Check out new restaurants like Ingleside and new menus at Christina's and Kaarla.
The king prawns with vodka at Christina’s are inspired by the BBQ parties of executive chef Kenny Huang’s childhood. Steaks at Ingleside are also finished on the wood-fire grill.The decamillennia-old practice of grilling meat over an open wood fire has enchanted hungry humans ever since they tasted the sparks that fly when heat and meat collide: the intoxicating aroma that fills the air, the rich char of a flame-kissed crust, the juices that ooze out at first bite.
At Christina’s, the menu focuses on seafood, inspired by memories of his late grandfather, a fisherman. Chef Huang also draws inspiration from his father, who was a chef on board an oil rig, a job that took him from the Indian Ocean to the shores of Europe and South America. It instilled in him a reverence for land and sea he hopes to bring to Christina’s. “We want to show that we respect the ingredients. Even though the dish is simple, we will cook it well.”The past and future, instinct and calculation, science and art – they all meet at Ingleside, a modern European restaurant that opened in Tras Street in May.
There is no a la carte menu, so you will have to get these dishes as part of a set. The two-course lunch set starts at $58++ and a six-course dinner starts at $128++.Australian-Japanese rooftop restaurant Kaarla Wood-Fire Grill and Bar is ditching its multi-course menu. Now, diners can kick back, relax and enjoy the view over sharing plates as the restaurant pivots to a more casual style of dining.
In line with the restaurant’s communal dining ethos, the kitchen serves a smattering of hot and cold small plates. Pick from starters like Australian wagyu beef tartare , coal-roasted tiger prawns and wood-fire grilled Hokkaido scallops . Says Mr Brian Stampe, 53, chief operating officer of Commonwealth Concepts, which owns the Bedrock and Fireplace brands: “Fireplace celebrates the essence of Bedrock’s heritage with its wood-fire cooking, which highlights the natural flavours of premium meats and ingredients. Everything on the menu undergoes wood-fire cooking, which creates a distinct smoky aroma and flavour to accentuate the innate, rustic flavours of each ingredient.
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