Think soft buns stuffed with LP’s mortadella,
fragrant herbs and pate; steamed pippies with sambal butter
and seablite; dry-aged duck with rhubarb glaze; and miso-cured
eggs with golden potato fingers. Isobel Whelan-Little, the former head chef of LP’s Quality Meats, has
taken over as culinary director, and her menu is playful, seasonal and delicious.
And if you do manage to book a spot, the afternoon – when the sun is golden and soft –
is the best time to go. In each dish, Niland
celebrates fish in all its glory, whether it’s his fish charcuterie or coral trout noodle soup made from
the fish bones, and champions sustainability in each delicious bite.
Sydney’s game-changing seafood restaurant, helmed by star chef and king of the sea, Josh Niland.
They’ve teamed up with the Wildflower legends to create a crisp, European-style lager that goes down a treat.
Information
Camera: Nikon D70 Lens: 50 mm Aperture: f 1.8 ISO: 200 Quality: RAW
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fragrant herbs and pate; steamed pippies with sambal butter
and seablite; dry-aged duck with rhubarb glaze; and miso-cured
eggs with golden potato fingers. Isobel Whelan-Little, the former head chef of LP’s Quality Meats, has
taken over as culinary director, and her menu is playful, seasonal and delicious.
And if you do manage to book a spot, the afternoon – when the sun is golden and soft –
is the best time to go. In each dish, Niland
celebrates fish in all its glory, whether it’s his fish charcuterie or coral trout noodle soup made from
the fish bones, and champions sustainability in each delicious bite.
Sydney’s game-changing seafood restaurant, helmed by star chef and king of the sea, Josh Niland.
They’ve teamed up with the Wildflower legends to create a crisp, European-style lager that goes down a treat.
Information
Lens: 50 mm
Aperture: f 1.8
ISO: 200
Quality: RAW