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Originally operating as Soni’s restaurant with funky cocktail bar 'Madame Fling Flong' upstairs, the venue has now changed hands, with new proprietors licensee Matt Kennedy and head chef Chris Bell retaining the name yet changing things up with a brand new tapas-style restaurant and front bar.
The duo met through their love of fresh produce and the slow food movement, and currently cultivate a plot of land north of Sydney on which they grow a large proportion of the new menu's fresh ingredients. Chef Chris Bell produces the house-cured charcuterie, pickles and hand crafted cheeses, and infuses oils with home-grown herbs and fruits. By growing our own ingredients locally and producing menu items from scratch, we're ensuring a freshness and authenticity of cuisine.
The style of dining, whilst not strictly European, is derivative of the tapas and pinxos bars of Spain and the Basque region
