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NIGHT MARKET 20170522 20170618
$ In Stock Primary
Carriageworks 245 Wilson St, Eveleigh NSW 2015

NIGHT MARKET

CARRIAGEWORKS AND VIVID SYDNEY PRESENT

NIGHT MARKET

Tickets to the Night Market have now sold out.  No more tickets will be available at Carriageworks or online.

Thanks to everyone for giving us the opportunity to present this event. We look forward to seeing you tonight.

Plan your visit

Inspired by the theme ‘Cooking with Fire’, Carriageworks’ winter Night Market is a celebration of the diverse cultural relationship between food and the elemental force of fire.

Carriageworks is joined by guest curator, Lennox Hastie – chef and owner of Sydney’s Firedoor, Australia’s only fully wood-fuelled restaurant. Hastie has helped select the state’s leading restaurants and providores to cook with fire in all its forms – from Argentinian grill, to Sri Lankan smoked curries, Italian wood fired pizzas and wok fried Thai – whether flames, coals, smoke, or char.

With double the number of restaurants over twice the area, the market brings together a range of flavours and demonstrations of fire’s natural beauty.

For Hastie, ‘Fire is what makes us uniquely human. There is no other being on earth that harnesses it, nor cooks its food. Put simply, fire changed who we are.’

Serving smoked potatoes with bottarga and octopus skewers, Firedoor is joined by No.1 Bent Street, 4Fourteen, Three Blue Ducks Rosebery, Cairo Takeaway,  and many more.

‘In one way or another, I think we are all fascinated by fire. It demands our attention, stirs our emotions and continues to tell its story long after we are gone.’

Book now

Media release

Vivid Night Market sponsors

IMAGE: NIKKI TO

SOLD OUT

Friday, 16 June 2017, 5 – 10pm

Tickets to the Night Market have now sold out.  No more tickets will be available at Carriageworks or online.

Thanks to everyone for giving us the opportunity to present this event. We look forward to seeing you tonight.

Plan your visit

Children 10 and under don’t require a ticket when accompanied by an adult with a ticket

All ages licensed event
Children under 18 must be accompanied by an adult
ID must be shown on request to purchase alcohol

Dogs aren’t permitted
All-weather event

Public transport
Take the train to Redfern station or travel by bus – plan your trip at Transport NSW

STALLHOLDERS

Savoury

Colin Fassnidge of 4Fourteen serves charred pork neck with chimi churri and slaw, and grilled leather jacket fish with seaweed butter and pickled seaweed

Bar Pho serves beef pho and with grilled Vietnamese honey sesame pork skewers

Bhojan Nepalese and Indian Cuisine serves BBQd marinated lamb skewers and Nepalese chicken dumplings

Carriageworks Ambassador Kylie Kwong of Billy Kwong serves pork buns with Billy Kwong chilli sauce, pork dumplings with ginger and tamari dressing, and steamed prawn dumplings with sichuan dressing and fresh Kurrawong organic herbs

Cairo Takeaway serves a hot Egyptian style falafel pocket and lamb kofta pocket

Chrissy’s Cuts Sausages serves BBQd ‘Crack Dog’ with pork crackling and a Willie the Boatman ‘Rachel Cider’ Nuremberg Rostbratwurst sausage on a roll, and a junior dog

Lennox Hastie of Firedoor serves smoked potatoes with shavings of bottarga and dill crème fraiche, with grilled octopus skewers

Food by Fiat serves wild ginger grilled chicken with coconut and turmeric rice, and steamed blue swimmer crab with finger lime and Calamansi lime dressing on fresh wasabi leaf

Happy As Larry serves wood fired pizzas from their food truck

Hartsyard serves smoked BBQd beef shin poutine, with charred spring onion and smoked stretchy cheese curds

Icebergs Dining Room and Bar serves woodfire roast porchetta rolls, fermented chilli aioli, salsa verde, gem lettuce, and housemade marshmallows, roasted over coals, served with sherbet

Jammin Jerk serves smoky grilled jerk chicken with tropical slaw and pineapple parsley relish on a coconut brioche bun

La Bastide serves a flambé foie gras baguette and a flamed saucisson cone

O Tama Carey of Lankan Filling Station serves hopper with smoked potato curry with fire roasted pol sambol, kefir mascarpone and pickled green chillies

Mimosa Valley Lamb serves slow coal roast lamb on the spit

Moobi Valley serves a beef cheese burger and truffle burger

Ajoy of Nilgiri’s serves chicken tikka with spiced basmati rice and makhni sauce, and paneer tikka with spiced basmati rice and makhni sauce

Mike McEnearney of No. 1 Bent Street serves wood fired school prawns with rosemary and lemon

Pepe Saya serves chargrilled corn on the cob with lashings of smoked butter

Rising Sun Workshop serves Abura soba ramen with chargrilled char siu pork, and Abura soba ramen with chargrilled vegetables

Spice I Am serves Penang chicken curry with rice, and fried Thai sausage

Tequila Mockingbird serves smoked goat shoulder Empanadas cooked over hickory wood, and ceviche fish tacos, with coriander and peruvina pepper dressing

Andy Allen of Three Blue Ducks serves Piri Piri chicken from the Argentinian grill with spiced yoghurt, chickpeas, tomatoes and preserved lemon, and coal roasted pumpkin with baba ghanoush, pearl barley, almonds and herbs

Sweet

Country Women’s Association serves homemade marshmallows on a stick for you to fire

Mr Goaty Gelato serves charred pineapple margarita gelato, burnt honeycomb and vanilla gelato, Dalwhinnie whisky, smoked tea and orange gelato, and charcoal and salted caramel choc top

Saga Enmore serves rum and raisin rum baba with vanilla custard and spiced pumpkin custard, ricotta doughnuts, charred pear and pepita

The Pines Kiama serves Rocky Road made with dark chocolate gelato, toasted marshmallows, Chambord soaked cherries and roasted peanuts,  and Caramel Indulgence made with a scoop of farmhouse caramel gelato, covered with a burnt butterscotch sauce and topped with caramel popcorn

Mike McEnearney of No. 1 Bent Street serves rice pudding with hot jam

T Totaler serves smoked chocolate brownies

Lankan Filling Station serves Love Cake

To drink

Archie Rose serves a gin and tonic and a hot, smoked cocktail

Ballsy Wild Kombucha serves a limited edition fire flavoured kombucha

Batch Brewing Co serves ice cold beer to stave off the heat

Cake Wines serves mulled wine

Eloquesta Wine serves natural wines

Giorgio de Maria Fun Wines serves Italian vino

Moda Sparkling serves sparkling water

PS-40 serves smoked soda and cocktails

Rocker brings a full service bar to the Night Market

Serious Deliria serves a Nitro Espresso Martini and Hot Dirty Chai

Strangelove Vitamin Co. serves hot, smoky cocktails including a ginger hot toddy and a non-alcoholic First Aid cocktail

T Totaler serves spicy chai and smoked hot chocolate

The Dolphin Wine Room serves wine by the glass and Italian tinnies

This Must Be The Place serves carbonated cocktails with BBQd fruit and smoked syrup

Urban Winery serves mulled wine

Young Henrys serves fire-side tinnies of beer

Also

Stock up on winter firewood with Blackheath Firewood

and more to come…

FIRE DEMONSTRATIONS

DEMONSTRATIONS

Lennox Hastie of Firedoor and Northern Territory chef Zach Green create an Indigenous fire pit

Firedoor and Mimosa Valley Lamb cook whole lambs, butterflied and hung on Ozado crosses over an open wood fire

Sarah Glover and Mount Cook Salmon plank salmon over a wood fire

Fink Group demonstrate paella cooking live at 6pm and 8pm

John Sussman of Kinkawooka Shellfish gives live demonstrations of mussels eclad at 5:30pm, 7pm and 8:30pm