Chef Danny Russo

 
Beef Tartare, caper leaves, pickled cucumber, crispy potatoes, cured egg yolk..

Beef Tartare, caper leaves, pickled cucumber, crispy potatoes, cured egg yolk..

Chef Danny Russo

Danny has worked at restaurants across Europe, including London, Rome and Marseille, and has an impressive body of culinary work in his native Australia. Danny’s perceptive take on dining trends and influences, combined with classical training and extensive experience in Europe, allows him to astutely craft appealing food offerings for clients’ venues that consistently capture the imagination and approval of patrons. His Italian heritage sees him specialising in contemporary Italian cuisine, reworking classic recipes to create a combination of traditional flavours and modern style without compromising the integrity of the classic Italian cucina. This has culminated in conceiving some of Sydney’s most memorable and popular dining experiences, such as The Beresford, Lo Studio, L’Unico, Candelori's and the Thomas Hotel group which includes The Oaks hotel in Neutral Bay.

See more of danny's work at @therussolinigroup

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Duck prosciutto, beets & risotto clip, rhubarb & pickles.

Duck prosciutto, beets & risotto clip, rhubarb & pickles.

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