Boronia Kitchen

Overview

Two hospitality heavyweights who previously collaborated at ARIA have teamed up to open a restaurant in Hunters Hill. One is chef Simon Sandall and the other restaurateur Susan Sullivan. Both spent 17 years at Matt Moran's MorSul Group, where Sandall was executive chef and Sullivan general manager.

Their new eatery Boronia Kitchen is devoted to fresh produce, house-made ingredients and a relaxed atmosphere. Breakfast, lunch and dinner are on offer, as is a cornucopia of takeaway dishes for people too tired or busy to cook. With them in mind, Sandall prepares a daily round of savoury pies, salads, free-range rotisserie chickens and house-smoked salmon.

If you have time to take a seat, drop by at brekkie for toasted brioche with ricotta, figs and honey or baked eggs with spinach, tomato and chilli on sourdough toast. Come lunchtime, offerings include a roast porchetta baguette with tomato, sage, rosemary and crackling; and salad of lamb with cauliflower, quinoa, chickpeas and pomegranate.

At dinner, the menu changes altogether. Start with seared scallops with wilted chard and XO sauce, followed by duck confit with a duck croquette, peas, almonds and mint, then a native-infused dessert, such as baked cumquat with wattle seed clafouti and vanilla ice cream.

"As much as possible we have stuck to the ideal of home-made ingredients – from the chutney in our sandwiches to the to the tomato sauce served with our pies," said Sandall.

The wine list, curated by sommelier Luke Sullivan, focuses on small-batch producers who express their region. There's a mix of classic Australian varieties and international drops.