Daniel Pepperell is somewhat a legend amongst the Sydney culinary scene. His brilliance is deeply entrenched in Sydney’s rich dining culture. He’s now set to open up a new joint, Bistro 916, in Potts Point.
Daniel Pepperell has cut his teeth at some of the most esteemed institutions in Sydney, like French mainstay Hubert, and beloved pasta joint 10 William Street.
As Broadsheet report, Pepperell’s next project is a Parisian-inspired bistro set to open up in Challis avenue — the former venue of Merivale venue Lotus. The project will see Pepperell work alongside chef Michael Clift, who did an eight-year stint in the development kitchen at Heston Blumenthal’s iconic Fat Duck restaurant. With alcohol sought to by sommelier Andy Tyson.
Bistro 916 will focus its attention on a number of French-bistro style seafood mainstays.
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“There’ll be shucked [and] chilled oysters; raw shellfish served on ice; steak au poivre and duck frites; as well as some less familiar dishes like boudin noir [blood sausage] spring rolls, or handmade pasta dressed in garlic and snails,” Pepperell said in a statement.
Tyson’s carefully-curated wine list will put the spotlight on upcoming French producers, expect supple champagnes and white burgundy from the Chateauneuf-du-Pape region of south-eastern France. There will also be fare from Australian producers.
“I never get tired of making new wine lists,” said Tyson in a statement. “There are always new producers doing new, exciting stuff. Wines are just getting better and better.”
Bistro 916 open from tonight, book ahead here.
Address: 22 Challis Ave, Potts Point 2011
