Some of Sydney’s top restaurants have come together under the “Plates For Good” initiative, established to help industry staff who have been impacted by the ongoing COVID-19 pandemic.
Eight of the city’s favourite eateries have committed to donating the purchase price of every Westholme Wagyu dish ordered to that venue’s staff who have lost income during the pandemic. It’s a program in partnership with the well-established wagyu supplier, encouraging diners to opt for a premium Wagyu meal knowing that it’ll be going to a good, and very needed, cause.
All you’ve got to do to help out is simply head along to either The Botanist, The Butler, Hartsyard, Olio Kensington St, Catalina, Banksii Vermouth, Bopp & Tone or Cucinetta, and go for that venue’s wagyu dish. That could be a flavour-rich wagyu pasta at Olio, or a nice, juicy cut Wood Grilled Westholme Wagyu 5+ Chuck at Hartsyard. Either way, gets something they so very much deserve out of it.
“The hospitality industry was hit particularly hard by the COVID-19 crisis. Sadly, like many others in our industry Applejack Hospitality was forced to stand down staff members and we are still working through the slow road to recovery,” offered Applejack Group Executive chef Jason Roberson. “We’re therefore thankful to be working with our long-time wagyu supplier Westholme on the Plates for Good initiative to help some of our staff and closest friends through this challenging time. Westholme’s generous donation and initiative will help us to give back to those who have always been there for us. Now they deserve our support in return.”
More information can be found at westholme.com
Feature image: Olio Kensington St / Nikki To.
