Meat Fish Wine has received a spring makeover, re-opening for dinner Wednesday 11th November with a fresh seasonal menu designed by new Executive Chef, David Schofield, and a new look bar featuring an amazing full wall mural of the Marche wine region in Italy. The impressive mural is 10.7m x 3.4m and creates the perfect backdrop for enjoying one of the many wines available by the glass.
David Schofield is no stranger to the Apples + Pears restaurants having worked as guest consulting chef across the group over the last two years.
Schofield started his career in New Zealand before relocating to London and later working his way through Europe, learning the ropes in some of the world’s finest restaurants. David’s culinary adventure took him from London to the South of France and a selection of one, two and three Michelin-starred restaurants in between.
David has competed in several international culinary competitions, gaining gold and silver medals and setting records that still stand today in competitions including the Australian Culinary Federation Restaurant Challenge, Chaine Des Rotissuers – Best Young Chef Rotissuersand Prix Pierre Taittinger. He has twice been voted New Zealand Chef of the Year.
David‘s style would best be described as honest and straightforward with seasonal produce taking center stage. Although a convert to some of the science of “molecular gastronomy” David believes the taste and texture of natural products should be showcased and enhanced, not veiled, a philosophy very much in keeping with the ethos of Meat Fish Wine, and the new menu focuses on fresh, clean seasonal ingredients and flavours.
The new menu will be available in the bar or restaurant for lunch, dinner and in-between times. The menus are designed to mix and match. Diners can choose from nibbles, raw and cured produce, small plates, seafood, grills and roasts, sides, cheeses, desserts to enjoy a tempting range of small bites, or a seriously sized 500g Gippsland Victoria Rib Eye.
David has kept some old favourites like the Seafood Cioppino and Pan Fried Chestnut and Parmesan Dumplings and added new dishes like a Prawn Ceviche; Roasted Barramundi, Paperbark, Bush Tomato Dressing; Victorian Rose Veal T-Bone and his interpretaion of an Eaton Mess with Fennel Meringue, Whipped Yoghurt & Strawberry Sorbet.
“Some of my favourite items on the new menu are from our Raw, Cured and Fermented selection of fresh oysters, air dried meats and charcuterie” said Schofield. “Or the Roasted Bone Marrow “Fergus Henderson” with parsley salad and toast followed by King Prawns simply sauteed with garlic, butter and shallots.“ he said.
“We’re thrilled to have David on board as Executive Chef Meat Fish Wine”, said restaurant owner Andrew Cameron. “I have known David for many years and enjoy his food immensely” he said. “David is a very talented chef and we are all excited about the fantastic dishes coming out of the new Meat Fish Wine kitchen”.
See the new menu here.