Beckett’s Glebe has a near-perfect staff, the waitstaff were seasoned professionals that took pride in their job, they wanted to try everything and if we ate something they hadn’t tried were asking us about it. Even the wines, all of them asked us about the wines we had. They were in pressed black pants and crisp white shirts with a tie and exceptional manners. It really is a top-tiered service worthy of awards.
“Former Bistro Moncur and Bayswater Brasserie Chef Jeff Schroeter welcomes you to indulge in opulent bistro classics, reminiscent of New York and Europe. Over three decades, Jeff travelled the kitchens of London, Switzerland, and Manhattan before settling in Sydney. Here Jeff launched, and invigorated, some of the city’s most innovative restaurants. Over the last two decades, Jeff’s success has led him to be known as the chef’s chef of Sydney.
Today Jeff’s signature style is mod-European with a dash of New York and London. But he brings playfulness and mastery to the classics, using seasonal produce, indigenous ingredients, and a sense of decadence to bistro favourites.”
“Playwright–director Wendy Beckett has written more than 25 theatre plays and directed more than 40. She has also written biographies, radio plays for the Australian Broadcasting Corporation, books, librettos, articles of academic study and journalism.” Not wanting to take a breath she partnered up with Jeff in Beckett’s and is the restaurant’s founder and a dear friend who met Jeff (and Julia, Jeff’s wife) when their kids went to pre-school together.
Jack, Jeff and Julia’s son, pointed out while waiting at our table for my guest Josie, and me Jason, that between the lot of us there is a lot of J’s. Julia is the co-owner and the marketing and events director. I love that at its core Beckett’s is a family restaurant!