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Scott Bolles

Scott Bolles

Writer

Scott Bolles writes the weekly Short Black column in Good Food.Connect via email.

Wes Lambert CEO of Restaurant and Catering Industry Association at Woodland Kitchen in Neutral Bay. Wes discusses the crisis in the restaurant industry. 15TH November 2019 Picture Renee Nowytarger / SMH

‘Bloodbath’: Sydney restaurants brace for one of the toughest winters on record

One industry figure labels the coming season “the great storm of 2026”, with several seasoned operators noting a drop in trade of about 15 per cent.

  • Scott Bolles
Beppi's owner Marc Polese.

Sinatra and Rihanna’s favourite Sydney restaurant celebrates 70 years

With autographs from Harrison Ford and ABBA also in its guestbook, Beppi’s has a growing number of Gen Z fans coming for the institution’s history and veal saltimbocca.

  • Scott Bolles
The Manzo double steak sandwich.

This $210 steak and beetroot sanga might be Sydney’s most expensive sandwich

The CBD’s north end is fast becoming the go-to spot for sirloin lovers, welcoming Manzo Bisteccheria with its “unapologetically OTT” sandwich, plus several other steak-centric restaurants.

  • Scott Bolles
From left: Chefs James Tai and RJ Lines at The Hideaway.

Former Bentley and One Penny Red chefs bring a touch of Gidley glamour to the east

The duo want to put the area’s untapped pockets on the culinary map. Plus a new pizzeria by Bourke Street Bakery’s founder and a diner by the Bambini Trust crew.

  • Scott Bolles
Giorgio Angele from Brunetti Classico in Carlton.

Giorgio entered the hospitality industry at nine years old. At 93, he still hasn’t left

The restaurant industry may struggle to attract workers but a handful of veteran chefs are defying expectations by working into their 70s, 80s and beyond.

  • Scott Bolles
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Now open in Chatswood – a French brasserie from the team behind an ambitious two-hatter

The venue, on a new luxury level at Chatswood Chase, serves oversized vol-au-vent with a prawn bisque sauce and a “burnt” pavlova with passionfruit curd.

  • Scott Bolles
Tortilla, croquettas and raw beef carpaccio.

Besa

A high-energy tapas bar inspired by the tightly packed venues of Madrid.

  • Scott Bolles
'I don’t want to come in and change the whole menu': chef Adam Wolfers.

Top globe-trotting chef returns to Sydney to lead kitchen at two-hatted Aalia

Chef Adam Wolfers, who has worked at Marque, Monopole and NY’s WD-50, replaces former Good Food Guide Chef of the Year Paul Farage.

  • Scott Bolles
Flying Fish in the former Balla site.

Flying Fish to close in Pyrmont after more than 20 years

But it’s not the end of the story for the popular seafood restaurant.

  • Scott Bolles
Morgan McGlone (left) and Nathan Sasi at the former Chefs' Warehouse site in Surry Hills.

Team behind Bar Copains to open French wine bar at landmark Potts Point site

The new Challis Avenue venue will join a wave of new and upcoming Gallic venues opening across the city.

  • Scott Bolles