Scott McComas-Williams. Photograph courtesy of The Love Tilly Group. Melburnians, you’re not going to want to read this but if there is one thing the Harbour City has nailed, it’s Italian cuisine and wine bars. Burrata holds a beloved spot on so many menus thanks to the likes of Marrickville’s Vannella Cheese. Almost as frequent on menus as the not-so-boring blob is a drop from P&V, the city’s (and arguably the country’s) home of natural and sustainable wines. And let’s not forget one of Sydney’s signature dishes (that’s likely graced your Instagram feed more than once): a bowl squiggly mafaldine pasta, dressed in a rich tomato sauce, prawns and nduja. This bowl belongs to Fabbrica, a mainstay in the Love Tilly Group stable.
Behind this culinary delight is the group’s executive chef Scott McComas-Williams who has been instrumental in the group’s expansion — and more broadly, putting Sydney’s pasta on the map. He was part of the original team that opened Ragazzi in a CBD laneway back in 2019, and the following year, he launched Fabbrica Pasta Shop. Fast forward four years, and McComas-Williams now oversees a portfolio that includes Love, Tilly Devine; Dear Saint Eloise; Ragazzi; Palazzo Salato; and both Fabbrica locations in the CBD and Darlinghurst — with a new venue in Newtown set to open next week.
This fresh 70-seat spot will debut at 101 King Street, with McComas-Williams joined by head chef Keir Ballantyne, who brings experience from Heston Blumenthal’s three-Michelin-starred The Fat Duck and Kristian Baumann’s Restaurant 108 in Copenhagen.
Guests can look forward to all the fan favourites, including the ricotta-stuffed zucchini flower, cheesy Cacio e Pepe, and that signature mafaldine. Plus there’ll be a number of new dishes, like Tonnarelli with vongole and bottarga, Rigatoni with guanciale, peas, egg yolk, and Pecorino, and Kingfish puttanesca. And for those with a sweet tooth, the Ricotta panna cotta is getting a twist with yuzu caramel and toasted buckwheat.
While McComas-Williams has been busy prepping for his new venture, we managed to catch a few moments with him to find out where he enjoys dining when he’s not in the kitchen. Below, he shares his favourite restaurants in Sydney, beyond of his own culinary empire.
Ester Restaurant & Bar, Chippendale
“A tried and tested old fave, absolutely love the place and is a go-to for a night off or special occasion. I’ve never had a bad time there and it continues to impress and push the boundaries.”
Bar Copains, Surry Hills
“A great little wine bar with an amazing menu and wine list to boot. Two of Sydney’s best chefs in the kitchen and any place serving MB cans knows the way to this Victorian’s heart.”
Ante, Newtown
“Jemma and Matt are two of Sydney’s great hospo people. This is a super cool space. Jemma’s ever-changing menu is all hits (she has one of the best palate’s in Sydney kitchens), the sake selection is as good as anywhere in the country and the vinyl collection, that spins all night, is elite.”
Bones, Rushcutters Bay
“I eat ramen multiple times a week and this place is a weekly ritual for me. The ramen itself is always a star, but the snacks shine just as brightly. The crudites are sensational as is the prawn toast.“
Ho Jiak, Haymarket
“The OG Ho Jiak is a lunch regular for me. The menu is pretty huge and full of tasty things but I generally keep it simple with Char Koay Teow, as many satay skewers as I can eat, and the equivalent in Tiger beer.”
The Lucky Prawn, Marrickville
“It’s the nostalgia that does it for me. There’s not many things that are more Aussie than drinking beer with Australian-Chinese food, so being located inside a brewery is an absolute treat. The portions are the same size as they were in the local Chinese restaurant when I was growing up and Nic Wong’s take on all the old faves: sweet & sour pork, prawn toast, pork dim sim, combination chow mein, deep fried ice cream, are all comfort and flavour.”
Bella Brutta, Newtown
“I love pizza and Bella Brutta makes some of Sydney’s finest. Go to combo is the clam and pecorino pizza – I often have cravings for this dish.”
