Rise N’ Brine returns to Petersham’s Oxford Tavern for its fourth edition this November and we’re already feeling it in our guts. But that’s okay because we’re coming prepared to eat and drink all things pickled. And, you should too.
The celebration of everything pickled continues to power through Sydney and will once again feature a full pickle-themed food menu by Head Chef John Hockey. The Rise N’ Brine festival menu will showcase the best flavour you can get when chicken wings meet pickle brine as well as loaded fries that have been pickled tickled plus fried pickle sticks and a chocolate brownie topped with pickle cream.
Drinks, of course, are also of the pickled variety. From the Garage Project’s Pickle Beer sour to Grifter Brewing’s C-Boogie Cucumber Kolsch on tap, mouths will be asking for more. But with the weather warming up, the classic Jamo Pickleback Slushy might be your go-to. And, for those feeling like the pickle needs to be treated with elegance, the High Society Pickleback is a Hendrick’s gin with house-fermented cucumber, lime and gentian concoction. For more picklebacks, beware of The Duke’s Pickle Pit.
Lips will shrivel but if you can stomach the brine, drop your name in the hat to take part in the Rise N’ Brine Pickle Eating Competition. Throw back as many pickles as you can and win Rise N’ Brine x Tav merch designed by Bodie Jarman of El Oso Negro. If you don’t win, you can purchase them on the day.
The doors open at 12pm, the pickle-eating competition starts at 2pm and the bands—Papa Pilko and The Bin Rats, Jasper and The Jokers—will take to the stage from 3pm. Then it’s onto the DJs and more pickled entertainment in the evening.
This year the event is free, but book ahead to save your seat for all the fun.