Restaurant finds new food direction
Café del Mar Sydney has brought in a team of esteemed chefs to launch an all-new food direction for their rooftop venue.
Group Executive Chef Damien Brassel has joined the team as part of the group’s international expansion, having worked under some of the world’s leading chefs including Marco Pierre White, Patrick Guilbaud, Pascal Sanchez, and Bobby Flay among others.
Here in Australia, Brassel oversaw the opening of some 20 restaurants in the space of three years with Rockpool Dining Group, and lead the pass at French favourite, Ananas.
For the past few months, Brassel has been working on an all-new menu concept alongside Café del Mar Sydney’s new Head Chef Peter Hutchinson.
After cutting his teeth in the kitchens of NZ’s busiest entertainment group,
SKYCITY Auckland, Hutchinson moved to London to work for Peter Gordon at the famed Sugar Club in SOHO - a busy Michelin 2-star kitchen that was one of the pioneers of new culinary techniques and fusion influences.
Years spent in New York and Miami added new inspiration, and Hutchinson had the opportunity to work under Michelin 3-star Chef Georges Blanc. After the devastation of Hurricane Katrina, Hutchinson decided to leave the USA and move to Australia where we was Sous Chef at 2-hatted Sydney restaurant
Together, Brassel and Hutchinson have developed a fresh, fun, premium casual menu inspired by the local cuisines of the Mediterranean basin, with refined techniques.
“We have elements of Italian, Spanish, French and Turkish cuisines working together, all focusing on fresh clean flavours, quality ingredients and a menu that is made to share,” Damien said.
“Peter is joining the brand at an exciting time as we’re going through international expansion, so we couldn’t be more thrilled to have him at the helm of the kitchen in Sydney.”
Peter is a classically French trained chef but describes himself has having a love of modern techniques and clean lines.
“My personal favourites on the new menu include the Hiramassa kingfish ceviche with Ras el hanout, simple seared scallops with sautéed spinach, za’atar eggplant, and a bacon and spice reduction, and the Moroccan spiced lamb shank with apricot couscous, smoked eggplant, toasted almonds and mint chimichurri.”
