Machiavelli

Machiavelli restaurant was established by Giovanna Toppi on the 29th August 1988, creating a space where fine food and wine could be enjoyed. She journeyed from Naples to Sydney with a suitcase of lessons learned from her mother in traditional Neapolitan cuisine.
After 28 years at the helm of Machiavelli she sold the restaurant to Nicolae Bicher, an ex-Olympian who had previously dabbled in hospitality with a focus on International produce growing, hence his appreciation for fresh ingredients. Nicolae has maintained most of what was established. This includes the central antipasto table with its spread of cured meats and fresh vegetables.
Nicolae’s Executive Chef Laurent Cambon has been working at Machiavelli since 1994. Laurent infuses his Michelin-star experience into the original menu, having completed stints at Parisian restaurants L’Arpege and Au Trou Gascon and spending many years in venues throughout the Blue Mountains.
When ordering the antipasto platter, your waiter will hand-pick your ingredients straight from the table, all of which are locally sourced from around the state.