Get to the meat of the matter at Darling Harbour

Love your meat dishes? 

At Parkroyal Darling Harbour, Sydney’s award-winning ABODE Bistro. Bar is next month teaming up with Vic’s - The Chef’s Butcher for a four-week dining series celebrating Australian farmers, producers and premium meats.

Running from October 5 until November 1, each week will see the spotlight on a different dish paired with a signature cocktail. 

Guests are invited to join on a weekly adventure, travelling from the North Coast of New South Wales to Brunswick, Western Australia, and celebrate the tastes, provenance and stories of each region through food and cocktail pairings.

Highlights will include Paroo kangaroo with a lemon myrtle cocktail and White Rocks veal osso bucco with a spiced negroni.

ABODE, meaning ‘home’, champions local, seasonal produce and specialises in food that is made to be shared. 

The new partnership with family owned Vic’s – The Chef’s Butcher, which has sourced exclusively from Australian farmers and producers since 1966, brings greater focus to the provenance, quality and people behind each cut.

Other pairings include Maremma duck leg confit served with a crisp whisky apple sour and Kurobuta pork chop complemented by a classic ginger highball.

The menu can also be enjoyed alongside ABODE’s weekday Happy Hour, running from 4:30-6:30pm, Monday to Friday, with $2 Nambucca oysters, selected beers and wines from $6 a glass and $15 cocktails.

Bookings and walk-ins welcome. To book see HERE