RESTAURANT NEWS
SYDNEY
The recently opened 25 Martin Place precinct (previously best known as the MLC Centre) has welcomed a clutch of new restaurants, including Aalia. The sister restaurant to Surry Hills’ Nour will see Middle Eastern mezze and shared plates executed by chef Paul Farag. Hoping to hero lesser-known ingredients, each dish will represent a more specific area – perhaps spiced batarekh, a traditional Egyptian fish dish, which includes dry-aged salted roe; or hailing from the Maghreb region, Aleppo pepper tuna atop murri (fermented barley).
It arrives alongside the already opened Botswana Butchery, a three-level restaurant with a focus on serving choice cuts of game meat and charcuterie.
In Waterloo Josh and Julie Niland have opened their location. Acting as a central processing kitchen (to service Charcoal Fish, Saint Peter and the original Paddington digs) it will serve Niland’s tuna cheeseburgers and golden fish and chips, while a Murray cod-stacked vertical kebab cooker will add souvlaki to Niland’s roster of fish-ified classics. The retail arm will stock fresh seafood, fish charcuterie and oysters, while a freezer will behold yellowfin tuna lasagne and smoked red gurnard pies.
