Meet Alessandro Mandelli, the Italian-born chef turning Bistro Ebony into Sydney’s chic new flavour playground. He brings European polish without pretension, creating dishes that feel both comforting and beautifully composed, the way only a steady hand can deliver. As the Executive Chef of new venue Bistro Ebony, what’s one dish on the opening menu you’re especially excited for people to try — and why? The fregola is the dish I’m most excited for people to try. It’s a pasta you don’t often see in Sydney — toasted semolina paired with the sweet flavour of spanner crab, crunchy softshell crab and a hit of bottarga, all cooked down in a rich lobster bisque with confit tomato. For me, it shows just how much depth and character a simple, thoughtful combination of ingredients can have. What’s your favourite summer dish to cook at home — something quick, fresh and full of flavour? My go-to summer dish is spaghetti vongole. It’s incredibly quick, full of flavour and always feels like a treat, especially if the clams are cleaned ahead of time. I like to take it straight to the table in the pan with crusty bread and a chilled Italian white wine — it brings instant holiday energy. Tableside desserts are having a moment — can you share the story behind the crêpes suzette? What makes that kind of old-school theatre so fun? Tableside desserts create a sense of theatre and a moment of connection — guests get to see how something is made, chat with the person preparing it and feel part of the experience rather than simply receiving a plate. Crêpes suzette ticks every box: 5 Minutes with Alessandro Mandelli Executive Head Chef at Bistro Ebony Mr. Wong A favourite — consistent, generous and full of big flavour. Alessandro Mandelli’s Top 3 Sydney Restaurants: 3. the sweetness of caramel, the freshness of orange and the joy of a warm pancake. The little burst of flame adds to the occasion, and the dish fits naturally into our French-leaning menu. We use Grand Marnier for the flambé because it’s more rounded and complex, bringing everything together beautifully. What’s one simple tip or technique you think every home cook should master? Every home cook should master a handful of fundamental sauces. They give a dish depth, balance and personality, and once you have a few reliable sauces up your sleeve, everything you cook feels more confident and complete. @mr.wongsydney 2. Maybe Sammy For a drink, Maybe Sammy is always a standout for atmosphere, service and great cocktails. @helloauntierestaurant Hello Auntie When I’m off the clock, I gravitate towards Asian flavours and relaxed spots where I can take my family. @maybe_sammy_sydney Hello Auntie Maybe Sammy Mr. Wong FOR THE FOODIES 1. Every home cook should master a handful of fundamental sauces. They give a dish depth, balance and personality,”
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