Published on 30 March 2021
You might remember me from such establishments as Greg Doyle’s Pier in Rose Bay, No. 35 at Sofitel Melbourne, and Room 81 at Sofitel Gold Coast.
I’ve been cooking for 18 years, five of them in Victoria.
My brief for my new gig is something refined, polished: modern Australian with Italian roots.
And I’m passionate about reading cookbooks. I have about 200 at home. The ones that I have in the kitchen now are Eleven Madison cookbook, Magnus Nilsson's Faviken book, The French Laundry and Per Se by Thomas Keller. I enjoy pairing food and wine, exploring different combinations and flavours. I'm also passionate about English premier-league soccer.
Which means I’ll be cooking things like pork tortellini with Jerusalem artichokes and smoked pancetta, and kingfish crudo with celery and horseradish.
I’d like you to come in and see us so you can experience the Portland blue-eye, lemon and caper butter and broccoli. This dish is inspired by the Socceroos; check out the gold-and-green colouring. (Did I mention I love football?)
And if there’s one thing I don’t want you to leave without trying it would have to be the caramelised Valrhona chocolate mousse with caramel and Dukes coffee. It’s a tempered chocolate collar with chocolate mousse and caramel custard set inside, and an Italian coffee meringue on top.
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