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Event Details
Location:
107 Projects Rooftop Garden
(Bobby Fry, Redfern Continental)
Date: Sat 12, Dec
Time: 12pm
View on map
Back
Event Details
Location:
107 Projects Rooftop Garden
(Bobby Fry, Redfern Continental)
Date: Sat 12, Dec
Time: 12pm
View on map

Produce from the garden:

Bananas, mulberries, herbs + edible flowers, sugarbag honey.

Charcuterie board- a selection of European meats, chicken liver parfait, pickled vegetables from the garden plus heirloom tomatoes with buffalo mozzarella and Iggys bread.



Beef carpaccio, ocean trout carpaccio with pickled fennel, pink peppercorns, Grilled asparagus with sauce gribeche.



Pork belly with shaved fennel salad, Barramundi with green beans, tomatoes, olives



Pannacotta with fresh fruit, rooftop honey and biscotti



2014 Cake Wines Cabernet Sauvignon
James Squire - Hop Thief Pale Ale


Bobby Fry
(Redfern continental, head chef)

Guided by the people’s hunger, childhood memories, an amazing team of cohorts and a love for the dishes they serve, RC set out to make an all day all night European restaurant; a place that you can count on, whatever the time, to stop in and say hello, to be fed, watered, wined, and a place to call home where you never have to do the dishes. We sat down with head chef Bobby Fry to understand the origins of his simple but awesome European menu he's created for Cake Wines Community Feast no.4.

Give us a brief background on your life as a chef and food lover, where did it start, why did you get into it, how did you end up here?


As an impressionable 14-year-old kiwi boy, I was ecstatic to get a job as a kitchen hand in Auckland’s North Shore. I loved the sense of camaraderie through the yelling, heat, hustle and bustle of the kitchen- it left a huge impression on me. I later studied hospitality and spent the next 6 years gaining skills and knowledge, while slowly climbing the ranks. I experienced Melbourne’s food culture when I moved in 07’. It was there that I cut my teeth at the Builder’s Arms, Rockpool Bar & Grill. I later moved to Sydney where I spent 3 years at Fratelli Fresh as Head Chef in Walsh Bay. Travelling through Europe for 6 months was enlightening. I came home to Redfern Continental which has been a perfect fit in that it’s allowed me to work together with the owners to create a menu everyone loves.

Tell me about the style of your current restaurant and menu? How has it been received?


Redfern Continental's philosophy is to offer consistent simple food, done well and good service along with a cracking beverage list. We have regulars coming back for the same dish, which I guess means it has been received well.

What / who inspires you? What do you hate about the current foodie world?

Food inspires me. Different cultures and seasons bring so much diversity, I love incorporating it all and creating something delicious. Food reality TV shows! They’re on every channel I can’t escape! They offer a false sense of reality where people think running a restaurant is sooooo easy. Everyone has become a food critic.

What have you got in store for Cake Wines Community Feast?

That will encourage sharing and grazing amongst the guests ranging from antipasto platters, stuffed vegetables (from the garden), stuffed sardines, cured meat plates, salads (i.e. caprese salad with tomato, buffalo mozzarella and basil from the garden) beef carpaccio etc and finishing with a cheese board or a refreshing gelato.

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