MELBOURNE
AsVictoriaslowlyreopens,withit comes
somenewofferingsfromboldandbrave
hospitalityfolk.Tinypop-uppasticceria
MonforteViennoiseriehascroppedup
inCarltonNorth.You’llfinda changing
rotationofshort-runpastries:oneweek
youmaygeta leatherwoodhoneyand
seasaltcroissant,thenext,onetopped
withasparagus,goat’scurdandhazelnut.
OwnerGiorgiaMcAllisterFortespent
thepastfouryearslearningtricksof
thetradefromBorisPortnoyatAll
AreWelcome.
AsMarionrevertsbacktoitsoriginal
winebarformat,justa fewdoorsdown
you’llbeabletoenjoythecommunity
groceryvibesofthispivotpermanently.
MorningMarketwilltakecuesfrom
theMarionGrocer,offeringsandwiches,
saladsandcoffee,alongsidefreshfruit,
vegetablesandflowers,andbreadby
BakerBleu.
SYDNEY
Aftertheupheavalofthisyear,chefsare
nowonthemovetobringnewlifeto
Sydneymainstays.NikHillhastakentoLa
RosaatTheStrandfora pop-updubbed
TheMilanCricketClub. It’spitchedas
a British-Italiansteakhouse,butthere’s
nota squiggleofpastain sight.“Thefood
is farmoreBritishthanItalian,”saysHill.
Similarly,NigelWard(formerlyofSagra)
willbreathenewlifeintotheIvy’sUccello.
He’llmakethemostoftheexisting
wood-firedoven,servingupUlladulla
rubysnapperwithsalsaverdeand
MelandaParksucklingpig.MitchOrris
alsoonthemove,headingupthekitchen
atFreshwater’sPiluBarettoNights.
BRISBANE
EagleStreetPierhaswelcomedNaga.
Bangkok-bornheadchefSuwisa
Phoonsangis returningtoherroots,
steamingchormuang(flower-shaped
dumplings),stir-fryingpadkrapaogai
(Phoonsang’slunchofchoice)and
slow-cookingkhaosoi,ChiangMai’s
curry-noodle-soup.The150-seatvenue
is pinnedasa “long-termpop-up”,driven
byAndrewandJaimeeBaturoof
French-VietnameserestaurantLibertine.
RESTAURANT NEWS
THE LATEST FROM CHEFS AND RESTAURANTS AROUND AUSTRALIA
Pad Thai with Moreton Bay
bugs at Naga. Clockwise from
top right: leatherwood honey and
sea salt croissant at Monforte
Viennoiserie; Nigel Ward joins
Uccello as head chef.
18 GOURMET TRAVELLER
PHOTOGRAPHY MATT CURNOCK (MOUA), KITTI GOULD (PORCH & PARLOUR), DARCY STARR (NAGA) & STEVEN WOODBURN (NIGEL WARD).