All aboard for Rozelle Tramsheds' new food ventures

With the Sydney tram in the midst of a rebirth as light rail, there is serendipity to the resuscitation this week of the heritage-listed Rozelle Tramsheds.

Food-pitched developments are popping up across the city faster than parking metres, but the Tramsheds launch on September 22 provides the inner west with an enviable rolling stock of new food ventures.

From the long-awaited sequel to Surry Hills' Bodega to Eugenio Maiale's pasta venture Flour Eggs Water, chef Jared Ingersoll is bullish about the development's prospects.

Butcher and the Farmer, the Seagrass-backed venue Ingersoll will front, is part retail, part restaurant. "You can buy meat here, even a whole slab of brisket or a smoked chook to eat in the park," he says.

"Customers will be able to have a steak cut to size and cooked for them. That might be something for $18, or a big slab of Richard Gunner dry-aged Coorong Angus for $120."

Open for breakfast, lunch and dinner daily.

1 Dalgal Way, Forest Lodge, tramshedsharoldpark.com.au