Redfern newcomer Redbird Chinese is launching its weekend Native and Natty lunches from 18 March, featuring a curated selection of plant-based contemporary Chinese menu items. The special plant-based menu is paired with two hours of ever-flowing natural wines selected by Head of Beverage, Matt Stewart.
You can take your pick from the lo-fi drop lineup featuring styles like Pét-Nat, Orange Grigio, and Rosé Pinot Gris.
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For just $89pp, enjoy a selection of Redbird’s finest vegan menu options, including fiery Sichuan-braised Japanese eggplant and Kung Pao tofu, crispy vegetable spring rolls, spinach and water chestnut dumplings and vegetable San Choy Bow.
Meanwhile, for those wanting to venture beyond vegan, there’s the option to add steamed oysters with ginger and shallots or the Signature Redbird – a braised spatchcock with blood plum jus & Davidson Plum salt.
The new Redbird Chinese menu debuts 18 March. Fly in from midday every Saturday and Sunday to 99 Redfern Street.
Two-hour lunch sittings are available between 12pm and 2:30pm. For bookings, head to redbirdchinese.com.au
Saturdays and Sundays, starting 18 March | Sittings from 12pm-2:30pm | Price: $89pp
Redbird Chinese Easter weekend operating hours:
- Good Friday (7 April), 5:30pm till late
- Easter Saturday (8 April), 5:30pm till late
- Easter Sunday (9 April) – CLOSED
- Easter Monday (10 April) – CLOSED (as usual)