LP’s Quality Meats, Sydney

Luke Powell

Luke Powell

Prepare for a smokin' hot addition to inner Sydney's emerging neighbourhood.

Chippendale is having a moment. The central Sydney suburb is already home to celebrated bakery Brickfields and New Restaurant of the Year nominee Ester, and next year they'll be joined by a trio of interesting eateries at The Old Clare, the boutique hotel opening on the site of the Clare Hotel on Broadway.

In the meantime, LP's Quality Meats, the first solo venture from former Tetsuya's head chef Luke Powell, is the hot new kid on the block.

The 100-seater is due to open just around the corner from Ester this month. "It's going to be a meat-centric kind of place," he says, "so we'll be carving cured and smoked meats right at the bar."

Powell is nothing if not versatile: he has worked at top-flight kitchens including the San Sebastián landmark Mugaritz, and also had a hand in designing Sydney's tastiest burger, cooking at Mary's in Newtown in its first months. He's also laid his hands on a mammoth barbecue that "can cook hundreds of chickens at a time" but says he plans to steer clear of the American barbecue thing and avoid the more popular likes of pulled pork and ribs. "There are so many other things we can show."

The space, an old mechanic's workshop, will become 240 square metres of "polished concrete floors, walls of tiles and high ceilings". A fellow Tetsuya's alumnus, James Audas, will run the floor. "I really feel like it's going to blow up, this area," says Powell, a Chippendale resident of seven years' standing. "I'm super-excited."

LP's Quality Meats, 1/12-16 Chippen St, Chippendale, NSW

Looking for more Sydney dining options? Check out our list of the best restaurants in Sydney.



Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
What to order at Barangaroo House
14.12.2017
Morgan McGlone to open a New York-style grill in Melbourne
12.12.2017
Our favourite dishes: December 2017
11.12.2017
First look: Bondi Beach Public Bar unveils menu – and a squish burger
11.12.2017
Andrew McConnell is taking over NGV this summer
07.12.2017
Eight new restaurants and an Art Series hotel opening on the Brisbane River in 2018
06.12.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...