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By Libby Curran
April 13, 2018

Biota Chippendale

Bowral's two-hatted restaurant is coming to the city for a four-week residency.
By Libby Curran
April 13, 2018

Been itching to experience Bowral's acclaimed fine diner Biota, but aren't so keen on making the two-hour trek down south? Well, come June, you can sample the goods without putting in the kilometres, because chef and owner James Viles will bring Biota to the big smoke for a four-week residency in Chippendale.

Taking over the former Silvereye space within The Old Clare Hotel from June 11 to July 7, it'll be a 'fun and casual' dining experience, built around Viles' trademark commitment to cracking local ingredients.

The specially designed five-course menu is inspired by some of the Biota team's favourite places and produce, Australia's finest imagined in dishes like a whole salt and pepper mud crab with wild greens from Far North Queensland.

As for the beverage pairing, there'll be signature cocktails made with all-Aussie spirits and a tight but interesting crop of domestic wines, curated by the restaurant's star sommelier Ben Shephard. There's even a beer crafted exclusively for the residency, that's made — believe it or not — from weeds.

Expect a few more surprises, too, with a handful of special guests scheduled to make cameo appearances throughout the month. In May, Viles is hitting Far North Queensland for a cooking and camping trip with chef mates like David Moyle (Longsong), Aaron Turner (Igni) and Lennox Hastie (Firedoor) — word is, some of that crew will be swinging by the Chippendale kitchen, adding their own one-night-only dishes to the Biota menu.

And if, after that, you're keen to head down to Bowral to check out where it all comes from, book in for one of Biota's 'gather and cook' adventures, where you'll go foraging in the Southern Highlands before eating your finds over a campfire feast.

Biota Chippendale will run from June 11 until July 7 on level two of The Old Clare Hotel, Chippendale. It will be open for dinner Wednesday and Thursday, and for lunch and dinner Friday and Saturday. The five-course menu clocks in at $110 per person, with matched beverages for an extra $68 per person. Bookings can be made here

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