta, you are invited to set your mind at cheese and let the team at Baby Pizza indulge you during Formaggio Month. Here for a good time, not a long time, Formaggio Month is on right now and will say arrivederci on May 31st.
Featuring a heavenly selection of dishes utilising traditional Italian cheeses, this is one limited edition menu you don’t want to miss out on. We’re talking about flatbread generously topped with stracciatella, confit fennel, pickle and olive oil or crocchette di bufala, featuring a hefty serve of buffalo mozzarella and Reggiano; and that’s just to start. If it’s pasta you’re after, linguine cacio e pepe can be topped with a delectable Golden Groves caviar garnish, and gnocchi comes served with rich taleggio, smoked scamorza, zucchini and sage. If you’re like us and you just came here because of the Pizza in the title, we highly recommend leaving some room in the tummy for the woodfired four-cheese pizza finished with pear and walnuts.
Bookings for Formaggio Month can be made here and walk-ins are welcome. Nothing can get cheddar than this!
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