Matteo Zamboni, Chef & Owner at Zambo Restaurant in Surry Hills

Matteo Zamboni, Chef & Owner at Zambo Restaurant in Surry Hills

Zambo makes its Marque on Crown Street - gourmet traveller (20.09.2016)

"Matteo Zamboni is here to turn your idea of Italian cooking on its head. Oysters with lambrusco and ravioli with peanuts, mussels and quandongs are just the tip of the iceberg.
He's part of a new breed of young chefs - many of them Italian-born, most of them graduates of progressive restaurants in Italy such as Osteria Francescana in Modena, Cracco in Milan and Piazza Duomo in Alba - shaking up the cucina vera in Sydney. Japanese is a big influence at LuMi, Acme mingles Australiana with a raft of Asian ideas, while Zamboni, in his recent stint as head chef at the two-starred Pilu at Freshwater, turned pecorino into consommé and sandwiched suckling pig in a chickpea focaccia..."

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OUR 2016 SYDNEY RESTAURANT HIT LIST - GOURMET TRAVELLER (29.12.2016)

"EAT Italian food but not as you know it. In lesser hands, tricks such as cross-breeding the classic pizza and the Aussie meat pie, or rethinking rigatoni all'Amatriciana [...], but Matteo Zamboni's focus on flavour makes it all work."

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zambo restaurant review by john lethlean - the australian (12.11.2016)

"You’ll likely fall in love with Zambo’s version of pasta all’amatriciana (pictured above), one of the more whimsical dishes here and one that works brilliantly [...] Unfamiliar combinations — brave, even — but successful. [...] Zambo looks like a fine diner; it’s in fact a lot more fun than that."

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5 new cafes and restaurants to try in Sydney this November - Urban walkabout (31.10.2016)

"Zambo’s modus operandi is taking classical dishes and ingredients and skewing them with a fresh, modern bent. [...] You might’ve stuck your fork into Sydney’s Italian cuisine once or twice before, but chances are you’ve never had it quite like this."

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Sydney's hottest new restaurants for spring 2016 - goodfood (28.10.2016)

"...a fusing of Napoletana pizza fritta and an Aussie party pie, stuffed with the tomato sugo, mozzarella and basil leaf of a pizza margherita – is original, not to mention as cute as hell."

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Eight of Sydney’s Best New Restaurants - Broadsheet (21.10.2016)

"The menu is highly experimental and marries innovative technique with Italian ingredients. Choose between a four- or six-course menu, both of which will take you on a journey through the Italian countryside."

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MATTEO ZAMBONI: LO CHEF CHE VOLEVA FARE L'IMPRENDITORE - SBS (29.10.2016)

"Small Business Secrets: un viaggio alla scoperta di sogni, sfide e segreti dei piccoli imprenditori italiani d’Australia. Matteo Zamboni, chef, ci racconta come ha aperto il ristorante Zambo a Sydney."

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Zambo Opens at the Ex-Marque Site - Broadsheet (22.09.2016)

"...that mentality inspired the newly opened Zambo, at the former Marque Restaurant site. The carpeted restaurant features a long leather banquette and..."

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Zambo is coming - sydney scoop (12.09.2016)

"Chef Matteo Zamboni is known to us for his innovative Italian food. As Head Chef at Pilu at Freshwater, Zamboni introduced a younger more dangerous energy to the menu of one of the top restaurants in Sydney. It was more than exciting. It was exhilarating.

Now Zamboni is shortening his name as the door plaque to his own restaurant."

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Zambo soon to open at the old Marque site - good food (09.09.2016)

"Later this week, Matteo Zamboni fires up the sparkling new Zambo, which audaciously ushers in Italian cuisine to the old Marque site, a place so steeped in French they should have issued visas [...] The opening menu is a mix of comfy and edgy, a rainbow trout dish paired with, beetroot, lime, dates and anchovies, and a dessert marrying green pea with panna-cotta.

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