A Mediterranean-Inspired Restaurant and Bar Opens In Collingwood In A Former 19th Century Cordial Factory

Orlo, Collingwood’s new Mediterranean-inspired restaurant and bar has opened its doors at 44 Oxford Street. Housed in the historic Dyason Cordial Factory and set across three levels, the new arrival welcomes a ground-floor dining room, an enclosed courtyard with olive trees and vines, a private dining mezzanine, and a moody basement bar befittingly called the ‘Cordial Club’.

Seasoned hospitality owner and operator James Klapanis of Eastern Grace Group (St. Cloud Eating House, Young’s Wine Rooms), has more than 40 years of experience opening hospitality venues, has brought Matteo Tine (Grossi Florentino, Bar Carolina, Tetto di Carolina, and Pixie) into the group as Executive Chef and Creative Director. 

Tine’s menu is guided through melding his rich Sicilian heritage with the vibrant culinary influences of his Australian upbringing. brought to life through plates of delicate fish and tender meats unite with bold sauces and Mediterranean flavours, he shares, 

“With my Sicilian background, I primarily and instinctively lean on Italian cuisine, but I can’t help but recognise and use techniques and flavours from other countries and cuisines. That’s why I am still super in love with what I do. I embrace it, and I’m enjoying seeing where things take me, especially at Orlo, where the food can be sophisticated and fun. I hope that shines and is obvious in our dishes.

My mentor, Guy Grossi, who is basically my second father, told me that everything on the plate has to tell a story and have a reason for being on the plate. This is what creates the connection to the customer. People want a story; they want to know why the chef has put this or that on the plate. And I really want people to hear and enjoy my story.”

Tine’s menu, includes items cooked from the heart with love, including: 

• Southern rock lobster, scotch egg with optional caviar
• Sword fish spiedini, orange and miso, olive mollica ​
• Piementòn lamb ribs, fermented honey toum
• Mackerel crudo, ‘salsa bianca’, charred mandarin, bay oil
• “Char sui”-style Sommerlad chicken, with fermented chilli and pickled rapa
• 800g Black Angus dry-aged rib eye, leek and porcini rub, salmoriglio 
• Baked conchiglie, cacio e pepe

Carlo Grossi, from the renowned Grossi Group, has stepped in as Hospitality Consultant and created a wine list that mirrors Orlo’s Mediterranean flavours. 

Bartending heavyweight Joe Jones (Romeo Lane, Purple Pit), best known for his minimalistic, Euro-centric style showcasing classic and contemporary ingredients, will consult on drinks. He has curated a list of signature cocktails, including seasonal cordials (for use in-house and retail), as a gentle nod to the building’s rich history. Highlight cocktails include: 

• Gimlet (gin, apple, champagne cordial) 
• Little Star (orange and saffron cordial, sparkling wine) 
• Strawberry Negroni (gin, strawberry, Campari, vermouth) 
• Americano Acido (house aperitif, vermouth, sour beer) 

Working hand-in-hand across the design, Klapanis and Kate McCluskey Kyle, Founder and Director of McCluskey Studio, have taken immense care to deliver a sophisticated yet relaxed finish to the 1888 heritage building. 

“We wanted Orlo to feel as though it has always been there.” reveals McCluskey Kyle, “Familiarity and approachability were key, driving the design team to balance historic and contemporary elements, creating links between the building’s four spaces. We wanted to weave in James’ overall vision for the venue, including his collection of reclaimed materials and vintage furniture pieces.”

Orlo is now open seven days a week, from 12 p.m. to late, at 44 Oxford Street, Collingwood. 

Main image credit: Parker Blain

Website: orlo.com.au
​Instagram: @orlo.collingwood
​

DAP & Co., one of Brisbane’s leading hospitality groups, has announced it will open its much-anticipated new offering in Dexus’s Brisbane landmark, Naldham House, next month after a long restoration. Set to become the city’s hottest new dining, drinking and events destination, the iconic three-storey building will be home to three unique venue concepts, with the first two, Naldham House Brasserie & Terrace and Club Felix, to open in mid-July. Follow the journey at @naldhamhouse and @clubfelixbrisbane. 

Naldham House is the latest venue from DAP & Co, co-owned by Andrew Baturo, Denis Sheahan and Paul Piticco, who specialise in respectfully restoring and refurbishing heritage-listed buildings in Brisbane to create impressive hospitality concepts. The group are behind beloved venues Popolo Italian in Brisbane’s Southbank, the award-winning Gresham Bar in the old Queensland National Bank building in Brisbane’s CBD, and Walter’s Steakhouse and Wine Bar on the ground floor of the Old Mineral House, where they brought New York charm to Downtown Brisbane. 

The 140-year-old heritage listed Mary Street building will be a major milestone of Dexus’s $2.5 billion Waterfront Brisbane project on Eagle Street. The revitalised precinct will deliver a global-standard business and tourist destination that aims to maximise its prime riverside location with enhanced open spaces, amenities and a revitalised premier dining hub. The incredibly beautiful late nineteenth century maritime building, which has been unoccupied since the Brisbane Polo club closed almost a decade ago, will lead the charge in revitalising the heritage buildings of Downtown Brisbane, with other key hospitality operators also moving into the area later this year.  

Andrew Baturo, co-owner of DAP & Co, said: “We are beyond excited and privileged to finally open Naldham House next month, restoring a new level of hospitality to Brisbane. We have poured our hearts into creating something extraordinarily special for Brisbane and Australia. We want Naldham House to be a celebration of our city’s heritage and rich culture for years to come.”

Naldham House will be a world of elegance, charm and endless possibilities. With multiple experiences under the one roof, it has been designed to be a true social club where guests can expect exceptional service and hospitality as well as incredible food and drinks. The first two levels, Naldham House Brasserie and Terrace and Club Felix will be the first to open to the public in mid-July, with the group remaining tight-lipped on the third concept which will open in time for Spring. 

The venue has already attracted an incredible stable of talent from all over the country to lead the first two concepts including Executive Chef Douglas Keyte (previously exec chef of two-hatted Grill Americano in Melbourne) General Manager Christian Green (previously of Rockpool, The Botanical, Aria, Chin Chin, and Longrain), and Restaurant Manager Steven Ham (recently returned to Australia after 20+ years in London including Soho House Group). 

Important to give Naldham House a new personality whilst still respecting the magnificent architecture and heritage of the building, each concept has been thoughtfully curated with a mix of modern and traditional elements to elevate the space and bring to life what’s inside the walls. In complete juxtaposition to the building’s stark white exterior, the fun, bold interiors have been designed in collaboration with renowned interior designer, Anna Spiro, known for her use of vibrant colour, patterns and textiles. Each level will have its own unique identity and eclectic, romantic charm that will be completely different to anything else currently on offer in Brisbane.

On the ground floor will be Naldham House Brasserie and Terrace, inspired by grand hotel lobbies of the world and the culinary delights of the fine brasseries of Europe. The warm and inviting space will embody the sophistication and class of yesteryear, serving up a truly unique dining and drinking experience with pan-European cuisine and old-fashioned service. Set to become the go-to spot for afterwork drinks and dinner, the venue can hold 95 inside and 120 outside on the expansive terrace complete with its own bar.

Level one will be home to Club Felix, a late-night cocktail bar and luxurious lounge open until 2am serving world-class drinks with small plates and charcuterie to compliment. The sexy supper club-style venue will be an inviting home-away-from-home, showcasing a Champagne list like no other in Brisbane, expertly crafted cocktails, and a French-leaning menu until late. The space, which can hold 150 standing and 110 seated, can be transformed for a range of premium events including weddings, launches and for special occasions. The most playful of the venues, Club Felix will be perfect for those who love a late night libation.  

Baturo said: “Brisbane has been crying out for diverse late-night city experiences. With Brisbane well and truly basking in the International spotlight, Naldham Brasserie and Terrace and Club Felix have been specifically designed to align with a growing, mature, sophisticated world-city that is committed to an energetic, fun and safe late-night economy.”

Naldham House is being delivered at a time where Brisbane’s hospitality scene is reaching new heights and the city starts to take centre stage on the world map as it looks towards the 2032 Olympics. Set to level-up the Brisbane hospitality game, Naldham House will be a must-visit destination for both locals and visitors alike, setting a new standard for dining and entertainment and forging a new era for the heritage precinct of Downtown Brisbane. 

More details will be revealed soon. 

NALDHAM HOUSE & NALDHAM HOUSE BRASSERIE AND TERRACE

33 Felix St, Brisbane City QLD 4000
www.naldhamhouse.com.au
IG: @naldhamhouse 

CLUB FELIX

www.clubfelix.com.au
IG: @clubfelixbrisbane

Table Manners, a European-influenced neighborhood restaurant and bar, will open in late winter in Bronte. Occupying the Macpherson Street site that was formerly Wet Paint, the venue is owned and operated by respected hospitality figure, Alex Cameron.  

Designed by renowned interior designer and friend of Cameron, Blainey North, Table Manners will be divided into two distinct spaces – a six-seat bar with a relaxed lounge area, and a 75-seat dining room. 

Cameron, a Bronte local, is looking to fill a gap in the area for a relaxed venue focusing on service, excellent wine, and approachable menu. Cameron was previously the group general manager of hatted-Sydney venues Franca, Parlar and Armorica, and has recently consulted on Sydney openings including Bobby’s Cronulla and Bartiga. 

Cameron said: “The opportunity to take the reins of the Wet Paint site after 23 years is something I am really excited about. I hope this site will continue to be the neighborhood venue for locals. An extension of their own home, one in which they visit time and time again.” 

“Table manners is my first solo venture, putting down roots in my own backyard feels right as I bring my love of European dining to Bronte. For me, it’s a place to share what we love best, and for everyone to make memories over good food and wine.” 

The Table Manner’s menu will be influenced by the cuisines of Italy, France and the United Kingdom, reimagining European classics. Dishes on the opening menu may include: crab pain perdu; club sandwich; and crisp spaghetti with king prawns.  

The candlelit dining room with tables draped in white tablecloths brings a warmth to the space encouraging a long and relaxed dining experience.  

The beverage program, curated by Cameron, will focus on classic producers and vintages, alongside new, cult and up-and-coming producers. There will also be a strong focus on lesser known varieties and regions that offer great value. Table Manners will also have a tight cocktail list that heroes the classics with seasonal twists. 

North’s signature style of luxury will be pared back to match the neighborhood setting and approach of the venue. The space will deliver two warm and inviting areas, plus a 10 person private dining room. Soft textures and hues of green and caramel flood the venue, with a mix of booth and banquette seating. Wall art, a central piece of the design, reimagines the style of French designer and visual artist, Jean Cocteau. Paying homage to the original site, the textural green tiles on the facade will remain. Cameron plans to add outdoor seating in spring. 

Table Manners will launch in late winter, and be open for lunch Friday to Sunday, and for drinks and dinner Wednesday to Sunday. 

Table Manners
56 – 60 Macpherson Street, Bronte
Website coming soon
@tablemannersbronte 

Image credit: Steven Woodburn

Vibrant Pan Asian favourite brings bold flavours to new Bayside location

Bang Bang, the beloved Pan Asian street food hotspot, is excited to have opened its second location in Hampton! This new Bayside restaurant brings Bang Bang’s vibrant and sensory flavours and innovative culinary creations to a new neighbourhood, inviting locals and diners citywide to experience some of the best Asian street food in Melbourne.

With the resounding success of the Pan Asian experience at its Mordialloc restaurant, Bang Bang knew there was a demand for a new location and Hampton was the perfect destination.

Delicious Pan Asian Street Eats

Featuring a diverse array of dishes inspired by Asia’s vibrant street food culture as well as the team’s travels, Bang Bang’s bold seasonal menu promises to tantalise everyone’s taste buds. The restaurant unquestionably serves up some of the best Pan Asian cuisine in Melbourne.

The exceptional menu delivers a selection of Bites, Raw, Gua Bao, Small Plates, Larger Plates, Sides and Desserts and so any occasion is covered from an after work bite, catching up with the girls, an anniversary dinner or quick lunch. Ideal for sharing, there’s flavours for those new to Asian cuisine to the more adventurous!

From winter warmers to bold dishes bursting with authentic produce and complex flavour profiles, every bite offers a full sensory experience with vibrant umami that transports diners to the bustling streets of Southeast Asia, Japan, Korea and India.

Instantly popular is the Pani Puri (masala potatoes, refreshing mint, tangy tamarind, and zesty coriander), a mouth-watering DIY creation that delivers a burst of flavours, found in the ‘Bites’ section. The Crispy Fried Sichuan Eggplant ( fried shallots & mixed Asian herbs) speaks to everything the team are trying to achieve with the food at Bang Bang, with the whole sensory experience being satisfied with this simply delectable dish.

Gua Bao lovers can not go past the delicious choices that include a 12 Hour Short Rib (sticky Korean BBQ sauce, sesame Kewpie & pickled daikon) with melt-in-your-mouth tenderness that delivers the full sensory experience of pan Asian cuisine.

Other signature dishes include:

• Balmain Bug & Pork Larb  with roasted rice powder and crisp lettuce
• Prawn Wontons with tom kha & Thai basil oil (6 pieces)
• Chicken Satay Roti Wrap with pickled onion, cucumber & lime
• Twice Cooked Pork Belly with chilli caramel, wombok & apple slaw
• Beef Cheek Massaman Curry with Kipfler Potatoes, Peanuts and Fried Shallots

Other menu highlights include the refreshing Snapper Ceviche (with lime, chilli, coconut Thai basil and taro crackers), already a hit with diners and is also included in the Raw Tasting Plate (which also includes Pacific Oysters and Hiramasa Kingfish Sashimi) for $47.50 (or $35 during Happy Hour), showcasing the authentic produce and complex flavor profiles that defines Bang Bang.

Dessert lovers can delight in the Biscoff Ice Cream Bao Sandwich (with spiced crème anglaise), and the Chocolate Delice (with miso caramel, biscuit crumb & coconut ice cream), both with just the right amount of sweetness after an Asian feast!

Two Feed Me Menus

For those seeking the ultimate tasting journey, or who just can’t decide between all the deliciousness, Bang Bang offers two Feed Me menus, a Chef’s Selection of their favourite dishes priced $57.50 per person. Or, for an even more indulgent experience, guests can opt for the Ultimate Selection, which includes the chef’s favourite dishes, along with two oysters per person, a cocktail each and a delectable dessert, priced $89 per person, ensuring a comprehensive exploration of Bang Bang’s bold flavours.

Crafted Cocktails

Let’s not forget the drinks menu, where Bang Bang truly shines with its innovative cocktails. Among the highlights are tantalising creations like Midnight Rose (Saint Felix Midnight Vodka, Chambord Liquer, strawberry, hibiscus, pineapple and lime), also available with gin instead of vodka and The Mango Lassi (Bacardi spiced rum, mango, lemon and wonderfoam). For those craving a fiery kick, there’s the Chilli Chilli Bang Bang (El Jimador Tequila, Cointreau liqueur, green chilli, lime and chilli salt), complementing the vibrant flavours with every sip and enhancing the full sensory experience.

The cocktails are complimented by a selection of wines available by the glass or bottle, Japanese Sake, beer, cider, spirits and mocktails/low alcohol drinks.

Bang Bang Hour – 5pm-6pm Every Weeknight

For even more value for money, Bang Bang invites guests to experience Bang Bang Hour every weeknight from 5pm-6pm. Diners can indulge in freshly shucked oysters for just $2 each and the Raw Tasting Plate for just $35, complemented by $15 cocktail specials.

Open 7 days a week for dinner and lunch Friday to Sunday, Bang Bang Hampton is Melbourne’s destination for the best Pan Asian eats, enhancing every occasion.

Bang Bang, 315 Hampton St, Hampton VIC 3188

https://www.bangbangeats.com.au

Image credit: Jessie B Evans

Chef and restaurateur Matt Moran’s first Canberra venues, Compa and &Sando, are officially here. The sister venues have been designed to complement one another; Italian steakhouse Compa (opening 9 April) is the hero concept, while neighbouring sandwich bar, &Sando (which opened on 4 April) takes the form of a casual, faster paced venue. As part of Compa’s offering, Moran is opening up his private wine collection and offering guests a selection of his aged Australian classics. 

In line with Moran’s other restaurants, both Compa and &Sando focus on local, seasonal produce with a simple ethos: good food and good company. The menus have been designed to showcase local ACT produce, while also including produce from Moran Family Farm including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs.

Nick Mathieson has been appointed head chef of the sister venues and has worked closely with Moran on the menus. Having worked at some of Sydney’s top restaurants, including celebrated steakhouse Bistecca, Nick brings a wealth of experience and creativity to the role. 

Head chef Nick Mathieson said: “I grew up eating at Matt Moran’s venues and reading his books – the fact that I have now been appointed head chef of his latest personal ventures is not lost on me. I’ve had the opportunity to work with some fantastic people and businesses throughout my career to date, and I can’t wait to bring those learnings to Canberra. There’s a lot going on in the nation’s capital and we are really keen to take part in it!” 

The menu at Compa heroes prime beef cuts, showcasing some of Australia’s best producers including Westholme Wagyu and Brooklyn Valley, all cooked on the custom Montague grill. When it comes to accompaniments, guests can choose from a range of sauces: red wine jus, peppercorn, anchovy butter, salsa verde; and a tableside mustard offering. Steaks are available both on the bone and off, including a 1.2kg MBS 3+ pasture fed Bistecca Fiorentina and a 500g pasture fed sirloin from Riverina NSW.

Starters, larger plates and sides complement Compa’s main offering, with highlights including: Moran Family Farm nduja with cannellini bean scarpetta, oregano; Moran Family Farm salami served with zuni pickles and grissini; whole Snowy River trout with preserved lemon and caper burnt butter; gnocchi con funghi; ‘cacio e pepe’ mac n cheese; and stone roast portobello mushrooms with taleggio and thyme. 

Compa’s drinks offering is headed up by general manager and sommelier, Tasso Rovolis; a Canberra local with over 26 years in the industry coupled with 17 years as a practising sommelier. The drinks list includes a comprehensive selection of Italian wines alongside drops from local growers and wines hand selected from Matt Moran’s private cellar. These are Matt’s personal favourites, coming from the country’s premier wine regions and producers before being lovingly aged in Matt’s temperature-controlled cellar since release. 

Alongside the wine list will sit a beverage list with cocktails, mocktails, beer, cider and spirits. The cocktail list is Italian leaning, with an Italian Spritz (Prohibition Blood Orange cello, Aperol, Prosecco, orange, honey, soda, citrus) and Compa’s Smoked Negroni (Australian Distilling blood orange gin, cabernet sauvignon, Rosso Antico, Campari, muddled citrus, smoke) guaranteed to be favourites. Local breweries and distilleries making the list include BentSpoke Brewing Co., Capital Brewing Co. and The Canberra Distillery. 

At little sister concept &Sando, the focus is on deli-style sandwiches and the full menu is available for take-away. Single O coffee and a selection of pastries are available alongside the sandwich menu, with highlights including croissants, a burnt basque cheesecake, and the vanilla bun and cardamom bun from local bakery UNDER. The sandwich menu includes: Spicy Deli (mortadella, spicy sopressa, tomato, pickled carrot, provolone served on sourdough slices); Chix Schnitz (tomato, cabbage slaw, and provolone on ciabatta); Shroomy (grilled field mushroom, rocky, pesto and ricotta on ciabatta); and a made to order steak sanga  (with steak from neighbouring Compa served with lettuce, tomato, caramelised onion, beetroot and cheese on ciabatta). Rolling specials will change up the menu regularly. 

Matt Moran said: “Canberra has long had some really exciting restaurants and talent, and I have been visiting the region and working with local producers for many years. I’d been looking for opportunities in Canberra for some time before finding the perfect location for Compa and &Sando, and am thrilled to finally be officially opening the doors to both sites.”

Located in the heart of Canberra’s CBD, Compa and &Sando have a mix of indoor and outdoor seating; Compa has a total seating capacity of 116, while neighbouring &Sando seats 18. Studio A-N have designed the interiors, which see a sleek and considered restaurant alongside a fun and relaxed sandwich bar. Inspired by the Brutalist style of the 1960s Italian ski chalet, Compa is where dark, weathered wood accents meet deep burgundy Rosso Levanto Marble and plush leather seating under the inviting and warm glow of ambient lighting.

The venues are in partnership with The Fresh Collective. 

www.comparistorante.com.au | www.andsando.com.au
@comparistorante | @and_sando
Canberra Centre, Shop DGL01
148 Bunda Street, Canberra ACT 2601

Nestled in the lively neighbourhood of Rose Bay, the playful cousin to popular restaurant, Marta, has landed and is poised to enchant Sydney’s culinary aficionados. Introducing Martina, the brainchild of esteemed restaurateur, Flavio Carnevale. A celebration of  Roman and Italian cuisine with a community spirit sitting across the picturesque backdrop of Sydney’s harbour. From a bustling Italian bakery in the morning to a lively pizzeria and Italian restaurant from noon, Martina offers an authentic dining experience, transporting you straight to the streets of Rome. 

Martina’s menu showcases Roman and Italian culinary artistry. Freshly baked pastries, including the signature maritozzi – Flavio’s favourite Roman brioche bun filled with whipped cream – are just some of the delightful offerings. Martina’s pizzeria pays homage to Roman tradition with a contemporary twist through its signature Modern Roman Pinsa– a special pizza dough that marries authenticity with innovation. As the sun sets, Martina transforms into a vibrant Italian eaterie, with a menu replete with authentic Roman delicacies crafted from locally sourced ingredients. 

Martina’s drink menu offers an array of classic Italian cocktails, spritzers, as well as innovative non-alcoholic beverages. Explore a carefully curated wine menu by Flavio himself, featuring an array of Italian wines alongside a selection of French labels and up-and-coming Italian producers. 

Flavio Carnevale, the mastermind behind Martina, draws on his own rich Italian heritage, culture and extensive culinary experiences. With a dedicated team of chefs, bakers, pastry chefs, in-house pizzaiolo, architects, and designers, he turned his vision into reality, passionately crafting an authentic Italian haven in the heart of Sydney.

Amid the challenges of 2020, during the throes of lockdown, Flavio found inspiration in the legacy of Roman baking and his deep affection for the local community. Martina seamlessly blends Roman and Italian trattoria, pizzeria, pasticceria and forno (the bakery), offering a unique culinary journey from morning to night. 

“My vision for Martina is a place where you can pop in at any given time of the day or night and always find food, coffee and wine. Is that to go place without thinking too much about it, every day all day along,” says restaurateur, Flavio Carnevale. 

At Martina, guests are invited to indulge in their senses, share the love, and discover the heartful flavours of Italian life. With its all-day offerings, Martina promises a lively yet relaxed ambiance reminiscent of the streets of Rome, inviting locals and visitors alike to savor the fusion of local goodness with Italian flair.

Martina opens its doors 7 days a week, from morning till night. Come and experience the wonders of Rome with authentic Italian food and drinks in the middle of Sydney.

www.martinarosebay.com.au

A NEW DINING DESTINATION SET TO REDEFINE HOSPITALITY IN THE SHIRE

Renowned restaurateurs and the creative minds behind Surry Hills favourites, Arthur and Jane, are set to open their third restaurant, Fior, a new neighbourhood restaurant in Gymea in the Sutherland Shire. Due to open at the end of April, Fior will bring a new level of hospitality to the area, mixing Italian cool with Aussie charm to deliver a new dining hotspot to the Shire. Follow the journey at @fior.restaurant and sign up at www.fiorrestaurant.com.au to be the first to receive news. 

Situated in the heart of Gymea, Fior marks a significant milestone for Rosier and Fanning, who have long harboured a desire to open a venue in the vibrant Sutherland Shire community. Rosier grew up in the Shire, with his first job in hospitality in Cronulla, and the acclaimed chef is excited to be bringing his expertise back to his home turf. The dynamic duo will breathe new life into the site that used to be Caruso’s, a long-standing dining institution in the area, working with award-winning architects and interior designers, Luchretti Krelle, to completely reimagine the space.

Rosier said, “It’s always been a dream of mine to open a restaurant where I grew up and we knew this was the perfect opportunity to make our first step into The Shire. We’ve been overwhelmed by the enthusiasm from the locals so far, and we’re looking forward to bringing our signature hospitality to the Gymea.”

Fior will be an Australian riff on Italian cuisine utilising Australian ingredients and local suppliers, integrating the ethos which is used across both Arthur and Jane where the focus is purely on showcasing Australian produce and producers. Rosier together with head chef, Will Lawson, are curating a casual, well-priced menu full of delicious, rustic dishes designed for sharing with the people you love and that will have you coming back again and again.

The hyper seasonal menu will change often and will use predominantly Australian ingredients, except for what is, as Rosier says, “simply better from Italy” and can’t be reproduced to the same quality here in Australia like parmigiano reggiano and anchovies. The team will also be looking to work with other local Shire suppliers, with Thoroughbred bakery locked in to bake their focaccia. 

Expect an ever-changing selection of antipasti, pasta made right in front of you in the large open kitchen, prosciutto being sliced and oysters being shucked up at the bar, a roaming gelato trolley serving guests tableside with gelato and sorbet made in house and flavours ever rotating, and what is anticipated to be “the Shire’s best aperitivo hour”. The cocktail list and aperitivo offering will be curated by Eduardo Conde, current Diageo World Class Bartender of the year, and will have playful riffs on Italian classics.

Rosier continued, “We envision Fior to be an all-rounder for good times and unforgettable moments, somewhere you can come any day or night of the week for great food, service and atmosphere. The menu will be full of the things that people love eating and we want people to have fun, feel at home and be on a first name basis with our staff.”

The venue has been purposefully designed to offer a variety of dining and drinking experiences that suit every occasion, whether you’re booking in for a long girls lunch or a celebration with family and friends, stopping in for an afternoon aperitivo basking in the sun out on the expansive wraparound terrace, or wanting to sit up at the bar amongst all the action for date night. 

Fior can take large group bookings and are encouraging guests who are keen for their end of year celebrations to get on the waitlist as soon as you can via hello@fiorrestaurant.com.au.

Fior will be open for dinner 7 nights a week and for lunch Friday to Sunday. With its versatile dining and drinking spaces and convenient location near Gymea train station, Fior is primed to become a go-to destination for locals, visitors to the area or those seeking out new foodie destinations. 

Fanning said, “There are a lot of locals that have been crying out for a concept like this a little closer to home and it’s different to anything that currently exists in the Shire. We are starting to see a lot of change in the area and a new cohort of great chefs and producers coming down south as they can see the opportunity for high quality venues and products. We can’t wait to open our doors and share this special place with the community.” 

More details will be revealed in the coming weeks and bookings will open towards the middle of April. To be on the VIP list to get first access to bookings, sign up to the mailing list on the website.

FIOR
Set to open end of April
www.fiorrestaurant.com.au 
IG: @fior.restaurant
Shop 2, 752-756 Kingsway, Gymea NSW 2227

The northern beaches dining scene welcomes a new star, with the unveiling of Nopales Mexican Restaurant & Bar. A chic Mexican and South American eatery, bringing exotic and fresh flavours to the area. Focusing on high quality and uniqueness but still providing affordable and good value options which is exactly what is needed, right now!

Nestled in the heart of Newport, Nopales is the first of its kind in the area and promises an exotic dining experience where the vibrant flavours of South America come alive wrapped in a hip Mexican dessert chic interior.

Nopales is brought to you by the acclaimed chef, Santosh, whose extensive culinary journey came from esteemed establishments across Sydney. His roles included Executive Head Chef at Tommy’s Mexican in Manly, Executive Chef at The Butcher’s Block in Wahroonga, Head Chef at St Alma in Freshwater and the Chef at Ivanhoe Hotel, Manly.

Each role has enriched Santosh’s repertoire, focusing on Mexican and South American-inspired cuisine shaping him into the visionary force behind Nopales Mexican Restaurant & Bar.

With Nopoles, Santosh brings his own vision to life in every dish. With a keen eye for detail and dedication to using the freshest seasonal ingredients, their menu boasts a harmonious blend of timeless Mexican and South American classics and contemporary creations. Whether you yearn for the nostalgia of classic tacos or the bold innovation of modern ceviche, Nopales invites you on a journey unlike any other in this area.

Their menu highlights include:

• Super indulgent Mix Rib platter with Lamb ribs, Pork Ribs, and Short Ribs served with Salad, Tortillas and Kipfler potatoes.
• Prawn Tostadas featuring Guajillo Prawns, Creamy Avocado, Pickled Onion, Pickled Jalapenos and Hibiscus served on a unique bed of coals.
• Camaron Aguachile ceviche featuring Cured Prawn with Four Chilli, Hazelnuts, Cucumber, Pickled Onion and Coriander.

And their signature and ever-popular “Summer Salad” which features a unique blend of Watermelon, Papaya, Honeydew, Polvo de chile, Chamoy and Mint. This dish has to be tasted to be believed with refreshing bursts of flavour & spice in every bite!

They have great specials such as their $5 Tacos at happy hour or their Taco Tuesdays with $7 tacos or upgrade to $39 bottomless tacos.

Whether you’re looking for cheap eats or the ultimate indulgence, Nopales caters to all with their weekly promotions, ensuring that whatever the budget, customers can try the very best of what they have to offer.

Happy Hour at Nopales, where each sip is a moment of pure indulgence and every taco a celebration of flavour with $5 Tacos, $7 Tap Beer, and $12 Margs, available every Wednesday & Thursday from 4 pm to 6 pm, and Friday to Sundays from 4 pm to 5 pm.

For those that like to indulge, you can elevate your brunch experience with their $99 Bottomless Brunch, where endless Margs, Wine, or Beer meet a tantalising 7-course journey through Mexican-inspired delights.

Let the flavours flow, the laughter linger, and the good times multiply, making it a brunch experience like no other. Embark on a culinary odyssey with their $79pp Tasting Menu, boasting a playful selection of 6 mouthwatering courses, featuring their best-selling dishes.

This exotic new entrant into the Northern beaches has something for everyone and starting with great value deals to keep you coming back for more!

ADDRESS: 352 Barrenjoey Road, Newport.
OPENING HOURS: Tuesday- Thursday | 4 pm -10 pm // Friday – Sunday | 12 pm – 10 pm
FACEBOOK: https://www.facebook.com/NopalesDining
INSTAGRAM: https://www.instagram.com/nopales_restaurant/

Coming soon to Prahran Market

Cherished Melbourne institution American Doughnut Kitchen will expand its sweet legacy, opening its first bricks and mortar shop at Prahran Market this autumn.

A beloved icon, American Doughnut Kitchen is known for their oozy, sugar-coated hot jam doughnuts that they have been slinging from a vintage van at Queen Victoria Market since 1950.

The new shop at Prahran Market will offer the same aromatic and customer-focused experience but with a modern twist. Inspired by the famous van, the store fit out will pay homage to the truck; featuring the same open work station where customers can watch their toasty doughnuts be cut, cooked and filled with the classic raspberry plum jam before being tossed in sugar to enjoy.

For the first time, doughnut lovers will be able to pair their doughnuts with a delicious cup of coffee from American Doughnut Kitchen for the ultimate Melbourne market breakfast.

American Doughnut Kitchen Managing Director Belinda Donaghey says the new southside residence will open up many exciting opportunities for the family-operated business.

“This expansion has been a long-time coming and is a testament to our family’s commitment to creating moments of delight and connection. Our doughnuts are not just a treat; they are a symbol of tradition and indulgence. We’re excited to share our legacy with more doughnut lovers in Melbourne’s south while still staying true to our roots as a market trader.

“The new Prahran Market shop will be an open invitation to join the American Doughnut Kitchen family and discover just how much a humble jam doughnut can mean. We’re looking forward to meeting our new market neighbours and the endless partnership and collaboration possibilities that will come with it,” Belinda said.

Stay tuned for the American Doughnut Kitchen shop at Prahran Market open date.

Chef and restaurateur Matt Moran is set to open sister venues, Compa and &Sando, in Canberra this autumn. The two venues will be Moran’s first in Canberra. Italian steakhouse Compa will be the hero concept, while neighbouring sandwich bar, &Sando, is set to be an intimate and more casual venue. It will be the first time Moran has opened a sandwich focused venue.   

Matt Moran said: “Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years. I’ve been looking for opportunities in Canberra and have worked with many local producers for years; I can’t wait to open these two venues and have even more of a reason to spend time there.”

In line with Moran’s other restaurants, Compa and &Sando will  focus on local, seasonal produce with a simple ethos, good food and good company. The menus will showcase local ACT produce, while also including produce from Moran Family Farm including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs.

The menu at Compa will hero beef and show off some of Australia’s best producers including Westholme Wagyu and Brooklyn Valley, all cooked on the custom Montague grill. In addition to the strong showing of beef, the menu will include a range of pastas and an extensive list of sides including: cacio e pepe mac and cheese; sweet peas and Moran’s famous mash. 

Little sister concept &Sando will focus on sandwiches, with the full menu available for take-away. The deli-style sandwiches will be made from combinations of classic ingredients including salami, mortadella, ham, provolone, pickles and veg.

“&Sando will be my first sandwich shop; it’s going to be a lot of fun!”, said Moran. “I love a good sandwich, whether it’s eating one at home or from one of the many great sandwich shops nearby. There has been a pretty big sandwich boom across Australia recently, and we look forward to bringing our own offer to the table”.

Located in the heart of Canberra’s CBD, Compa and &Sando will have a mix of indoor and outdoor seating; Compa will have a total seating capacity of 116, while neighbouring &Sando will seat 18. Studio A-N have designed the interiors, combining a sleek and considered restaurant with a fun and relaxed sandwich bar. The venues are in partnership with The Fresh Collective. 

https://www.comparistorante.com.au/
https://www.andsando.com.au/
https://www.instagram.com/comparistorante/
https://www.instagram.com/and_sando/

Canberra Centre, Shop DGL01
148 Bunda Street, Canberra ACT 2601

Melbourne Quarter has today announced Saluministi’s newest venue is set to open in the precinct on Thursday 22^nd February 2024.

Melbourne’s cult favourite, family-run paninoteca, Saluministi, will bring a vibrant personality to Melbourne Quarter’s dining and entertainment precinct as the newest addition to the community. Saluministi’s fun and relaxed atmosphere will transport diners to a classic paninoteca in Florence or Rome.

To celebrate the venue opening, Saluministi at Melbourne Quarter will be giving away free panini from 11am until 2pm on Thursday 22^nd February 2024. The giveaway will see two of Saluministi’s signature panini served, including the Porchetta Panino and the Mortadella Panino. The festivities will also see live music from Siesta Cartel setting the tone of the exciting day as well as San Pellegrino drink giveaways and coffee vouchers up for grabs. Available to all Melburnians, customers are encouraged to arrive early to secure their delicious panino, crafted from the finest ingredients and made with love.

Christopher Munn, Project Director, Melbourne Quarter comments, “The opening of Saluministi is a significant and welcome addition to the dynamic retail community at Melbourne Quarter. The precinct is growing each day and we’re dedicated to creating a vibrant and diverse destination that all Melburnians, and visitors alike, will absolutely love.”

Saluministi owners Frank Bressi and Peter Mastro have designed a menu for Melbourne Quarter which covers breakfast and lunch as well as snacks and desserts. The menu will include all of the fan favourites, such as ‘The Porchetta Panino’ with free range slow roasted pork, artichoke paste, pecorino cheese and rocket; ‘The Salsiccia Panino’ featuring a grilled pork and fennel sausage (a nod to their award-winning salami); and the ‘Pollo Panino’ with crumbed chicken, provolone cheese, roasted peppers, chilli and rocket. As one of the original made to order sandwich venues in Melbourne, Saluministi will continue to focus on serving up freshly made panini, utilising the best local and Italian produce available.

Mastro comments, “The Saluministi family have been working hard on our newest venue, and we are very excited to be putting the finishing touches on everything. We are excited to welcome our new customers within and surrounding the Melbourne Quarter community. We look forward to meeting the new faces and serving Melbourne’s best panini and Italian style coffee on Gunpowder Walk, within this wonderful precinct.”

Saluministi’s freshly filled cannoli and bomboloni will also be available at the Melbourne Quarter venue, paired perfectly with their Italian style coffee. The venue will also be offering catering services for corporate events and activities surrounding the precinct.

The Melbourne Quarter site will be the third venue for Italian maestros, Bressi and Mastro. Saluministi venues can also be found at 388 Flinders Lane, Melbourne and 892 Bourke St, Docklands.

To stay in the loop and be the first to hear of what’s on at Melbourne Quarter, join the MQ Community here.

Melbourne Quarter is an urban neighbourhood in the heart of Melbourne where creativity thrives, green public spaces are continuing to grow, and great food is only the beginning. The precinct is conveniently located in the heart of the city’s pulsing economic centre. Situated between two of Melbourne’s most iconic streets, Flinders and Collins, and directly across the street from Southern Cross Station.