Luxurious resort Capella Sydney has launched a brand new chef in residence sequence at its in-house restaurant Aperture for the primary time.
None aside from Federico Zanellato from Lumi, Restaurant Leo, and Lode has kicked the sequence off, with the chef working intently with Capella’s personal Government Chef Gabriele Taddeucci to place the providing collectively.
“It’s an honour to be the primary chef in residence at Capella Sydney,” says Zanellato.
“Gabriele and I’ve recognized one another for a few years, and this collaboration permits us to create one thing actually particular within the lovely surrounds of Aperture. I can’t look forward to visitors to style the distinctive flavours of Lode Pies in such an iconic setting.”
Aperture visitors can choose from two choices: a Blackmore Wagyu pie with chianti crimson wine or a truffle and comte pie served with potato dauphinoise, crispy onion, and fondue.
Every pie is accompanied by a aspect of creamy spinach and winter leaves in addition to a glass of Younger Henry’s Sandstone lager or a selection of home glowing, crimson, or white wine.
The concept is to cater to the after-work crowd who will not be prepared to take a seat down for a full meal.
“We stay up for providing our visitors an unforgettable after-work eating expertise through the winter months that celebrates our shared Italian heritage and fervour for high-quality substances,” says Taddeucci.
The menu is priced at $45 per particular person and is offered from 5-7pm Monday to Friday.
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