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On the ball like a meatball

Scott Bolles
Scott Bolles

So hot right now: Meatballs.
So hot right now: Meatballs.James Brickwood

Step aside hamburgers, meatballs are about to roll into town - and already have the attention of some of our top chefs.

In the same way the hamburger has been reimagined in recent times by the likes of former fine-dining chefs Warren Turnbull (Chur Burger) and Sean Connolly (Parlour Burger), those savoury balls - championed by grandmothers across the globe - are about to gain a little more finesse.

Former Otto head chef James Kidman has been spotted at a site being fitted out on York Street in the city, and while he confirmed he is consultant chef on the project, he declined to reveal details. But it is believed to be the first in a chain of meatball venues with the backing of a former CEO of the Gelatissimo brand.

The meatball sector isn't unlike the Sydney gelato push of 12 years ago, when a number of venues sprung up at the same time. Pony restaurant at The Rocks has already signalled it will open a meatball joint this year next door to Pony.

Buns & Balls opened late last year at Kings Cross. But what's the appeal? There's the cross-cultural angle, with most cuisines offering a version of the meatball. They are versatile; they can slip into a bun or cosy up to a plate of pasta and they are hot everywhere from Melbourne to New York.

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Scott BollesScott Bolles writes the weekly Short Black column in Good Food.

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