Posts Tagged ‘paul jewson’
Since moving on from Outpost, Paul Jewson has been a busy man. I’ve seen him in the kitchen at St Ali, he’s been working at St Ali in London and turns out he’s and partner Marco Pulagni have been turning the Waldorf in St Kilda into the beautifully rendered Fitzrovia. At 155 Fitzroy St, it’s just near the newly opened Golden Fields, Baker d Chirico and Miss Jackson in what’s becoming a fine-food hotspot.
I’ve long been a fan of Paul Jewson’s food. It ticks all my boxes (I don’t really have boxes to tick), it’s generous, has big flavours and is always seasonal. It’s hard to say what the plan is, but when we dropped in on Sunday the daytime menu was poorly printed on the dodgy computer printer. We were told it was “temporary”, but I’m not so sure it was, not in the sense that it will ever be “fixed” anyway. It was the same at Outpost and the ever-changing menu works perfectly, especially when the food has this sense of style. I just wish they’d get a good printer.
The dinner menu, though, is a far more refined affair in presentation and substance.
The restaurant comprises 2 separate areas. At the front, a 2 level, minimally lit, glass atrium, perfect for breakfast or brunch and come evening a perfect place for a pre-dinner aperitif or glass of wine. The dining room is a more traditional dining area with a huge open doorway into the kitchen. Currently the walls are sparse, but trimmings are coming and it won’t take much to turn it to a understated, classic dining room.
The kitchen itself is somewhat of a feature, it has a huge marble-topped island table crowned by a rustic, hanging pot rack. It doesn’t have the carefully manicured design of Outpost, but it is far more functional and will provide a great vibe on a busy night.
The 2 brunch dishes we had were sticky lamb ribs on a smoked corn salad and scrambled eggs with bacon and tomatoes. The ribs were in the no-fork-required territory with the sauce overpowering the flavour of the meat. The scrambled eggs were as good as they get, endless folds of soft, rich egg with a tomato chutney with a nicely balanced tang. The chutney was so good that I ended up eating the last of it on toast.You should follow me on Twitter.