Bookings are now open for Matt Moran’s first Canberra restaurant
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Matt Moran has had his eye on Canberra for a number of years, and now he’s made his move—opening not one but two new venues.
Compa and &Sando will take over Coco Republic’s ground-level hospitality offering L’Americano and its adjoining espresso bar, on Bunda Street in Canberra Centre – and bookings are now open for Compa ahead of its opening on 9 April.
Compo will be an Italian steakhouse and the hero restaurant, while &Sando is the little sister and a dedicated sandwich bar.
“&Sando will be my first sandwich shop—it’s going to be a lot of fun!”, said Matt, a chef whose culinary career spans three decades and includes running some of Sydney’s most iconic restaurants such as ARIA, Chiswick, North Bondi Fish, Barangaroo House and Opera Bar.
Of his move into the capital’s already booming restaurant scene, Matt says “Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years.
“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.”
In line with Moran’s other restaurants, Compa and &Sando will focus on local, seasonal produce with a simple ethos, good food and good company. The menus will showcase local ACT produce, while also including produce from Moran Family Farm including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs.
The menu at Compa (meaning friend in Italian) will hero beef and show off some of Australia’s best producers including Westholme Wagyu and Brooklyn Valley, all cooked on the custom Montague grill. In addition to the strong showing of beef, the menu will include a range of pastas and an extensive list of sides including cacio e pepe mac and cheese, sweet peas and Matt’s famous mash (giddy up people, it’s got an obscene amount of butter and cream and we are HERE FOR IT!).
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While he’s become a household name for his fine-dining culinary skills, Matt also loves a good sandwich and has conceptualised his first deli-style sandwich bar, to debut in Canberra.
“There has been a pretty big sandwich boom across Australia recently, and we look forward to bringing our own offer to the table.
“Like many Australians, I’ve been eating sandwiches since I was a kid. And they never went ‘out’ for me, so I’ve loved witnessing the recent return of the humble sandwich. Who doesn’t love a good sando—they’re the most simple way to layer great produce, and the options are endless.”
&Sando’s full menu available for take-away, with the deli-style sandos made from combinations of classic ingredients including salami, mortadella, ham, provolone, pickles and veg.
Compa and &Sando will have a mix of indoor and outdoor seating with Compa having a capacity of 116, while neighbouring &Sando will seat 18. Studio A-N have designed the interiors, combining a sleek and considered restaurant with a fun and relaxed sandwich bar. The venues are in partnership with The Fresh Collective.
The closure of l’Americano will not impact on Coco Republic which will continue trading as normal. The steps to the downstairs furniture showroom will remain for the moment but will be blocked off at both entry points.
The arrival of Matt Moran is big news for the city given his profile and national (and international) reputation.
He has a plethora of awards to his name as well as television shows, best-selling cookbooks and ownership of some of Australia’s most celebrated dining establishments. Matt’s career began over 30 years ago as an apprentice at La Belle Helene, one of Sydney’s best restaurants at the time. He quickly rose to the role of Head Chef before taking the helm at Manfredi.
He then took an entrepreneurial path and today concentrates on overseeing the food and menus at his restaurants.
A fourth-generation farmer with a rural upbringing on a classic Aussie dairy farm, Matt still runs a property in the Central Tablelands of New South Wales, which supplies beef and lamb to his restaurants. One of the pioneers of ‘paddock to plate’ philosophy in Australia, he has a strong belief in the importance of everyone understanding the origins of the food being served on their plate.
Bookings now open at comparistorante.com.au.
