APRIL 2016. Grant Farrant at Restaurant Como, Blaxland, Blue Mountains, NSW.


Export Fresh Petite Bouche Chef of the month for April is Grant Farrant. His establishment is tucked away in the Eastern Blue Mountains, NSW. Restaurant Como is just ten minutes into the foothills at Blaxland. 

Husband and wife team Grant and Rachel create a degustation and matching wine menu's that have been awarded One Chefs Hat for nine consecutive years since 2008 and the Sydney Morning Herald Award for Silver Service in 2010.

 NEW ZEALAND VENISON, BEETROOT, BLUE CHEESE, ENDIVE, ROAST FIG, BLACKBERRY, JAPANESE LAND SEAWEED

NEW ZEALAND VENISON, BEETROOT, BLUE CHEESE, ENDIVE, ROAST FIG, BLACKBERRY, JAPANESE LAND SEAWEED

Grant worked in kitchens all over Australia learning how to source and prepare seasonal local produce. He then ventured to the countries that inspired his thirst for knowledge. This included the Greek islands and Lake Como, in Italy, where he immersed himself for several years in the food culture, developing his own personal style of cooking. Grant's cuisine is a delightful balance of flavour, texture and stunning presentation.

 48HR KOBE BEEF CHEEK, BURNT ONION, DUCTH CARROT, VANILLA GNOCCHI, MICRO MACHE

48HR KOBE BEEF CHEEK, BURNT ONION, DUCTH CARROT, VANILLA GNOCCHI, MICRO MACHE

Rachel has worked in some of the best boutique hotels and country houses in the Blue Mountains. She moved to Sydney from London to refine her fine dining skills.

In early 2004 Como's doors were opened, and today it is a stylish and relaxed fine cuisine restaurant where guests can enjoy the uniquely crafted food of Grant Farrant.

 ZOKOKO CHOCOLATE TART, COCONUT SORBET, RASPBERRY ICE, HONEYCOMB, MICRO LEMON BALM

ZOKOKO CHOCOLATE TART, COCONUT SORBET, RASPBERRY ICE, HONEYCOMB, MICRO LEMON BALM

Restaurant Como is open for dinner from 6pm Thursdays to Saturdays and lunch from midday to 2pm on Saturdays | Bookings are recommended | 02 4739 8555

 www.restaurantcomo.com.au

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