Merivale is set to launch a new pop-up bar called Work in Progress @patrickfriesen in Sydney’s CBD this week as part of March Into Merivale. The venue will specialise in fried chicken and noodles.
Run by Papi Chulo’s head chef Partick Friesen, the menu is short, but features punchy meals such as fried chicken with ginger nouc cham and Phnom Penh wings with lime white pepper. There will also be a drinks menu featuring fun and fresh cocktails, as well as a selection of wine and beers.
Head chef Patrick Friesen said: “The menu is influenced by the late night haunts that other chefs and I like to go to smash fried chicken, noodles and beers after a busy service. It’s a small menu, but full of the tasty things you want to eat with a few drinks or on a solo lunch mission.”
Work in Progress @patrickfriesen opens on Thursday February 26.
