Ex-Aria Restaurant team launch new venue Boronia Kitchen

Ricotta gnocchi with baby broccolini, hazelnuts, and sage at the new Boronia Kitchen.

Restaurateur Susan Sullivan and chef Simon Sandall have opened the doors to their new Hunters Hill eatery, Boronia Kitchen.

The two industry veterans have worked together for over 17 years while at hospitality group, MorSul, where Sullivan was the group general manager and Sandall was the executive chef of Aria, Chiswick, Aria Catering and the MorSul Group. 

Partnering up, the pair decided to create their own, neighbourbood restaurant and cafe with grab'n'go options, family classics and locally sourced ingredients.

“Boronia Kitchen is for the locals; warm and inviting, this is the venue I have always wanted to create,” says Sullivan.

“An eatery for the community, we are the place everyone wants to have in their neighbourhood.

"We offer delicious food in a stylish, relaxed environment, a place to come with family and friends for lunch, coffee or dinner.

"We’ll also have honest, nourishing take away meals to simplify our time-poor customers’ lives – giving them great, homemade food to enjoy at home to make their lives easier, and better tasting."

Sandall's menu features organic products where possible, with highlights including free-range rotisserie chickens, house-smoked salmon, salads, savoury pies and sweet tarts that are all prepared on the premises daily.

He says, “As much as possible we have stuck to the ideal of home-made ingredients from the chutney in our sandwiches to the tomato sauce served with our pies.”

Sommelier Luke Sullivan has matched Sandall's menu with concise yet diverse list of Australian and international wines with a particular focus on sustainable producers.

For further information, please visit boroniakitchen.com.au.