Profit-for-purpose eatery Folonomo has closed its restaurant side in Surry Hills, and transformed into an events space for parties, pop ups and some of Sydney’s top chefs looking to give back.
Chef Jarrod Walsh of Enmore’s Hartsyard is the first to the table, hosting a seven-course all-vegetarian pop up dinner next month with his partner, chef Dorothy Lee.
For one night the duo will takeover the Folonomo kitchen and serve up a degustation of seven dishes; including their infamous fried cheese, hot mustard and pepper berry, and six new creations such as smoked celeriac, sake butter and fried bread, shitake mushrooms with buttermilk and lemon thyme, and citrus blood orange cream with marigold.
Tickets are selling for $95 with Walsh’s signature whiskey, black tea and grapefruit cocktail included on arrival. All proceeds will be donated to HopeforOllie, an organisation that supports research on Duchenne Muscular Dystrophy at The Children’s Hospital at Westmead.
Walsh (ex Automata) and Lee (ex Saga, Momofuku Seiobo) believe the evening is a chance to play with new dishes and do something good for others at the same time.
“We’re bringing in our charcoal Japanese grill which will be fun to play with and there’ll be a bit of a Hartsyard vibe at Folonomo with maybe the odd Metallica song on the playlist” says Walsh.
“It’s easy to get caught up in the day-to-day of running a hospitality business but we’ve got to remember what else is going on in our community, and support where we can.”
Dear Sainte Eloise chef Hugh Piper feels the same. He’s taking over two weeks later with a nine-course Peruvian feast, serving up a take on dishes he learned during recent stints at World Top 50 Restaurant Astrid y Gastón in Lima, Peru. Proceeds from the night will go to Beyond Blue – a non-profit which supports Australians with depression or anxiety.
“I’m supporting Beyond Blue due to mental health being such a big issue in the hospitality industry. There are so many pressures on chefs; the long hours, intense stress of striving for perfection every day and being judged on your food by customers and food critics. Beyond Blue does so much good by providing crucial information and crisis support for all Australians.”
Expect dishes like ocean trout ceviche dressed with soy, dashi and Peruvian chilli, Pacific Reef Cobia topped with mandarin vinegar leche de tigre, and a typical Peruvian street food favourite of pumpkin doughnuts covered in a fig leaf syrup.
“My mum’s side of the family is Peruvian and the cuisine is incredible. There’ll be lots of bold flavours – a big hit of acid or lime, spices and combinations that don’t really make sense but are bloody delicious.”
Guests will also get Pisco Sours on arrival and the option to pair dishes with South American wines made at altitude from Jed Merchants. Piper’s also roped in one of his best mates Peter Richardson from Monopole to work front of house.
The chef series and events concept at Folonomo is another social enterprise from The Pure Collective, the group behind day-time eateries Portal at No.1 Martin Place and Symbol in North Sydney, which donate all profits to charity.
Co-founder Nicolas Degryse says the restaurant was getting inundated with requests to host private events from people looking to contribute towards a good cause as well as a good time.
“The whole idea is that you can throw an event and tell us where you want to donate the proceeds to. We’ll support all non-profits that are genuinely making the world a better place to live in. Our team are still in the kitchen for private parties – and we’re inviting Australian chefs or restaurants to come in and take the helm for a night or two.”
Hartsyard x Folonomo
Thurs, 15 August 2019. Tickets $95 – seven courses + cocktail. More information here.
Dear Saint Eloise x Folonomo
Thurs, 29 August 2019. Tickets $95 – nine courses + cocktail. More information here.
