Curious, considered, uncomplicated hospitality 

Born from a love of natural wine, we’ve been rewarding curiosity since 2010, creating characterful wine bars and restaurants that we’re proud to share with you. Over the years, our venues have evolved, but our approach remains the same – crafting considered spaces for guests to share good wine and good food, in great company.

Today, Director Matthew Swieboda and Culinary Director Scott McComas-Williams are at the helm, with 11 wine bars, restaurants and bakeries throughout Sydney. These are home to 800+ bottle wine lists which champion up-and-coming, little-known winemakers as well as some of our favourite classics. Our menus showcase food that honours tradition, yet is uniquely our own and made with the world’s best ingredients, often found in Australia.

With illustrious backgrounds in restaurants and wine bars, prior to starting Love Tilly Group, Matt and Scott have honed their craft in some of Australia’s best-loved venues.

Matt began his career on the floor as a sommelier, developing a deep appreciation for wines with personality and a belief that great lists should feel as inviting as they are considered. In 2010, he co-founded Love, Tilly Devine in a small Darlinghurst laneway, helping shape a venue that would go on to define a new wave of natural wine culture in Sydney.

As Love Tilly Group has grown, Matt has remained closely connected to the group’s wine identity, leading programs that balance depth, discovery and accessibility. His role has since expanded to shaping the broader direction of the group – overseeing venue development, refining systems, and building teams capable of delivering consistent, high-quality experiences.

Geelong-born Scott began his culinary career under Frank Camorra in MoVida Melbourne, before venturing to Spain to hone his skills further. After opening MoVida in Sydney and a stint in Surry Hills’ Italian enoteca Vini, a passion for pasta was ignited, and Scott joined Love Tilly Group ahead of opening Ragazzi Wine + Pasta in 2019.

Scott is celebrated for his innovative approach to cooking. His philosophy of using fresh, locally sourced ingredients and modern techniques, while referencing traditional flavours and methods, has earned him a loyal following in Sydney's vibrant food scene.

As we continue to grow, the goal stays the same: creating curious, considered, uncomplicated hospitality.