Venues
Boronia Kitchen
Boronia Kitchen is the restaurant Simon Sandall built after four decades in some of Sydney and London's most demanding kitchens. The food is generous but exacting, driven by the best produce Australia's land, air and ocean can supply, and served in a room that feels more like a local secret than a destination. Open Tuesday to Sunday, it is the clearest expression yet of a chef who has spent his career learning that restraint, not spectacle, is what keeps people coming back.
Powerhouse Parramatta
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New Culinary Era
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Opening November 7
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Powerhouse Parramatta · New Culinary Era · Opening November 7 ·
Simara
Simara holds the spirit of Simon Sandall's welcome, a room by the river where people come to stay a while. It carries the belief that has guided his whole working life, that the true measure of a restaurant is how it makes a person feel the moment they walk through the door. The food gathers flavours from every corner of the world and tells them as one familiar story. Even the name holds this idea, with SIM for the chef, MA for the space between people and RA for the light. At Simara the care given to the plate is matched by the care given to the guest, in the unhurried pause, the warm greeting and the small gesture that turns a first visit into a lasting connection.
Folded
Folded is Simon's everyday welcome, the place that meets people as they move through their day. It begins with a simple observation that almost every culture in the world has its own bread, and from that shared starting point Folded brings many traditions together under one roof. The jaffle, the calzone and the stone baked bread sit side by side as reminders of how much we have in common, each one made with the same craft and respect Simon brings to his finest dishes.