Carriageworks Night Market returns this winter, curated by James Viles, chef and founder of NSW food institution Biota. Over 50 of Sydney’s leading restaurants, bars and producers will present menus inspired by the theme WILD, utilising native and locally-sourced produce, with a focus on using the entire ingredient. The Market will also feature live music and exclusive cooking demonstrations all hand-picked by James. Presented in partnership with Starward Whisky.

Winter Night Market, Carriageworks, Image Dan Boud 2019

Fri 19 Jul, 5pm

A1 Canteen
Acre Eatery
Anason / Efendy
Archie Rose Distilling Co.
Batch Brewing Company
Belles Hot Chicken
Bloodwood Restaurant & Bar
Boon Cafe
Bretzelwagen by Pepe Saya & Olsson’s Sea Salt
Cold Drip Co

Demoiselle Distillery
CWA Sydney City
Jacobys Tiki Bar
Edible Bug Shop
Fish Butchery
Gelato Messina
Kepos Street Kitchen
Kitchen by Mike
LP’s Quality Meats
Mirritya Mundya
P&V Wine and Liquor Merchants
Pasta Emilia

Poor Toms Gin
Rising Sun Workshop
Scotchmans Hill
Starward Whisky
The Grifter Brewing Co.
The Pines Kiama
Three Blue Ducks
Two Good Co
Wild Kombucha by Ballsy
Wildflower Brewing & Blending
Young Henrys

Matt Stone
Head Chef, Oakridge
Wild Leaf Foraging

Katrina Sparke
Redleaf Farm
Deer Hide Tanning

Mark Labrooy
Three Blue Ducks
Wild Salami Making

Tharwa Valley Forge
Knife Forging Demonstration

Tickets $10 + fee

Children under 12 free when accompanied by an adult.

A transaction fee of $4.40 applies to all bookings.

Presented by Carriageworks and Starward Whisky.