September 2018. Hamish Ingham & Matt Smith, Banksii Vermouth Bar & Bistro, Barangaroo, Sydney.

The Petite Bouche chef of the month goes to industry legend Hamish Ingham alongside his upcoming young head chef Matt Smith. 

We recognise Hamish's constant support and innovation in the hospitality industry.

 SEARED YELLOW FIN TUNA, BRAISED ROMAN BEANS, CHIPOTLE XO, FENNEL FRONDS, BULLS BLOOD CHARRED.

SEARED YELLOW FIN TUNA, BRAISED ROMAN BEANS, CHIPOTLE XO, FENNEL FRONDS, BULLS BLOOD CHARRED.

 BEEF TARTARE, RED RADISH, SEEDED MUSTARD, NASTURTIUM, ICE PLANT FLOWER.

BEEF TARTARE, RED RADISH, SEEDED MUSTARD, NASTURTIUM, ICE PLANT FLOWER.

 PAN SEARED HIRAMASA KINGFISH, SUNCHOKE, MUSSELS, LEMON BUTTER, ICEPLANT, BROADBEAN FLOWERS.

PAN SEARED HIRAMASA KINGFISH, SUNCHOKE, MUSSELS, LEMON BUTTER, ICEPLANT, BROADBEAN FLOWERS.

 MACERATED CITRUS, CUMQUAT JAM, COCONUT SORBET, LINARIA, PINEAPPLE SAGE.

MACERATED CITRUS, CUMQUAT JAM, COCONUT SORBET, LINARIA, PINEAPPLE SAGE.

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