Alex Cameron’s first solo venue is now open in Sydney’s Bronte after the general manager called time on Andrew Becher’s Franca, Armorica, and Parlar.
Cameron says Table Manners has been a “labour of love”, but was well worth all the late nights as he welcomes guests to the European-leaning concept which is split into two distinct spaces; a dining room and bar.
The restaurateur nabbed former Parlar collegue Luke Churchill to head up the kitchen, with the pair developing a menu that caters to all appetites big or small.
“To work alongside Luke has always been on the agenda, we previously worked together and his talent caught my eye back then,” says Cameron. “Watching the menu development and creation transition to the plate has been such a great experience.”
Dishes are inspired by the cuisines of Europe, with influences spanning from France to Italy and Spain.
Seafood features heavily throughout the menu across many plates including tuna belly toast; Hervey Bay scallops with ‘nduja butter and macadamia; Murray cod with pickled carrots and sauce Jacqueline and crispy spaghetti all’assassina with tomato, king prawns, and chilli.
There’s also a Moreton Bay bug club sandwich, which is sure to be a Table Manners signature.
For fans of red meat, there are many selects to be made from the beef tartare with guindillas, quail eggs, shiitake, and crispy potatoes to lamb rump and belly with peas and broad beans, and half a duck with madeira, beetroot, and lentils.
Steak options span sirloin and rump cap, which are served with pressed potato and bagna cauda butter.
Cameron has put together a vast drinks list covering 400 bottles of wine (30 by the glass), classic cocktails – think a Sgroppino, Negroni, and Brandy Old Fashioned, and Martinis – as well as a selection of spirits,
Table Manners is open for lunch Friday to Sunday from midday and for drinks and dinner Wednesday to Sunday from 5pm.
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