Set to open under new ownership on Thursday 4 July, Pialligo Estate has just announced that hatted chef, Stefano Mondonico, will be taking the reins as executive chef for the new venture.
Known predominately for his work as head chef at Sydney restaurant Gowings, Stefano has more than 17 years experience, training in Milan and working alongside Michelin-starred chefs. Building his career around sourcing and respecting the best Australian produce, he has bought that same passion to Pialligo’s Pavilion Restaurant. Inspired by the country-estate atmosphere, the opening menu will feature fresh produce such as Australia’s finest lamb, Sydney rock oysters, Snowy River trout and rare-breed Wollemi duck from the Hunter Valley region.
“What takes the menu at Pialligo Estate to the next level is the exceptional produce delivered by the partners we’re working with. We’re sourcing from farming communities in the Canberra region, the Snowy’s, the South Coast and regional New South Wales. There’s really no substitute for the flavour and quality these producers offer,” says Stefano.
Translating into dishes, expect to see creamy mushrooms with truffle, wood-fired rainbow trout with tomatoes and root vegetables, duck breast with cavolo nero and anchovies, and burnt orange semifreddo with blood orange sorbet and dark chocolate.
Along with the opening of the Pavilion Restaurant, operator Anthony Whitehouse will be launching the events side of the business delivered by his company Create Catering, known best in the Canberra region for venues like Olleyville at Shaw Wines, The Gundaroo Inn, and former operator at the Australian War Memorial.
Pialligo Estate will be open from Thursday 4 July, Thursday to Saturday from 12pm-3pm and 5pm-9pm, and Sunday from 11am-4pm for brunches and long lunches. To celebrate their opening, each guest that dines in the opening week will receive a glass of Champagne on the house.
To view the full menu and book your table, visit Pialligo Estate’s website.
