Danieli Holdings, the company behind Newcastle’s increasing popular shipping container village, STACK is set for a new venture. The leisure group is set to launch a brand-new restaurant on Newcastle’s Grey Street, taking over the spot where much-loved restaurant Osaka used to be.
Joining STACK, Cluck-Cluck Moo, Yolo Townhouse and Yolo Ponteland, The Muddler will be the latest addition to a portfolio of successful establishments owned by Danieli Holdings.
The Grey Street establishment, The Muddler is an exciting and inviting new restaurant serving an exquisite selection of Pan Asian cuisine, plus a selection of creative cocktails, all of which are completely exclusive to Muddler.
Heading up the kitchen is head chef Pauline Fresnillo, who has worked in the catering industry for over 10 years, covering numerous specialist venues around the North East.
Pauline is thrilled to be a part of the team at Muddler stating that: “You can’t find anything else like it in Newcastle.” The menu at Muddler has a creative flair with a mix of flavours and ingredients from many different countries. He added, “because there will always be something new to try, people will keep coming back for more.”
Pauline’s sentiments are echoed by Chef Franklin Abundo, who has also joined the Muddler team.
Franklin has worked within some of the greatest kitchens in the world over his 50+ years as a chef, including a 10-year period at the famous 5* Shangri La hotel, the largest hotel in the Philippians.
Franklin commented: “The Muddler is a fusion, it’s not just one type of food, it is an explosion of flavours from all over the world, you get a little bit of everything.”
Joining them in the kitchen at The Muddler, Wilson Delos Santos is set to bring technical skills and creativity to his favourite food, sushi. Having previously worked in Newcastle Wilson is looking forward to experimenting and creating new dishes with the vast menu that The Muddler offers.
“The Muddler offers a different kind of menu, mixing traditional recipes with modern ideas. It mixes food from all sorts of cultures, and there’s nothing like it in Newcastle. People need to try the incredible platters and the Wasabi prawns, which are exclusive to Muddler.”
Highlights of the exciting new menu include sushi platters served with dry ice, Kimchi Chicken, which fuses several different types of cuisine together, and Fresnillo’s personal favourite dish, Beef Robata. The menu will also feature tasting platters, skewers, and food art dishes. The Asian fusion restaurant opens to the public at midday on the 12th December and will be serving food and drinks daily from lunch-time until late evening.
Neill Winch group CEO said: “We are delighted to bring The Muddler to Grey Street. In an age where so many groups are opening new eating establishments, our goal was to create a food venue that feels hand crafted and this is what has happened. The space has been carefully refurbished to a high standard and is a great meeting place for lunch, pre-theatre get-together, and Dinner. We are all delighted to have secured the services of Newcastle’s top Pan Asian chefs who will help provide a memorable dining experience.”