NewsBite

Advertisement

Chefs from two-hatted LuMi restaurant open Lode Pies and Pastries in Surry Hills

Scott Bolles
Scott Bolles

New pastry and pie shop Lode is opening on Crown Street.
New pastry and pie shop Lode is opening on Crown Street. Jessica Hromas

One of the highly anticipated participants in Sydney's new-wave bakery push finally hits launch stage this week. Lode Pies and Pastries, the Surry Hills spin-off fuelled by two chefs from the two-hatted LuMi restaurant, slides open its pie-warmer on November 3.

Lode is a joint venture between LuMi owner-chef Federico Zanellato and Lorenzo Librino, a graduate of the LuMi kitchen. "We've tried to make it feel more like a boutique [than a bakery], it's super luxurious," Zanellato says.

Co-owners and chefs Federico Zanellato (left) and Lorenzo Librino.
Co-owners and chefs Federico Zanellato (left) and Lorenzo Librino.Jessica Hromas
Advertisement

And while there are pies, they are chef pies. The filling of the vegetarian pie is a mix of potato, roasted capsicum, caramelised onion and comte cheese. And there is an even more upmarket range of pithivier-style pies, including a shiitake and beef version, on the opening menu. "We'd like to do family-sized pies [down the track]," Zanellato says.

Apart from bringing the skill of hatted chefs to Lode, the emphasis is on the quality of the ingredients. They use European butter and organic Australian flour, and Zanellato and Librino are keen to bring "new flavour profiles" to classic pastries.

The "Crown of 487" pastry mixes white chocolate custard, raspberry glaze and rose petal, while Lode's blueberry tart is filled with macadamia frangipane, blueberry jam and piped cream cheese custard, then topped with fresh blueberries and lemon zest.

"We'd like to be as good as Lune in Melbourne, or Rollers in Manly," Zanellato says. With the number of top-line chefs jumping into the baking business, the bar is getting high.

Sydney has more venues on the way, with Mat Lindsay (Ester, Poly) a co-owner at soon-to-open A.P. Bakery in Darlinghurst, while Neil Perry is a partner in Baker Bleu, which will open in Double Bay early next year.

Continue this series

December 2021 hit list: Where to eat and drink in Sydney this month
Up next
Anything But Humble pushes boundaries with its pie and sausage roll line-up.

Anything But Humble serves up pork belly pies and cheeseburger sausage rolls

Alexandria new arrival Anything But Humble has lifted the game for neighbourhood pie shops.

The sunny, open-air setting at Woolloomooloo during its Amalfi Way days.

Farewell to The Amalfi Way as Il Pontile takes over in Woolloomooloo

As Sydney restaurants slowly reboot after lockdown slumber, some have decided to call it a day.

Previous
Poke bowl at Home by Cornhill Coffee, Neutral Bay.

Home by Cornhill Coffee brings the brunch degustation to Neutral Bay

Working from home in Neutral Bay? This incoming cafe serving a brunch degustation may be the answer to your prayers.

See all stories

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up
Scott BollesScott Bolles writes the weekly Short Black column in Good Food.

From our partners

Advertisement
Advertisement

Original URL: https://www.theage.com.au/goodfood/eating-out/chefs-from-twohatted-lumi-restaurant-open-lode-pies-and-pastries-in-surry-hills-20211029-h1zgv4.html