Snack Bar: Sydney’s Latest in Food, September 20, 2024

Niland puts meat on the menu, a wine party returns and free lemon-curd-stuffed brioche buns at Baker Bleu.

• Josh Niland’s added meat to the menu at Petermen, his North Sydney dining room. Head in soon to try the ocean king’s take on a surf’n’turf, with a Berkshire pork chop.

• Otto’s new Pasta Club gets you your choice of two pastas, a glass of wine and a dessert (like the summery lemonmisu) for $50. Available from Wednesday to Sunday, until September 30.

• Huge Moves is back for the year, taking over two levels of the Ace Hotel on Saturday October 19. Book your tickets, stat.

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• Coya in North Sydney, helmed by chef Ashraf Saleh, welcomes a fresh mezze menu to its offering. Dishes of house-made pickles and za’atar-topped labneh join eggplant fateh, golden whitebait fritters and chermoula chicken. Hot tip: if you order every dish from the snacky new menu, and head in with three friends, it’ll come to $50 a head (and be a very nice way to dine).

• To celebrate two years in Sydney, Baker Bleu is dishing out lemon-curd-stuffed brioche buns – on the house. Head in on Tuesday September 24 to nab yours, available with every purchase.

• Today is National Tradies Day, and there are barbeques all over Sydney firing up to raise money for TIACS, a mental health service for “tradies, truckies, farmers and blue-collar workers”. Head to one of 12 pubs, like the Ashfield Hotel or Marrickville Tavern, today before 6pm to nab a snag and support the cause.

• The Inner West Ale Trail is getting bigger, with 18 independent breweries – across six suburbs – now part of it. There are a bunch of offers, like two-for-one brews at Future, Kicks or Mixtape, available too.

• Bird in Hand’s bottled a limited edition cab sav to celebrate the 150th anniversary of the Sydney Swans. There are 150 cases available, each with six bottles commemorating milestones from the club’s history.

• House of Martinis: Barangaroo House is devoted to the classic cocktail all September long. There are old-school and out-there pours happening across all three levels (House Bar, Rekodo and Smoke). There are $10 minis, after-work Martini luges, tableside numbers and roving Martini carts.

What we covered this week

• Lune Rosebery (nearly) has an opening date, and Kate Reid’s excited about the fit-out. So, what’s it going to look like?

• Eight to try: Sydney-made mooncakes, from traditional Cantonese and lava duck-yolk numbers to delicate snow-skin varieties and a matcha-spiked chocolate serve.

• First look: the slick, futuristic Kariton Sorbetes trips west, opening its second NSW spot in the Eastern Creek Quarter.

•The future of five Sydney pubs is at risk – including the home of Ricos Tacos. “I just try and stay out of it, cook and do my job,” Ricos founder Toby Wilson tells Broadsheet.

• Nine thoughts we had at Yum Cha Project, the CBD diner trying to rethink yum cha.

You might’ve missed

• First look: Teddy, the Ezra boys’ new project, takes over the old Raja space in Potts Point. It’s pumping out retro plates and disco tunes with a brief that prioritises value over haute cuisine aesthetics.

• First look: AP Supply is the only place to buy the bakery’s plump pistachio cream puffs. The weekend-only joint is also takeaway only, and it’s all in a bid to tackle queues and do “the baker’s duty”.

• Coffee by day, boiler room by night: FBR is a 15-seat space with specialty pours and secret sets.