Beef tartare and blood pudding on the menu at new Redfern bar Misfits

Cocktails from Misfits.
Cocktails from Misfits. Photo: Alana Dimou

What's in a restaurant name? Often not a great deal. Misfits opens in Sydney this week and its executive chef James Privett argues the Misfits moniker is one that has been given plenty of consideration.

"There are lots of reasons behind the name. The restaurant doesn't fit in with our group's brand. It is in Redfern, but it's a bit upmarket. We're starting backwards with a restaurant and bar upstairs, eventually we'd like to do something downstairs. We're all misfits and misfits can do anything they like," Privett says.

"The interior is also a bit quirky, 1960s and 1970s. You'll likely be able to say your nan had some of the stuff we have here," he adds.

Marty Short and executive chef James Privett.
Marty Short and executive chef James Privett. Photo: Alana Dimou

Privett and head chef Luke Churchill have crafted a menu that hops from confit pork belly with house-made blood pudding to pan fried mulloway and prawn ravioli.

Privett, a former head chef at The Cut, flexes his well-toned meat muscle with a tartare made with smoked beef and served with charcoal crisps.

"I've been able to play with some new flavour combinations and styles to create a menu that we believe offers something different for Redfern but that also differs from our other venues in the W Short Hotel Group. Don't panic though, there's still a burger," Privett adds.

Smoked beef tartare at Misfits.
Smoked beef tartare at Misfits. Photo: Alana Dimou

Open Mon-Thurs & Sat-Sun 3pm-late; Fri 11:30am-late

Level 1, 106 George Street, Redfern, misfitsredfern.com.au