New Sydney venue is focused on local, seasonal and sustainable produce.
Newly opened this week, Rosenbaum & Fuller is an all day and night house of local spirit, real wine, fair coffee and honest food.
Situated a short stroll from the sand, the venue was designed and built by Lee, his family and close friends. The name for the venue comes from the owner, Lee Potter Cavanagh’s grandmothers. Both families emigrated to Australia in the nineteenth century.
Wanting to focus on what it is to be Australian, Lee found he had a hard time identifying with food and drink stereotypes of Australia tied to English history, or Modern-Australian cuisine tied to French cooking. Over a couple of wines with friends, he found this a common perception amongst Aussies. With this in mind, he’s pursued a venue focusing on what we consider Australian: food focused on our great produce that reflects the diverse mix of cultures within this country. This has led to a mostly plant-based food menu, focused on locality, sustainability and seasonality.
Wine is a big part of it, celebrating up and coming Aussie producers, particularly wines that are focused on the vineyard, not the winemaker’s shed. Cocktails follow a similar vein to the food, focused on produce and incorporating native ingredients where possible. Spirits are mostly Australian, celebrating the burgeoning industry we’ve got here. Beers are all brewed in Sydney. Beer, like bread, is best when fresh and close by.
Coffee is from Edition coffee roasters, an up and coming roaster based in Sydney.
The team includes Lee Potter Cavanagh, owner/operator: award-winning bartender who has set up and run many successful venues including AKIBA Canberra, HIX restaurants UK and The Victoria Room Sydney. Cavanagh has won many awards and competitions, including Australian Bartender Magazine Bartender of the Year 2015. Rob Rietveld is the head chef, who worked at Clareville Kiosk Sydney, Aberdeen Street Social Hong Kong, Pollen Street Social London and Drakes Restaurant Surrey. Toby Marshall is the bartender, who ran Palmer & Co Sydney for a couple of years before setting up the highly regarded Charlie Parker’s Sydney more recently.