Scott Bolles

New: Chefs Lily and Nathan Fassan want attract a younger audience to Norths Bowlo.
New: Chefs Lily and Nathan Fassan want to attract a younger audience to Norths Bowlo. Photo: Christopher Pearce

Where pubs and rundown shopfronts were once the default sites for chefs starting out with their own ventures, some budding hospitality operators have found a new home: the humble bowling club.

Lilly Fasan, the former executive chef at The Grounds of Alexandria, and her chef husband Nathan, are opening a bar and eatery at Norths Bowlo, next to North Sydney Oval. "Bowling is a dying sport, so we'll hopefully bring a new younger audience in," Lilly Fasan says.

Occupying some of the clubs vast greens, Fasan says plans include "yoga on the green and screen on the green". When The Green North Sydney opens at the end of the month, the chef has "simple and wholesome" in mind for the menu: "dishes like whole snapper with shaved zucchini salad."  She wants it to be somewhere locals can pop in for a coffee.  It'll also have an extensive cocktail list, created by Matt Le Rade (ex The Roosevelt, Palmer & Co), which includes a Yuzu Daiquiri and Chamomile Sour. Fasan says the interiors are also being given a modern makeover, with white washed floorboards, but it'll still pay homage to the site's history. The bowling "wall of fame" will stay.