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๐ŸŒ ๐šƒ๐š›๐šŠ๐šŸ๐šŽ๐š• ๐šŠ๐š๐š๐š’๐šŒ๐š
๐Ÿง˜โ€โ™€๏ธ ๐šˆ๐š˜๐š๐šŠ ๐š•๐š˜๐šŸ๐šŽ๐š›
๐Ÿท ๐š†๐š’๐š—๐šŽ ๐™ฝ๐š’๐š—๐š“๐šŠ
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Today is my final shift at @ciaofabbrica Newtown.

Hugely grateful for the whole team here and everything weโ€™ve accomplished since opening two years ago. Big thanks to the @lovetillygroup for the opportunity, looking forward to seeing where they take it next.

Massive thanks to my kitchen team, itโ€™s been such a pleasure working with a crew of positive individuals keen to learn and push the standards beyond expectations.

@abuliassali @_chefbrod @jackieareni @ye_onjy @eevc_ @binnie_bin2 

Hereโ€™s a few reflections from that past two years.

First visit to the king street site

@bigcatdiaries and his big bench

Checking out the Fabbrica production kitchen

Opening day visit from the team ๐Ÿ’™ 

Yum Cha with the crew

The Ballantyneโ€™s visit

Morning market tours with @sydneydirectfreshproduce @quinlanbenjamin 

Team breakfast @sit.marrickville 

Incredible first collab with @daniellemariealvarez 

@lucaaah keen to push on

Another incredible collab with @brendan_pang 

Full Newtown crew with @brendan_pang 

@jackieareni @ye_onjy mastering the Hong Kong milk tea-ramisu. One of my favourite desserts made here

The amazing knife @ye_onjy @togi.chef gifted me as a leaving present. This guy is a knife wizard, reach out for anything sharpening or Japanese knife related.

Another gift from the kitchen team ๐Ÿ™ ๐Ÿ’™ 

Last new dish. Rangers valley sirloin, salsa verde, espelette pepper ๐ŸŒถ๏ธ 

The guys taking over the show. Couldnโ€™t be happier handing over to these two legends, canโ€™t wait to see where they take it ๐Ÿ’ช
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