Until Folonomo closed earlier this year, the Surry Hills eatery encouraged diners to think of purpose over profit. Now, with the help of some of Sydney’s most exciting chefs and foodie heroes, the venue is set to remerge as a bespoke non-for-profit event space.
Launching this Thursday, Folonomo is kicking off a series of chef-led dinners to raise funds for a range of causes.
With experience spanning some of Sydney’s most inventive menus, so far, three chefs have curated two nights of food feasting.
Hailing from Hartsyard in Newtown, chefs Jarrod Walsh and Dorothy Lee have devised a seven-course vegetarian menu for the first chef series this Thursday (15th August). Showcasing their signature adoration of Australian produce and passion for modern Asian cooking, their menu includes sake butter and fried bread, and shitake mushrooms with buttermilk and lemon thyme.
Proceeds from the $95 per head Hartsyard dinner will be donated to HopeForOllie, an organisation funding Duchenne muscular dystrophy research.
On Thursday 29th August, Hugh Piper, head chef at refined Potts Point wine hideout Dear Sainte Eloise, will take over Folonomo with a vibrant Peruvian punch. Piper hopes that, in raising funds for Beyond Blue, his nine-course menu will spark discussion about mental health in the hospitality industry.
“There are so many pressures on chefs; the long hours, intense stress of striving for perfection every day and being judged on your food by customers and food critics,” says Hugh.
“Beyond Blue does so much good by providing crucial information and crisis support for all Australians.”
What: Folonomo Chef Series
When: Hartsyard x Folonomo, Thursday 15 August 6.30-10.30pm, tickets are available here. Dear Sainte Eloise x Folonomo, Thursday 29 August, 6.30-10.30pm, tickets are available here.
Where: Folonomo, 370 Bourke Street, Surry Hills
While you're here, check out the best new restaurants in Sydney.
Image credit: Dear Sainte Eloise.