
The Fenwick
Balmain East, Sydney
Sorry, registration for this event has closed
Event Description
Located on the harbour foreshore in Balmain East, The Fenwick offers a quintessential Sydney dining experience in a historical setting. Built in the 1880’s, The Fenwick is located in a historic stone building in Balmain East, with sweeping views from Barangaroo to the iconic Sydney Harbour Bridge. The building was formerly known as the J. Fenwick & Co Boat Store and was originally built for use as a tugboat store. The Fenwick focuses on welcoming and affordable dining in a beautiful location.
WHEN
Saturday, 14th September 2024
AGE
35-45 year olds
COST
$39 booking fee
NEED TO CANCEL AFTER REGISTERING?
Get in touch ASAP. Late cancellations and non-attendance will still incur a booking fee payment of $39.
Related Events
May
03

Nico
Cammeray, Sydney
30-40YRSStep into Nico and prepare yourself for an immediate escape to the breathtaking Italian coastline. With every bite, savour the flavours that evoke a sense of vacation. Our stylish ambiance, authentic cuisine, and warm hospitality create an immersive experience that will make you feel like you are on a holiday in Italy.
May
03

Folly's Bar & Bistro
Cammeray, Sydney
40-50YRSFolly’s is your local neighbourhood bar and bistro on the North Shore to enjoy all day and all eve. Get cosy and settle in for a session, order up a feast, discover new wines, delight in old favourites or simply drop in for an evening with new friends!
May
17

Babas Place
Marrickville, Sydney
30-40YRSThe small menu, comprising a dozen or so options, roams freely, almost wildly, across borders and continents, often on the same plate. A meal might begin in Lebanon, with hummus and labne served with shards of crisp Afghan bread or perhaps at a suburban backyard barbecue, with a handful of chicken wings that wouldnt seem out of place at an izakaya. Then, you might jet off to Mexico for a platter of pork al pastor before winding up at a corner kebab shop for a side of chips with chicken and toum salt. These dishes are almost always underpinned by techniques that belie their simplicity, along with an obvious interest in fermentation.