“Sydney’s inner-west isn’t known as a leafy landscape, which makes the arrival of the 350-seater Acre, that much more special". Anna Leslie, Best Restaurants of Australia, July 2016

 

“With indoor and alfresco dining, acre is already proving to be the perfect location for a lazy Sunday brunch" Australian House & Garden Weekly, 15th July 2016

 

“When the slow-roasted porchetta finally arrives ($54 to share), I have to physically restrain the people from the next table from coming over and helping to eat it. Mind you, there's enough for four, and it's as gorgeous as anything master-stylist Jamie O himself could have put together. Done in rustic farmhouse style, four thick slices of rolled, herbed and crisp-cracklinged pork belly are piled on a metal tray with roasted root vegetables, baked apples and sweet quince jam.” Terry Durack SMH, Good Food Guide, 8th July 2016

 

“Farm-to-table dining is not a new concept, but few in Sydney have embraced it as wholly as Acre Eatery... The focus on provenance is obvious from the menu... It doesn’t feel like you’re in the centre of Sydney, as you peek out to orderly rows of crops and a wheelbarrow casually abandoned in the corner.” Mariam Digges, Broadsheet Sydney, 8th July 2016

 

“Acre is a gorgeous 350-seater, with beautiful wooden tables and Hamptons-style white chairs and booths...They're growing all seasonal produce, which, by necessity, makes the menu a truly seasonal one as well.” Marissa Ciampi, Concrete Playground, 1st July 2016

 

“Playing on the large space, which is rare in the area, Sydney restaurant acre is a 350-seat sustainable farm-to-table concept restaurant with Head Chef Gareth Howard (former Regional Executive Chef of Jamie’s Italian) taking very good care of diners (and their stomachs)... The eatery is a casual affair inspired by a farmer’s home so you can expect hearty stomach fillers.” Sophia Fukunishi, The Urban List, 4th July 2016

 

“A remarkable example of what a group effort can achieve, the new Camperdown Commons is a lush urban farm and restaurant, with lawns and community meeting places. Green thumbs, passion for sustainability and a lot of heart have transformed an old, unused bowling club into a beautiful urban farm and restaurant.” Eliza Barr, Inner West Courier, 28th June 2016