Chad Konik.
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Newcastle has welcomed a new culinary addition in the form of low-waste bar Closed which has landed in the suburb of Islington.
Former Subo talent Alannah Miceli is spearheading the culinary offering which is being tagged as ‘raw, rotten, and loud’ and showcases nose-to-tail and root-to-leaf low-waste techniques.
“In the Hunter Region we have access to beautiful local produce that needs to be championed. Our concept of raw, rotten and loud allows us to really consider the ingredients and to explore how to maximise them,” says Miceli.
“‘Raw’ using the local, fresh and foraged ingredients we have, ‘rotten’ draws heavily on the use of pickling, fermenting and curing in the menu. ‘Loud’ is for the colours, flavours and experience we want to leave our guests with.”
Guests can expect a large focus on seasonal vegetables and seafood across the menu, with Miceli only opting for “obscure and forgotten” cuts of meat in line with her interest in using whole products with zero waste.
Highlights across the debut menu include a market fish with a EARP gin infusion, yuzu, pickled chilli, and native succulents plus a jamon rolled pork with fermented apple sauerkraut, caramelised rhubarb, and a black garlic jus.
On the drinks front, guests can expect a creative cocktail menu showcasing Australian ingredients alongside techniques such as pickling, fermenting, and smoking.
The wine list will also champion smaller boutique wineries with a focus on minimal intervention, organic, sustainable, and biodynamic producers.
Closed is now open Wednesday through to Sunday at 17 Beaumont Street, Islington, Newcastle, New South Wales.
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