Welcome

Matthew Kemp welcomes you to Restaurant Balzac.

“…you eat [Matt Kemp’s] food again, and bam! You’re reminded why it was so exciting in the first place. Kemp has a gift for extracting every ounce of flavour from his ingredients … Service is thoroughly personable, and the crowd of diners always refreshingly diverse. Good stuff.” (Two out of three stars, ranked #30 in the top 100 restaurants in Australia)
Pat Nourse , Restaurant Guide Australian Gourmet Traveller

“Due to a stream of glowing press, most of us have at least heard of Balzac. Whether its thanks to all that good editorial, chef Matthew Kemp’s ever-growing fan club, or simply the great value at his modest but model neighbourhood restaurant, the dining rooms are constantly filled with happy regulars.”Lucinda Mendel

“An abundance of flavour and value from a star in the east”
Matthew Evans

“Kemp’s cooking is technically smart….he nails the flavours right every time.”
Guy Griffin, Sydney Magazine

“The judgement four stars…..Former Banc Chef Matthew Kemp turns out honest food that’s confidently restrained…it’s food that creeps up on you.”
Scott Bolles