Luxury hotel Capella Sydney has launched a new chef in residence series at its in-house restaurant Aperture for the first time.
None other than Federico Zanellato from Lumi, Restaurant Leo, and Lode has kicked the series off, with the chef working closely with Capella’s own Executive Chef Gabriele Taddeucci to put the offering together.
“It’s an honour to be the first chef in residence at Capella Sydney,” says Zanellato.
“Gabriele and I have known each other for many years, and this collaboration allows us to create something truly special in the beautiful surrounds of Aperture. I can’t wait for guests to taste the unique flavours of Lode Pies in such an iconic setting.”
Aperture guests can select from two options: a Blackmore Wagyu pie with chianti red wine or a truffle and comte pie served with potato dauphinoise, crispy onion, and fondue.
Each pie is accompanied by a side of creamy spinach and winter leaves as well as a glass of Young Henry’s Sandstone lager or a choice of house sparkling, red, or white wine.
The idea is to cater to the after-work crowd who may not be ready to sit down for a full meal.
“We look forward to offering our guests an unforgettable after-work dining experience during the winter months that celebrates our shared Italian heritage and passion for high-quality ingredients,” says Taddeucci.
The menu is priced at $45 per person and is available from 5-7pm Monday to Friday.
