This month we would like to introduce you all to our new Ambassador Chef, Matt Kemp. Owner and Head Chef of Restaurant Balzac, Matt Kemp has created some mouth-watering new recipes made with and matched with James Squire beers.Matt’s philosophy is simple: high-quality, affordable food that offers something for foodies and the common man alike. On the plate Matt artfully marries sophisticated Gallic classics with fresh modern tastes and heart-warming British comfort food.

After arriving in Sydney in 1992, Matt worked with Dietmar Sawyere at ‘The Park Lane Hotel’, then with Liam Tomlin at ‘Brasserie Cassis’. He returned to the United Kingdom in 1996 and worked for Philip Howard at the two Michelin star restaurant ‘The Square’. It was during this time and under the influence of Philip that Kemp really began to understand the ‘why’ and ‘how’ of cookery. With this experience, he returned to Australia and worked at ‘Banc’ as Chef de Cuisine. During his time as Chef de Cuisine the restaurant won every accolade possible from ‘Best New Restaurant’ to ‘Restaurant of the Year’.

In the almost 10 years since Matt’s restaurant opened, Restaurant Balzac has won many awards including Best French Restaurant for the Restaurant and Catering Association, NSW and Best European Restaurant for the Restaurant and Catering Association, Australia. It has managed to win and maintain Two Chefs Hats.

Crossing the thick sandstone threshold you can leave the real world behind and cocoon yourself in this demure setting. The dining room is simply yet elegantly furnished, with a few tables in the alcove leading to the main dining room, where the majority of diners are seated. Floor staff are polite and well-informed with a relaxed demeanour that puts the diner at ease. The food is the centrepiece and Kemp’s elegant and exquisitely cooked meals are a true marvel.

The menu changes regularly according to seasonality and availability and only the highest quality produce is used. Alongside their a la carte menu a seven course daily degustation is available every evening, whereby the chef selects some of the dishes from the current a la carte menu and creates a tasting menu. It offers diners a fantastic opportunity to sample more of Kemp’s beautiful menu. Restaurant Balzac also presents a new and exciting nine course seasonal degustation on the last Sunday of every month. Restaurant Balzac can cater to any special dietary requirements if informed in advance.

As we are heading into the cooler months of the year why not try Matt’s Seville Orange Marmalade Bread and Butter Pudding matched with James Squire Amber Ale

Restaurant Balzac
141 Belmore Road Randwick NSW 2031
PH +61 2 9399 9660 | FAX +61 2 9399 6929 | www.restaurantbalzac.com.au