AustralianGourmetTraveller-June2018

GOURMET TRAVELLER 25

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RESTAURANT NEWS

SYDNEY It was originally slated
to arrive in early 2018 but A1
Canteen is finally opening in
Chippendale. A spin-of of
Automata across the laneway, it
will be casual, but chefs Clayton
Wells and Scott Eddington are
determined that here casual
won’t mean complacent.
Inspired menu items include
roasted celeriac with mushroom
caramel and pumpkin crème
brûlée, while the salt beef
bagels are a throwback to
Wells’ Auto.lab pop-up at
Silvereye. You won’t want to
miss Eddington’s fried eggplant
sandwich with provolone and
romesco. Speaking of Silvereye,
the defunct restaurant’s site
upstairs at the Old Clare
Hotel will play host to a Biota
Chippendale pop-up, from
11 June to 7 July. James Viles’
inner-city version of his

Southern Highlands restaurant

will feature a kangaroo jale

and salt-and-pepper mud crab,

matched with pairings and

experiments by Biota sommelier

Ben Shephard (such as a beer

made from weeds, brewed for

this residency). Expect cameos

from chefs who recently

travelled with Viles (Longsong’s

David Moyle, perhaps, or

Firedoor’s Lennox Hastie).

MELBOURNE After doing

time at top-flight international

restaurants (Noma, Alinea,

Manresa among them), chef

Jacob Evans has opened his

own venture, Caddie. Settling

in Richmond in the former

Meatmother site, he’s serving

beetroot with marigold vinegar,

salted plum and almonds as

well as kingfish with burnt

butter and capers.

BRISBANE After launching

three sites in NSW, the Three

Blue Ducks team flies north

to launch its first Queensland

spin-of at the W Brisbane

hotel. The menu replicates the

brand’s successful template:

think produce-flaunting dishes

that minimise food waste, like

porchetta with roast apples,

mustard, spent lettuce and

lentils and burnt-orange bread

and butter pudding with

espresso mascarpone. The

wines on tap also keep the

food miles down and the Ducks

will collaborate with Green

Beacon Brewing to produce

a craft beer as a tribute to

the new location.

LONDON Keeping things

sustainable is also the drivi

force of Rovi, the new

restaurant for Yotam Ottole

A1 Canteen’s

sandwiches. Top

right: kangaroo

jale from Biota

Chippendale.

Below right:

Caddie’s kingfish.

and chef Sami Tamimi. Used

cofee grinds will turn up in

hasselback kair lime beetroot,

leftover wine will become

chilli-top and tomato-skin

vinegar and the shellfish will

be caught by hand, so there’s

no waste or bycatch.

DUBAI After launching Dinner

by Heston in London in 2011,

and then a Melbourne outpost

in 2015, Heston Blumenthal will

unveil his first Middle Eastern

ofshoot at the Royal Atlantis

Resort in 2019.

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for young

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