Union Place residential precinct set to get a much-needed boost with diners joining existing Rozelle cafe

The two new diners will add to the existing Fruitologist, a Bondi original spin-off, which opened in July while two remaining retail spaces could also be food or lifestyle offerings says Anka Property Group’s Andrew Boyarsky.

“There is a complete lack of fresh retail on (that end of) the peninsula. A we didn’t want to go to chains and we wanted to facilitate a community connection,” says Boyarsky who used real estate agent Matt Yovich to get the mix right.

The new food offerings will service the 202 residential apartments, which Boyarsky says are 100 per cent occupied by either downsizers, singles, couples or even young families — who even have their own playground in the precinct – plus new visitors to the area.

Second-generation Fruitologist operator Danny Macri, whose father Alf started work at the fruit an veg markets when they were still in Haymarket, says he will continue the face-to-face dealing with customers at Rozelle in the same way he did at Bondi.

“There is nothing like this in the area,” says Macri who offers smart looking deli, fruit and veg and cafe mix.

“You are drumming up a bit of action at all times of the day. We see people two or three times a day, every day. Instead of doing a big shop they can come in every day.”

Macri adds that he is “dying” for the restaurants to open. “I’m really excited,” he says.

The Provincial, which features a recycled window from CBA in Martin Place, and Victorian brush box and blackbutt timbers, will be fronted by Johan Khoury, who is partners with Joe and JP Hawach of Jean Louis Joseph.

“They liked my energy because I am positive and I’m happy and I love people and that’s what they wanted me to bring to this,” says Rozelle-raised Khoury, who also doubles as a Qantas business class cabin manager.

Patrick Dang (ex Concrete Blonde) will be stoking the custom-made $22,000 Spanish chargrill and charcoal box at The Provincial along with an as yet unnamed Buenos Aires chef who has worked for Argentinian chef Francis Mallmann, of Seven Fires fame.

“This is a dining experience,” says Khoury. “Their gourmet deli is a grocer/cafe style that does really good food but this is more fine dining. This is a destination. I’d love the buzz to spread all across Sydney about what we are doing here.”

As the name implies, former Merivale DJ Antonio Zambarelli’s ReccoLab Cucina Italiana will offer pastries and bread from the Recco region of Italy, and Venetian share plates called

cicchetti, including focaccia de Genova, focaccia al formaggio di Recco, plus spritz, negroni and prosecco, pizza and coffee. Desserts include budino au chocolat and torte.

“It’s a food concept store. We’d like to call it an experience. We’ll open at 7am with the cafe and bakery section. It will go through the morning and early afternoon. At 3pm we will light the woodfire oven and that will initiate the street food from the front section. The bar section and restaurant will start from 5.30-6pm,” he says.

“I want a place where people feel comfortable when they come in. I believe the food industry is changing to a more casual, family-friendly share-plate experience.

“It’s comfort food, its authentic, traditional and basic.”