New era for a Hunter Valley favourite

It is a new era with a new chef and a new menu at long-time Hunter Valley favourite Restaurant Botanica at Spicers Vineyards Estate.

Restaurant Botanica has undergone a major refurb, seen the arrival of head chef Thomas Heinrich, and the launch of a brand new seasonal menu.

The transformation signals a different culinary direction that aims to offer "a refined yet relaxed experience grounded in contemporary Australian cooking and Mediterranean influence".

Overlooking the estate’s vineyards with sweeping views to the Brokenback Mountains, the updated interior has open fireplaces, ambient lighting and an intimate dining room that extends towards the vineyard.

Head chef Heinrich has worked in luxury hotels across Australia and North America.

“My career has taken me through some of the world’s most rigorous kitchens, where discipline, precision and respect for the ingredient are non-negotiable," he said.

"At Restaurant Botanica, I have the opportunity to apply that experience in a setting that is deeply connected to its landscape. The Hunter Valley offers exceptional produce, and our focus is on treating it with restraint and clarity. The goal is to create a dining experience that feels considered, grounded and reflective of place.”

The new menu features Mediterranean-style dishes showcasing seasonal vegetables, homegrown herbs, curated cheeses and simply prepared local meats.

So think starters like charred eggplant with smoked tahini, burnt honey and aged sherry; beef tartare with manchego, garlic toum and puffed wheat; and zucchini flower with goat’s feta, saffron and fermented black pepper.

Mains include smoked duck breast with confit duck leg, red cabbage and pomegranate; Angus striploin with brown butter harissa, leeks and pepper jus; and steamed Blue Eye with chimichurri and celery.

Lunch is available à la carte, while dinner is offered as a three-course menu with sides for $115 per person (boo, why no à la carte at night?), with an optional $70 wine pairing. Guests can also enjoy a five-course tasting menu for $140 per person.

The beverage list features Hunter Valley classics from the likes of Tyrrell's and Silkman, alongside emerging varietals and wines from Greece, Spain, Italy and southern France.

Heinrich’s new menu is now available breakfast daily, lunch on Saturday and Sunday from 12pm and dinner Wednesday to Sunday from 5:30pm.

Restaurant Botanica is at 555 Hermitage Road, Pokolbin NSW 2320. restaurantbotanica.com.au.

Images: Sophie Tyler  

Salted Egg to offer a new take on vibrant Asian flavours

Salted Egg is a Melbourne eatery known for its buzzy vibe and vibrant Asian flavours. 

Now the Flinders Lane restaurant is undergoing a flavour re-shaping with the arrival of well-travelled Sean Thomas as executive chef. 

Thomas is aiming to take the restaurant into a new chapter, beginning with a new menu shaped by his training in both south-east Asian and Mediterranean culinary traditions.

Thomas has worked at Melbourne icons MoVida, Gingerboy, Sezar and Shukah and travelled through Asia before cooking at fast-paced Madame Hanoi in Adelaide. 

He will be overseeing food at both Salted Egg and The Q rooftop bar in the Quincy Hotel. 

“South-east Asian flavours and spices that made Salted Egg such a favourite remain at the heart of every dish, with exciting new dishes that highlight Australian produce also featured,” he says. 

“We’ve also introduced some Asian-fusion influences into the menu - modern interpretations that may not be traditional but stay true to the distinctive flavours of Asia.”

The chef recommends the Shark Bay scallops with fermented chilli butter and pickled fennel, and the Skull Island king prawns grilled in a dry laksa paste with rich coconut cream and crispy curry leaves (see below). 

In addition to the à la carte menu, the restaurant has added a set menu option for guests who’d like their tasting journey chosen for them across breakfast, lunch and dinner service.  

“The chilli scrambled egg (outstanding!) remains a favourite on the breakfast menu but the new eggs Florentine with yuzu hollandaise and our take on French toast are just too good not to try,” Thomas says. 

“Salted Egg is all about big flavours, vibrancy, and pace. “It’s a fun, fast-moving kitchen with a great team, and the food needs to deliver impact. Guests come here for an experience, and consistency and energy are everything.”

“Today, we’re also excited to announce that a flavour packed adventure is on the horizon as we take Salted Egg’s vibrant energy and bold flavours to the Top End, with Salted Egg Darwin set to spice up the local food scene later this year.”

The eatery's popularity will see it open a Darwin outlet later this year. Stay tuned.   

Salted Egg Melbourne is open seven days a week for breakfast. Tuesday to Friday for lunch and dinner from Tuesday to Saturday. Bookings via OpenTable.

Images: Kristoffer Paulsen

Melbourne pub to unveil a $7.5 million revamp

One of Melbourne's favourite traditional pubs will unveil a new look in August after a $7.4 million facelift.

The Palace Hotel, a landmark in Camberwell in the inner east of the city, will have a revamped ground floor, while upstairs the restoration of the building’s original balcony will offer a relaxed new space.

A new menu from executive chef Tony Moss, will have a focus on sharing and snack-led social food for upstairs, including hand-stretched Roman-style pizza.

Downstairs will offer classic modern counter meals.

Venue manager Neil O’Connor says: "The Palace Hotel has always held a special place in Camberwell, and this renovation ensures it continues to be a cherished gathering spot for generations to come.

"We've created a unique offering that caters to every mood and occasion, from a casual weeknight to a sophisticated evening out, all built around a serious dedication to quality F&B.

The Palace has been a cornerstone of the local community for over 130 years. The renewal project, led by Cayas + Ward and built by Five One Group, celebrates the building's authentic character while introducing modern amenities and distinct experiences across its two levels.

ALH Hotels managing director Paul Carew says: "We're taking our redevelopments seriously to ensure every ALH venue, like The Palace Hotel, sets a new standard for customer satisfaction.

"We believe in honouring the rich history of these iconic venues while innovating, to deliver truly outstanding food and beverage experiences."

For more info see www.palacecamberwell.com.au.

Chef back to take the reins at Esca

They say that you can’t go back. But that is exactly what chef Raphael Martinez has done. 

Property and hospitality group Mulpha has appointed Martinez as head chef for Bimbadgen Estate’s flagship restaurant Esca and all related food offerings in the Hunter Valley, including Bimbadgen Wines, Bimbadgen Palmer’s Lane Weddings & Events, Emma’s Cottage and hospitality packages for A Day on The Green Concerts. 

The appointment follows the departure of chef Keira Madeley. 

Martinez first worked at Esca Bimbadgen in 2018 as a chef de partie and has returned to lead the kitchen in 2024, having gained broad experience in the Hunter Valley’s fine dining scene, including at Spicers Guesthouse and Brokenwood Wines.

Mulpha’s General Manager, Hunter Valley Operations, Jordan Rodgers, said: “We are delighted to welcome Raphael back to Bimbadgen Estate, this time as head chef with an expanded brief, having developed impressive culinary and leadership skills over the intervening years.

“In his new role Raphael will also oversee all food offerings across Bimbadgen and its related outlets, working closely with food and beverage manager Caitlin Bremner to ensure a great food experience whatever the venue or event.”

Under the new regime, guests will continue to enjoy modern-Australian cuisine using “fresh, quality ingredients sourced locally and a creative blend of Asian and Italian influences”.

“I’m dedicated to ensuring that every dining experience at Esca Bimbadgen is exceptional, with an emphasis on flavour, technique, and presentation,” said Martinez.

“The Hunter Valley has been my family’s home since 2018 and we enjoy everything about wine country life - the people, the stunning landscapes and the exceptional local wines. 

A new summer menu has been released, which will include Korean-style grilled pork belly with ssamjang butter, baby gem, and wild rice; crispy potato gnocchi with pea puree, pecorino and basil; fresh handmade spanner crab ravioli with sauce verge and caviar; and little Joe flank steak with tarro puree, chimichurri and green beans.

Martinez is passionate about chocolate-based dessert and will introduce them to Esca’s menu soon. 

“We aim to consistently deliver excellence in food and wine, quality and service,” Martinez says. “Not just in our flagship restaurant Esca but also in our wedding and event venue on Palmers Lane, our Bimbadgen cellar door, and our new addition, Emma’s Cottage.”

Taking to Brunswick Heads like ducks to water

The Three Blue Ducks restaurant empire keeps growing apace. 

The Three Blue Ducks team and Hotel Brunswick, on the north coast of NSW, today announced a new collaboration, unveiling The Ducks at Hotel Brunswick from next month.

The collab aims to combine the relaxed atmosphere of an Australian pub with the Ducks’ culinary ethos and style, a media release tells me. 

A menu from Three Blue Ducks chefs Darren Robertson and Andy Allen will offer their twist on pub classics "paired with cool, coastal Cali-inspired bites".

Robertson and Allen have collaborated with Hotel Brunswick’s head chef, Loki Lynch, and group general manager of food, Ben Turner, to develop a menu featuring local and sustainable ingredients from the Northern Rivers region. 

So think casual dishes like humble schnitzels and parmys, fish and chips, burgers, and pizzas, alongside vibrant, citrus-infused plates and spice-driven dishes like ceviche and tacos. 

Seafood will also play a starring role, giving a nod to Brunswick’s fishing and surf-side community. 

“We’re really excited about this one, we've put together dishes that we love to eat, in a quintessential Aussie pub (that we've been going to for years) across from the Brunswick River and the ocean.” Robertson said. 

“Think Australian bay lobster rolls (above); pickled octopus; prawn toast with nam jim; old school prawns with Marie Rose sauce; chilli chicken wings; and even fried apple pie for something sweet. 

"There's also a brand new pizza oven going in so we're going to be serving epic pizzas, flatbreads and of course there'll be a couple of cheeky salads too.”

The wine list will also undergo a refresh, featuring an expanded offering of 30 wines, 17 of which will be on offer by the glass. The list highlights Australian winemakers and regions with a nod to local cult favourite Jilly Wines. The cocktail list features three styles of margaritas alongside other classics such as a mojito, lychee martini, amaretto sour and Japanese slipper.

“We see The Bruns as one of the most iconic pubs out there and we're super pumped to bring our food to the venue.” Allen said. “Personally, I can't wait to sit back in the beer garden, listen to some live music and sample what we've done.”

Starting in seaside Bronte, Sydney, Three Blue Ducks has grown with locations in Byron Bay, Sydney, Melbourne, rural Nimbo and Bellingen. 

Located on the banks of the Brunswick River, Hotel Brunswick is a quintessential Aussie pub that has been serving locals and visitors alike for generations. It is open from 10am daily. 

See www.hotelbrunswick.com.au 

Heritage Paddo pub gets million dollar makeover

Heritage Paddington pub The Royal Hotel has just been given a million dollar makeover across all four levels. 

The Royal sits at the Five Ways junction, with the historic building dating back to 1888 and reign of Queen Victoria. 

The hotel was purchased by Public House Management Group in 2015 and work started on the renovations last year. 

Starting from the ground up, the Royal’s sports bar has been expanded to take over the previous bottle shop area and provides multi-screen viewing for sports lovers. 

On level one is the popular Veranda Bar and Balcony, and one floor up is the Elephant Bar, which is dedicated to private events and functions. 

The jewel in the crown is The Royal’s rooftop with views over the Sydney city skyline, 

With the new-look Royal comes a fresh menu, designed by PHMG executive chef Scott Greve. 

Classics like the Royal burger, LPs hot dog and steak frites with Café de Paris butter complement more modern dishes like the Poke Bowl. 

There are a range of regular offerings, including Monday-Friday happy hour from 4-6pm with $6.50 house wine, beer and bubbles and a Monday-Sunday bottomless dinner from 5.30pm-7.30pm every evening with a a two-course sharing menu including bottomless selected cocktails, wines and beer for $105 per person. 

Traditional Sunday roasts are another favourite. 

The wine list, however, is disappointing with a very limited choice by the glass and, peculiarly, one one wine from the Hunter Valley and none from anywhere else in NSW. Some serious work is needed here.  

See www.royalhotel.com.au

Images: Maria Boyadgis 

Guest takes the reins at Sydney landmark Shell House

Leading Sydney CBD restaurant Shell House has appointed highly credentialed Brad Guest (left) as their new head chef of the Dining Room and Terrace.

Guest has worked with some of the biggest names in the restaurant business and was on the opening team for Oncore, was most recently head chef at Cafe Paci and has spent time working with industry icons including Neil Perry, Martin Benn and Daniel Puskas.

"Guest brings a wealth of expertise and a proven track record of culinary excellence to his new role," says culinary director Joel Bickford (right).

“I am so excited to be joining such a dynamic team here at Shell House," Guest says. "Since its opening, I have been incredibly impressed by the dining room’s reputation and unique identity.

"When the opportunity to step into the head chef role [established by Aaron Ward] was offered, I knew it was an opportunity I couldn't resist.

"I am thrilled to dedicate my skills and passion to make my mark on the restaurant's identity and continue its great reputation for excellence.”

Guest's journey in the Sydney restaurant business began at renowned venues such as Bilson's and Sepia, both of which held three-hat status during his tenure.

He subsequently worked at Gastro Park, Boathouse on Blackwattle Bay, and Rockpool, as well as at Sixpenny.

The Shell House menu is divided into nine sections, comprising caviar and oysters, snacks, starters, vegetables, pasta, fish and shellfish, meat, sides and dessert.

 
Dishes from Guest's inaugural menu include: scampi with pumpkin, brioche and pepita salt; sourdough orecchiette with mushroom and almond; risotto with ebi prawn and roasted butter; linguine with urchin, caviar, lemon; and whole roasted flounder, almondine and curry leaf (above).

"We are thrilled to welcome Brad Guest to the Shell House family as our new head chef," said Brett Robinson, owner and restaurateur of Shell House Dining Room and Terrace.

"Brad's outstanding culinary achievements, his creativity and his leadership abilities make him the perfect fit to lead our culinary team in the dining room. We are confident that his vision and expertise will take the dining experience at Shell House to another level”.

Guest joins a team that includes culinary director Bickford, and F&B director Alex Kirkwood.

See https://shellhouse.com.au/

Images: Johnny Valient   

Calabria family offers a little taste of Italy Down Under

The Calabria family are one of the big success stories of the Australian wine industry, graduating from backyard producers to major players. 

Now the family is celebrating la dolce vita and its Italian cultural links with a new cellar door food offering and revamped winery experiences

The Calabrias have unveiled an Italian-inspired bar menu at the Calabria Family Wines cellar door in Griffith. 

There are now a selection of Italian-style shared plates and a seasonal shared menu designed by the venue’s new chef Amanda Fuller.

The food offering follows a revamp of the cellar door, which now includes a suite of tasting experiences, a winery museum, and a sensory wall. 

“This has been a huge undertaking by the cellar door team and one that will be a great addition to the region." says third-generation sales and marketing manager Andrew Calabria. 

"The Riverina is such an iconic region for outstanding produce, generations of independent family businesses, and of course, an array of sensational wines. We aim to celebrate that with our new experience offerings. 

“While there are still traditional wine-tasting experiences to guide you through our portfolio of wines, we feel the best way to get to know all about the Calabrias is by taking a seat at the tasting bar and enjoying a selection of Italianesque menu items alongside our delicious wines.”

So think salumi and cheese boards, warmed olives, hand-rolled arancini and home-baked focaccia. 

A more elevated lunch experience is available to book and features a seasonal menu of shared dishes and matched wines enjoyed inside patriarch Bill Calabria’s private cellar.

This season’s La Dolce Vita dishes include hand-made pasta tossed in a traditional ragù, Calabrian baked eggplant, pizza topped with arugula, and an assortment of Italian desserts. 

The La Dolce Vita lunch experience costs $90 per person, with bookings mandatory.

“Food is an essential part of the wine experience, and I’ve worked with the Calabria family to best showcase their Southern Italian heritage and the incredible local produce we have available in the Riverina,” says chef Fuller. 

“The dishes celebrate the region and its produce while sticking to the laid-back Italian philosophy of riposo - or rest - where guests are invited to relax, sip wine and enjoy delicious food with friends around the table. The new space and food experience will be a welcome addition to the exciting food scene here in Griffith.”

In addition to the menu offering, Calabria Family Wines has added an interactive sensory wall to showcase the aromas that inspire the Calabria family’s wines. 

Utilising a system of hand-blown glass decanters and aroma pumps, the team have carefully curated a selection of aromas to give visitors a scent-driven, self-guided experience in the cellar door.

The cellar door experiences aim to highlight the 76-year history of the family winery since Francesco Calabria first founded Calabria Wines & Sons in 1945.

The new wine tasting menu includes the Discover & Taste flight, the Sorseggia e Assaggia (Sip & Taste) Italian tasting, Riverina Signature Flight self-guided experiences and the Icons of the Riverina Bill Calabria & Three Bridges Durif vertical tasting - hosted by Bill Calabria AM.

“Whether you simply want to enjoy a light tasting through our collection of outstanding wines or dig into the private cellars and taste something rare and wonderful, every guest that comes to Calabria Family Wines will be given a special experience worth remembering,” Andrew Calabria said.

The complete list of experiences and prices is at www.calabriawines.com.au/visit-us/riverina.

All change at leading Sydney hotel restaurant

There's a new chef, a new menu and a new vibe at Silvester's at the Sydney Harbour Marriott at Circular Quay.

Indian-born Abhi Dey, fresh from stints at two New Zealand culinary hotspots, is the new head chef.

Prior to arriving in Australia last month, he was working at Harbour Society, the flagship restaurant of chic boutique hotel SO/ Auckland by Sofitel, and prior to this at The Sugar Club at Skycity, where he was head chef after the departure of the chef/founder Peter Gordon.

Dey, who has also done a stage at renowned Bangkok eatery Gaggan, has just launched his new menu, which focuses on cured meats, fresh seafood and prime meat cuts.

The a la carte choices include freshly shucked oysters with gooseberry; king prawns with lemon butter and chilli, and mains including Murray cod with avocado and whey butter.

There us also a seasonal five-course ‘chef’s selection’ menu that will feature a range of dishes including Spencer Gulf kingfish served with persimmon, lemon myrtle and almond fraiche; dry-aged Wollemi duck with Davidson plum ketchup and beetroot, and Margra lamb rump with black garlic, wood ear mushrooms and bone marrow.

“The provenance of ingredients and seasonality is an important part of our philosophy at Silvester’s," Dey says. 

"We are working with some of Australia’s most respected producers. Our commitment is to
the farmer and we love sharing the story behind each dish. This allows us to take guests on that journey
when they dine with us.”

Silvester’s is open for dinner Thursday to Saturday from 6pm. See www.silvesters.com.au.

# Silvester's Restaurant is named after the Silvester’s Brothers, two of Sydney’s early butchers, who traded on the corner of Pitt Street and Bulletin Lane in the early 1900s.

Images: Steven Woodburn 

All change at Yarra Valley boutique cellar door

Visitors to the Yarra Valley in Victoria can now sample a new cellar door experience and a new menu at boutique Payne’s Rise winery. 

   
The family-run wine producer has just unveiled a new dining menu at its freshly renovated cellar door, both overseen by husband-and-wife vignerons, Tim and Narelle Cullen.

Like many in the Valley, the business suffered in the wake of lockdown, with the usually bustling site forced into year-round hibernation during the pandemic. 

The Cullens took the opportunity to expand their tourism facilities with an expansion of the cellar door and an extension of the dining area and function space. 

The idea was to create a dedicated space for intimate wine tastings separate to the dining area. 

The heritage foundation buildings overlooking the vines include historic Thomas Payne’s House and Stables. 

With a bigger kitchen, and the engagement of a new chef, Anupam Paul, the venue also has dedicated  spaces for weddings and functions. 

Payne's Rise, located in Seville, has a history that dates back 160 years to Payne, one of the Yarra Valley’s first settlers. 

Chef Paul, formerly of The Royal Hotel Mornington and the Calcutta Club, is offering a hugely expanded menu. 

 

“We wanted to make sure that locals would feel comfortable continuing to enjoy long and lazy weekend afternoons with us, and that those coming up from Melbourne still felt they could experience that easy ambience, but also a moreish feed at the same time,” said Tim Cullen.

Payne’s Rise offers a casual inside menu with dishes including seafood linguine with prawns, calamari and rockling and a chicken curry with cashew sultana pilaf, naan bread and house-made chutney, alongside a pear, toasted walnut and pecorino salad and an assortment of 11-inch gourmet pizzas available in vegetarian, vegan and gluten-free options. 

Those wanting to enjoy a meal ‘picnic’ style can choose from a range of share platters as well as the pizza offerings.

Guests are invited to enjoy the original homestead, firepit, giant Jenga sets and stables with a glass of wine in hand. 

See www.paynesrise.com.au/

Images: Alex Jovanovic/FStyle Photo