We knew there was a reason or three that Merivale is consistently on our list of the best restaurants and bars in Sydney, and we’ve just added another reason. These guys have officially got our undivided attention as they launch fried chicken and noodle pop-up bar Work In Progress @patrickfriesen this Thursday in the CBD. Patrick Friesen is head chef at Manly’s Papi Chulo, known for serving up some of the best food and views in Sydney, and he will be dishing up some tasty Asian snacks inspired by his favourite late-night Sydney.
So what can you expect from this new Sydney CBD bar? Get excited for several flavour explosions when the food hits your plate and then immediately makes its way into your mouth. The menu is small but packs a punch; think pork and prawn wontons, Sichuan duck and tofu lo mein and fried chilli chicken with peanuts, pnomh penh wings with lime and white pepper, as well as Friesen’s signature dish of agedashi’ish tofu. The cocktail menu is on the way, and we hear it will be full of fresh, modern flavours to match the delicious grub.
Head chef Patrick Friesen commented, “The menu is influenced by the late night haunts that the other chefs and I like to go to smash fried chicken, noodles, and beers after a busy service. It’s a small menu, but full of tasty things you want to eat with a few drinks or on a solo lunch mission”.
Work In Progress @patrickfriesen is just one of the 50 food and wine events that will take place during March Into Merivale’s five-week run, so be sure to pace yourself… Just kidding, go crazy!
Image credit: Merivale