Chef and restaurateur Matt Moran’s first Canberra venues, Compa and &Sando, are officially here. The sister venues have been designed to complement one another; Italian steakhouse Compa (opening 9 April) is the hero concept, while neighbouring sandwich bar, &Sando (which opened on 4 April) takes the form of a casual, faster paced venue. As part of Compa’s offering, Moran is opening up his private wine collection and offering guests a selection of his aged Australian classics.
In line with Moran’s other restaurants, both Compa and &Sando focus on local, seasonal produce with a simple ethos: good food and good company. The menus have been designed to showcase local ACT produce, while also including produce from Moran Family Farm including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs.
Nick Mathieson has been appointed head chef of the sister venues and has worked closely with Moran on the menus. Having worked at some of Sydney’s top restaurants, including celebrated steakhouse Bistecca, Nick brings a wealth of experience and creativity to the role.
Head chef Nick Mathieson said: “I grew up eating at Matt Moran’s venues and reading his books – the fact that I have now been appointed head chef of his latest personal ventures is not lost on me. I’ve had the opportunity to work with some fantastic people and businesses throughout my career to date, and I can’t wait to bring those learnings to Canberra. There’s a lot going on in the nation’s capital and we are really keen to take part in it!”
The menu at Compa heroes prime beef cuts, showcasing some of Australia’s best producers including Westholme Wagyu and Brooklyn Valley, all cooked on the custom Montague grill. When it comes to accompaniments, guests can choose from a range of sauces: red wine jus, peppercorn, anchovy butter, salsa verde; and a tableside mustard offering. Steaks are available both on the bone and off, including a 1.2kg MBS 3+ pasture fed Bistecca Fiorentina and a 500g pasture fed sirloin from Riverina NSW.
Starters, larger plates and sides complement Compa’s main offering, with highlights including: Moran Family Farm nduja with cannellini bean scarpetta, oregano; Moran Family Farm salami served with zuni pickles and grissini; whole Snowy River trout with preserved lemon and caper burnt butter; gnocchi con funghi; ‘cacio e pepe’ mac n cheese; and stone roast portobello mushrooms with taleggio and thyme.
Compa’s drinks offering is headed up by general manager and sommelier, Tasso Rovolis; a Canberra local with over 26 years in the industry coupled with 17 years as a practising sommelier. The drinks list includes a comprehensive selection of Italian wines alongside drops from local growers and wines hand selected from Matt Moran’s private cellar. These are Matt’s personal favourites, coming from the country’s premier wine regions and producers before being lovingly aged in Matt’s temperature-controlled cellar since release.
Alongside the wine list will sit a beverage list with cocktails, mocktails, beer, cider and spirits. The cocktail list is Italian leaning, with an Italian Spritz (Prohibition Blood Orange cello, Aperol, Prosecco, orange, honey, soda, citrus) and Compa’s Smoked Negroni (Australian Distilling blood orange gin, cabernet sauvignon, Rosso Antico, Campari, muddled citrus, smoke) guaranteed to be favourites. Local breweries and distilleries making the list include BentSpoke Brewing Co., Capital Brewing Co. and The Canberra Distillery.
At little sister concept &Sando, the focus is on deli-style sandwiches and the full menu is available for take-away. Single O coffee and a selection of pastries are available alongside the sandwich menu, with highlights including croissants, a burnt basque cheesecake, and the vanilla bun and cardamom bun from local bakery UNDER. The sandwich menu includes: Spicy Deli (mortadella, spicy sopressa, tomato, pickled carrot, provolone served on sourdough slices); Chix Schnitz (tomato, cabbage slaw, and provolone on ciabatta); Shroomy (grilled field mushroom, rocky, pesto and ricotta on ciabatta); and a made to order steak sanga (with steak from neighbouring Compa served with lettuce, tomato, caramelised onion, beetroot and cheese on ciabatta). Rolling specials will change up the menu regularly.
Matt Moran said: “Canberra has long had some really exciting restaurants and talent, and I have been visiting the region and working with local producers for many years. I’d been looking for opportunities in Canberra for some time before finding the perfect location for Compa and &Sando, and am thrilled to finally be officially opening the doors to both sites.”
Located in the heart of Canberra’s CBD, Compa and &Sando have a mix of indoor and outdoor seating; Compa has a total seating capacity of 116, while neighbouring &Sando seats 18. Studio A-N have designed the interiors, which see a sleek and considered restaurant alongside a fun and relaxed sandwich bar. Inspired by the Brutalist style of the 1960s Italian ski chalet, Compa is where dark, weathered wood accents meet deep burgundy Rosso Levanto Marble and plush leather seating under the inviting and warm glow of ambient lighting.
The venues are in partnership with The Fresh Collective.
www.comparistorante.com.au | www.andsando.com.au
@comparistorante | @and_sando
Canberra Centre, Shop DGL01
148 Bunda Street, Canberra ACT 2601
