UPDATED with restaurants open
Chef and restaurateur Matt Moran is expanding his empire with the launch of two new eateries in Canberra this week.
Moran has opened sister venues Compa and &Sando in the Australian capital.
The two venues are Moran’s first in Canberra.
Moran has opened sister venues Compa and &Sando in the Australian capital.
The two venues are Moran’s first in Canberra.
Italian steakhouse Compa is the main venue with neighbouring sandwich bar, &Sando an intimate and more casual venue.
It marks the first time Moran has opened a sandwich-focused venue.
“Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years," Moran said.
"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 (is there one that doesn't nowadays?) with a simple ethos: good food and good company.
The menus will showcase local 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 feature meat cooked on a 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.
&Sando's deli-style sandwiches will be made from ingredients including salami, mortadella, ham, provolone, pickles and veg.
“&Sando is 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 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 and the venues are a partnership with The Fresh Collective.
It marks the first time Moran has opened a sandwich-focused venue.
“Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years," Moran said.
"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 (is there one that doesn't nowadays?) with a simple ethos: good food and good company.
The menus will showcase local 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 feature meat cooked on a 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.
&Sando's deli-style sandwiches will be made from ingredients including salami, mortadella, ham, provolone, pickles and veg.
“&Sando is 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 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 and the venues are a partnership with The Fresh Collective.
No comments:
Post a Comment