Gourmet Traveller (Australia) - - Gourmet News -


There are strict rules at the newly opened Out in Shibuya: no menu, no book­ings – just fresh truf­fle pasta, red wine and Led Zep­pelin on vinyl. Mel­bourne restau­ra­teur David Mack­in­tosh (Pei Mod­ern, Lee Ho Fook and Ides) is be­hind the “one dish, one wine, one artist” con­cept. If you’re lucky enough to snag one of the 13 seats, it’s not a bad deal: 150 grams of fresh pasta with five grams of truf­fle and a glass of red will set you back 4,000 yen ($46). SIN­GA­PORE

Join­ing an im­pres­sive con­tin­gent of Aus­tralian chefs in Sin­ga­pore (Tet­suya Wakuda, David Thomp­son, Dave Pynt), Au­tomata chef Clay­ton Wells will open

Black­wat­tle in Septem­ber, a 50-seater on buzzy Amoy Street in Chi­na­town. While he’s not sure what’s on the menu yet, as in Aus­tralia, the main event will be a set five-course menu. The restau­rant will also open for lunch. MEL­BOURNE

The Grossi fam­ily is open­ing a late-night bar in Mor­nane Place, the grungy lane run­ning be­hind their flag­ship Florentino restau­rant. De­signed by

Six De­grees ar­chi­tects and tipped to open as we go to press, Ar­lechin will fea­ture bar food such as jaf­fle Bolog­nese, duck and porcini pies and prawn cut­lets with wasabi mayo. SYD­NEY

Rock­pool Dining Group’s new branch of Rosetta is slated to open in Au­gust, the first sis­ter restau­rant to Rosetta Mel­bourne. Richard Pur­due, who worked at the orig­i­nal Rock­pool, will head the kitchen. The menu will have more of a seafood fo­cus than Mel­bourne and fea­ture plenty of Ital­ian clas­sics such as vitello ton­nato, osso buco and co­to­letta, made with milk-fed veal from

New South Wales. VIC­TO­RIA

For­mer Rock­pool and Eleven Bridge chef Phil Wood is the new culi­nary di­rec­tor at Point Leo

Es­tate on the Morn­ing­ton Penin­sula. Open­ing in late spring, the fam­ily-owned es­tate com­prises a 110-seat restau­rant with im­pres­sive views, a cel­lar door and a sculp­ture park. Wood will no doubt make use of pro­duce from the Es­tate farm. Watch this space.


The next Copen­hagen food rev­o­lu­tion has be­gun at Strandgade 93, the site where René Redzepi opened Noma 14 years ago. Barr, a part­ner­ship be­tween Redzepi and his friend Thorsten Sch­midt, re­vis­its Old Nordic clas­sics. There’s frikadeller Dan­ish meat­balls, pork schnitzel, sum­mer cab­bage, and aged veal with mush­rooms. On the drinks side, around 20 tap beers are grouped un­der head­ings such as crisp, smoke, and tart and funk. Redzepi will open Noma 2.0 in a new lo­ca­tion later this year.



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