Acre ‘in Spring’ sets the seasonal trends

Winter hasn’t gone just yet, but the changing of the seasons has fashionistas glazing into their crystal balls. What is going to happen next? We see animal prints, thongs (as if they were ever out of fashion?), alphabet jewellery, boiler suits and mango yellow. Foodies just need to head to suburb 2050 to understand Sydney spring dining.

Acre Eatery, is setting the spring trend in a way that Vogue just can’t. This beautiful farmhouse which innerwesties have come to love, has undergone a spring makeover with floral native plant installations, (including mango yellow!). They have transformed their very own catwalk runway, outside garden areas and main dining room into spring time food-fashion with a French twist.

desert trolley

They say you eat with your eyes first, it’s impossible not to see the dessert trolley on your way in, heaving with house baked goodies from such as five-layer, cherry and double cream trifle, chocolate and salted caramel tart. For cheese lovers, “Acre in Spring” also introduces a new dedicated bread and cheese cart!  Wood-oven baked bread will be carved before you, alongside a choice of local and regional cheeses sliced using their vintage cheese slicer.

We recommend to gather your girlfriends (we scanned the room – weekends are a sophisticated girl power takeover), kick off with snapper carpaccio. Silky layers of fish are traffic lighted with blood orange twinned with the simplicity of buttermilk and fragrant coriander salt, it won’t stop traffic but it signals ‘GO’.  Hawkesbury squid with whitebait fritti didn’t quite nail the ‘crispy’ but harissa mayo provided a flavour kick. Mains are more fun with a stunning sledge of caramelised pumpkin and cashew labneh. Two house made rare breed pork sausages languishing on soft mash topped with onion gravy are sustainably farmed and thoughtfully cooked.

The pot pie arrives with a scored golden puff pastry topping, underneath is a mash up of chicken, bubbling pancetta, potato and spring onion which is gleefully spooned out and shared. Buttered potatoes are a generous dish that says everything about the abundancy of spring.

As for dessert; you have to order a Back to the Future bombe alaska, its a thing of beauty and at $15 one of the best value items on the menu for complexity, taste and sheer happiness value. However while you wait, wave down the desert trolley. Its so old school, its deliciously bang on trend for Spring 2019 in fact we hope it’s here for 2020!

Camperdown Commons, 31a Mallet St, Camperdown 2050
Hours – Wed-Fri 12pm-11pm, Sat 8am – 11pm, Sun 8am – 4pm

Spring Events  – 
SOURDOUGH DAMPER MAKING Friday 25th Oct onwards
GINGER BEER: TECHNIQUES IN MAKING & MIXING Friday 4th Oct & Friday 8th Nov from 7pm
SAUSAGES WITH CHEF LUDO Friday 11th Oct & Friday 15th Nov from 7pm
PICKLING & PICCALILLI Friday 18th Oct & Friday 22nd Nov from 7pm
THE 100 PIE DAY Saturday 26th October from 10am 
COUNTRY CAKE-BAKING COMPETITION Sunday 17th November from 2:30pm 

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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