Alongside the galleries, Sydney Contemporary presents an attractive dining selection within the Carriageworks precinct with some of Sydney's best restaurants. This year, culinary trailblazing Sydney locals Kylie Kwong (from Billy Kwong) and Mike McEnearney (from Kitchen by Mike and No. 1 Bent Street by Mike) bolster the Fair's dining offerings.
BILLY KWONG BY KYLIE KWONG
Kylie Kwong has become synonymous with modern Chinese cooking in Australia. As a third-generation Australian, she has drawn on her southern Chinese heritage to reinterpret Cantonese cuisine, combining uniquely Australian ingredients with traditional Chinese cooking methods and flavours. The foundation of her food is locally grown, organic and biodynamic produce, with a strong focus on Australian native ingredients.
Homestyle Chinese Pickles
Steamed Savoury Pancakes with Fried Egg, Caramel-Tamari, Vegetables and Asian Herbs
Vegetarian Hokkien Noodle Salad
KITCHEN BY MIKE BY MIKE MCENEARNEY
Mike McEnearney is executive-chef and owner of No. 1 Bent St Sydney and Kitchen by Mike.The ingenious Kitchen by Mike canteen style eatery champions egalitarian dining and the use of the best local and seasonal produce. The joy of eating real food, in its purest form is at the helm of all Mike's endeavors.