Celebrity chef Manu Fieldel had fans scratching their heads this week after he posted an image to Instagram that featured a very bizarre detail.
The My Kitchen Rules star, 50, shared a photo of staff preparing for service at his recently opened bistro at the Red Lion Hotel in Rozelle, Sydney.
‘Day 3 at our new and already busy Bistro @redlionrozelle and even my business partners are on the tools,’ Manu captioned the post, tagging partners Shane Richardson and Danielle Willis.
The picture showed Shane polishing silverware, but a trick of perspective made it seem as though a staff member, bending down next to Shane, was actually a miniature person bein cradled in Shane’s hands.
‘Why does it look like he is holding a human head?’ one follower questioned, while another offered up a similar: ‘I honestly thought he was holding a manfaced-newborn.’
The hilarity didn’t stop there, with another fan chiming in with: ‘I’m so glad I came to the comments to find I wasn’t the only one wondering why this guy was holding a tiny adult in a tea towel above a little silver dish.’
Manu’s new bistro opened doors earlier this month and occupies the upper level of the almost two centuries old establishment which recently underwent a $1.5million renovation.
Manu helms the restaurant with his decade-long friend Jamie Gannon, who is the group executive chief of the pub’s owner Laundy Hotels.
Celebrity chef Manu Fieldel had fans scratching their heads this week after he posted an image to Instagram that featured a very bizarre detail
The menu features beloved recipes from his own family archives.
Speaking to Time Out, Manu said he wanted to create a homely feel with the French Bistro.
‘I want guests at Bistro Red Lion by Manu to forget the outside world and feel as though they’re dining at my home, enjoying a good bottle of wine,’ he said.
Manu opened his first restaurant, Aperitif in Kings Cross, with Miguel Maestre in 2011, but it shut its doors after 12 months.
He went on to launch his own French bistro L’Etoile in Paddington, which stayed open for six years before his work on MKR forced him to close it down.
He then went into business with George Calombaris’ MAdE Establishment and launched Le Grand Cirque in South Yarra, Melbourne which only lasted four months.
In 2018, he closed the doors on his World Square restaurant Duck In Duck Out, which boasted an all-duck menu, after one year in operation.
Manu’s new bistro opened doors earlier this month and occupies the upper level of the almost two centuries old Red Lion Hotel in Sydney’s Rozelle
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