Sydney gets world’s first ‘crowd sourced’ restaurant

Six operators' dining concepts are going head-to-head.


Six operators’ dining concepts are going head-to-head online in order to win a 12 week season in the new IconPark restaurant in Stanley St, Sydney.

Diners are being asked to vote with their wallets by pre-purchasing ‘rewards’ on from the concept they like the most before 24 March. The idea that receives the most crowd support then goes on to open and scores the use of a centrally located licensed premises, a dedicated marketing strategy, the support of a team of experts and the valued at $2.7 million for a period of three months.

Supporters are only billed if their concept wins the competition so it’s essentially a risk-free way to help an idea come to life.

The restaurant concepts are as follows:

Stanley St Merchants
Chef Matt Stone’s menu features foraged and sustainable local produce. Artisanal spirits and wines will be served alongside St Ali coffee from Melbourne.

Black Cats
Wagyu steakhouse meets New Orleans jazz joint and 19th Century Gin palace. Modern mixology techniques meet old world culture, served up with vintage pinup girl hospitality.

Sedgwick Ave
Katz’s deli NYC-style big sandwiches, excellent coffee and a street art exhibition.   Ruby’s BBQ American BBQ including hickory brisket, pitchers of iced tea, Honky Tonk tunes and southern-style hospitality.

Min Joo Social
The lights and sounds from the city of Seoul. Fine beef by chef David Wright and Hibachi grills speak of serious quality to be had in a playful setting.

British India
British and Indian sharing plates and expatriate tonics and teas will be turned into aromatic cocktails.

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