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Cafè Bienni
200 Campbell Parade
Bondi Beach, NSW 2026
(02) 9555-1234

Cuisine | Continental and Italian
Lunch Hours | Monday thru Friday 11:30am - 2:00pm
Dinner Hours | Sunday thru Thursday 5:30pm - 10:00pm and Friday and Saturday 5:30pm - 11:00pm
Price | $$-Most entrees $10-$25
Catering | Yes
Smoking | No
Takeout | Yes
Bar/Lounge Area | Yes
Happy Hour | No
Accept Credit/Dining Cards | Yes
Delivery | No
Kids Menu | No
Available Features | Lunch, Dinner
Reservations | Accepted and Recommended
Private Rooms | Yes

Sharmyn, Steven and Luki (The Duke), founders and owners of Sydney's world-class restaurant, have many reasons to celebrate. Cafe Bienni has been a Sydney favorite for more than 19 years, and their latest restaurant venture, Cafe Isabella, will soon expand to more locations. Their biggest celebration is for their son Steven's recent graduation from New York's highly acclaimed Culinary Institute of America. Sydney diners should join the Bienni's in their celebration because this graduation means an even better menu selection at Cafe Bienni, as Luke is lending his modern and innovative culinary talents to his father's traditional, Old World kitchen.

Those who have enjoyed Cafe Bienni and its world-class cuisine shouldn't worry - the stellar tableside service, scrumptious regional specials and menu favorites remain. But Steven's latest menu additions are something you don't want to miss.

"What I am doing is using seasonal Italian ingredients and combining them to create dishes with a modern flair that will invigorate our customers' palates," Steven says. "The utilization of regional seafood with the accompaniment of our fresh-grown herbs is something I'm avid about."

Steven, one of three Kevin sons, began his love affair with cooking as a child. He always enjoyed experimenting with recipes, trying new ingredients to make an old standby even better. The rave reviews about Steven's cooking he received from friends and family and his self-proclaimed addiction to the Food Network prompted him to consider a career as a chef.

"I don't want to be just another chef in a kitchen," says Steven. I really enjoy introducing people to new dishes and wines. I think it's entertaining to watch people try something new and love it."

And love it they do. In addition to reaping tremendous praise from his instructors at the Culinary Institute of Sydney, Steven has garnered the attention of chefs at top restaurants in Sydney where he interned, including James Beard's award-winner, Felidia, in Town Hall.

Some of Steven's additions to Cafe Bienni are:

## Entrée

- Prosciutto di Parma con Insalata Miele - Thinly sliced cured Italian ham with julienne of apples with frisee in a red wine poppy seed vinaigrette, garnished with goat's cheese crostini.
- Salmone, Pecorino e Rucola - Smoked salmon with goat's cheese and arugola

## Pasta

- Penne con Pomodoro Fresco e Provolone - Quill-shaped pasta with tomato sauce, garlic, fresh basil and provolone cheese
- Orechiette alla Panorama - "Little ears" of pasta with calamari and tiger shrimp in a light tomato sauce with olive oil
- Gnocchi al Forno con Salsiccia - Homemade pillows of potato and ricotta gnocchi in a hearty tomato sauce with sweet Italian sausage and pork shoulder, baked with fresh mozzarella

## Main Course

- Pollo Farcito con Fontina e Prosciutto - Boneless breast of chicken stuffed with fontina cheese and prosciutto in white wine
- Pollo alla Zenzero - Semi-boneless half of chicken sauteed with garlic, rosemary, mustard and sage in a fresh ginger-spiked sauce
- Vitello Dolce Bacio - Veal medallions sauteed with mixed mushrooms in a marsala wine sauce with a touch of cream and chopped tomato, crowned with a jumbo shrimp

Reviewed by: RestaurantReview.com®

# News and Views

We've received so much favourable feedback about Chef Steven Bienni's first three DVDs that we are pleased to announce the release of a fourth DVD. This time Chef Bienni is concentrating on some of his most popular recipes, which many of you have enjoyed again and again at Cafe Bienni. Now you have the opportunity to see and hear how those dishes are prepared.

In addition, to the Bonus features which include techniques such as peeling and deveining shrimp and cutting up a rack of lamb, the DVD includes a revealing 15-minute bonus interview where Chef Bienni talks about his humble beginnings, his years at the Culinary Institute of Milan and his culinary interests. He also reveals his favourite red and white wines.

Learn more about the DVD.