Eastern suburbs restaurant Regatta Rose Bay has welcomed a new executive chef.
Dionisio Randazzo took the reins as the industry shutdown, but has already made a mark with his Sicilian inspired takeaway menu.
Hailing from Sicily, the former Altum head chef has worked internationally, including stints at Michelin-star restaurants Ristorante Semplice and Petrus by Gordon Ramsay.
“It’s hard not to compare Australia with the beautiful Mediterranean especially when I come from its heartland, Sicily,” says Randazzo.“Both lifestyles and food styles share a melting pot of flavours and this is how I like to eat and cook – great produce, cooked simply.”
While diners will have to wait to try Randazzo’s al a carte menu, the chef has created a range of takeaway and ready to bake meals. Think eggplant parmigiana, whole baked snapper ‘Aquapazza’ and a 1.5kg roasted lamb shoulder with salsa verde.
“My philosophy for food has always been about enjoying everything in a balanced & healthy way, I want each dish to be an experience, I want every bite to feel like your first bite – whether it is in a fine dining setting or in the comfort of your own home,” says Randazzo.
Regatta’s Takeaway and ‘Ready to Bake’ menus are available Wednesday to Sunday from 5pm to 9pm. Ready to Bake orders must be submitted at least 24 hours prior to pick-up. Takeaway items can be ordered on the night.
