Matt Moran expands his restaurant empire with two Canberra eateries

UPDATED with restaurants open 

 

Chef and restaurateur Matt Moran is expanding his empire with the launch of two new eateries in Canberra this week.

Moran has opened sister venues Compa and &Sando in the Australian capital.

The two venues are Moran’s first in Canberra. 

Italian steakhouse Compa is the main venue with neighbouring sandwich bar, &Sando an intimate and more casual venue.

It marks the first time Moran has opened a sandwich-focused venue.

“Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years," Moran said.

"I’ve been looking for opportunities in Canberra and have worked with many local producers for years; I can’t wait to open these two venues and have even more of a reason to spend time there.”

In line with Moran’s other restaurants, Compa and &Sando will focus on local, seasonal produce (is there one that doesn't nowadays?) with a simple ethos: good food and good company.

The menus will showcase local produce, while also including produce from Moran Family Farm including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs.

The menu at Compa will feature meat cooked on a custom Montague grill.

In addition to the strong showing of beef, the menu will include a range of pastas and an extensive list of sides including: cacio e pepe mac and cheese; sweet peas and Moran’s famous mash.

&Sando's deli-style sandwiches will be made from ingredients including salami, mortadella, ham, provolone, pickles and veg.

“&Sando is my first sandwich shop; it’s going to be a lot of fun!”, said Moran. “I love a good sandwich, whether it’s eating one at home or from one of the many great sandwich shops nearby.

"There has been a pretty big sandwich boom across Australia recently, and we look forward to bringing our own offer to the table”.

Located in the heart of Canberra’s CBD, Compa and &Sando have a mix of indoor and outdoor seating; Compa will have a total seating capacity of 116, while neighbouring &Sando will seat 18.

Studio A-N have designed the interiors and the venues are a partnership with The Fresh Collective.

Meet a Melbourne sandwich shop with a spicy difference

 

Sometimes simple ideas are the best ideas.

Like pairing the humble sandwich with some tasty Indonesian flavours.

And creating a cool, café vibe that just about anyone can afford to enjoy.

That's what happened when owners Barry Susanto (a fine dining chef, top image) and Erwin Chandra (a barista) created Warkop during Covid.

The initial outlet in Richmond dates back to 2021 while 13 Little Collins Street in the CBD opened its doors in May.

Along with house-made sweet and savoury dishes and fresh salads, the CBD sandwich menu offers Susanto’s roast pork with sambal burrata, salted lettuce and black garlic on Shokupan bread; and tempeh, tofu, sprouts, lettuce with gado gado sauce on a toasted focaccia.

Both outlets quickly became popular pitstops for local workers, and for tasty takeaways.

Now there are more Warkop outlets likely to follow - as Melburnians growing to love slightly off-the-wall dishes like smoked duck sandwich and sambal bawang (fried shallots).

Or more recent sweet additions like a cruller with kaya (Indonesian coconut jam), or a pandan lamington (below).

 Warkop, which translates to coffee shack in Bahasa Indinesia, recently unveiled a new menu with lighter breakfast dishes and refreshing summer drinks like Matcha Lemonade and a Calamansi Fizz (below).

For breakfast think sausage and egg muffins with Barry's zingy bazzinga (spicy mayonnaise) sauce, or a smoked beef dabu dabu (chilli condiment) sandwich.

Chef Barry is very much hands-on. He was manning the kitchen, and the front counter, when I stopped by on a recent Sunday.

He told me everything is house-made and the menu constantly adjusted to match Australian palates with Indonesian heat.

A small but impressive team takes turns in everything from sandwich making to clearing plates with craft taken seriously. You'll hear frequent calls of "Yes Chef". 

Warkop was recently named in the Good Food Guide's Top 40 Cafes of 2023.

Prices are very reasonable and a visit is certainly worthwhile next time you want to add some sunshine to your sandwich.

Think possibilities like beef brisket rendang with house-made pickles and cheese in light rye, or Warkop fried chicken with kohlrabi, pickles, bazzinga sauce and cheese on a potato roll (super tasty).

To finish, perhaps a sambal matah cheese cruller, or maybe a coconut and jackfruit friand. There is a selection of coffees.

“We wanted to do our bit and contribute to the revival of the Melbourne CBD’s lively foodie scene," says Barry.

 I think they have succeeded. Such a fun spot - and nothing costs over $17. 

Trading hours are Monday-Friday 7am-3pm and weekends 8am-3pm. 

See https://www.warkop.com.au/

The writer was hosted by Warkop CBD