It’s been a big and delicious week for restaurant openings in Sydney with the news that Grandfather’s – a moody Chinese diner by the team behind Clam Bar, Pellegrino 2000 and Neptune’s Grotto – is now open in Angel Place. It’s the fifth restaurant in five years from the trio Dan Pepperell, Andy Tyson and Michael Clift, with their latest venture inspired by Clift’s Chinese grandfather, who has inspired the chef through his love of food.
“I think China has the most diverse and historic cuisine in the world. We consider it to be the mother of all cuisines,” says Clift.
The menu features the flavours from Guangdong and Sichuan, with opening menu items including fragrant eggplant with sweet soy, garlic and chargrilled chilli; strange flavour cold-cut chicken with peanuts, sesame and red chilli oil; mouth-numbing prawns with preserved mustard stem and Sichuan peppercorn; and peking duck with mandarin pancakes with condiments.
“We find Sichuan dishes can complement the classics of Cantonese cuisine in a variety of ways,” says Pepperell.
Plus, expect an extensive and banging wine list curated by Tyson. “We’ve got a distinct riesling focus for the wine list, along with a ridiculous selection of icons by the glass – think Raveneau, Keller, Selosse,” adds Tyson.
Now to our fave bits. Grandfather’s will soon be serving food until 1am – great if you're hungry in the city after a few beers – and yum cha is in the pipeline. You beauty.
Find out more here.
Address: Angel Place, Sydney NSW 2000
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