Sydney Eat Street: What to eat at Vivid Sydney festival
WHEN the city transforms into a spectacular light show for the annual Vivid Sydney festival, make sure your tastebuds don’t miss out.
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WHEN the city transforms into a spectacular light show for the annual Vivid Sydney festival, make sure your tastebuds don’t miss out.
Take a tour of the area’s best eateries right here with The Sunday Telegraph’s Eat Street. Are you hungry for more inspiration? Follow us on Instagram.
ALTITUDE RESTAURANT
IT’S a mesmerising experience strolling through Circular Quay, marvelling at the synchronised neon lights along the Sydney Harbour Bridge, boats big and small adorned with colourful LED illuminations and the crown jewel of Vivid, the artistic projects onto the sails of the Opera house, however, for something truly exhilarating, take it all in from above the city at Altitude Restaurant located on the 36th floor of the Shangri-La Hotel.
With floor to ceiling windows, the lights below serve as a backdrop to a meal that Chef de Cuisine, Insup Kim, describes as “a canvas of colourful ingredients and artistic ideas in the spirit of Vivid’s combination of art, light and music to capture the innovation and colours of Vivid such as the spanner crab with burnt butter, a forest green tarragon puree and edible flowers”.
Dessert is cleverly presented in a small glass that shows layers of carrot cake which when tipped over spill out to add crumble to the carrot ice cream.
When dinner is done, linger a little longer at the adjacent bar, Blue Bar on 36 and enjoy one of their “glowing” Vivid inspired drinks.
— Level 36, Shangri-La Hotel, 176 Cumberland St, Sydney
12-MICRON
WHEN it came time to create a special dessert for Vivid, pastry chef Ashley Smith had two mandates: It had to be fun to eat and it had to be fun to make.
With that in mind, he researched some of the installation, then channelled his inner child and created the Garden of Sweeties.
Staying within the ethos of 12-Micron’s use of Australian ingredients, he took that one step further and emulated iconic childhood treats including a fairy bread inspired biscuit and ganache made with Milo as part of the “garden” that Ashley has created.
Presented in a wooden box which gives the illusion of a flower bed topped with colourful blooming sweets, inside are layers of a dark chocolate and eucalyptus base, strawberry jam, strawberry mousse and a crystallised dark chocolate crumble, all of which are meticulously added so that when you take a spoonful from top to bottom there is a range of identifiable flavours.
It’s stunning on its own for a bit flare, he adds Eucalyptus water to dry ice so that it smokes, and as he very eloquently states “because it looks cool”.
– Tower 1, Level 2, 100 Barangaroo Ave, Barangaroo
MILK N SUGAR
WHEREVER there are fireworks and glow sticks, sweet treats can’t be far behind and for the weekend of June 8-10, some of the best sweets in Sydney will gather at the Cargo Hall at the Overseas Passenger Terminal.
Be prepared for sugary concoctions such as Fluffy Crunch’s Flurrito, two scoops of ice cream topped with Froot Loops and rainbow dust before being rolled up in fairy floss, a novelty food that along with Bianco Kitchen’s Cheesecake on a Stick were standouts at this year’s Easter Show.
There’ll be heaps more sweet sensations, but if you miss this event, fear not as places such as
StroopBros with their ice-cream sandwich waffles and Fluffy Crunch’s glow-in-the-dark fairy floss will be a the Overseas Passenger Terminal along with many other food trucks selling everything from sausage to sushi throughout the festival.
— Cargo Hall, Overseas Passenger Terminal, Circular Quay (June 8-10)
DEVON CAFE
IT STARTED off as an ice-cream sandwich with thick cookies, but after a bit of trial an error that idea was swapped for a more manageable version.
“It was just too hard to eat,” Devon’s chef, Morris Baco, says.
Instead, they created the Strawberry Fields dessert — still a sandwich but with a white chocolate parfait piped with a strawberry puree and balsamic in the middle.
Already known for their use of matcha, a special blend from Grow Green Tea Company that is made with the actual levees, Morris created a soft, buttery matcha biscuit to hold it all together. It’s not just about the taste,” Morris says.
“It needs to have visual appeal as well” as seen with the referring to the vibrant green and red colours. And, as for that added a layer of popping candy, it’s for an added surprise and a bit of fun.
— 19/200 Barangaroo Ave, Barangaroo
PIER ONE’S IGLOOS
DON’T let the chilly winter weather keep you from checking out the sights and sounds of Vivid, at least not when you can warm up next to your own fireplace in one of Pier One’s luxe igloos.
No cramped camping here as these have a posh Scandinavian-inspired style with large rugs, plush chairs and even a special winter menu which during Vivid includes rainbow-coloured
mini-sliders and generously sized chicken skewer with three difference tikka seasoning that coincide with the colourful theme — bright yellow from saffron, deep green of spinach and red tandoori. For a bit of cheekiness, there’s colour matching naan.
Follow that with a dessert of DIY s’mores that include three different skewers — roasted marshmallows, caramelised pineapple, strawberries — all of which can be topped with melted dark or white chocolate
then sandwiched between chocolate bikkies.
For those looking to continue their travels stop in to the Pier One Bar for a fun and funky coloured cocktail. (Bookings required for igloos.)
— Pier One Sydney Harbour, 11 Hickson Rd, Walsh Bay
MUST TRY
GLOW PAVLOVA
BRINGING the glamour and glow of Vivid indoors and reflected in the dessert was pastry chef, Elliot Roussel, vision for the grand finale of the three course menu that head chef Francesco Mannelli’s created specifically for Vivid.
Set within a shallow bowl is a decadent blueberry and mandarin filled Pavlova that when presented takes on an ethereal look with the rolling clouds of smoke from the dry ice. Have that with the bright pink passionfruit cocktail.
Very Vivid indeed.
— MODE Kitchen and Bar, Four Seasons Hotel, 199 George St, Sydney
VIVID COLOUR-CHANGING TEA
MOTHER Nature makes an appearance this year, working her magic first with the naturally blue Butterfly Pea Flower which Corinne Smith, The Rabbit Hole’s owner has made into a tea. Stir in a slice of lemon though, and the pH balance transform he hot drink from the turquoise hue to a vibrant magenta.
— The Rabbit Hole, 1/23 Barangaroo Ave, Barangaroo
FLAMING ORANGE WINTER SPICE COCKTAIL
THOUGH they’re usually known for their fresh seafood dishes, throughout the festival it’ll be the dancing flames of the their winter warming cocktail that will get all the attention. Made with Ord River rum and Orange Oraiste, when set alight and dusted with cinnamon in creates a veritable fireworks display that swirls inside the glass.
— love.fish, 7/23 Barangaroo Ave; Barangaroo
AMERICAN-STYLE CHEESEBURGERS
THIS year, the lights, music and more importantly, the food is headed across the bridge, welcoming visitors to the Light Markets in Chatswood. The intriguing installations, made mainly out of recycled materials, line the Mall and along with an impressive variety of food, give it the appearance of a colourfully lit, bustling back-alley street market.
Here you’ll find a variety of foods not often seen at markets, such as Mary’s with their cult classic American style hamburgers, cheeseburgers, fried chicken and fries.
— Mary’s at Vivid Light Markets, Chatswood Mall, Chatswood
MR BLACK CHOC POP
FOR the coffee and cocktail lover, there’s a special spot for you during the opening weekend of Vivid. Mr Black, makers of the delectable coffee liqueur and founders of the Espresso Martini Festival are offering up all things coffee.
And it’s not just cocktails as there’ll be Mr Goaty’s loaded doughnuts and ice cream and even a special master class with rock star baker, Katherine Sabbath where she’ll be talking about her bespoke cocktail, Mr Black Coco Loco and special Mr Black ice cream cake pops which will be available during her Friday sessions. (Bookings essential)
— Mr Black’s Caffeine Festival, May 25—27, Cargo Hall, Oversees Passenger Terminal, Circular Quay.
RAINBOW SLIDERS
START your evening with a stroll through the lights around Darling Harbour on to the cobalt coloured waterfront at Barangaroo. The head to the rooftop bar for some Vivid-themed mini-rainbow sliders with chicken, beef, barramundi and mushrooms along some Vivid Ink gin cocktails.
— Untied Rooftop Bar, Level 4, 400 Barangaroo Ave, Barangaroo