Chef Robert Lechowicz has brought his Michelin-starred training to Cronulla with the opening of Blackwood Pantry.
In partnership with friends Daniel Sorridimi and Paul Pisani, Lechowicz – who worked as chef de partie at Chateau Cordeillan Bages, Pauillac-France; as sous chef at L'Abeille, Shangri-La Paris; and executive sous chef at the Greenhouse, in London, which all share two-Michelin-star status – has created a menu that is very French in technique, but ‘fuss-free’ and Australian in its approach.
Dishes include fresh basil yoghurt dotted with fig, strawberry and candied pistachio; and Turkish poached eggs amongst many others.
"Blackwood Pantry is about staying true to my heart,” says Lechowicz.
“My vision is to create food that is light and seasonal and present it in a relaxed, informal space where people feel comfortable to dust the sand from their feet after a day at the beach and come in and enjoy food they want to eat at an affordable price," he says.
The laneway eatery was named after the nearby Blackwood Beach and designed by architecture and interior design firm Luchetti Krelle. The space features concrete floors with a custom inlay that references the hexagonal shape of the seawall at Elouera Beach, ceramic pendant lights, and a corrugated waiter's station.
