Ensuring that Aperitivo Hour at the Dolphin hotel retains it's sparkly coat we've called on Stereogamous; unequivocally the gayest band since The...
Delfino Aperitivo w/ Stereogamous
412 Crown St
Access and Inclusion
Ensuring that Aperitivo Hour at the Dolphin hotel retains it's sparkly coat we've called on Stereogamous; unequivocally the gayest band since The Village People.
Based in Sydney Australia, they make music and parties and are likely coming to a pride float near you soon. The Aria award-winning legends are the musical equivalent of Mardi Gras that runs all year. Paul Mac and Jonny Seymour have remixed or collaborated with Kylie, George Michael, Hard Ton, Jake Shears, Sia, Sam Sparro, LCD Soundsystem, Light Asylum, Beni, The Presets and loads more. Don't hate though. They are actually lovely lads who are more into dancing and staying up late than being sceneious.
They have original tracks featuring collaboration with Shaun J Wright (Classic Record Co/Chicago) turning people out all over. They've played in backroom dancefloors all over the planet (Pannorama Bar, Razzmatazz Barcelona, Horse Meat Disco London, Trough Melbourne), mega festivals (Lovebox, the Big Day Out, Burning Man, Glastonbury), soundtracked fashion parades (NYC, Paris, Sydney fashion weeks), and also represented at gay pride events all around the homo circuit (Folsom Street Fair San Francisco, Sydney Mardi Gras, Madrid Pride). They refused to play weddings downunder, but are now available as it's equal, gworl!
As their flamboyant selections usually give listeners a bendy workout, Apertivo will be an amazing opportunity to witness the more mellow and sedated side of this dynamic duo. The perfect soundtrack for the food of Adam James.
Keeping things fresh and flavourful during Aperitivo Hour at The Dolphin is the fermenting connoisseur, Adam James. The man behind Rough Rice — a boutique fermentary/pop up outfit in Tasmania — who previously owned Hobart’s Tricycle cafe, has been dabbling in all things fermented for around six years now.
Over the year’s this hobby turned to obsession and Adam recently returned from a Churchill fellowship ‘fermentation world tour’. Upon returning he has written articles on fermentation for Gourmet Traveller and The Australian and is now focussing on pop up events and boosting the scale of his fermented condiments.
Venue closes at 10PM