"It has always been my dream to open a venue where vulnerable people can enjoy good food in exquisite surroundings and be treated with dignity and respect," says founder and CEO, Ronni Kahn AO. "When I first met Massimo [in 2016], it was like two meteors colliding and the result has helped this dream come true!"
Kahn and world-renowned chef and founder of non-profit , Massimo Bottura's dream is Refettorio OzHarvest, a gourmet vegetarian community hub in Sydney's Surry Hills.
"[Ronni] and I share the belief that success comes with a sense of responsibility," says Bottura. "To share your voice, to act and mobilize people, to support, to innovate all on behalf of good causes.”
Anyone experiencing food insecurity is welcome to drop in for a free three-course lunch from Tuesdays to Fridays. What's on the menu depends on the donated and rescued ingredients Kahn's OzHarvest food rescue team are bringing in, but the kitchen team, led by chefs Jez Wick and Lauren Evers, promise it will always be nourishing and produce zero waste.
Refettorio OzHarvest welcomes anyone experiencing food insecurity. Source: Nikki To
Lucky number 13
This is the 13th Refettorio Bottura has collaborated on around the world, including food hubs in Italy, Brazil, UK, France, Mexico and the US.
It’s a warm hug we give as guests are welcomed into a beautiful space with delicious food, and we say this is your place and we are here for you.
"The Refettorio kitchens around the world, all tell a story through their cooking - stories of creativity, sustainability and social responsibility,” Bottura says. "When people ask what a Refettorio is, I describe it as a cultural project that shares beauty and hospitality in a different way, where we treat our guests like we do at our restaurants.
"It’s a warm hug we give as guests are welcomed into a beautiful space with delicious food, and we say this is your place and we are here for you."
The Sydney Refettorio will open in the 100-year-old building on Crown Street that formerly housed local favourite The Nepalese Kitchen and later Flocafe. It's a beautiful, welcoming space that creates a fine dining experience for anyone who walks through the door.
Massimo Bottura and Ronni Kahn share "the same passion, determination and goodwill," says Bottura. Source: Nikki To
"Like so many other projects, the Refettorio has been impacted by COVID through building and supply delays, ever-changing public health restrictions and new variant outbreaks," says Kahn. "But, thanks to the determination and dedication of so many people who rallied together to get the job done, it looks absolutely perfect and is ready for guests."
OzHarvest will work with local charities to ensure people experiencing food insecurity can access a free meal and drop-in guests will also be welcomed.
When people ask what a Refettorio is, I describe it as a cultural project that shares beauty and hospitality in a different way.
Community collaboration
Drop-ins are something the team already know well. COVID-19 may have delayed the opening of the Refettorio, but they started serving takeaway hot dinners in the midst of the pandemic.
Like all of the food served at the Refettorio, the meals were mostly created using ingredients rescued across Sydney by the OzHarvest food trucks. From food waste to gourmet vego dinner in one huge collaborative effort.
The light, bright and versatile dining room will also host workshops, education projects and neighbourhood dining. Source: Nikki To
"I was completely overwhelmed by the response from everyone I asked to help," says Kahn. "Starting with the incredible building, which has been generously donated by a philanthropic supporter, to all the fixtures and fittings, the kitchen, the bricks, the floor, the furniture, the lights and artwork, the plates, the coffee machine … the list goes on!"
So much more than food
While the purpose of Refettorio OzHarvest Sydney is to serve people experiencing food insecurity, the quality and flexibility of the space also allows the team to open their doors to other projects like neighbourhood dinners, education projects, workshops and private events. This way, the wider community gets to experience this innovative community hub.
Funds raised through private events will be ploughed back into ensuring the restaurant remains as top-shelf as everyone who walks through its doors deserves. The accessible space is flooded with natural light, plants, art and music, making it a place that feeds so much more than just hungry bellies.
On the menu: Romano pepper and makrut lime schnitzel and sweet corn and green chilli beignet with pickles. Source: Nikki To
"I am so filled with awe at the generosity that has filled this space," says Kahn. "Everybody has come together, this is truly a community collaboration."
Open from February 24 for lunch from Tuesday to Friday, 12pm-2:30pm.
Connecting through food
How OzHarvest is supporting people in need through this health crisis
