Over 50 events, all revolving around our greatest loves – food, drink and entertainment. The March Into Merivale Festival has arrived. Now, where to begin?
Work In Progress bar steps it up with a pop-up within a ‘pop-up’ as Patrick Friesen (former Ms.G chef and now head of Manly’s pop-u-lar Papi Chulo) takes over during the March into Merivale Festival.
The environment may be too cool for school with mix-it-up plastic seats, Bunnings style rawness of DIY hang out areas, complimentary graffiti, cutlery holders of coconut milk tins but that’s where the student era ends and the grown-ups take over. Don’t judge a comic book hang out by its cover.
The menu is short but who cares? The go-to dish is the tofu (WHAT??) yes people, it’s true. You cannot miss this Agedashi bonito flake waving experience which includes a non-plywood 3×3 stack of crispy tofu cubes topped with a fishy hairdo including gel cream of mayonnaise and dehydrated shrimp; all in a bowl of beautifully balanced Asian broth. The crowd pleasers are without doubt the deep fried chicken all served with kimchi, pickled daikon and garlic cucumbers. Opt for halfies and you will be served a duo of Ginger Ninja with nuoc cham paired with chilli chicken and peanuts. Include pork & prawn wontons with a seriously lip tingling Sichuan pepper or a side of greenery.
Simply add a ‘Shaky Pete’ cocktail of Beefeater 24 gin and 150 Lashes pale ale and you won’t need a date to spice up your night… everything you need is here.
WIP@PatrickFriesen
Monday – Friday
Kitchen: 12pm-3pm, 6-10pm
Bar: 12pm- late
50 King Street, Sydney
http://merivale.com.au/wipbar
