Thursday 30 May 2019
The Old Clare Hotel today announced its winter program of events and special menus across the hotel and restaurants - A1 Canteen, Automata and Barzaari Chippendale. The program will encourage guests to visit the boutique hotel and restaurants again and again through winter, with good value and constantly changing menus in one of Sydney’s most dynamic and interesting cultural hubs.
Winter at Automata sees the introduction of the ‘on the fly’ menu - three courses for $65. The menu brings back favourite dishes from chef Clayton Wells’ menus over the last three years such as; Steamed hapuka, dory roe emulsion, kombu butter, sea blite & laver, Spaghettini pasta, fermented mushroom butter, toasted buckwheat & fried parsley and Pumpkin seed sorbet, mandarin, bitters meringue, pumpkin seed oil, with a choice between two dishes per course. The optional wine pairing will be $35 for three glasses.
The menu will be available June 4 - August 31 to the first 30 guests sitting before 6:30pm at each dinner service Tuesday to Friday (and between 12pm -3pm Friday lunch).
“I get asked weekly about the hapuka dish, so I thought why not put it back on the menu for winter and give people another reason to forget about the cold and get out into Sydney’s restaurants with their mates.” - Clayton Wells, Automata
A1 Canteen will introduce a $30 rotating pasta and wine menu available at dinner Tuesday-Saturday. Wells and head chef Scott Eddington will create a menu of pastas that explore flavours and ingredients that have become part of A1’s signature style of relaxed dining. Pasta will include a favourite from their opening menu, tagliatelle, pickled mustard greens, smoked feta, confit shallots along with newcomers including calamarata, fermented chilli sauce, roasted red peppers, stracciatella cheese, and orecchiette, braised rainbow chard & oxtail.
Guests can take their pick from three wines from A1 Canteen’s menu of approachable minimal intervention wines that focus on small Australian producers and fun, easy-drinking varietals. The menu will be available June 4 - August 31.
Barzaari Chippendale introduces a hearty falafel plate to its menu Tuesday-Friday nights through winter. Chef Darryl Martin’s traditional, herb-spiked falafels are made to order and arrive at the table with a selection of housemade dips, toums and pickles and moorish pita bread served straight from the wood-fire. Guests can pile up a plate that’s got them covered for dinner, or snack on a few before moving on to the extended dinner menu. The falafel plate will be just $20 per person and is available 5pm-7pm Tuesday-Friday.
For those keen to add some Eastern Mediterranean cocktails to their night, Barzaari Chippendale will also offer a happy hour of $10 house cocktails, including spritz and hot-toddy style cocktails and $10 glasses of house wine available alongside the falafel plate, 5pm - 7pm. Both offers are available June 4 - August 31.
“For me, there’s nothing better than winding down after work with a big plate of warm falafel and pita bread, tasting your way through different flavour combinations. People can come with their friends or it’s a perfect quick winter dinner or snack.” - Darryl Martin, Barzaari
While it’s tempting to stay in all winter, The Old Clare Hotel’s ‘Night In (But Out)’ package, encourages people to forget about the cold and treat themselves to the comforts of a night “in” away from home. The package includes winter cocktails at the rooftop bar, two Palace cinema tickets (to a movie of your choice), a 20% discount across the hotel’s three restaurants A1 Canteen, Automata and Barzaari Chippendale as well as hotel bars, room service and merchandise for the duration of your stay, and importantly, a late check-out so you can keep the relaxation going as long as possible. The package can be added to any booking over the winter period (June 1 - August 31) for $50. More details at: https://www.theoldclarehotel.com.au/news
“We know that staying at home can be pretty appealing over winter, especially as the cold creeps in. We wanted to create an experience for guests that was our playful spin on a night in at home but with some added perks.” - Timo Bures, General Manager, The Old Clare Hotel
The Clare bar, one of Chippendale’s most well loved watering holes also comes to the party, with a rotation of weekly specials for June. From 27 May to 2 June, a bottle of prosecco and a decadent cheese board for two will be paired for just $50, 12pm - 12am. From 3 June to 9 June, $5 Murray’s Brewery schooners are available between 12pm and 6pm. Then, from 10 June to 16 June, design an Old Fashioned your way with your choice of tequila, rum or whisky for just $10, 12pm - 6pm.
The Bottle Shop event space launches a program of innovative exhibitions, installations and retail pop-ups that showcase local and emerging artists. From Thursday May 30, local artist Milly Dent exhibits her collaboration with Gretel Corrie Ceramics of sculptural ceramic vessels and tableware. From June 14, artists Ken Lambert and Sarah Edmonson will bring their collaborative show to the space, investigating the notion of anonymity in today’s world through video and tapestries. The exhibition forms part of an ongoing relationship with local gallery, Galerie pompom. The Bottle Shop will continue to announce their program throughout the year, which will include retail pop-ups as well as artist exhibitions at: https://www.theoldclarehotel.com.au/whats-on
Milly Dent Opening Hours
Thursday May 30, 5pm - 8pm
Friday May 31, 10am - 7pm
Saturday June 1, 10am – 6pm
Ken Lambert & Sarah Edmonson Hours
June 14 - 16 July
The exhibition is on show 24 hours a day