New chef starts at Regatta Rose Bay

23 April, 2020 by
Madeline Woolway

Eastern suburbs restaurant Regatta Rose Bay has welcomed a new executive chef.

Dionisio Randazzo took the reins as the industry shutdown, but has already made a mark with his Sicilian inspired takeaway menu.

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Hailing from Sicily, the former Altum head chef has worked internationally, including stints at Michelin-star restaurants Ristorante Semplice and Petrus by Gordon Ramsay.

“It’s hard not to compare Australia with the beautiful Mediterranean especially when I come from its heartland, Sicily,” says Randazzo.“Both lifestyles and food styles share a melting pot of flavours and this is how I like to eat and cook – great produce, cooked simply.”

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While diners will have to wait to try Randazzo’s al a carte menu, the chef has created a range of takeaway and ready to bake meals. Think eggplant parmigiana, whole baked snapper ‘Aquapazza’ and a 1.5kg roasted lamb shoulder with salsa verde.

“My philosophy for food has always been about enjoying everything in a balanced & healthy way, I want each dish to be an experience, I want every bite to feel like your first bite – whether it is in a fine dining setting or in the comfort of your own home,” says Randazzo.

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Regatta’s Takeaway and ‘Ready to Bake’ menus are available Wednesday to Sunday from 5pm to 9pm. Ready to Bake orders must be submitted at least 24 hours prior to pick-up. Takeaway items can be ordered on the night.