Chef-takeover: the Darlinghurst haunt with a Jewish-inspired menu

Chef-takeover: the Darlinghurst haunt with a Jewish-inspired menu

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Site: Ros Brennan

Just in time for the warmer months, Bar Brose’s menu gets revamped by two of Sydney’s best-loved chefs. Hungarian fried bread with dukkah, anyone?

Bar Brose has earned itself some serious cred for a restaurant which only launched a little over a year ago. It's an industry favourite, a breezy and informal late night haunt where you'll find regulars on the hospo scene lingering over a crisp bottle of rose and one of their famous late night sandwiches.

In bittersweet news, their highly respected head chef Annaliese Gregory is heading to Hobart, setting off a game of culinary dominoes proving that the Australian restaurant scene really is a small, somewhat incestuous pond.

Gregory is leaving Darlinghurst restaurant to head up the kitchen at Hobart's acclaimed Franklin on 2 August, taking the reins from David Moyle, who is focusing on his new Melbourne venture, Longsong.

Taking Annaliese's place at Bar Brose are the dynamic duo Adam Wolfers and Marc Dempsey, whose inventive breakfast fare at Potts Point's Yellow (read: decadent liquorice bread) has a well-established place in the hearts of Sydney's brunch set.

Following Gregory's departure, Wolfers and Dempsey will step up to the hot-plates for a two-month takeover beginning at the end of June.

Expect to see more of the Eastern European and Jewish-inspired fare Wolfers was turning out at his recent Casoni pop-up, including matzo-ball soup, fried Hungarian bread served with dukkah, parsnip schnitzel and apple-and-mooseberry strudel with star anise ice-cream for dessert.

Gregory's last service at Bar Brosé will be 25 June.

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