Simon Evans was previously the chef/owner of Caveau restaurant in Wollongong, a stalwart of the Wollongong dining scene since 2005, winning a chef hat in every year it was open. After working in the restaurant for several years, Simon bought the Caveau in 2017 and lead it to a more local and native ingredient focused menu, and relaxed service style, maintaining the coveted hat and increasing its score in the subsequent years. Strong relationships with the suppliers and growers and a passion and understanding of native ingredients allowed Simon to create modern dishes using ancient ingredients and techniques with ingredients such as magpiegoose, emu, crocodile and green ants appearing on his menus.
And he has brought this style of cooking to Bangalay – most dishes I ate you feel were caught and/or foraged within walking distance.
Simon might be the head chef but he didn’t cook the night I was in – instead I had the pleasure of being cooked for by Bryce, who I believe is the sous chef, I literally can’t fault anything, it was exquisitely cooked and assembled.
And as for my wait staff, the manager, Jacquie, was a delight and Anita was great, they had a great night I am sure, watching me get gradually more slurry as the night progressed. They wifi is non existent in the dining venue and phone reception as bad so what was I to do? Eat, review, take pics and enjoy the liquid libations of course.