Sydney Eat Street: Making the world a better place, one meal at a time

As the festive season and end-of-year holidays approach, there’s no better way to celebrate than by enjoying great food and helping others less fortunate at the same time.

As the festive season and end-of-year holidays approach, there’s no better way to celebrate than by enjoying great food and helping others less fortunate.

Take a tour of Sydney’s best eateries with The Sunday Telegraph’s Eat Street. Are you hungry for more inspiration? Follow us on Instagram or Twitter. #SydneyEatStreet

PLATE IT FORWARD

Shaun Christie-David personifies the spirit of Christmas.

As CEO and founder of Plate it Forward, an altruistic group driving change through hospitality-centric social enterprises, he is determined to help as many people as possible.

Plate It Forward is helping people across the world. Picture: Kitti Gould

“By simply dining in our venues and eating a delicious meal, you can provide two meals to feed insecure communities – one in Sydney and one abroad – through our buy-one-give-two meal donation initiative.”

There are five venues, each helmed by noted chefs and industry veterans.

The latest endeavour is Kyïv Social, in Chippendale.

PLATEIFORWARD.ORG.AU

SITE PIZZA

Sundays are an important day for Site Pizza owner Glen Mezei.

“For the last 18 months, we have been a weekly sponsor of Street Buffet, first at Woolloomooloo and now at Lexington Place in Maroubra every Saturday,” Mezei said.

His desire to support his community stretches back to Covid.

Community spirit is at the core of Site Pizza and owner Glen Mezei’s (right) philosophy. Picture: Supplied

“It all started when we saw the hard-working nurses at the test centres and the hordes of people respectfully queuing for hours – so we did pizza runs,” he said.

Community spirit is at the core of Mezei’s philosophy.

“When I decided to open up 10 years ago, the biggest attraction was the community,” he said. “Giving back where I can, comes naturally, and the community appreciated it.”

SHOP 6-2/8 PINE ST, LITTLE BAY; 9 MAROUBRA ROAD, MAROUBRA

REFETTORIO OZ HARVEST

They say there is no such thing as a free lunch … but that’s not quite the case at Refettorio Oz Harvest.

It offers free lunches to those that need them, but for locals, there’s the popular Neighbourhood Dinners, a paid three-course meal with non-alcoholic beverages – all with zero-waste and rescued ingredients.

Neighbourhood dinners are a big hit at Refettorio OzHarvest. Picture: Supplied

A zero waste policy is Oz Harvest’s mission and the menu is created by renowned chef Massimo Bottura with his Food for Soul.

481 CROWN ST, SURRY HILLS; OZHARVEST.ORG/REFETTORIO-OZHARVEST-SYDNEY/DINNERS/

THE KEEL (DAINTREE SYDNEY)

Written in cursive above the front door of The Keel, a cocktail bar in The Rocks, are the words “A Bar with Purpose”.

It’s not just a statement. Fifty per cent of the bar’s profits go to local and environmental charities, specifically the rewilding of the Daintree Forest.

It’s about helping the Daintree at The Keel bar. Picture: Jenifer Jagielski

Located in the heritage-listed Sailor’s Home, this vintage, nautically-themed bar was made with environmental practices at heart, as the team behind The Keel are also builders, skilled at working with reclaimed timber as well as renovating under heritage codes.

The main bar’s focus is light bites and drinks. For something more food-focused, there is also the small izakaya-style bar, Izy. Aki with market-fresh, Asian-inspired share plates.

New this week is a Sunday roast with seasonal veggies whipped up by chef Darren Templeman. First up is a roasted sirloin; the following week, it’s Milly Hill Lamb. Cocktails at night, a sailor’s delight.

106 GEORGE ST, THE ROCKS; THEKEEL. BAR

Goodradigbee Distillers focus on Indigenous bush ingredients. Picture: Supplied

GOODRADIGBEE

Keeping it local and noticeably unique, Goodradigbee Distillers’ hardwood malt spirits get their subtle yet distinct flavours from Australian wood, not the typical French or American barrels.

In their distilling process there is also an emphasis on Indigenous bush ingredients such as Kakadu and Davidson plums, quandong, muntries, native currants and finger limes.

41 ORCHARD RD, BROOKVALE; GOODRADIGBEE.COM