Last course
Restaurateur John Fink is the urbane visionary behind some of the country’s most polished eateries, including Sydney’s Quay. Once dinner – served on plates from one of his venues – is done, it’s time to break out the musical instruments.
Ace restaurateur John Fink reveals what rocks his dinner parties.
TOASTS & TIPPLES Champagne is good. I like to cook with a red wine in hand. At the end of the night a really good whisky is always the go – even out of a teacup.
DESSERT DOCTRINE The ‘French Teacher’ (Fink’s translator partner, Estelle Hoen) makes a smashing tarte Tatin. Mum makes the best pavlova – everything is out of a box or tin, but it tastes homemade.
SPECIAL SAUCE I’ll have Tabasco on my cornflakes, I like it that much. Hot English mustard is another winner, and mayonnaise with steak frites. INSIDER TRADING Our plates, cutlery and glassware all come from one of our restaurants. We’re working on limitededition plates for Peter Gilmore at Quay and Bennelong, and I can’t wait to see them.
NAPERY NEEDS Sally Campbell always has great napkins and cloths with beautiful designs and totally original materials.
LET THERE BE LIGHT I keep a multitude of huge religious candles all over the house. In the dining room, the bathroom, the bedroom, on the balcony. It really makes the mood.
POST-DINNER MOVES Most of my friends are musicians, writers and artists, so we often end up jamming and rapping poetry. Sometimes we forget the time and watch the sun come up.
END GAME Witty conversation, live music and crazy banter is the end game and the means to the end. Sometimes a matchmaking comes good, which is always a bonus.