Chef Naomi Lowry has opened Culina in Sydney’s Elizabeth Bay, designing a menu that showcases seasonal produce.

Lowry has drawn on knowledge from her Grandma’s kitchen in Wales along with tours of London’s Borough Markets.

Her time at James Viles’ Biota and Popolo has also influenced her cooking style.

The menu features a range of dishes from her own collection in addition to appearances from her grandmother’s peppered mackerel and handmade charcuterie.

“It’s not fine dining, but it is finessed,” she says. “It’s at the mid-price range and everyone is welcome.

“You’ll never get bored, as the menu is a rolling one. But if a dish comes off and there is uproar, it will make a reappearance — we listen to what our guests want.”

The drinks menu will range from locally roasted coffee to a wine list curated by business partner and long-time friend Abhi Mahadevan, the son of Abhi’s and Aki’s chef Kumar Mahadevan.

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