Chef and Restauranteur Matt Moran will launch his first businesses in Canberra this autumn with sister venues Compa and &Sando.
“Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years,” says Moran.
“I’ve been looking for opportunities in Canberra, I have worked with many local producers for years, and can’t wait to open these two venues and have even more of a reason to spend time there.”
Both eateries will be in partnership with The Fresh Collective and will be located in the Canberra CBD, with Compa hosting up to 116 patrons, and &Sando 18 patrons.
Compa is set to champion local Australian meats from producers such as Westholme Wagyu and Brooklyn Valley cooked in the venue’s custom-made Montague grill.
The menu is also expected to include pastas and sides such as Moran’s signature mash.
Little sister venue &Sando is expected to serve up a range of deli-style sandwiches featuring ingredients such as mortadella, pickles, provolone, and ham for take-away.
Both venues will continue Moran’s focus on local and seasonal produce, with a large showcase of ACT producers alongside the Moran Family Farm.
Compa and &Sando’s interiors will be designed by Alexa Nice of Studio A-N.
Compa and &Sando are slated to open this autumn in Canberra.
