Only chef to hold three-Michelin stars in three countries to open two Aussie restaurants Swedish chef Björn Frantzén, the sole individual to earn three Michelin stars for three separate restaurants in three different countries, Stockholm, Singapore, and Dubai, is set to make his mark in Australia by opening two new restaurants in Sydney and Perth. The announcement comes after months of speculation following the closure of Clare Smyth’s acclaimed restaurant Oncore by Clare Smyth in February 2026. Frantzén confirmed he will launch Én by Björn Frantzén at Crown Sydney, while a second venue, Brasserie Astoria, will open at Crown Perth next year. Both establishments will offer a “multi-sensory dining journey” featuring Frantzén’s signature blend of Nordic, French, and Japanese culinary traditions. Frantzén’s decision to expand into Australia follows a long-standing interest in the country. He described Sydney as a unique destination, noting its strategic position at the intersection of exceptional ingredients, global culinary influences, and a discerning audience. “For a chef, Sydney is impossible to ignore,” he said. “It sits at the crossroads of amazing ingredients, international influences, and a dining public that genuinely cares about food. That’s an exciting combination.” His goal is to create a fresh identity for his restaurants in Australia, starting with a clean slate and reimagining the future of hospitality. The move marks a significant step in Frantzén’s global expansion strategy. Known for maintaining high standards across multiple locations, he has previously operated three-star restaurants in three continents. His Stockholm-based Frantzén, Singapore’s Zen, and Dubai’s FZN all share a commitment to innovation and precision, yet each reflects the cultural context of its location. While Australian diners should not expect exact replicas of these venues, they can anticipate a refined approach to fine dining that emphasizes storytelling through food. Frantzén emphasized that his current motivation lies in crafting memorable experiences rather than simply replicating past successes. Both new restaurants will be housed within Crown Resorts properties. Én by Björn Frantzén will occupy the former site of Oncore by Clare Smyth, which had become a landmark in Sydney’s dining scene before its closure. The restaurant will likely follow a hybrid model, combining elements of a tasting menu with à la carte options, though specifics remain unclear. A Crown Sydney spokesperson declined to confirm whether the restaurant will prioritize one format over the other. Pricing for similar dishes in Europe ranges from $510 to $815 per person, depending on the location and menu structure. Brasserie Astoria, set to open in Perth, will be located in a newly constructed dining space at Crown Towers. This establishment will align with the group’s international presence, including locations in Singapore, Stockholm, and Marbella, Spain. The Perth version promises a similar emphasis on quality ingredients, cocktail expertise, and tableside service. Diners can expect a consistent brand identity across all locations, though the specific offerings in Australia may reflect local tastes and availability. Australia has historically posed challenges for foreign chefs seeking to establish lasting success. Notable figures such as Jamie Oliver, Jason Atherton, Gordon Ramsay, and Heston Blumenthal have faced difficulties in sustaining their ventures in cities like Sydney and Melbourne. However, recent trends suggest a more welcoming environment for international talent. Expat chef Curtis Stone, for instance, is set to bring his Californian-inspired restaurant concept to Sydney’s Waldorf Astoria. Frantzén’s arrival adds to this growing list of high-profile chefs aiming to carve out a niche in the Australian market. Frantzén’s unique background positions him well for this endeavor. As the only chef globally to hold three Michelin stars across three countries, he brings a rare level of credibility and experience. His ability to adapt his culinary philosophy to diverse markets while preserving the integrity of his craft is a key factor in his appeal. With both restaurants scheduled to open in the coming year, Frantzén aims to redefine fine dining in Australia through a fusion of global influences and local sensibilities. The next phase of his journey will unfold in the bustling heart of Sydney and the vibrant coastal city of Perth, where his vision for multi-sensory gastronomy awaits realization.
6 reports
The AgeIndependentCenterFactual 95Objective 9013 days agoSwedish chef Björn Frantzén, known as the only chef to hold three Michelin stars across three countries, is set to open two new restaurants in Australia: Én by Björn Frantzén in Sydney and Brasserie Astoria in Perth. Both establishments will focus on 'multi-sensory dining' and showcase Frantzén's signature techniques and storytelling. While Frantzén lacks the same level of local recognition as other Scandinavian chefs, his global reputation and experience managing high-end restaurants in diverse locations position him well for success in Australia. Pricing for his existing restaurants ranges from $640 to $815 per person, though the exact format (tasting menu, à la carte, or hybrid) for the new Australian ventures remains unspecified.
Bias read (Center): The article presents information about a chef's restaurant plans without overt ideological framing. It focuses on culinary achievements, pricing comparisons, and operational strategies rather than political positions or partisan perspectives. The tone is neutral, providing factual updates on the new
Why factuality (95): The article accurately reports that Björn Frantzén is set to open a restaurant at Crown Sydney following the closure of Oncore by Clare Smyth. It references the previous report by Good Food and includes relevant details about the expected cost of meals and the nature of the dining experience. The in
Why objectivity (90): The article maintains a neutral tone, presenting facts about Frantzén's plans without overt bias or emotional language. It quotes Frantzén directly and provides context about the restaurant concept without editorializing.
Only chef to hold three-Michelin stars in three countries to open two Aussie restaurantsSwedish chef Björn Frantzén, known as the only chef with three Michelin stars across three countries, is set to open two new restaurants in Australia, Én by Björn Frantzén in Sydney and Brasserie Astoria in Perth. Both establishments will focus on 'multi-sensory dining' and incorporate Frantzén's signature techniques and storytelling. While his global reputation is strong, he lacks the same level of local recognition as other Swedish chefs like Alexander Skarsgård. The Sydney location is expected to offer a unique experience distinct from his existing venues, though specifics such as menu format remain unclear. Pricing for similar tasting menus in his other restaurants ranges from $640 to $815 per person.
Bias read (Center): The article focuses on culinary developments and restaurant openings, which are not politically charged. It provides factual information about a chef's plans without taking a stance on political issues or ideologies. The content is centered around business and cultural aspects rather than political,
Why factuality (95): The article accurately reports that Björn Frantzén is set to open a restaurant at Crown Sydney following the closure of Oncore by Clare Smyth. It references the previous report by Good Food and includes relevant details about the expected cost of meals and the nature of the dining experience. The in
Why objectivity (90): The article maintains a neutral tone, presenting facts about Frantzén's plans without overt bias or emotional language. It quotes Frantzén directly and provides context about the restaurant concept without editorializing.
The AgeIndependentCenterFactual 40Objective 859 days ago Sydney cafes are not just cafes in 2026. They’re fine-dining kitchens, bars and hyper localThe article discusses the evolution of Sydney's café scene in 2026, highlighting how traditional cafés have transformed into multifunctional spaces offering fine dining, wine bars, and community hubs. It profiles Cafe Lewi, owned by Isabella and John Laureti, who transitioned from high-pressure fine dining jobs to create a more balanced lifestyle. The piece emphasizes the creative and innovative approaches of café owners across Sydney, showcasing examples like Ard, Adhika, and Seeker, which blend culinary artistry with community engagement. The article also mentions the '100 Essential Sydney Cafés and Bakeries of 2026' guide, which highlights both longstanding and newly opened establishments, reflecting the dynamic nature of the city's café culture.
Bias read (Center): The article presents a descriptive overview of the evolving Sydney café industry without overtly favoring any particular political ideology. While it highlights the economic and cultural shifts within the hospitality sector, it does not take a stance on broader political issues or policies affecting
Why factuality (40): This article discusses the transformation of a cafe in Lewisham, which is unrelated to the primary source document about the closure of Oncore by Clare Smyth at Crown Sydney. There is no mention of Oncore, Clare Smyth, or any potential replacement for the restaurant. The content is entirely differen
Why objectivity (85): The article presents information objectively, focusing on the evolution of Sydney cafes without taking sides or using emotionally charged language. It provides details about the cafe owners' experiences and the changes in the cafe industry.
Sydney cafes are not just cafes in 2026. They’re fine-dining kitchens, bars and hyper localThe article discusses the transformation of Sydney's cafe scene by 2026, highlighting how traditional cafes have evolved into multifunctional spaces combining elements of fine dining, bars, and community hubs. Chefs Isabella and John Laureti transformed a dilapidated building in Lewisham into 'Lewi,' a live-in cafe offering both elevated and approachable cuisine. The piece explores other innovative cafes across Sydney, such as Ard, Adhika, and Serva, which feature unique menus, in-house production of condiments, and extended evening services. These cafes reflect a broader trend toward diversification and creativity within the industry, driven by the need to attract customers and sustain small businesses.
Bias read (Center): The article focuses on cultural trends in Sydney's cafe industry, discussing innovations and transformations in the hospitality sector. There is no political content or framing that suggests a particular ideological lean. The tone remains descriptive and celebratory of the evolving cafe culture.
Why factuality (40): Like article 0, this article focuses on the transformation of a cafe in Lewisham, which is unrelated to the primary source document about the closure of Oncore by Clare Smyth at Crown Sydney. There is no mention of Oncore, Clare Smyth, or any potential replacement for the restaurant. The content is
Why objectivity (85): The article presents information objectively, focusing on the evolution of Sydney cafes without taking sides or using emotionally charged language. It provides details about the cafe owners' experiences and the changes in the cafe industry.
The AgeIndependentCenterFactual 0Objective 013 days ago My suburb sits where city meets country. But locals are clear on which they’d preferThe article describes Camden, a suburb in Sydney, Australia, known for its rural character and resistance to urban development. Locals take pride in preserving the town's traditional feel, with historic buildings, small businesses, and a sense of community that contrasts sharply with nearby modern developments. The piece highlights the unique atmosphere of Camden, including its quaint shops, old-fashioned pubs, and the presence of small aircraft flying from a local airport. Despite being close to Sydney, Camden maintains a distinct identity as a 'country town,' resisting the pressures of urbanization.
Bias read (Center): The article focuses on cultural and social aspects of a suburban area rather than directly addressing political issues, policies, or elected officials. While it mentions resistance to urban development, it does not frame this in a politically charged manner or align with any specific ideological立场.
Why factuality (0): This article appears to be incomplete or non-existent, as it only contains a title and no actual content. Therefore, it cannot be evaluated for factual accuracy or objectivity in relation to the primary source document.
Why objectivity (0): Since the article is either missing or incomplete, it is impossible to assess its objectivity. The lack of content means it does not provide any perspective on the subject matter of the primary source document.
My suburb sits where city meets country. But locals are clear on which they’d preferThe article describes the unique character of Camden, a suburb in Sydney that maintains a rural feel despite being located within a major city. Locals take pride in their community's traditional aspects, such as historic buildings, small businesses, and a sense of self-reliance. The piece highlights the contrast between Camden's preserved charm and the surrounding urban development, noting that residents strongly resist changes they perceive as disruptive. The author emphasizes the cultural identity of the area, including its annual country show and the presence of elements like Bintang singlets, which symbolize the town's distinctiveness.
Bias read (Progressive): The article portrays Camden as a resilient, traditional community resisting modernization, which aligns with left-leaning values that often emphasize preservation of local culture and resistance to rapid urban development. The tone suggests a preference for maintaining established ways of life over
Why factuality (0): This article focuses on Camden's character and local sentiment towards development, which is not related to the primary source document about Smeaton Grange. It contains no factual claims about Smeaton Grange itself.
Why objectivity (0): The article uses descriptive language about Camden's character and local attitudes, which is subjective. While the tone is generally descriptive rather than overtly biased, it does not address the primary source document's content.
★
Keep the news honest.
ObjectiveNews is reader-funded and ad-free — we show you the bias instead of hiding it. Support independent journalism for €5/month.
Become a Supporter
Australia
