If you’ve ever been to Gilson South Yarra, prepare for an exciting turn of events.
The modern Australian bistro/Insta-Story Boomerang venue of choice has just announced the appointment of John Paul Twomey as Executive Chef, as of May 2017.
Regarded as one of Australia’s most exciting emerging chefs, JP will step up to the plate (lol), bringing a wealth of culinary experience plus a love for contemporary cuisine.
If you’re sitting there thinking “hey, I definitely recognise this JP guy,” that may be because he has just recently left his post as Development Chef at the McConnell Group, known for their instagrammable restaurants Supernormal, Cumulus Inc and Cutler & Co.
He has developed a completely new menu offering for the cooler months of Autumn/Winter, offering a variety of modern Australian dishes for breakfast, lunch and dinner.
Contrary to what you might believe, Modern Australian does not translate to a gourmet Bunnings snag.
Menu highlights will include fried lamb ribs with fermented chilli, plus crudités with whipped cod roe to start. Small plates include cured ocean trout with kohlrabi, fresh horseradish and sorrel; Jerusalem artichokes, green goddess, salt bush, cured egg yolk and parmesan; sweet and sour eggplant, fior di latte basil and chilli oil.
Large plates revolve around modern bistro classics like gnocchi with a pine mushroom ragu (come at me); Cone Bay barramundi with a fragrant tomato curry and crispy eggplant; and corned beef served with wood roasted cabbage and salsa verde. To finish, standouts include the Rum Baba with crème diplomat, and the refreshing vanilla cream and raspberry granita.