Moonacres Kitchen is located in Robertson, NSW, just 10 minutes drive from Moonacres Farm. Where possible we use organic ingredients from our farm, and we also use the finest local produce available from around the Southern Highlands. We are open from 6am – 3.30pm on weekdays, and from 8am – 3.30pm on weekends.
At the helm of Moonacres Kitchen is Stephen Santucci. Formerly head chef at Vini, Surry Hills, Stephen learnt his craft in Italy – where he spent a number of years working in restaurants, including under the tutelage of Michelin-starred chef, Salvatore Tassa – and at Sydney institution Cesare’s No Names.
To say Stephen is passionate about Italian food barely covers it. He credits his career to his grandparents, and recalls fondly making ‘dried sausage’ (they never called it salami) as a child with his Nonna in her cantina (in the basement).
“I have an innate grandmother-ness in me which I bring to a kitchen,” he says. “Everybody went to my Nonnas house for bread and polenta. And that’s my place in life too. I want people to smell the food cooking, see the salami drying. At Moonacres Kitchen I want our customers to engage all their senses to make a whole experience.”
And yes, you will be able to taste Nonna’s Salami for yourself at Moonacres Kitchen.
Headed by Dougal Muffet, our bakery uses only stoneground flour that’s been responsibly and sustainably grown, nutritious and alive. Dougal comes to Moonacres Kitchen from Ester in Chippendale where he spent a couple of years in the kitchen, including making the bread which has been described as having a “cult following”. As well as sourdough loaves, the bakery also churns out pastries (morning buns, sweet and savoury danishes), soft potato bread (used for our bacon and egg rolls) and criossants. As well as whatever else Dougal dreams up at 2am when the bread ovens are fired up.
“What’s interesting to me is being creative within boundaries,” he says. “There are only four ingredients, but the challenge is to use them in imaginative – and ultimately delicious – ways.”