Latest news with #Pellegrino2000
The Age
24-04-2025
- Business
- The Age
‘It's our favourite cuisine': Clam Bar team to open Chinese-inspired restaurant in Sydney CBD
Sydney hospitality trio Andy Tyson, Dan Pepperell and Mikey Clift have successfully launched Italian and French restaurants, and a New York-style grill. Next, they'll turn their attention to Asia, with a new Chinese-inspired restaurant set to open near Martin Place. The team behind Sydney restaurants Pellegrino 2000, Neptune's Grotto and Clam Bar – plus Bistrot 916, which closed last year due to the redevelopment of its Potts Point building – have secured the former site of Long Chim restaurant, on the corner of Pitt Street and Angel Place in the CBD, close to Merivale's Ivy precinct. The yet-to-be-named Chinese-inspired restaurant will open in late winter 2025. 'To be honest [Chinese] is our favourite cuisine,' Tyson said. However, the restaurateur won't be drawn on which of China's regional cuisines the restaurant will focus on. 'I don't want to say it'll be Cantonese or Shanghainese and end up doing something different.'
Sydney Morning Herald
24-04-2025
- Business
- Sydney Morning Herald
‘It's our favourite cuisine': Clam Bar team to open Chinese-inspired restaurant in Sydney CBD
Sydney hospitality trio Andy Tyson, Dan Pepperell and Mikey Clift have successfully launched Italian and French restaurants, and a New York-style grill. Next, they'll turn their attention to Asia, with a new Chinese-inspired restaurant set to open near Martin Place. The team behind Sydney restaurants Pellegrino 2000, Neptune's Grotto and Clam Bar – plus Bistrot 916, which closed last year due to the redevelopment of its Potts Point building – have secured the former site of Long Chim restaurant, on the corner of Pitt Street and Angel Place in the CBD, close to Merivale's Ivy precinct. The yet-to-be-named Chinese-inspired restaurant will open in late winter 2025. 'To be honest [Chinese] is our favourite cuisine,' Tyson said. However, the restaurateur won't be drawn on which of China's regional cuisines the restaurant will focus on. 'I don't want to say it'll be Cantonese or Shanghainese and end up doing something different.'
