“I want people to fall in love with Australasia all over again” new chef wants iconic restaurant back on top

A staple of Manchester’s upscale dining scene, Australasia has long been known for its sleek subterranean setting, sun-drenched style, and blend of Pacific-inspired cuisine.

But in recent years, even its most loyal fans would agree—it began to lose a little of its spark. The city is now chock-a-block full of world-renowned restaurants, so everyone has had to pull their socks up and bring their A-game every single day.

That’s about to change.

Australasia has reopened after an ambitious transformation—new menu, new interiors, and a new energy.

At the helm of this bold new chapter is Head Chef Lucie Sainerova, a Czech-born culinary powerhouse with a deep love of Pacific Rim flavours and an impressive résumé that includes top roles at Novikov International and Raffles.

“I want people to fall in love with Australasia all over again,” Lucie told us. “We’re preserving its soul, but giving it an entirely new body and spirit.”

A culinary journey across continents

Lucie’s story starts in a small Czech village, where her uncle ran a gastropub. At just 13 years old, she was already helping out in the kitchen. “My dad’s a fantastic cook too,” she added. “I grew up surrounded by food and kitchens, it was just a part of life.”

Despite an early stint in hospitality school, Lucie originally imagined herself working behind a bar. But once she stepped into the kitchen, everything clicked. “I knew this was where I belonged,” she said.

After university studies in marketing and literature, she made the bold move to London at 21, landing a job in a café that quickly escalated into a chef de partie position. “Within a month, I was leading a section in the kitchen. I loved the pace, the energy, the creativity, it just felt right.”

Lucie’s passion took her deep into the world of Pan-Asian and Pacific cuisine, with stints at acclaimed venues including Buddha Bar, Roka, and five transformative years at Novikov. Eventually, she stepped into a global role as an international brand chef, helping launch restaurants in Dubai, Oman, Riyadh, and Ibiza.

And now? She’s here, in Manchester, ready to breathe new life into one of the city’s most iconic venues.

“I met Christian Coates in Ibiza, where I was catering a big party,” Lucie explained. “We connected right away. A few months later, he told me he was looking for someone to revitalise Australasia. I knew this was the right opportunity at the right time.”

Fire, flavour, and a new food philosophy

So what exactly can diners expect from this new era of Australasia?

In a word: fire.

Lucie is bringing an open-flame ethos into the kitchen, pushing bold flavours and rustic techniques with finesse. “When you think of Pacific and Asian street food, the one element that’s often missing in fine dining is fire,” she said. “We’re bringing it back.”

The revamped menu celebrates the exciting, smoky essence of street-side grilling—refined, of course, with Lucie’s signature attention to detail. “We’ve introduced wok dishes, modern sushi, and sharing plates that showcase the best of seasonal British produce with a global twist,” she said.

Her miso-glazed black cod is a perfect example: prepared over charcoal, it combines sweet, umami-rich miso with smoky depth and delicate texture. “That dish is all about balance,” Lucie noted. “The richness of the cod, the sharpness of the glaze, the fire; it all plays together.”

But it’s the 18-hour beef short rib that might just steal the show. “It’s inspired by my mum’s cooking,” she said. “We slow-cook it with vegetables and herbs, then reduce the juices into a rich glaze. After pressing overnight, we steam it, coat it in teriyaki, and serve it with buttery mash and crispy purple potato chips. It’s indulgent, comforting, and still elegant.”

And while the inspiration is global, the sourcing is local wherever possible. Scottish salmon, British shellfish, and English tomahawk steaks sit at the heart of the new menu. “We only fly in two ingredients; our Canadian black cod and the Australian Wagyu. Everything else is local,” Lucie explained.

This new focus is already turning heads. “We want people to walk in and say, ‘Wow, Australasia is back,’” Lucie said. “It’s not about gimmicks. It’s about honest, beautiful food, made with love and precision.”

But the changes don’t stop with the food. The entire restaurant is undergoing a visual and atmospheric overhaul, drawing inspiration from the sun-drenched shores of the Pacific. Think natural textures, soft lighting, and organic curves—designed to create a sanctuary that feels a world away from the city above.

And as dusk falls, the experience evolves. A baby grand piano will set the tone for early evening diners, while later, live musicians and DJs will curate ambient soundscapes that enhance without overpowering. “It’s all about immersion,” Lucie said. “The music, the lighting, the energy—it should complement the food, not distract from it.”

The bar, too, is being reimagined as a destination in its own right. “It’s no longer just a waiting area,” she explained. “We want it to be one of the city’s hottest spots—a place where you can come for a cocktail and end up staying all night.”

Expect innovative mixology, shareable plates, and an atmosphere that invites connection. “We’re aiming for elevated yet relaxed,” she said. “Somewhere between a beach bar in Bali and a supper club in Tokyo.”

A family feel to the kitchen

Of course, none of this would be possible without a dedicated team—and Lucie is quick to credit the people behind the scenes. “I’ve only been here a short while, but the team has been incredible,” she said. “They’re young, hungry, and hardworking. It already feels like family.”

Her leadership style is rooted in collaboration. “When we run trial shifts, I don’t look for skill first—I can teach that. I look for energy, for kindness, for how someone fits with the team. If you have happy chefs, you’ll always have amazing food.”

And while Lucie has led high-profile launches across continents, she’s taking a grounded approach in Manchester. “We’re not chasing awards just yet. We’re focusing on consistency, building the team, and getting it right,” she explained. “The accolades will follow if we stay true to the craft.”

As Manchester’s food scene continues to grow in ambition and reputation, Australasia is ready to re-enter the conversation—not as a nostalgic throwback, but as a renewed force of culinary creativity. And with Lucie Sainerova leading the charge, that future looks deliciously bright.

So why should Manchester diners come back to Australasia?

Lucie puts it best: “Because we’re doing something real. It’s not a trend. It’s not about buzzwords. It’s about flavour, fire, and family. And most of all; it’s about falling in love with food again.”

You can find out more about Australasia here