About Machiavelli Ristorante Italiano
Machiavelli restaurant was established by Giovanna Toppi on the 29th August 1988, creating a space where fine food and wine could be enjoyed. She journeyed from Naples to Sydney with a suitcase of lessons learned from her mother in traditional Neapolitan cuisine.
After 28 years at the helm of Machiavelli she gracefully retired from the day to day operations, selling the restaurant to Nicolae Bicher, an ex-Olympian who had previously dabbled in hospitality with a focus on International produce growing, hence his appreciation for fresh ingredients.
Nicolae is joined by Executive Chef Laurent Cambon, who has been working with Giovanna on and off since 1994. Here, Laurent infuses his Michelin-star experience into Giovanna’s menu, having completed stints at Parisian restaurants L’Arpege and Au Trou Gascon and spending a number of years in venues throughout the Blue Mountains.
Following the ethos of ‘if it’s not broken, why fix it?’, Nicolae and Laurent have maintained most of what was established. This includes the central antipasto table with its spread of cured meats and fresh vegetables.
When ordering the antipasto platter, your waiter will hand-pick your ingredients straight from the table, all of which are locally sourced from around the state.
This focus on the finest ingredients extends to the rest of the menu, where, Laurent uses the freshest produces on offer, and wherever possible, organic. Seafood is delivered twice daily from the Sydney Seafood Markets, and converted into beautiful dishes that sing with flavor.
Please let your waiter know if you have any specific dietary requirements as alterations can be made to any menu item within reason. Our Chefs would be happy to indulge your special requests, if you in turn will indulge us with the necessary time to prepare it.
Thank you for your patronage.