The team behind Verd Sydney, Joe’s Sandwich Bar and Alfie’s Kitchen have collaborated to launch Paperbark, a new plant-based restaurant.

Located in Waterloo, Joey Astorga heads up the kitchen and is keen to showcase local ingredients.

“We want to highlight some of the powerful flavours that come from plants native to Australia, such as the smoke from cooking with paperbark,” says Astorga.

“We will create an array of textures and flavours, showing how exciting and creative this style of cooking can be.”

Menu items include hazelnut pate with roasted beetroot, salted plum and toasted wattleseed along with paperbark-smoked leek with kipfler potato and fingerlime.

Dessert options cover rhubarb and lemon myrtle mousse with strawberry and eucalyptus sorbet and miso-roasted banana with chocolate and peanut butter mousse.

The venue will also offer Australian natural wine, craft beer, cocktails and botanical-infused spirits.

“Diners will be able to sample small production wines that are hard to get your hands on,” says co-owner Joe Pagliaro. “We have some of what we believe to be the best wines in the country coming out of the Adelaide Hills. These natural wine producers are true artisans.”

A bar menu will be available and feature snacks such as paperbark-smoked mushroom skewers with macadamia cream or salt and vinegar.




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