Dining at Machiavelli's last night brought back very many happy memories of dining at Romano's many years ago. Last night's experience was truly amazing with the quality of the fresh produce - the John Dory was cooked to perfection with the sides of creamed spinach and potato adding to the taste and presentation.
Service was excellent, white table cloths and silver service and accompanied by the ambience of photos of our poor modern day imitations of Machiavelli. The menu catered to all tastes and was wide in its coverage. One left captivated by the culinary and visual experience. Words don't get close to describing this place.
Service was excellent, white table cloths and silver service and accompanied by the ambience of photos of our poor modern day imitations of Machiavelli. The menu catered to all tastes and was wide in its coverage. One left captivated by the culinary and visual experience. Words don't get close to describing this place.
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About
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She journeyed from Naples to Sydney with a suitcase of lessons learned from her mother in traditional Neapolitan cuisine. After 28 years at the helm of Machiavelli she sold the restaurant to Nicolae Bicher, an ex-Olympian who had previously dabbled in hospitality with a focus on International produce growing, hence his appreciation for fresh ingredients.
Meet the team
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Machiavelli Ristorante Italiano Executive Chef, Laurent Cambon, was born in Limerick, Ireland to French parents. From an early age, Laurent showed a great interest in cooking and could often be found watching his Mother and Grandmother in the kitchen. Growing up, Laurent had extensive exposure to a variety of cuisines due to extensive travel around Europe, and his mother told him, "If you want to travel, become a chef".
World Pasta Day
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2018 marks the 20th Anniversary of WORLD PASTA DAY. The event aims to maximise promotion of an extraordinary, good, healthy, nutritious, accessible and sustainable food, a pillar of the Mediterranean Diet, recognised as an Intangible Cultural Heritage of Humanity by UNESCO. Our Head Chef Laurent Cambon joined 2GB's Chris Smith in the studio to discuss pasta, the restaurant and wine.
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