Sydney’s Bistrot 916 has announced the restaurant has a new head chef in the kitchen.
Seasoned culinary professional Will Elliott joins the Potts Point venue after time at Swillhouse’s Restaurant Hubert and the globally lauded St. John in London.
“Thanks to the hard work of Dan [Pepperell], Mikey [Clift], Andy [Tyson] and everyone else, the venue is already so well established two years in,” says Elliott.
“I get the benefit of coming into Bistrot’s already-incredible offering as the baseline and finding ways to iterate and grow it from here.”
Elliott has already added his spin to the menu, reworking and adding new dishes that are now live.
The chef says he’s enjoying the fluidity that comes with working at a smaller operation, which has allowed him to incorporate produce at its peak into dishes.
“What I enjoy more about Bistrot 916, unlike larger venues, is the flexibility to be creative and work closer with suppliers/producers,” says the chef. “I have the opportunity here to seek out and highlight some really exciting produce.”
Elliot’s additions to the menu include local octopus with ‘nduja made from its head; pressed pig’s tails and abalone remoulade.
The Euro-centric approach to cooking sits alongside Bistrot’s staple dishes of duck frites and tuna tartare.
The chef has been a more-than-welcome addition to the team, with Pepperell adding “the menu looks better than ever”.
2023 is shaping up to be a big year for Pepperell, Clift and Tyson, who also run Pellegrino 2000 and will soon open the doors to their third venue, a New York-inspired steakhouse and seafood grill on Sydney’s Bridge Street.
