After scaling the grand Italian travertine staircase (La Scala which translates to “the staircase” in English) guests are welcomed to a vibrant bar and dining haven. Boasting a lively makeover, La Scala on Jersey will offer a fun, sexy atmosphere, and is completely separate from its downstairs counterpart, the Light Brigade Hotel.

Open Tuesday to Saturday from 5.30pm till late, the ever spirited Simpson delivers a Modern Italian menu with a nod to the great classics. The menu exhibits all the Simpson hallmarks, using the best seasonal, organic produce, prepared with minimum fuss delivering big flavours with even bigger personality to create delicious dishes you want to eat night after night, in Simpson’s words “I’m just keeping it simple”.

Hospitality stalwart, David Walters will deliver a seamless front of house experience. Walters is experienced at putting together a well balanced, well priced wine list, having previously won two goblets in the 2009 Gourmet Traveller Wine List of the Year Awards. He will lead a team of savvy Italian and local waiters promising an eventful night out.

“We are delighted to have Darren on board and working with us to create an exciting new Paddington and Woollahra destination. We’re a bit cheeky but we take seriously our commitment to provide excellent food, wine and service. When guests leave, we want them to feel like they are leaving a close friend’s dinner party having had an amazing time and can’t wait to catch up again!”

The Japanese-born food guru will launch a modern French-Japanese restaurant (similar to Tetsuya’s in Sydney) in Singapore luxury hotel resort and casino Marina Bay Sands by July’s end – his first establishment outside of Oz.

The eatery, named Waku Ghin after the “silver metal” knives in the chef’s collection, will have a highly personalised service, with seating for just 28 guests, and diners encouraged to move throughout different sections of the restaurant during their courses. Still, the space isn’t tiny, covering a whopping 740sq m.

Features will include a sake bar, caviar lounge, 3000-bottle wine collection, and floor-to-ceiling views of the Singapore skyline. The reservations list is expected to be no shorter than Tetsuya’s in Sydney, which is usually booked out for months in advance.

Tetsuya is rated as one of Australia’s finest chefs on the S. Pellegrino World’s 50 Best Restaurants list.

One ingredient that will be on the menu at his Singapore restaurant, which isn’t available in Sydney, is bamboo crab. Tetsuya describes it as having the texture of sea cucumber.

Tetsuya plans to visit the eatery a few times a month, spending the rest of his time at his Sydney base. One day, he also hopes to open a restaurant in his birth country, Japan.

Source: www.insing.com