Potts Point’s restaurant scene is on the up and up. The Sydney suburb’s latest addition is Paper Bird, which is set to open in early July and is the creation of restaurateur trio Ben Sears, Eun Hee An and Ned Brooks of the now defunct Moon Park.

Redfern restaurant Moon Park was beloved thanks to its modern interpretation of Korean cuisine. The Eastern influence is again being embraced by the trio in their new eatery, though they will be venturing further afield this time with inspiration also set to be taken from Japan, China and Taiwan.

“Korean is the food of Eun’s heritage but we also want to explore what we eat now, the food that we talk about, what excites us when we go out,” says Ben. “The menu will be a tribute to the energy that exists in these countries’ cuisines and will attest to the diversity in Sydney today.”

While Ben and Eun will man the kitchen, Ned will take hold of the beverages.  “The wine list will feature predominantly whites and light to medium reds, which is what Ben and Eun’s food calls for. They’ll be mostly natural, there’ll be heaps of saké and the house speciality —ice cold tinnies of OB — will be back,” he says.

Paper Bird will serve breakfast, lunch and dinner from Monday through Saturday. Sundays will instead focus on a brunch sitting with the menu intended to change regularly. It will be housed in the former Bourke Street Bakery site on Crick Avenue, that will be tweaked only slightly.

For Ned, the closure of Moon Park and the subsequent new venue is all a part of the plan. “We only ever planned for Moon Park to be a three-year project. We’re excited about the new restaurant in its new home and all the potential it brings,” he says.