Gourmet Traveller (Australia) - - News -

MEL­BOURNE Don’t ex­pect typical In­dian fare at Elichi.

Here, the naan is slathered with black-gar­lic but­ter and tan­doori chicken is served with a yo­ghurt emul­sion and ji­cama. Chef Pu­nit Fer­nan­des (Rockpool Bar & Grill) also likes ad­ding na­tive ac­cents to the menu: fin­ger lime in the pani-puri, for in­stance, and salt­bush in the lamb ribs.

BRIS­BANE Jonathan Barthelmess has shared his draft menu for Greca, the si­b­ling to The Apollo in Syd­ney and Tokyo, open­ing at the end of Novem­ber at the Howard Smith Wharves. Things from the sea and gar­den star (such as zuc­chini stuffed with crab and cracked wheat, or cala­mari with sko­rdalia) but there’s still room for cumin lamb skew­ers and an epic veal cut­let crumbed with pars­ley and gar­lic.

SYD­NEY The team be­hind Al­fio’s and Wilmer is back with a new space and a new name.

Don Pep­pino’s pops up for six months in the Padding­ton site best known as the Grand Pa­cific Blue Room. Check in for favourites from Wilmer (chick­pea pasta, say, with half-Ne­gro­nis), along­side a warm-weather take on tortellini in brodo and house wine from Spar­row & Vine “straight from the bowser”.

ADE­LAIDE Ben McLeod (Peel Street) has joined forces with Quentin Whit­tle and Paul Tripodi (Stone’s Throw) to open

Her­ring­bone. King­fish sashimi with fried cavolo nero and slow-roasted lamb shoul­der with smoky egg­plant are best­sellers, while the dessert list takes a left turn with toasted fen­nel-seed ice-cream.

NEW YORK Nat­u­rally Bourke

Street Bak­ery’s first US out­post, in Man­hat­tan’s No­mad district, fea­tures its clas­sic pork and fen­nel sausage rolls and ginger-brûlée tarts, but they’re sup­ple­mented by New York-only spe­cials, too, such as peanut but­ter and jelly crois­sants and pump­kin pie.

LON­DON Chase Lovecky (The Clove Club) has launched his first solo eatery: Two Lights.

The East End restau­rant’s ar­ti­chokes with a ve­gan mayo made from sun­flower-seed miso re­call the chef’s time at Syd­ney’s Mo­mo­fuku Seiobo.

At Lon­don’s Two Lights (clock­wise from front), skate wing, grouse sausage, flat­bread with mus­sels, potato rolls with bot­targa but­ter, sar­dine katsu sand­wich and roasted ar­ti­choke with sun­flower-seed miso.

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