New Lunch Menu at Mezzanino Ristorante
Please come and enjoy our new lunch menu. Experience the delights of Spring as created by Chef Glenn Bowman and his team. Fresh produce from the market to your plate.
Sydney’s only market restaurant has a new chef
Mezzanino Ristorante has moved down onto the market floor at Danks Street Produce Merchants, leaving the original space to operate as a fulltime events space. And Glenn Bowman is the new executive chef for both.
As someone who has spent almost his entire career working in Italian kitchens, he’s ideally suited to the job.
At the age of 20 he ran the Spaghetti Cellar in Fairfield, then went to London to work as a sous chef at Sir Terence Conran’s highly regarded Cantina del Forte on Butler’s Wharf. He returned to Sydney to work as sous chef at
The Edge and then opened The Centennial in Woollahra as head chef
After that it was Noosa with Ricky’s as executive chef, followed by his own place, Allegria, on Sunshine Beach.
Of his food at Mezzanino, Glenn says “I have this wonderful market to work with every morning. It's incredible. When Dominic (Quattroville) comes back from Flemington he'll tell me what’s best that day. Marcus from The Whole Beast Butchery makes the sausages for our breakfast. The jam and the truffled honey all comes from Fourth Village at Danks Street.”
“I'm very big on the relationship between this restaurant and the market, what you're eating here, you can pick up in the deli or the butcher or the Fourth Village fresh produce.”
This makes Mezzanino Ristorante Sydney’s only market restaurant.