To celebrate the year that was, we partnered with Sydney-based dining experience Arlo, to host an intimate summer lunch with friends of the brand. We sat down with the boys to learn more about their unique approach to entertaining and they share their recipe for Tuna Crudo with Cherries, Peas & Parsley.
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A.L. Introduce yourselves, who are the faces behind Arlo?
We are three friends, Cal, Tobi and Miles who came together through a love of food and wine to create Arlo. Tobi is the chef and conceptualises all our menus, Cal is our front of house, organising all marketing and PR aspects and Miles leads the wine program, creating unique pairings with our menus.
A.L. How was the idea for Arlo conceptualised?
We were inspired by the supper club scene that has been established in Europe and North America and wanted to bring that unique & intimate dining experience to Sydney.
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A.L. Arlo’s menu is guided by seasonality & local produce, what ingredients are you loving for Summer?
Right now we are loving cherries, tomatoes and Blue eye cod for our summer menu.
A.L. This week, we invited friends of the brand to join us for a summer lunch. What inspired the menu?
The menu is always inspired by what produce is ripe and in season at the moment.
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Tuna Crudo with Cherries, Peas and Parsley.
Serves 4 as an entree
Tuna Crudo is the perfect summer starter; fresh, light and vibrant. This recipe has the inclusion of cherries and peas, colours that are reminiscent of the festive season. Although a seemingly unexpected addition, the sweetness of the cherries and the burst of the peas makes the dish balanced and vivacious.
Ingredients
250g sashimi grade tuna, sliced across the grain
Salt and pepper to taste
Vinaigrette
¼ cup extra-virgin olive oil
3 tbsp chardonnay vinegar (or white balsamic vinegar)
1 eschalot, finely diced
2 tsp fish sauce
¼ lemon, zested
Garnish
8 cherries
½ cup blanched peas
¼ lemon, zested
Parsley, fresh, picked
Parsley oil
Parsley oil
1 cup grapeseed oil (or any neutral oil)
1 bunch parsley
Handful of wakame (or bonito flakes)
Method
Firstly, make the parsley oil by blending all the parsley oil ingredients in your strongest blender for 1-2 minutes until the oil is green. Season with salt and strain over a fine mesh strainer covered by chux over a small bowl. Let strain for 30 minutes and refrigerate immediately after.
Next, make the vinaigrette by combining the vinaigrette ingredients in a mixing bowl and whisking thoroughly until semi-emulsified. Taste the dressing to see if you like the balance of flavours and season to your liking with more vinegar, oil or salt.
In another mixing bowl add your peas, season with the lemon zest, parsley oil, fish sauce and salt and give the peas a mix. After, slice the cherries by taking out the stem, cutting around the pit and twisting the cherries until you have two halves of the cherries.
To serve, place the tuna on a plate, season each piece with salt, then dress the tuna with your desired amount of vinaigrette. Follow by placing the cherries on top of the sliced tuna, then place 3 large tablespoons of peas in 3 different spots of the plate. Garnish with picked parsley and a drizzle of parsley oil. Serve and enjoy!
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