Published on 12 January 2021
You might remember me from such establishments as Lee Ho Fook, Attica and The Bridge Room.
I’ve been cooking for nine years, two of them in Melbourne.
My brief for my gig at Pinchy’s is to create the most delicious pescatarian and vegan dishes I can and present them in resemblance to beautiful marine life.
And I’m passionate about using Australian ingredients in a fun and approachable way.
Which means I’ll be cooking things likeKing George whiting on toast with seaweed and saltbush, smoky ratatouille with pine nut and eucalyptus, and mint lemon myrtle chocolate bonbons.
I’d like you to come in and see us, so you can experience the fun at Pinchy’s! We have an amazing team that will make sure you have a great time. The menu is designed so you can try everything, then go back for your favourites. Please don’t sleep on the vegan menu, as it has some of my favourite dishes.
And if there’s one thing I don’t want you to leave without trying, it’s the smoked salmon cappuccino. Silky smooth and creamy smoked salmon bisque topped with a zingy white Bloody Mary foam and salty bottarga, it’s the perfect way to dive into your meal at Pinchy’s.
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