1
Third-generationrestaurateurs,Nathalie,
EdouardandAntoineReymond,have
welcomeddapperEuropeanrestaurant
FREDERICto thefold.It’sthefirsttimethat
thetrio,whoalsoownBistroGitanandL’Hotel
Gitan,havebrokentheirFrenchbordersto include
offeringsfromwiderEurope.Locatedin Cremorne,
Melbourne,thenewbistroservesuppatriotic
plateslikevealtartare(above)andsweetcorn
MadeleinesalongsideIberian eats, such as
snappera la plancha.
DELICIOUS.COM.AU/EAT-OUTGo online for weekly restaurant news and reviews from our critics and reviewers.
2
Two-and-a-half-yearsin themaking,Besk
(above),Perth’snewestwateringholeand
bottleshop,hasfastbecometheplaceto
unwindwitha steakandpint.Wholebeastsfrompig,
lamb,hoggetandmuttonarebrokendownon site
andsearedovera custom-builtJAGRDgrillby head
chefandpitmaster,GerrardMitchell.Beyondthe
usualbrewsyou’llfindspecialcollaborationsbetween
Beskandneighbourhoodbrewer,Nowhereman.
3
Theclamswitha cultfollowingfinallyhave
theirveryownrestaurant.XOPP(above,right),
shortforXOpipis,hasslottedintothe
mezzaninelevelof DarlingSquare’sExchange
Buildingin Sydney.Establishedby BillyWong,sonof
GoldenCenturyowners,LindaandEric,thenew
eaterykeepsthespiritof late-nightpipisalivewith
sweet-and-saltyshellfish,alongsideclassicCantonese
dishes, available until 11pm, every night of the week.
GOODEGG
Fromcuredtoconfit,
saltedandsmoked,the
eggyolkis makingthe
hopfrombreakfast
platetodinnerbowl
eitherasa do-it-yourself
dressingordippingsauce.
Tryit atOmniain South
Yarra,whereyoucanfindsteak
tartarefinishedwitha smokedyolk,
oratIsabelin Bondi,wheretsukune
skewers are served with a raw yolk.
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