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More than a year in the making, Margaret aims to reinvent the neighbourhood restaurant. NEIL PERRY shares recipes from his most personal project to date.
Neil Perry shares recipes from his most personal project yet, Margaret.
When it comes to opening shiny new restaurants, Neil Perry is a veteran. But this time, it’s different. Not only is Margaret in Sydney’s Double Bay his first independent venture, it’s a deeply personal one. “The restaurant is named after my mum. It draws on her incredibly warm, loving and generous spirit,” says Perry. “It’s pretty well documented that my father had a massive impact on my cooking style, but my mum had a huge impact on my style as a restaurateur.”
More than a year in the making, Margaret was set to open its doors the same week Sydney entered its second lockdown. But when it does open, the wood-fired grill will be front and centre, under the watchful eye of executive chef Richard Purdue.
“There will be a major focus on seafood; we love cooking it and we get the best the country has to offer,” says Perry. “Richard and I have a very similar attitude towards food – it’s all about the quality of the ingredients.”
And although Margaret is pegged as a neighbourhood eatery, the fit-out is nothing short of world-class. “The design is the result of a unique collaboration between David Caon and ACME. There are lots of little touches that make it sophisticated and special but it still feels approachable and warm,” says Perry. “Margaret is a rebirth of sorts – for me and for the neighbourhood restaurant.”
Here, Perry shares recipes for some of the dishes we can expect to find on the menu.
30-36 Bay St, Double Bay, NSW, margaretdoublebay.com