It’s only their tenth day but Majestic Harvest is already getting slammed by a mix of old school Petersham and those ever-present young renovators. Yet despite some hipster trappings – Edison bulbs, cold drip, food on boards, ‘cold pressed’ Daily Juice ($6.50) and dishes presented in frypans – the food is remarkably honest and free from (much) pretension. The aforementioned, slightly unwieldy frypan, dubbed The Majestic ($19), is loaded with well-handled kale, supple Serrano ham, a trio of poached eggs with rich golden yolks, baked beans and black pudding. Taleggio and basil have been softly folded through Scrambled Eggs ($12.50) offset by roasted Roma tomatoes. While the accompanying sourdough isn’t buttered, our waitress offers some before we have time to request it. For those who cringe at butter, a board bearing Bircher Muesli ($11) in a bowl topped with blueberries, walnuts and coconut, is made compelling by blackened apple compote. Allpress Coffee scrubs up well as a Latte ($3.50) despite the machine running flat chat. They sensibly moved takeaway coffees to their bakery machine, part of Majestic Gourmet Grocers, which fills out the bulk of the old seventies roller-skating rink. Taking the Mercato e Cucina model but making it Mediterranean rather than Italianate, this marketplace includes a deli, florist, green grocer and fish and chippy.

Majestic Harvest
49 New Canterbury Road, Petersham
Ph: (02) 8097 2222 majesticgourmetgrocers.com.au
Breakfast, Café $

The Sydney Theatre Company is launching two new dining venues at the Wharf and Roslyn Packer Theatre this year, with the first opening in just days.

Simply named “The Wharf”, an elevated sit-down restaurant and bar is the first addition to Sydney Theatre Company’s refreshed and re-enlivened dining precinct in 2025, sitting at the end of the STC’s Wharf 4/5 with sweeping views of Sydney Harbour.

Opening next week, the venue will run in partnership with The Fresh Collective, helmed by hospitality operator Peter McCloskey, with the group responsible for events and catering at Australian cultural institutions, and venues such as Crafted by Matt Moran at the Art Gallery of NSW.

Sitting within a unique warehouse-style space inside a repurposed 100-year old shipping wharf, The Wharf is encapsulated in floor-to-ceiling windows, and will be open for lunch and dinner as well as offering spaces for private and semi-private spaces for groups of up to 120.

The menu will serve simple, yet refined dishes with carefully chosen local produce and many different ways of enjoying the space in mind. On offer are delicacies like Sydney rock oysters, Trout dip with laver and nicola potato crisps, and a Wharf martini of Gin, Grapefruit and Rosemary.

A hint of New York glamour by the bay

Then in November, the space currently occupied by the Walsh Bay Kitchen will transform into the Folio Bar, an upmarket, speakeasy inspired venue.

Inspired by the impressive theatre bars of New York, Folio Bar will transform the current space and reconceptualise the pre-show dash for a drink into a key moment of the theatre experience.

The destination bar will be led by bar partner, award-winning bartender, and former owner of This Must be the Place, Charlie Ainsbury. Folio will serve signature cocktails based on well-built classics and subtle twists thereof, sitting alongside a thoughtful list of wine and champagne, and a light menu.

“We want to create a premier space to meet in this end of town,” said Ainsbury. “Enjoy an excellent martini, or a quick bite to eat before a show, kick on after dinner or build your whole night around stopping by.

“I’m inspired by the institution bars of midtown Manhattan – Bemelmans Bar at The Carlyle, and Sardis which has been at the top of Broadway for over 100 years – places that have become cultural landmarks where art, music and hospitality intersect. This is a concept that Sydney is yet to lean into, but feels like a natural fit for the great location at Sydney Theatre Company.”

Bookings for The Wharf are now open for September 18 and beyond, with more details on Folio to be shared soon.