Dining at Republica

Republica provides food with a simple philosophy: Use only the best fresh ingredients in the cleanest kitchen (that's why there's a window into ours) and cooking using the most interesting cooking ideas from all around the world. What we have produced is a culinary bonanza that is uniquely Australian because it's as multicultural as our country.

Matthew Dawson, Executive Chef

Matt started his training at the very swarve Commercial Club in Albury. After completing a year of his apprenticeship he moved to the Hotel Termo, a renowned gastro-pub in the same town, where his training was fast-tracked (he did have a fling with the boss to get to the top) and he became the Head Chef within two years. Following this, Matt freelanced around the surrounding wine district for the likes of All Saints Estate Wahgunyah, St Leonards and Hume Weir Resort. Matt and his young family moved to Melbourne in 2004, where he did a stint at the Stokehouse St Kilda. He opened Republica (formerly Amello) with his wife, her brother and sister-in-law in late 2005.