Head chef Luke Churchill’s menu at Table Manners is simultaneously serious and playful, running from sultry little snacks to big-ticket, kick-up-your-heels items. August 27, 2024 You have reached your maximum number of saved items. Remove items from your saved list to add more.
Save this article for later Add articles to your saved list and come back to them anytime. Good Food hat 15 / 20 How we score Contemporary $$ $$ “Make a mess,” says the menu. I’m happy to oblige, but there’s a problem.
This isn’t some crab shack on the beach with newspaper covering the table. Instead, I’m on a gentle curve of banquette, elbows on finely textured pale taupe linen. There’s no way I’m going to make a mess.
Because, you know, table manners . Putting aside the unusual name, Table Manners brings a new level of dining to Bronte’s shopping strip, more associated with simple, sunny cafes. Alex Cameron, part of the founding crew of Andrew Becher’s Franca and Parlar in Potts Point, has partnered with head chef Luke Churchill and general manager John Breen to create a come-hither space that leads from a stool-lined cocktail bar to circular booths and a genuinely elegant dining room, along with one of Sydney’s most considered private dining rooms.
As interior designer, the unstoppable Blainey North has created an ode to taupe, with fine textured linen tablecloths and screens, statement lampshades, candlelight, silver ice buckets and gentle paintings from local artist Bec Fer.