Australian chef and author Matt Stone will take the helm at Taronga Zoo’s Me-Gal restaurant, bringing his approach to sustainable Australian cooking to a dining room overlooking Sydney Harbour. The Mosman restaurant will relaunch as Me-Gal by Matt Stone, with a new seasonal menu and interiors inspired by the surrounding landscape. Beside the Wildlife Retreat at Taronga, it has views across the harbour to the Opera House and Harbour Bridge, placing Stone’s next venture somewhere rather different from the usual Sydney restaurant address. “There aren’t many places in Sydney where you can sit surrounded by nature and look straight across to the Opera House. We wanted the food to be worthy of that view, without getting in its way,” says Stone. “Good food should feel generous, not intimidating. Come for a long lunch, stay for the afternoon.” Stone is working with hospitality group Trippas White Group on the relaunch. Having built a career challenging conventional approaches to food, he is known for reducing waste and making the most of every ingredient. At Me-Gal, diners will choose between à la carte dining and a shared chef’s menu, changing with the seasons and drawing on Australian growers and producers. “I cook produce-first. Find the best Australian ingredients, respect the people who grow them, and let them do the talking,” says Stone. His cooking draws on traditional methods, preparing ingredients from scratch and using fermentation, pickling and dehydration to preserve produce. Ingredients will be used across both the kitchen and bar menus to minimise waste, an approach that connects the restaurant to the conservation work of its zoo neighbours. Executive Director of Taronga Zoo, Nick Boyle, says, “At Taronga, conservation and sustainability are at our core. From protecting wildlife and wild places to inspiring people to make more sustainable choices in their everyday lives.” “Matt’s philosophy is closely aligned with these values. His commitment to ethical sourcing, reducing food waste, celebrating local producers and creating menus that tread lightly on the environment reflects the approach we strive to take across our organisation. “We’re delighted to welcome Matt to Me-Gal, where his innovative approach to food will help create a dining experience that not only showcases exceptional Australian produce but also encourages a deeper connection with nature and the importance of protecting it.” The wine list will continue its focus on sustainable and considered winemaking, with female winemakers accounting for 50 per cent of the list, alongside biodynamic, organic and carbon-neutral producers. First Nations-owned wine businesses Mt Yengo, Munda Wines and Bidja Wines will be added, along with selections from Stone’s own label, Wines by Matt Stone. Kat Thompson of Five Foot One is reimagining the interiors through earthy tones and natural textures inspired by the meeting of land and water. Me-Gal was named with guidance from Traditional Custodians and references the saltwater and ocean surrounding this part of Mosman. The design reflects that connection, with the surrounding sky and harbour forming part of the experience. For Trippas White Group, the partnership is an opportunity to build on Me-Gal’s setting and establish the restaurant as a destination for Sydney diners. Paul Romanella, Executive General Manager – Retail & Events at Trippas White Group, says, “Matt Stone is one of Australia’s most exciting culinary talents, bringing a distinctive approach to Australian cuisine and a genuine commitment to sustainability. “Partnering with Matt marks an exciting new chapter for Me-Gal, with a simple ambition: to create one of Sydney’s great dining destinations, set against one of the world’s most spectacular backdrops,” Me-Gal by Matt Stone will launch on Tuesday, December 15, 2026, welcoming locals and visitors to Mosman. Source: Electric Collective Find more dining out updates on Crumb Wire.