Work in Progress at Merivale

For the inner American and Asian in us all, Merivale’s Work in Progress bar in the heart of Sydney exists for one purpose only: to dish-up deliciousness.

Since 26 February, the Work in Progress bar – baby of Patrick Friesen, Papi Chulo’s head chef – has had its doors open in conjunction with Merivale, Sydney’s signature food and wine festival, March into Merivale. One of over fifty events all over the city, you can imagine how spoilt for choice Sydney turned everything up.

Inspired by many of the late night supper spots Patrick Friesen enjoys with fellow chefs after service, Patrick designed a short and punchy menu of Asian fried chicken, Hong Kong noodles and tasty snacks to tempt the foodie in everyone.

Dishes like fried chicken with ginger nuoc cham and pnomh penh wings with lime white pepper take the lead, together with Sichuan duck and tofu lo mein and pork & prawn wonton mein with egg noodles. The food was and will be matched by a fresh cocktail menu, alongside a pretty cracking selection of wine and beers.

Hailing from Canada, Patrick first joined Merivale at Potts Point hangout Ms.G’s, where he led the dynamic kitchen for nearly two years. In 2013, he joined forces with fellow Merivale chef, Christopher Hogarth, to open Papi Chulo, the much-lauded smokehouse and grill on Manly Wharf. The formidable duo have won the hearts and taste buds of Sydneysiders with their succulent spice-rubbed meats and grilled seafood.

Located in in the bustling heart of the CBD, ‘Work in Progress @patrickfriesen’ is the perfect spot for a quick and easy solo lunch or to enjoy with friends and colleagues. The pop-up bar is open from 12pm-late, Monday-Friday (kitchen is open 12-3pm and 6-10pm).

Work in Progress Bar Merivale 1

Work in Progress Bar Sydney 1


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