Latest news with #AaronWrafter
Sydney Morning Herald
3 days ago
- Business
- Sydney Morning Herald
A new Eurocentric bistro and wine bar opens in Middle Park
Previous SlideNext Slide European$$$$ Following months of anticipation from Middle Park locals, restaurateur MatteoBruno (Tartine, Ned's Bake) has opened Middle Park European, an elevated diner and bar offering an Italian-leaning menu with French flourishes. Leading the (open) kitchen is British-born head chef Aaron Wrafter, who cut his teeth at the Michelin-starred, now-closed Turners, and Harborne Kitchen in Birmingham. To start, caviar 'dip' saves you having to splash out on a tin. A bed of creme fraiche is topped with Black River caviar, chives (and chive oil), and pickled shallot. There will always be two kinds of house-made pasta – perhaps a fresh tagliatelle with Shark Bay crab and bisque, and ridged shell-like cavatelli with pork-and-fennel sausage. Mainstays include fish'n'chips and steak frites (porterhouse, say, with tarragon butter), while a specials board will introduce new dishes every couple of weeks.
The Age
3 days ago
- Business
- The Age
A new Eurocentric bistro and wine bar opens in Middle Park
Previous SlideNext Slide European$$$$ Following months of anticipation from Middle Park locals, restaurateur MatteoBruno (Tartine, Ned's Bake) has opened Middle Park European, an elevated diner and bar offering an Italian-leaning menu with French flourishes. Leading the (open) kitchen is British-born head chef Aaron Wrafter, who cut his teeth at the Michelin-starred, now-closed Turners, and Harborne Kitchen in Birmingham. To start, caviar 'dip' saves you having to splash out on a tin. A bed of creme fraiche is topped with Black River caviar, chives (and chive oil), and pickled shallot. There will always be two kinds of house-made pasta – perhaps a fresh tagliatelle with Shark Bay crab and bisque, and ridged shell-like cavatelli with pork-and-fennel sausage. Mainstays include fish'n'chips and steak frites (porterhouse, say, with tarragon butter), while a specials board will introduce new dishes every couple of weeks.
