Just days into his new job as head chef at The Old Fitz, Toby Stansfield has quickly made his own mark at the influential Woolloomooloo gastro-theatre pub.
The first move? Brasserie Fitz is dead, long live Bistro Fitz.
Stansfield, who follows the respected Anna Ugarte-Carral and culinary act Nicholas Hill before her, brings his own glittering resume to the Old Fitz kitchen, with stints as chef at the pasta shop Yellow, Monopole and Fabbrica.
Its first menus roll out on Friday 24th June – there will be a separate one for the pub and bistro – with Stansfield promising semolina trophy with pesto, pangrattato and pecorino on the opening bistro menu, along with a 15-layer crepe cake with dulce de leche crème and rosella flowers.
The Old Fitz’s reputation for playful food was a big draw for Stansfield, who told Good Food last month.
“One of the things I especially like about the Old Fitz is that the chef gets a lot of freedom,” he says.
He promised to introduce a version of the “cock roll” on the pub menu, and true to his word, there’s a pimped confit rooster roll with mayonnaise and dill.
In addition to his rooster bun, keep an eye out for reinterpreted fairy tale bread and vanilla slice.