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.