AUGUST 2016. Ian Oakes at Drake Eatery. Bondi Beach.
IAN'S TOP 5 EXPORT PICKS
1. Micro Borage
2. Micro Popcorn Shoots.
3. Petite Rainbow Carrots.
4. Baby Corn.
5. Bronze fennel.
The Petite Bouche chef of the month for August is a local to the Bondi scene. The extremely talented and humble chef Ian Oakes is the head chef and owner at Drake Eatery. Driven by a focus on seasonal, locally sourced, sustainable produce, Drake's is Ian's first restaurant venture.
DRAKE EATERY. BONDI BEACH. PICTURE FROM DRAKE'S INSTAGRAM
Drake is a place to unwind and have a drink at the bar, or settle in and enjoy sharing a meal with friends. Ian's calm nature and thirst for sourcing local produce shines threw his menu, staff and ambiance of his restaurant. Export Fresh work very closely with Ian and his menu to match his rustic but yet elegant approach to matching flavours, colours and texture on his plate.
THYME GNOCCHI, GOLDEN RAISINS, HAZELNUTS, MUSHROOMS, GIPPSLAND BLUE, PETITE BOUCHE SEASONAL SALAD.
“I really wanted to open a place I would want to go to on my days off,” Oakes says. “Approachable, casual dining where you get a really good meal.”
Small plates include pan-seared gnocchi with mushrooms, hazelnuts, golden raisins and blue cheese. “The Pecorah Dairy blue and the potatoes are both from Robertson in the Southern Highlands,” says Oakes. “We try and keep things as local as possible.”
PAN ROASTED RED GATE FARM DUCK, QUINCE, RADISH, LIQUORICE, PETITE BOUCHE BABY VEGETABLES.
PETITE BOUCHE BLUSH SALAD TURNIP, RAINBOW CARROTS, BREAKFAST RADISH.
PISTACHIO, OILIVE OIL CAKE, FENNEL, MANDARIN, VANILLA CREME, BRONZE FENNEL, EDIBLE FLOWERS.
STEAMED RIVER TROUT, SMOKED LEEK, WOODLAND SORREL, RYE CRUMB, WHEY DRESSING, MICRO GREENS.