The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Stokehouse comes to Sydney

Richard Ousby

Richard Ousby

It's Melbourne one, Paris nil as the Sydney Opera House Trust announces that its flagship restaurant, for the past 12 years run as fine-diner Guillaume at Bennelong, will next year become the first Sydney branch of the Stokehouse brand, with Melbourne restaurateurs Frank and Sharon Van Haandel taking over the site.

The Van Haandels, proprietors of Stokehouse and Stokehouse Café in St Kilda, Stokehouse Q in Brisbane and their most recent addition, Fatto Bar & Cantina at Melbourne's Hamer Hall, will launch Bennelong by Stokehouse in May. Stokehouse creative director and executive chef Anthony Musarra will oversee the restaurant as a whole, and Stokehouse Q's Richard Ousby (pictured above) is taking the reins in the kitchen.

The food, Ousby tells us, will be "very similar to the Stokehouse brand", with a "loosely Mediterranean background somewhere in the mix", and a focus on local, seasonal produce wherever possible.

It'll be a lot more accessible than its fine-diner predecessor, too, with the restaurant split over two levels, each offering different dining experiences at differing price points.

"There will be two restaurants or two offerings," says Ousby, with the ground-level area channelling a more sophisticated Stokehouse feel and the upper-level toning it down a few notches for a more casual experience.

The restaurant will be open seven days a week for lunch and dinner, as well as breakfast on weekends - a big change from current occupant Guillaume, which is open five nights for dinner and just two days for lunch each week. 

Ousby, who joined the Stokehouse family in 2012 following three years at Quay, tells GT he's ecstatic about being part of the project. When asked what it'll be like to look over at his former employer from the other side of the harbour, he responded, "It'll be great. I was speaking to the sous-chef, Rob, there [at Quay] and I told him I'd buy him some binoculars so that we can start to chat again."

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Greg Malouf returns to Dubai
24.01.2017
Merivale’s The Chicken Shop opens this week
24.01.2017
French cuisine heats up in Brisbane
19.01.2017
A taste of Algeria in Northcote
18.01.2017
What to order at Salt Bae's restaurant
17.01.2017
Hot Plates: Pino’s Vino e Cucina, Sydney
16.01.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Edible seaweed guide

With its complexity in flavour and texture, seaweed is the c...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×