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Brix is Sydney’s only dedicated craft rum distillery and bar situated on leafy Bourke Street in the heart of Surry Hills. Through a combined distillery, cellar door and hospitality space, Brix introduces the public to an experience that is as informative and enlightening as it is inspiring and delightful.
Soul Dining is a contemporary Korean restaurant on Devonshire Street, which opened in December 2018. Set in a beautifully designed room with low lighting and plush blue velvet banquettes lining the walls.
Tilly May’s, the worldly older sister of The Trinity, is not afraid of a good time! This becomes clear as soon as you arrive... as you climb the stairs and hear the laughter & fun coming from above you’ll feel like you’ve stepped back to Surry Hills of yesteryear, the atmosphere is on fire, the tunes play, the cocktails flow and the good times roll!
The best table in the restaurant isn’t in the restaurant it’s at Ward Park, Devonshire Street on a lazy summer’s afternoon. We're bringing dining to the park in one mammoth event celebrating all the diverse and tasty cuisine our hood has to offer.
Surry Hills has had a facelift, so to celebrate all the rejuvenated parks and new pocket parks and of course, new light rail, we’re having a picnic! Grab a Picnic walking map to find participating venues, schedule of entertainment and after event programming in our local pubs and venues.
Our second stop for Crafty Dining in East Sydney was the very contemporary Stylecraft, stockists of 70% Australian designed & made furniture and homeware. We indulged in delicious mushroom arancini from Toki Italian Inspired located just around the corner on Crown Street.
Check out these great shots from our Crafty Dining in East Sydney event last week! This is our first stop at the Australian Design Centre. Where our guests were introduced to the gallery space by Director Lisa Cahill and her team. Featuring a couple of exhibitions including entries in the Profile 2019: Contemporary Jewellery and Object Award.
Seasonal Concepts opened its doors in 2009 and is the collaboration of Ken Wallis and his partner TR Keller. Wallis and Keller initially wanted to create a florist unlike any other in Sydney. “We wanted to marry fresh in-season flowers with the contents of Grandma’s kitchen and Grandpa’s shed and present it with all the wonder that I experienced as a kid in the country,” says Ken.
