Celebrated chef Matt Moran (ARIA, Chiswick, Chophouse) has at last unveiled his two new additions to Canberra’s restaurant scene: the Italian steakhouse Compa, and its more casual counterpart, &Sando. The sister venues mark Moran’s debut in the capital and aim to offer distinct dining experiences.

Compa (Spanish for ‘friend’) introduces an elevated Italian-inspired steakhouse concept, catering to up to 116 guests, while &Sando, an intimate pocket bar right next door, ventures into new territory for Moran with a focus on sandwiches.

Moran expressed his enthusiasm in a conversation with delicious. about the refreshing change of pace from the fine diners that he’s known for to a seemingly humble sandwich shop. 

“Let’s face it, sandwich shops are going nuts in Sydney and Melbourne thoroughly. The &Sando site was just a little hole-in-the-wall cafe and I just saw a great opportunity there. It’s right in the middle of the CBD, there’s plenty of workers around so I figured let’s have a little bit of fun with it, make it cool and groovy.”

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True to the philosophy woven through all of Moran’s venues, both sites emphasise fresh, local, and seasonal ingredients, featuring produce from the ACT and the Moran Family Farm, including Black Angus beef and a variety of charcuterie from its Berkshire pigs. 

Compa celebrates all things beef, while sprinkling a few proper Italian touches throughout. You’ll find top-notch Australian beef producers like Westholme Wagyu and Brooklyn Valley, all prepared on a custom Montague grill. Beyond beef, guests can stroll through a short menu of pastas including a very decadent cacio e pepe mac and cheese, and sides of sweet peas, and Moran’s mash.

&Sando offers a fresh take on the sandwich shop, serving a range of deli-style creations perfect for takeaway. Chicken schnitzel ciabatta sandwiches and classic deli fillings like salami, mortadella, ham, provolone, pickles, and vegetables are stacked high on bread made by Canberra’s own bakehouse, Under – a baking project born out of a lockdown hobby. 

Sweet treats also feature, with rich burnt Basque cheesecake as well as vanilla and cardamom buns available daily.

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Canberra may not be the first place you’d expect Moran to branch out to however the chef recognises a scene when he sees one, and he wants in on the action. When scouting for venue sites around Australia, Moran was struck by the quality of the restaurants he visited in the nation’s capital and was compelled to investigate further. 

“Canberra’s buzzy! The restaurants were all very, very busy. And they’re very, very good. It also has the highest disposable income in Australia because of all politicians. Nothing makes me feel better than taking money out of a politician’s pocket, you can quote me on that.”

Compa and &Sando are open now at 148 Bunda Street, Canberra. For more details head to the Compa and &Sando website.

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