Bound­aries smashed

Sig­na­ture dish blends the sim­ple with the com­plex.

Whitsunday Times - - CHILL -

HEMINGWAY’S has been open for just over three weeks and some cus­tomers have al­ready tried ev­ery­thing on the menu.

With this in mind, the culi­nary team are set to put their heads to­gether for a mi­nor change to the menu.

Head chef Matt Dixon said cus­tomers could rest as­sured that their favourite dishes were safe.

“We are in the mid­dle of a tweak so we will keep the favourites and test the bound­aries and push it as far as we can go,” he said.

“I had a com­ment to­day from some­one (ask­ing) “When is the next menu?” be­cause he has eaten ev­ery­thing on the menu al­ready, which is cool know­ing that peo­ple are com­ing down and try­ing dif­fer­ent dishes.”

Mr Dixon said one of the sig­na­ture dishes was the Whit­sun­day snap­per and the lo­cals had al­ready fallen in love with it.

“It’s a beau­ti­ful prod­uct served with a cau­li­flower bisque as a puree and a nice chunk of white reef fish and some New Zealand clams, mixed grains, some crisp pro­sciutto which is de­hy­drated and prawn oil,” he said.

“It sounds a bit com­plex but it’s re­ally sim­ple when you see it and eat it; the flavours are just un­real.”

Abell Point Ma­rina mar­ket­ing and busi­ness de­vel­op­ment man­ager Josce­lyn O’Keefe said the restau­rant had achieved early suc­cess.

“Peo­ple like to ex­pe­ri­ence some­thing new and be­cause it’s such beau­ti­ful weather and the ma­rina is start­ing to fill with peo­ple mov­ing up the coast we are hav­ing a lot of cus­tomers com­ing in,” she said.

“We have been as­ton­ished at how busy we have been.”

Hemingway’s of­fi­cially opened at Abell Point Ma­rina on May 12.


CULI­NARY DELIGHT: Hemingway's head chef Matt Dixon plates up the pop­u­lar Whit­sun­day Reef fish dish.

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