Clockwise from left:
Oma’s stracciatella
with peaches and
chilli; the dining
room at Farmer’s
Daughters; Perth’s
Drasko Jankovic;
drinks and snacks
at Paranormal
Wines.MELBOURNE
Hobsons Bay Hotel has returned to
its classic pub roots with Brenton Lang,
founder of Rustica Sourdough. The
three-level pub, which boasts some of
the best views in Melbourne from its
veranda and rooftop, will see Ben Pigott
(Supernormal, Cumulus Inc, Stokehouse)
helm the kitchen, taking a “pub classics
redefined” approach with oysters, fish
finger sandwiches and fried artichokes
to start, and rotisserie chicken, porchetta
and steaks for mains. Farmer’s Daughters
has opened in the 80 Collins precinct,
with a deli, restaurant and rooftop bar
spread across three levels. Chef
Alejandro Saravia is pitching it as an
“embassy” for Gippsland in the centre
of the CBD, showcasing producers
from the region and across Victoria.
The upstairs restaurant will be centred
around a bespoke “campfire kitchen”
with dishes cooked over charcoal and
wood, with Saravia joined by head
chef David Boyle (ex Lake House and
Pastuso). Meanwhile, Hero is bringing
fresh culinary chops to the Australian
Centre for the Moving Image (ACMI) in
Fed Square. Teaming up with chef Karen
Martini, the new day-to-night food and
wine bar is the first venture for Martini’s
new hospitality and events group,
HospitalityM, with executive chef
Diego Rosales developing the menu.
BYRON BAY
Wine bar Oma is the latest venue from
Three Blue Ducks, taking over the old
Locura space on Lawson St. Head chef
Darren Robertson devised the menu,
which includes ramen eggs (marinated
in soy, ginger and cinnamon myrtle)
and house-cured venison prosciutto
with beetroot umeboshi.NOOSA
Winston is the new temporary
restaurant taking over the waterfront
Wasabi site. Led by chef Cameron
Matthews, the kitchen will take cues
from his 30-year career and showcase
produce from the vast Sunshine Coast
food bowl, across a four-course set
menu. The chef-in-residence is set
to run until early April.PERTH
After spending time at Noma, and then
working at Noma’s sister restaurant
108, chef Drasko Jankovic returned to
Perth to spend more time with his family.
Now he’s swapped fine dining for fried
chook, opening Drasko’s Hot Chicken.
Nashville-style chicken comes in six heat
levels and is served alongside fermented
pickles and sauces, hand-cut fries, and
a vegan bean side dish inspired by
pasulj (a white bean soup), as a nod
to his Serbian birthplace and heritage.News