More than a Menu LiSTNR

Who knew steak frites travelled so well? That’s what Pete Curcuruto found out when his restaurant turned to delivery only in the peak of COVID. Gary Mehigan speaks with Pete on how he brought an authentic French bistro experience to Australia, what inspired the restaurant, and how his locals have embraced the venue through the pandemic and beyond.
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Damien Dellala calls his venues “Hula meets Himalayas”. The Manly and Dee Why locations serve Nepalese dumplings, and Hawaiian poke bowls in a surprising match. Gary Mehigan chats to Damien about how his venue gives back to his community, his passion for helping his staff, and what goes into a ‘Manly style’ Nepalese dumpling dish.
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Paul Schulte wanted to create a place in the Sydney CBD that you’d never have to leave.  Restaurant, dance floor, live events, and all packed into the building that used to be the Reserve Bank, his venue Prince of York has it all. Gary Mehigan finds out how Paul got his hands on the Reserve Bank building, and why he’s so passionate about giving opportunities to up and coming chefs in the industry.
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A thirteen meter marble table surrounded by chefs cutting, cleaning, and preparing fish. That’s what you’ll see if you walk into Josh Niland’s Paddington Fish Butchery. Gary Mehigan chats to Josh about how he was inspired to change the perception around preparing, cooking, and eating fish and the impact that’s had on his community.
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Nyoka Hrabinsky grew up in far North Queensland. Now, she’s bringing the flavours of her home, and her passion for generosity, inclusivity, and hospitality to her venue The Lillipad Café in Glebe. Gary Mehigan asks Nyoka about starting the venue with her husband Laszio, why they created the café in the first place, and how they’ve come to see their regulars as family.
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A bottle shop where you can pick a bottle off the shelf, and then sit down with it in a 70s themed bistro, or take it outside to a wine bar. That’s what Mike Bennie envisioned and has brought to life with P&V. Gary Mehigan asks Mike about supporting his local community through COVID, embracing the Paddington and Newtown communities his venues sit in, and how he engages his customers with their food and drinks.
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