Naomi Lowry, who’s previously worked as head chef at Bowral’s Biota Dining and sous chef at Pilu at Freshwater, has taken on a new role as head chef at Popolo.

The restaurant, which opened three years ago, is owned by Flavio Carnevale and is located in Sydney’s Rushcutter’s Bay, boasting a menu that nods to the Southern Italian cuisine.

Lowry will introduce new dishes every week, and menu highlights such as her ‘Misto Do Maiale’ (crispy pork belly, braised and charred ribs, zeppa and crackle), daily fresh hand rolled pasta dishes and a range of desserts.

“I think part of our job is to surprise customers with flavours they never would have considered, yet ones we know they’ll never forget,” she said.

The restaurant is located within the Advanx development, and plans for a refurbishment and expansion are underway.


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