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The Paper Mill Food Is Western Sydney's New Riverside Dining Precinct

The new spot features four different eateries in the one gorgeous heritage building.
By Libby Curran
July 25, 2019
By Libby Curran
July 25, 2019

Mealtime in Western Sydney is about to get a whole lot more interesting, with the arrival of new culinary precinct The Paper Mill Food. Taking over a heritage building on the banks of the Georges River, the hub houses four different eateries, open for morning coffees, dinner feeds and everything in between.

While the development was first announced back in 2017 as part of a broader cultural and community development, The Paper Mill Food will officially launch on Saturday, August 10. Its lineup is diverse and multicultural, with offerings for all budgets and cravings, as well as both dine-in and takeaway options.

Georgie's Pizzeria & Bar will be slinging Neapolitan-style, woodfired pizzas, while casual restaurant Firepit showcases dishes cooked over charcoal or in one of two woodfired ovens. Here, think, corn-fed chicken breast with miso and corn cream, barbecue-glazed charcoal pork ribs, and even charcoal lobster served with fermented hot sauce butter and chips. Over at Shepherd's Lane, it swings from patisserie cafe by day to dessert bar after dinner, slinging dreamy sweet treats, house-made gelato and decadent cocktails. And at Charcoal Joe's, expect a modern take on Lebanese charcoal chicken, alongside a menu of mezze, meat skewers, burgers and fried chicken.

The backdrop is an impressive one. Once home to Australia's largest paper mill, the building has been brought into a sleek new phase of life. Dating back to 1868, it's now sporting a contemporary makeover at the hands of DS17's Paul Papadopoulos, with the original brickwork and saw-tooth roof offset by a modern assembly of stone, steel and glass. Visitors will spy lots of custom joinery and a sprawling handmade mosaic tile floor as well.

Find The Paper Mill Food at 20 Shepherd Street, Liverpool from Saturday, August 10

Published on July 25, 2019 by Libby Curran
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