Sydney chefs Adam Wolfers and Joey Astorga are joining forces to create a bespoke menu for one night only.
After the success of the pop-up Ételek in Potts Point, Adam and Joey are coming together to craft a collaborative plant-based menu that showcases the best of Ételek and Paperbark. This evening will be held at Paperbark in Waterloo.
Paperbark is a plant-based restaurant working with small-scale producers, minimum-intervention wine and supporting native Australian ingredients.
The night will consist of an eight course menu, with both chefs bringing together their favourite flavours to complement each other.
All of our favourite minimum intervention wines will be available, as well as a couple of special additions selected by Marc Dempsey from Ételek.
This event will be on Saturday March 16th, with seatings available from 6pm. This is a strictly limited event, tickets are $95pp and available for purchase below.