If you have a nice wine in your cellar, a partner who likes seafood, and you’re looking for a very different, top-quality dining experience, I have a good idea for you.
Joseph Griffin and Alexander Bonar, chef and sous chef for five years at Harvest, have combined to create a special monthly seafood event under the grapevines overlooking the Bay at Victoria’s at Ewingsdale.
With its protected situation, Tuscan aesthetic, whitewashed walls and view of Julian Rocks, Joe says it’s the nicest outdoor dining area in the Bay, and after lunch is finished you can stay for bocce or croquet.
Joe works with Bay Seafood and a range of local growers, so he can select the seafood and write the menu for the event the day before. With a maximum of forty guests, he has the luxury of being able to plan in advance to meet the dietary needs of each guest, even vegetarians.
The beautiful setting and limited numbers, away from the monetary and business environment of a restaurant, ‘allows me to concentrate solely on the food and the regional produce and show what we’re capable of’, he says.
‘It’s an outlet for us. Some of our guests have incredible cellars and they appreciate the chance to enjoy their wines in the right setting. We select appropriate glasses and serve your wine, so it’s a pop-up with a more formal style of service. There are no share plates, all the food is individually plated, and a lot of energy goes into creating the very special menus for you.’
The ‘Joe Chef’ team cure their own tuna, prepare their own special anchovies and even produce a special butter lightly flavoured with sea urchin. ‘Used subtly, in the right context, the results can be very special,’ says Joe. ‘Our staff find it like a dream working here, preparing great food in an amazing setting, and having the chance to prepare something that will delight every diner, but without an extravagant price’.
The next lunch on Sunday February 14 coincides with Valentines Day. Arrive at 12.30pm, $80pp, BYO.
Bookings: Ph 0481 387 344 or [email protected]
