Michael Fantuz, founder and chef at Table for 20, invites you to his dinner party Wednesdays to Saturdays. Buono appetito.
How did you come to do what you do here as owner and chef of Table for 20?
I’ve always done it. Being part of an Italian family, I have always helped in the kitchen, loving food and hospitality in general.
What inspired you to create Table for 20?
Every night I get a rejuvenated inspiration to recreate a dinner party. I want to break the social coldness in Sydney’s dining. I have a positive philosophy in attempting to create a home for people away from home, where they can relax, eat, drink and be comfortable. The formula works, and I’m happy I make them happy.
When did this big dinner party start?
I opened Table for 20 in August 2006 and had an idea for the empty upstairs area of a mismatched living-room atmosphere, and eight months later Sticky Bar was born.
How did Table for 20 evolve and what is its significance to Sydney and you personally?
I have distinguished regulars who come at least twice a week and they always say to me, that my restaurant and bar are the only “real” places in Sydney. I really appreciate that and think it has to do with the place’s genuine outlook and ambience. My team are all friends and they understand my ‘homely’ atmosphere in making people feel at home, and that obviously comes across which is great. I like to think I’m re-romancing the scene of dining.
What’s going on at the moment with Table for 20 and Sticky Bar and what’s on the horizon?
Well, there are possible events on the horizon for Table for 20, but nothing set in stone yet, so stay tuned. We do donate 10% of our profits to the Hope St Mission charity who help marginalised people in the city live better lives. As for Sticky, there are a couple of weekly specials that echo my Italian heritage and philosophy of thanking regulars for spending time here and coming back. For Wednesdays we have a $15 roast and a glass of red wine which is always delicious, and for Thursdays 6pm-9pm with every drink purchase you receive a platter of free food. I like to educate and involve people in Venetian traditions, such as their ‘after work, before dinner’ nibbles with wine. It makes them happy so I’m happy.
In Sydney, what’s your favourite…
…restaurant?
Pilu at Freshwater.
…bar?
Low 302, Crown St Surry Hills.
…coffee spot?
Delizie Café/Deli, Bourke St.
…destination for a night out with out-of-towners?
Definitely Opera Bar. At sunset. Unbeatable.