After eight years at their dimly lit Potts Point location, Brent Savage and Nick Hildebrandt are letting the light in, and shifting their celebrated wine bar to the CBD.
Four years after merging with the Urban Purveyor Group, the chef-restaurateur leaves behind his flagship restaurants to concentrate on his charity work.
The Melbourne restaurant scene has faced its fair share of setbacks of late, but McConnell is remaining optimistic. “The hustle and bustle will return,” he says. “We just have to be patient.”
Today marks the day Sydney restaurants can host up to 10 diners at a time. For some, staying closed was the obvious decision to make; for those who’ve decided to open, it’s done with mixed emotions.
