Tristan rosier is the Petite Bouche chef of the month for August 2019.
Tristan Rosier started his first job in the kitchen at just 15 years old and now aged 29, he is still as excited about cooking as he was fourteen years ago. His love of food comes from what he describes as growing up in the ‘classic Bowral family’, where his mother and grandmother cooked (and still cook) traditional country fare for the family with homegrown and local produce.
His grandmother set him up with an apprenticeship at the St George Motor Boat Club in Sans Souci where he spent five years before moving onto Stones and Biota dining in Bowral. It was his time working for Peter Doyle at Est. in 2010 and 2011 that had a profound effect on his cooking and cemented his ideas about his approach to cooking and his future as a chef.
Tristan opened Farmhouse with Michel Mu Sung in 2013, where he was Head Chef, and the pair earned themselves a hat in the Good Food Guide in their first year of opening. It was during this tenure that he developed an understanding and respect for serving a set menu, when dealing with seasonal produce and small producers.
Tristan then took up the Head Chef role at Dead Ringer in 2015, where he spent two years, and took out the award for best bar food at the 2017 Australian Bar Awards.
WATTLE SEED PARFAIT, BLOOD ORANGE, GRAPEFRUIT, FENNEL
In 2018 Tristan Rosier and partner Rebecca Fanning joined forces to open Arthur - a first solo venture for both. Set in an 1880’s heritage listed building on Bourke Street, Surry Hills the restaurant offers a feeling of permanence which invites guests to feel like they have stepped into the chef’s home.
The Victorian Art Deco charm offers warm interiors with dim lighting, including round lighting chandelier, brushed zinc table tops and dark timbers with marble feature points and a feature wine cabinet.
KANGAROO TARTARE, POTATO, CULTURED CREAM, BI COLOUR SHISO
Inside Tristan and his team deliver a progressive seasonal menu of around 11 plates, all shared, some bigger and some smaller. The set menu is informal and vegetable led with unique cooking techniques and exploration of new flavour combinations. The food is clean, simple and thoughtfully laid out but not over styled. The focus is Australian produce which is cooked with love.
And as you would experience at a dinner party, the chefs also bring the food to the table, with each table positioned so all diners can see right into the kitchen, also assisted mirrors incorporated into the design. Its informal and personable and the front of house team look after everything else including the all-Australian wine list.
SPANISH MACKEREL, SORREL, BROCCOLINI, WARRIGAL GREENS
Arthur’s Restaurant is named after a great man, Tristan’s grandfather, and the title sums up all that the restaurant stands for.
It is a place that respects the past in its decor. It celebrates provenance and seasonality in its cooking. It exemplifies love and sharing - family style, in its hospitality.
ARTHUR RESTAURANT IS FOCUSED ON AUSTRALIAN PRODUCE
MAREMMA DUCK BREAST, BLOOD PLUM, CHERRY, BULLS BLOOD CHARD
KANGAROO TARTARE, POTATO, CULTURED CREAM, BI-COLOUR SHISO