It's deeply steeped in French technique á la the Troisgros Brothers, Pierre Gagnaire, Jacques Maximin, Joël Robuchon, Jacques Pépin, Sébastien Bras, and their peers.
For instance, no one does anchovies like Spain and anchovies are a huge part of my cooking, for building flavour profiles and seasoning dishes.The books, which have seemingly tripled or quadrupled in number (and which I paused and took grainy pictures and screenshots of and compared against my own collection or used fragments of words or graphics on the spine to track down like I work for a culinary CSI division), are meticulously selected and entirely fitting with the continuing self-education of a fine-dining chef who's done stints at Noma, Eleven Madison Park, The French Laundry, and their fictional analogues. "But when there's producers in other places doing it better than anyone else, we look a little further afield to find the best produce available. Sam supports local Australian producers first when sourcing his ingredients, like Mount Zero for his favourite Frantoio Extra Virgin Olive Olive produced from groves in Victoria's Wimmera and Grampians region. It's their food, their passion on the plate." We do our best to represent the producers and suppliers we have relationships with by celebrating their ingredients in a dish. "Our menu here is all about simple, share-style dishes with big flavours and aromas which champion the incredible produce we have available to us. And is it worth all that effort? You betcha. If he has to travel to the south tip of Tassie to source the juiciest, briniest, freshest mussels, and scour the boutique providores of Spain for the best giardiniera pickled peppers, then that's exactly what he'll do. Our head chef Sam McCallum is a stickler for finding the best produce for the plate.
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