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Nick Hildebrandt is a sommelier and restaurateur based in Sydney, Australia. He grew up in Sydney and began working in restaurants when he was 19, where his interest in food and wine developed quickly.In 2006, he opened his first restaurant with his business partner, Chef Brent Savage. Since then, the pair have opened eight restaurants and currently operate four, with more on the way.
Please tell a little bit about yourself.
My name is Nick Hildebrandt, and I am a sommelier and restaurateur based in Sydney, Australia. I grew up in Sydney and started working in restaurants when I was 19. I quickly became obsessed with wine and restaurants and have never looked back. I opened my first restaurant in 2006 with my business partner, Chef Brent Savage. Since then, we have opened 8 restaurants. We currently have four, with more in the pipeline.
What are you currently working on? Any new or old projects?
We are about to open a new restaurant called Watermans that focuses on the food of the Levant region. We were inspired by the food of Greece, Turkey and Lebanon. This will be our biggest restaurant to date, seating 150 guests and will feature a large glasshouse type dining room where people will dine under a pergola that grows plants and produce. We also have plans for some other new venues next year.
What are your three favorite restaurants in Sydney, and why are they great?
Café Paci in Newtown – I worked with Pasi Petanen many years ago and his food is clever, often nostalgic and always delicious. This restaurant is busy, fun and cool.
The Dry Dock in Balmain. This re-born pub in Sydney has become the best pub in the city. Great French leaning food, a lovely wine list and old school hospitality.
Bessie’s & Alma’s in Surry Hills is a wood fired restaurant offering Euro style shared plates and a natural leaning wine list in a converted warehouse space. It is busy, loud and fun.
What are your three favorite food cities and your favorite restaurants in those cities?
My favourite city for food is Paris, here are some favourites, to name a few.
I love Le Bon Georges – it has a great wine list full of cult and hard to get bottles, friendly service, and beautiful food.
Restaurant AT offers thoughtful and original dishes with great flavours and presentation, plus a natural wine list and an uber cool atmosphere.
Mary Celeste is a wine and cocktail bar that is always lively with a fun crowd.
Le Cheval d’Or serves modern Asian food, mainly Chinese, from a young Australian chef – great technique and flavours.
Ventre has a wild wine list and beautifully executed food. It is really underrated and a true gem.
Les Enfants du Marché offers a gastronomic experience in a super casual setting. It is unique, and every city needs a restaurant like this!
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What are your favorite wine regions, and which restaurants do you enjoy there?
I just love Burgundy.
Le Soufflot in Meursault has a great wine list, super prices and simple unpretentious food.
La Table du Square in Beaune. Super list, full of rare wines, good prices. A fun restaurant and great vibe.
La Table d'Hôtes - La Rôtisserie du Chambertin in Gevrey-Chambertin is a tiny one star Michelin gastronomic restaurant. Modern produce driven food, epic wine list and charming, humble and kind service.
In Alsace, The Winstub at Hotel Chambard, has an incedible wine list, the food is simple comfort food and the room is nostalgic.
Restaurant Au Bon Coin in Wintzenheim has one of the great wine lists in France. Truly amazing!
Which great wine producer has caught your interest recently?
In Australia, Fraser McKinlay of Sami-Odi. He is making some of the most thought provoking, terroir driven wines in Australia right now. He is based in the Barossa and his wines have a cult like status.
Is there an up-and-coming chef or sommelier you’re keeping an eye on?
I may be biased, but I think Khanh Nguyen who is our executive chef at King Clarence is one to watch. His style is blending Asian flavours with European techniques. He has an amazing palate; incredible knowledge and the flavours he serves are very unique. Without doubt, he is one of Australia’s best chefs.
Which wine expert’s restaurant recommendations would you love to see?
Andrew Guard. Andrew is a trailblazing importer who was the first to bring estates such as Jean Foillard, Ganevat, Cecile Tremblay, Francois Cotat, Gramenon and many other to Australia. He travels extensively to Europe and has an amazing palate.
