Overview
Sydney's beloved Hungarian pop-up is back again, this time taking on the kitchen of Waterloo's plant-based favourite Paperbark. Ételek head chef Adam Wolfers will join Paperbark's Joey Astorga for just one night on Saturday, March 16 from 6–11pm.
Ételek's latest installment follows several successful pop-ups at The Gretz, Bar Brosé and, most recently, in Potts Point. This time around, the purely vegan collab menu will span eight courses, and focus on the native ingredients and seasonal produce that Paperbark is known for. While the dishes have not been revealed, we suspect Wolfers' signature parsnip schnitzel and lángos (Hungarian fried bread) will make the cut.
To pair with the eats, guests can purchase minimal intervention wines from the Paperbark list, which will include a few special drops from Ételek sommelier Marc Dempsey (Cornersmith Marrickville).
Tickets will cost $95 a pop and seating is limited, so get booking while you still can.
Images: Hellene Algie and Trent van der Jagt.
Features
Information
When
Sat, Mar 16, 2019
Saturday, March 16, 2019
6:00pm
Where
Paperbark18 Danks Street
Waterloo