Just days into his new job as head chef at The Old Fitz, Toby Stansfield has been quick to put his own stamp on the influential Woolloomooloo gastro theatre pub.

The first move? Brasserie Fitz is dead, long live Bistro Fitz.

Stansfield, who follows the respected Anna Ugarte-Carral and high-wire culinary act Nicholas Hill before her, brings his own glistening CV to the Old Fitz kitchen, with stints as head chef at Yellow, Monopole and Fabbrica pasta shop.

His first menus will roll out on Friday, June 24 – there'll be a separate one for the pub and the bistro – with Stansfield promising semolina trofie with pesto, pangrattato and pecorino on the opening bistro menu, along with a 15-layer crepe cake with dulce de leche cream and rosella flowers.

The Old Fitz's reputation for playful food was a major drawcard for Stansfield, who told Good Food last month.

"One of the things I particularly like about the Old Fitz is a lot of freedom is left to the chef," he says.

He pledged to introduce a version of the "rooster roll" to the pub menu, and true to his word, there's a pimped-up confit rooster roll with mayonnaise and dill riding in.

As well as his rooster roll, keep an eye out for reinterpreted fairy bread and vanilla slice.