Sydney’s north shore has welcomed the opening of Boronia Kitchen, a new restaurant led by former Aria chef Simon Sandall and restaurateur Susan Sullivan.

The duo worked together for over 17 years at Matt Moran and Peter Sullivan’s former hospitality group MorSul, where Sullivan was group general manager and Sandall the executive chef across the group’s venues, including Aria and Chiswick.

Located in Hunter’s Hill, Boronia Kitchen will focus on showcasing some of Australia’s best produce and diverse Australian and international wines.

Sullivan says the restaurant is warm and inviting, and is the venue she has always wanted to create.

“An eatery for the community, we are the place everyone wants to have in their neighbourhood,” she says. “We offer delicious food in a stylish, relaxed environment, a place to come with family and friends for lunch, coffee or dinner.”

The restaurant will open for breakfast, lunch and dinner and will also offer takeaway options including free-range rotisserie chickens, house-smoked salmon, a wide range of salads, savoury pies and sweet tarts that will be prepared fresh daily, directly on the premises.

“As much as possible we have stuck to the ideal of home-made ingredients from the chutney in our sandwiches to the to the tomato sauce served with our pies,” says Sandall.

Sommelier Luke Sullivan has written a concise list that features Australia’s classic styles combined with a range of more eclectic international wines. There is also a focus on sustainable producers.

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