Brew & Broth, to be held at Elementary Coffee on Young Street will be a dine-in a la cart experience for guests with all cuisine focussed on native Australian, and locally sourced ingredients.

The cornerstone of it all is simple: broth. Co-founder of Warndu along with her partner Damien Coulthard, Rebecca Sullivan says this event ties into their “mission around creating meaningful meals” and prioritises native Australian food and produce.

“People will choose a base broth as part of the a la cart menu and add the things they please, like native greens, seasonal vegetables and ethical meats,” Sullivan tells The Adelaide Review. Describing those broths as a sort of “Aussie pho”, Sullivan goes on to mention that Warndu’s signature kangaroo broth will be on offer, as well as a seasonal veg broth, plus free-range chicken with native thyme and free-range pork with native lemongrass and muntries.

Warndu’s ‘brews’, a sort of native-Australian tea made from local herbs and ingredients, will also be on the menu as well as a range of local beers, wine and cider, plus some native citrus tart to wrap up the night.

While this is Warndu’s first pop-up event, Sullivan expects it won’t be the last. “These pop-ups will be seasonal, so we want to focus on great seasonal Australian produce whenever we can,” she says.

“When we have some emu, we will use that, and then when murray cod, or barramundi are in season, we will use them too.” With places already selling out for the first sessions on September 9, Brew & Broth might be around for a while yet.

Brew & Broth Friday, September 9, 5:30pm Elementary Coffee, Young Street Bookings essential facebook.com/warndu