Food & Beverage

Spring isn’t just about outdoors and gardening, but also about what foods are in season and how it can signal new beginnings for a chance to start a clean diet. Because spring means asparagus & trout, and asparagus & trout means spring.  Head Chef Fernando has recently started pan-frying a new main dish [...]

The Great Southern in Western Australia is the largest wine region in Australia by area and is the second largest producer of grapes in Western Australia. It is a landscape of forested cliffs and stunning mountain ranges, breathtaking coastlines, rolling green pastures and towns steeped in history. It comprises five subregions: Albany, Denmark, Frankland [...]

 If any recipes for raw meat dishes predate the 20th century, as a proud 19th-century institution we like to consider ourselves early adopters. Chef Fernando has brought back steak tartare with cornichons, quail egg yolk and pommes allumettes to bring you the experience of one of the most refined Bistrot French dishes, encouraged by [...]

Foggy Hill Vineyard is located on the Fleurieu Peninsula in South Australia. And at the tip of the peninsula, lies a burgeoning wine region, popular for its bright beaches and vibrant wines. Popular also with James Halliday, we have listed the 2020 Tapanappa Foggy Hill Pinot Noir, which scored 95 points! The Mediterranean climate [...]

The mighty meat pie and sauce. Vegemite on toast. Whilst the jury is out can there truly be a more iconic, quintessentially Australian act than grilled prawns? Chef Fernando has featured his favourite dish on our new menu - Grilled king prawns with confit baby roma tomatoes, confit shallots and black olives. In the [...]

Chardonnay Semillon blends are popular for making dry white wines in parts of Australia. This blend brings together two of France's most respected (and most widely planted) wine grapes: Semillon from Bordeaux and the Loire, and Chardonnay - Burgundy's flagship white. Despite their local popularity, the two do not share any appellations in France itself, and [...]

Scallops are highly prized for their delicate texture and taste. When cooked properly, like a quick sear in a hot pan, they are deliciously sweet and tender. So for next week only at Tattersalls, we will be serving the sweet little morsels for our lunch special. Available until sold out, head chef Fernando is [...]

This Spring, the kitchen team will be braising a whole lamb shoulder enough for two. Fernando’s 16-hour technique involves braised tender meat with garlic, thyme and onions to create a wonderful mix of flavours. Served with roasted potatoes and Greek salad, this meal for two can be enjoyed with a bottle of our 2015 [...]

Head Chef Fernando recently debuted the Chargrilled Octopus with Nduja and pine nuts. For good reason, octopus graces many Sydney restaurant menus but Fernando’s is unforgettable. Fernando chargrills just the right tenderness before returning the grill where it develops the signature flavour. Plated with the Nduja spice to wake the palate and a drizzle [...]

Off the menu, behind locked doors resides a guarded selection of wines,  for this week Mario & Esmond are pouring this week’s featured wine – the 2018 Fetherston Magnolia Garganega & Gewürztraminer. Fetherston Vintners is run by Chris Lawrence, a former top chef with a serious commitment to flavour. Fetherston Vintners is run by [...]