Latest news with #Tipo00
Sydney Morning Herald
12-05-2025
- Entertainment
- Sydney Morning Herald
The next restaurant from the Tipo 00 crew is … not Italian
The brains behind Tipo 00, one of Melbourne's most treasured Italian restaurants, are making a bold departure with their next venue, opening in late June beneath a city office block at the business end of town. Harriot won't be strictly Italian, or strictly any cuisine. Instead, it aims to distil the relaxed refinement found at Europe's hottest wine bars and new-wave bistros. James Kelly, a chef with several years' experience at mod British restaurant Lyle's in London, and several years at Melbourne's own Embla, will draw on France, Spain, Italy and the UK for his menus. 'A lot of Harriot is based around James' food,' says Luke Skidmore, a partner in Conferre Group, which includes Osteria Ilaria, Figlia, Grana and Tipo 00, together covering pizza, pasta, fine dining and a wine bar. Harriot will be the group's first restaurant without an Italian identity. 'It's definitely new,' says Skidmore. 'But the idea for myself and Andreas [Papadakis, chef and fellow partner] is to support younger staff members to do a venue they want to do.'
The Age
12-05-2025
- Entertainment
- The Age
The next restaurant from the Tipo 00 crew is … not Italian
The brains behind Tipo 00, one of Melbourne's most treasured Italian restaurants, are making a bold departure with their next venue, opening in late June beneath a city office block at the business end of town. Harriot won't be strictly Italian, or strictly any cuisine. Instead, it aims to distil the relaxed refinement found at Europe's hottest wine bars and new-wave bistros. James Kelly, a chef with several years' experience at mod British restaurant Lyle's in London, and several years at Melbourne's own Embla, will draw on France, Spain, Italy and the UK for his menus. 'A lot of Harriot is based around James' food,' says Luke Skidmore, a partner in Conferre Group, which includes Osteria Ilaria, Figlia, Grana and Tipo 00, together covering pizza, pasta, fine dining and a wine bar. Harriot will be the group's first restaurant without an Italian identity. 'It's definitely new,' says Skidmore. 'But the idea for myself and Andreas [Papadakis, chef and fellow partner] is to support younger staff members to do a venue they want to do.'
