PERFECT MATCH
St Kilda’s Stokehouse adds an exciting new item to its seasonal menu that’s perfectly in tune with the restaurant’s focus on sustainable, local produce.
Since sustainability is integral to Stokehouse’s ethos – from its design, construction and operation to its seasonal menu – the launch of the Leeuwin Coast Akoya on its menu is a perfect match in every way. This St Kilda beachside restaurant offers an ever-changing menu that reflects seasonal, local produce.
Executive chef Jason Staudt (ex-Aria) favours sustainable produce that packs a flavour punch. The Leeuwin Coast Akoya, which is certified carbon neutral, is the perfect match for the restaurant’s sustainable approach.
“What the Leeuwin Coast team are doing is unbelievable, achieving carbon neutrality along the way,” says Staudt. “If people ate more bivalves, it creates more filters for our oceans. If we add another bivalve to the top three – oysters, mussels and scallops – then there are more bivalves in the oceans and a great source of protein.”
The Akoya’s unique taste makes it a winner on the Stokehouse menu as much for its flavour as for its versatility. “It’s big and bold and challenging for some at the beginning. But you get used to the taste and find new creative ways to enjoy this beautiful shellfish – it’s delicious,” says Staudt.
Staudt offers two dishes that showcase the Akoya on the menu. Akoya with sparkling rockmelon mignonette highlights rockmelon from local producers Mushrooms Anonymous. Pure Black Angus beef tartare with Akoya tarragon emulsion and hot potato cakes shows the versatility of Akoya – as an emulsion and as a salt to season the beef.
The new addition to the Stokehouse menu offers Staudt an opportunity to celebrate an exciting new seafood product which has only just become available outside of Western Australia. “It’s very special to be involved in that journey, and what better place to launch it than at Stokehouse, where we focus on Australia’s best and sustainable seafood for
Melbourne to get behind,” says Staudt.