The team behind The Greens in North Sydney have done it again and worked their magic on the Camperdown Commons site, which formerly housed the Camperdown Bowling Club. Playing on the large space, which is rare in the area, Sydney restaurant acre is a 350-seat sustainable farm-to-table concept restaurant with Head Chef Gareth Howard (former Regional Executive Chef of Jamie’s Italian) taking very good care of diners (and their stomachs).
The site is surrounded by Pocket City Farms so it is only natural that fresh, local produce is king in this kitchen. There are a couple of options to choose from when selecting your table at acre, but don’t worry – we’re here to give you the 411. The eatery is a casual affair inspired by a farmer’s home so you can expect hearty stomach fillers like lamb shank and faro pie or a lighter roast pumpkin with ricotta and hazelnut crumble. In the way of sweets, there is Adrian's mum's baked ricotta cake and apple and cinnamon pie with boysenberry ice cream. Other honourable mentions are the wine list which you should definitely take advantage of. It's sourced entirely from Australia and New Zealand, with French Champagne as the only exception (I think we’ll forgive them).
The container is exactly that; a take away service where you can order a sneaky coffee to go and other take away treats like paleo snacks and organic salads. Here, breakfast is also on offer and their steel cut witner oat porridge with banane, fig puree, dried date and home made clusters will definitely warm your belly.