The extensive 2019 Sydney Festival program at Carriageworks spans culinary delights this year. Heavy-hitting Australian celebrity chef and caterer Darren Taylor (founder of Quay, ex-Fine Bouche, to name a few) is taking over the space with a Spanish-inspired restaurant between January 9–31.
The pop-up, dubbed Cosecha by Darren Taylor, serves up Spanish-style dishes and drinks for lunch, arvo snacks and dinner each day. For lunch, think crumbed chicken tenderloin ($15.50) or potato tortilla ($12.50) bacadillos (baguette sandwiches), plus kale salad with chorizo, manchego, roasted tomatoes and sherry vinegar dressing ($11.80).
For afternoon snacks, there's meat and cheese boards ($12.50–$29.50) — with terrines, pates, jamon and aged Spanish cheeses — up for grabs, along with white anchovies with olive tapenade and potato croquetas with romesco dipping sauce ($9.50 each). Dinner includes sizzling garlic prawns ($16), roasted fish of the day with white beans and chorizo ($25.50), and two paella stations with seafood, vegetarian or chicken and chorizo options ($18 each).
And specialty drinks range from jugs of red and white sangria ($22), to chilli-salt margaritas ($16.50) and classic mojitos ($16.5o), too. The full food and drinks menu is available online, and make sure to call ahead for reservations.