Our food is a seasonally driven mix of contemporary French & European dishes, with a splash of Anglo influences for good measure.  Grounded in tradition this is a fresh, playful and wholesome interpretation of classical cooking.

Hatted Head Chef Leah Schwedler grew up in a family of great cooks who encouraged her in the kitchen from a young age, she still bears a small scar from helping her Gran bake as a 4 year old.  Her family believed in cooking and eating together & she has inherited their passion for food and strongly believes dining is about bringing people together. 

Leah started her career as an apprentice at Pazzo, a busy Italian trattoria in Surry Hills, she then worked under Paul McGrath at 2 Hatted Bistro Ortolan, she has travelled and worked in the UK & Europe, and in 2011 was ‘hatted’ as the Head Chef of A Tavola in Darlinghurst (Good Food Guide 2012). She enjoys smaller restaurants and joined Blancmange to pursue her interest in English and French cooking.

Constantly thinking about food and combinations of flavours, she channels her frenetic energy and creativity so as to allow the ingredients in each dish to “speak for themselves”.  Her food is playful, honest and uncomplicated, call it dressed up comfort food or refined rustic, it is simply food to be eaten & enjoyed.

Leah’s menus are constantly changing and evolving with the seasons, dishes change frequently enough that in 6-7 weeks returning diners are welcomed back to an almost entirely new menu – there are some favourites we won’t be changing!

It is for this reason that we do not publish a menu online – please find a link below to a sample menu indicative of the dishes and food that we serve.

Vegetarian choices are always offered, and we can cater for most dietary requirements (Gluten Free, Lactose Intolerant, Allergies, etc.) To avoid disappointment please always advise the restaurant of your specific dietary needs when booking.