After 21 years in the business, with stints in London, the French Alps and at Melbourne’s Newmarket Hotel, co-owner and chef Eugene Giesinger is happy to open his first Sydney venture with girlfriend Natalia Bayfield.
Giesinger enlisted mates to help to gut and rework the space, making it clean, simple and open. Giesinger has put in a huge amount of the work himself and there’s a lot of love in the details, giving a relaxed and almost French feel to the space.
Judging weekend queues, Giesinger has hit it with a beachside cafe suited to the area. There’s a reclaimed focus here, with lights, wood and marble counters all repurposed from the existing building, found under the floor or even snaffled from Sydney uni. Cabinets came via hunting online and picture rails were a rescue job.
It all comes together with an effect of effortless chic, which manages to look more heritage than second-hand. Dinner is also served from Tuesday to Saturday.
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