Our story

 

The Annata Restaurant Story

Our ongoing commitment is to offer the best dining experience north of the Sydney Harbour Bridge

Annata is not just a restaurant; it is a story of evolution, resilience and a quiet pursuit of excellence. Annata has become a fixture of the Lower North Shore dining scene; a place where locals gather to celebrate, connect and return.

First opened in October 2015 on Willoughby Road in Crows Nest under the direction of Christian Blair, Annata quickly built a reputation as a neighbourhood wine bar with serious culinary intent. After dining at Annata and being so impressed by the cuisine, former Technology industry executive, John Bligh acquired the restaurant on December 1, 2020. It marked the beginning of a very different and new chapter in his life; one shaped by a deep passion for wine and food.

Bligh’s arrival into hospitality was anything but gentle. Within weeks, Sydney entered Covid lockdown; what followed was a baptism of fire that would test both resilience and vision. When Annata reopened, it did so with renewed clarity; to become the best dining experience north of the Sydney Harbour Bridge. 

At the heart of the Annata dining experience is Executive Chef Jordon Garcia; a twice-hatted talent whose cuisine is defined by precision, creativity and a remarkably unique flavour palate. Garcia has spent seven years at Annata refining a style that balances Modern European technique with bold, expressive flavour. All menus are thoughtful yet exciting; refined without ever losing warmth. His deep understanding of the relationship between food and wine allows him to curate exceptional degustation menus where the food is designed to harmonise perfectly with  the wine in your glass and vice versa.

Wine sits at the centre of the Annata experience; every dish is curated to elevate what is in the glass. The list features more than 200 curated wines, with a strong focus on boutique producers and distinctive expressions of place. More than 40 wines are offered by the glass or half bottle carafes allowing guests to tailor pairings across each course. Under the direction of owner and accredited sommelier John Bligh, the program continues to evolve into one of the most dynamic on Sydney’s North Shore. Most Annata  guests are also members of Annata Wine Lovers;  enjoying complementary wine tastings every month at an event called Saturday Afternoons@Annata. 

The dining experience at Annata is deliberately immersive. Wine is not an accompaniment; it is central to the narrative. Guests are invited into a guided journey when choosing the daily four-course set menu. Two different wines are presented for tasting alongside each of the courses, allowing diners to choose their preferred pairing. The focus is on introducing guests to wines they may not have previously experienced. It is a ritual that transforms dinner into discovery; part education, part indulgence.

This philosophy extends into Annata’s now signature five-course degustation dining experiences held on the last Wednesday and Thursday of every month. These evenings have a menu curated around a wine theme based on wine varietals or winemakers and wine regions of the world. Each course is paired with two wines, often from contrasting regions or producers; allowing guests to explore how terroir, climate and winemaking shape flavour in the glass.  Wine Degustation themes have included;

  • Australia’s Top Wineries as assessed by independent critics

  • Varietals by course – Riesling, Chardonnay, Pinot  Noir, Shiraz

  • Wine Regions – Experiences like the wines of France, Italy, Spain, the Americas, South Africa and the states of Australia.

  • Winemakers – Famous winemakers  who join the evening to tell their story

Meanwhile, “Chef’s Tuesday Tastings”, held every Tuesday night, offer a glimpse into Garcia’s creative process; a test kitchen where diners become participants, shaping future menus through feedback and engagement while enjoying a very experiential meal at a discounted price. These initiatives have cultivated a rare sense of community; guests return not just for a meal, but to be part of the journey.

In early 2025, Blake Gibson was appointed as Front of House Manager  with a mission to lead Annata through a period of significant transition as the Willoughby Road lease approached its conclusion. Operational efficiency and  exceptional service had to be maintained as Annata entered its next phase; relocating to 66 Chandos Street, St Leonards, the former site of Josh Niland’s acclaimed Petermen. The move was more than logistical; it was transformational. Annata proudly reopened on November 13th, 2025, without incident, due in no small part to the extraordinary leadership of Blake & Chef Jordon Garcia. The restaurant now has a larger, more sophisticated dining room, enhanced wine storage capabilities and most importantly, an expansive modern  kitchen that gives our Executive Chef, Jordon Garcia, the platform to truly express his craft. The move allows Annata to expand its vision and further enhance the dining experience of its guests.

Today, Annata stands as one of Sydney’s most compelling wine-led dining experiences; a restaurant built on the belief that great food and great wine should exist in harmony, enhancing not just flavour, but conversation, connection and the overall experience of dining.

NOTE: Annata serves dinner Tuesday through Saturday, with lunch available on Fridays and Saturdays. The menu features à la carte grilled dishes and a four-course seasonal set menu. Dietary needs are accommodated, with vegetarian, vegan, pescatarian, and kids' options. Over 200 wines are offered, including more than forty by the glass. Annata offers BYO services on Wednesday Nights and for lunch on Fridays and Saturdays.

Our team

 

John Bligh
Owner, General Manager & Head Sommelier

John purchased Annata and took ownership of Annata on 1 December, 2020. After a long career in the Technology Industry, John decided he wanted a career change, so at the age of sixty eight, he decided to buy Annata because he was so impressed with the quality of the cuisine when he dined one night in September 2020. This was all before Covid shutdowns hit Sydney, just a few weeks after he became the owner.

John has since studied wine and was accredited as a Sommelier following his success completion of extensive WSET Level 3 exams in 2023.

Jordon Garcia

Executive Chef

Jordon joined Annata in 2018 after 11 years working in reputable restaurants across Melbourne, Canberra and North America where he gained insight into different ingredients, techniques and cuisines.

Jordon now leads the Annata kitchen focused on championing great local ingredients and highlighting them with simple and innovative techniques. Jordon's cooking is built upon classic foundations and seasonality while using subtleties to surprise and excite the guests. He has a very unique palate which allows him to curate cuisine which surprises guests with delightful, but different taste sensations.