Published on 12 August 2021
Hi, my name is: Josep Espuga, culinary director, Pt. Leo Estate.
You might remember me from such establishments as Bommie restaurant on Hamilton Island, Bohemian and Pretty Little in Melbourne, and my menus from Etihad Airlines' first-class flights from Abu Dhabi to Australia.
I’ve been cooking for 25 years; 20 full-time, five while studying, ten of them in Australia, mostly in Melbourne.
And I’m passionate about people, farmers, producers and their stories. I feel so fortunate because the Mornington Peninsula is full of them.
Which means I’ll be cooking things like Flinders mussels with Daniel’s Run tomatoes, Tiger Eye beans and a Simon’s Farm pumpkin crêpe with apple-cider gastrique and praline; wood-fired squab, foie gras and Jerusalem artichoke gratin with Sauternes jus and hazelnuts; and lobster rotolo with américaine sauce and beach spinach.
We’re working with a variety of ingredients from the Peninsula in a variety of our dishes at Laura and Pt. Leo Restaurant, including truffles from Red Hill and feijoas and yuzu from the Fruit Forest Farm.
I’d like you to come in and see us so you can experience the incredible view over Western Port and Phillip Island, the warm hospitality at Pt. Leo Estate and a walk through our 19-acre sculpture park.
And if there’s one thing I don’t want you to leave without trying, it’s anything cooked in our wood-fired oven, such as our Black Angus eye fillet served with pommes Anna, and a wine tasting at our cellar door.
Pt. Leo Estate is delivering to the Mornington Peninsula and selected Melbourne and south-eastern suburbs in lockdown. Order at ptleotakehome.com. Want more? Follow @ptleoestate, @laurarestaurant and Josep’s own journey at @josepespuga.
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