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After a jam-packed year of new restaurant openings, Sydney shows no sign of slowing down. In particular, the last 6 months have seen several big, diverse, and exciting new venues swing open their doors. From some of Sydney’s best hospitality groups expanding on what they do best to long-standing institutions being rebirthed with a fresh face, we’re excited to be partnering with a number of the new diners taking the spotlight this summer.
From the group behind The Gidley, Bistecca and The Rover, Alfie’s has joined the growing number of grill restaurants popping up around town. Run by Liquid & Larder, Executive Chef Pip Prat is overseeing the menu. Heroing our Riverine Beef Sirloin MB 2+, it’s dry aged on site.
The Dry Dock
Balmain’s oldest pub has reopened. The historic 150 year-old Dry Dock hotel swung open its doors last month with a timeless revamp. Housing a public bar and European bistro, Head Chef Ben Sitton showcases a range of our our premium cuts; from Brooklyn Valley Beef MB 3+ and Riverine Beef MB 2+ to Rare Breed Berkshire Pork and Margra Lamb.
The Caterpillar Club
Swillhouse’s newest venture, Caterpillar Club swung open its doors for the first time this week. The latest addition to their impressive portfolio, it succeeds Le Foote, Alberto’s Lounge and Restaurant Hubert, to name a few. With Head Chef, Isobel Little in the kitchen, the club is showcasing our artisanal charcuterie, as well as our custom-blend beef patty for their Signature Burger.
Poetica Bar & Grill
Another Sydney hospitality favourite, Etymon Projects have opened the doors to North Sydney’s newest bar and grill. From the team behind The Charles Grand Brasserie & Bar, Loulou Bistro and Tiva, Poetica Bar & Grill has fire, wood, and charcoal at its heart. The centrepiece of Head Chef, Connor Hartley-Simpson’s menu is our Riverine Beef T-Bone MB 2+. Weighing in at 1kg, it’s designed to share.
Chef & Restauranteur, Luke Mangan melds French and Japanese flavours at his new Potts Point restaurant and bar. The moody, neighbourhood diner features our Brooklyn Valley Beef Striploin MB 3+ on the bone. Served sliced, it’s complimented with mushrooms, sansho and pepper berry.
Jackson’s on George
Shedding it’s rough-around-the-edges reputation, Jackson’s on George has been reborn as a three-level mega venue. With Maurice Terzini and Steven Sinclair of Icebergs fame at the helm, expect a newfangled menu. Supplying Bistro George with our Westholme Wagyu Beef Rib Eye MB 4-5, you can also find our Premium Dry Aged Beef Patties on the burger menu at both the Rooftop and Public Bars.
Dynamic duo, Jarrod Walsh and Dorothy Lee (ex-Hartsyard) have embarked on a new venture. Setting up shop in the former Automata site in Chippendale, they focus on “freestyle cuisine”. With seasonal, local produce the main driver, our Margra Lamb Ribs and Westholme Wagyu Beef Bavette MB 6-7 sit amongst the menu.
From House Made Hospitality, Martinez is the CBD’s new Mediterranean inspired restaurant, bar and kiosk. Think alfresco dining with harbour views. The sister restaurant to another 2023 newcomer, Promenade Bondi Beach, they do multi-faceted dining well. Overseen by Executive Chef, Alex Wong and run by Head Chef, Andrea Sonnante, the French-inspired Entrecote heroes our Scot of the South Beef Striploin MB 5+.
Amorica Grand Brasserie
Bringing the energy of Paris to Surry Hills, Andrew Becher has opened his third Euro-inspired venue, Amorica Grand Brasserie. Paying homage to Northern France, Executive Chef, Jose Saulog is now overseeing all three restaurants including Parlar and Franca. With an expansive ‘Steak’ menu, we’re supplying our Jack’s Creek Beef MB 3+ and Riverine Beef MB 3+ in a variety of cuts.
With a surge of new Sydney restaurants and the festive season in full swing, diners are out in full force. During this busy period, Haverick Meats are here to provide additional support to our foodservice partners. A reminder that our Cook & Sons team continue to provide end-to-end solutions for the hospitality industry and are continually working on new and innovative pre-prepared product. With our team consisting of highly skilled chefs, butchers and charcutiers, we can also work alongside chefs and restauranteurs to tailor make value added product on request. Whether it be seasoned, smoked, marinated, crumbed, flattened, pickled, trussed, or cooked, we’re here to take the prep time out of the kitchen.