May 2018. Cody McKavanagh, Old Tom Restaurant & Bar, Broadbeach.

Located in the heart of Broadbeach, Old Tom Restaurant and Bar is the Gold Coast’s newest fine dining and classic gin bar. Old Tom pays homage to the 18th-century prohibition era in the United Kingdom. In 1736 a Gin Act was established to try to stop people excessively drinking gin by adding a hefty tax to purchases. To get around the tax, public houses would have a tomcat carving outside of their business and people would place a coin in the cat’s mouth to receive a shot of gin.  Thus Old Tom was borne.

I am now able to tell my customers that the leaves, baby vegetables and edible flowers that we use are grown just down the road from our restaurant on the Petite Bouche Farm.
— Cody Mckavanagh

Young genius Cody McKavanagh, from a small country town to developing for likes of Heston Blumenthal at The Fat Duck, at age 21 Cody is leading the kitchen with a menu revolving around native and foraged Australian ingredients. Working closely with small  local farmers to bring the best Australia has to offer to the plate, he leads a small team with constant evolution showcased through the chef's choice menu. Cody has worked at likes of Maa emo, Biota and Quay. 

 CODY McKAVANAGH AT OLD TOM RESTAURANT AND BAR PLATING UP.

CODY McKAVANAGH AT OLD TOM RESTAURANT AND BAR PLATING UP.

 GLAZED PORK CHEEK, GREEN MANDARIN CARAMEL, WILTED BRUSSEL SPROUTS, CONFETTI CORIANDER.

GLAZED PORK CHEEK, GREEN MANDARIN CARAMEL, WILTED BRUSSEL SPROUTS, CONFETTI CORIANDER.

 LACHLAN VALLEY LAMB, FRIED SALTBUSH, CHARRED CUCUMBER SAUCE, PETITE BOUCHE ROCKET.

LACHLAN VALLEY LAMB, FRIED SALTBUSH, CHARRED CUCUMBER SAUCE, PETITE BOUCHE ROCKET.

 TORCHED HIRAMASA KINGFISH, NATIVE GINGER BROTH, LOCAL CITRUS.

TORCHED HIRAMASA KINGFISH, NATIVE GINGER BROTH, LOCAL CITRUS.

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