Chef and restauranteur, Matt Moran, has announced his first Canberra venues are finally here. Italian steakhouse, Compa and sandwich bar &Sando have opened on Bunda Street in the Canberra Centre.

Designed to complement each other, Compa is the hero concept, while &Sando takes form as the casual, fast-paced venue. In line with Moran’s other restaurants, both venues focus on local, seasonal produce with a simple ethos: good food and good company. Featuring ACT produce, guests will also find produce from Moran Family Farm, including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs.

The menu at Compa heroes prime beef cuts, showcasing some of Australia’s best producers including Westholme Wagyu and Brooklyn Valley. Available both on and off the bone, highlights include a 1.2kg MBS 3+ pasture-fed Bistecca Fiorentina and a 500g pasture-fed sirloin from NSW’s Riverina.

And, as every great steak should be accompanied by equally terrific sides, think a range of sauces including red wine jus, peppercorn and anchovy butter, and cacio e pepe mac n cheese, spiced slow roasted carrots with burnt butter, and stone roast portobello mushrooms with taleggio and thyme.

Appointed as head chef of both venues, Nick Mathieson has worked in some of Sydney’s top restaurants and worked closely with Moran on the menus.

“I grew up eating at Matt Moran’s venues and reading his books – the fact that I have now been appointed head chef of his latest personal ventures is not lost on me. I’ve had the opportunity to work with some fantastic people and businesses throughout my career to date, and I can’t wait to bring those learnings to Canberra. There’s a lot going on in the nation’s capital and we are really keen to take part in it!” he says.

With drinks headed by the restaurant’s general manager and sommelier, Tasso Rovolis; a Canberra local with over 26 years in the industry coupled with 17 years as a practising sommelier, expect a comprehensive selection of Italian wines and cocktails alongside drops from local growers. Moran has also opened up a hand-picked selection of his personal favourites from his private wine collection for Canberran’s to try.

The restaurant’s interior is also something to talk about. Designed by Studio A-N, Compa is inspired by the Brutalist style of a 1960s Italian ski chalet, with dark and weathered wood accents, deep burgundy Rosso Levanto Marble and plush leather seating.

Meanwhile, next door &Sando is focusing on deli-style sandwiches and rolling specials accompanied with bread from local bakery, UNDER. Highlights from the menu include Spicy Deli – mortadella, spicy sopressa, tomato, pickled carrot and provolone, Shroomy – grilled field mushroom, rocket, pesto and ricotta, and a made to order Steak Sanga with lettuce, tomato, caramelised onion, beetroot and cheese. Single O coffee and a selection of pastries are also available.

“Canberra has long had some really exciting restaurants and talent, and I have been visiting the region and working with local producers for many years. I’d been looking for opportunities in Canberra for some time before finding the perfect location for Compa and &Sando, and am thrilled to finally be officially opening the doors to both sites,” says Moran.

&Sando is now open for dine-in and takeaway Tues-Fri from 7am-3pm, and Saturday from 8am-3pm. Compa opens tomorrow from Tues-Sat, 12-2:30pm and 5pm-late.

Visit their website to book.