Safe to say 2020 was a big one for Ty Simon, Ben Williamson and Frank Li. The restaurant dream team made waves with what was arguably the city’s biggest COVID-era opening, Agnes. They’re not ones to rest on their laurels, however – Ty, Ben and Frank wasted no time getting back into full swing with their latest endeavour Bianca. The team secured the Ada Lane corner space formerly occupied by Beaux Rumble for their Italian trattoria concept. The restaurant is named after Ty’s partner Bianca Marchi, who hails from Milan, and offers everyday Italian dining using local Australian produce. The fit-out, designed by Richards and Spence, has resulted in a gorgeous peach-hued space. Beaux Rumble’s original bar area will remain in the centre of the dining area, with one side serving aperitivo, digestivo and more, the other a dedicated raw bar dispensing house-made antipasti and breads. While Ben oversees both Agnes and Bianca as executive chef, Agnes’ Callum Grey has stepped into the role of head chef at Bianca, flanked by sous chef Mario Asero (ex-BennelongFiredoor and Fred’s). Together the team has created a menu of elevated-yet-approachable Italian fare, focusing heavily on wine-bar-style snacks and antipasti (representing roughly half of the menu), alongside a handful of starters, seven regularly rotating house-made pastas and a selection of mains. Ty, group sommelier Rani Parish and Bianca sommelier Millie Gosney have collaboratively curated an exciting wine list featuring some never-before-seen biodynamic Italian wines and Australian wines made from Italian varieties. The cocktail list is imbued with Italian botanicals and draw upon a sizeable back bar filled with imported spirits.


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