Iceberg’s Dining Room & Bar’s Maurice Terzini recently launched Icebergs:GraphicEssays
2013-2018, a collection of promotional prints, designs and posters that theSydneyrestaurant
has produced for its events and custom-made wares. It includes collaborationswithDerek
Henderson and Lister Illustrations. Browse it in person at the restaurantoronline.idrb.com
Gran scheming
Jason Scott knows a thing or two about opening venues: he helped launch Shady Pines
and The Baxter Inn in Sydney. But unveiling Gran Tivoli in New York earlier this year
was challenging. “Firstly, it was a whole new round of building codes and city approvals
to learn, figure out and pay for. Then there were snow days – not a common Sydney
problem,” he says. Plus, there was the paint can that went up in flames, immolating
painters’ rags in the process, which set off the sprinkler, caused a flood and damaged
the freshly completed floors and walls. The upside? The fire“aged” the interiors nicely,
so they left it as it was. And it hasn’t stopped diners returning for three-steak challah
sandwiches and raspberry and grappa tarts. grantivoli.com
Gran Tivoli
in Nolita,
New York.SHUCK IT
Making the most of waste is nothing new
in restaurants, where scraps are used to
flavour stocks and old loaves become
panzanella. Melbourne’s Vue Group,
however, takes this practice to the next
level with Iki-Jime, Seafood by Vue and
Vue de Monde saving used scallop,
mussel and oyster shells and donating
them to Nature Conservancy’s Shuck
Don’t Chuck project. Five tonnes of shell,
combined with limestone rubble, can
create one 300-square-metre reef in Port
Philip Bay, for example. That translates to
nearly 35,000 courses of Iki-Jime’s
Moonlight flat oyster selection, 10,000
courses of Iki-Jime’s steamed blue
mussels with diamond clams, or 100,000
Chef’s Menus at Vue de Monde (which
features one oyster per diner – or more
if you ask nicely). Get shucking.GOURMET TRAVELLER 25News