03.12.20

Nic Wong has been part of Sydney’s ever-evolving restaurant landscape for over 10 years, working at notable eateries including, Icebergs, Cho Cho San and The Apollo. His approach to cooking places a strong emphasis on simplicity, using the freshest local ingredients and clean flavours. In celebration of the holiday season, we spent an afternoon with Nic and friends, as he prepared us a summer spread full of bright market-fresh produce, perfect for the long, balmy days ahead.

Freshly Shucked Sydney Rock Oysters
Locally Made Sonoma Bread
Eastern Rock Lobster, (South Coast, NSW)
1kg-T-bone (Riverina, North-West NSW)
Tomato Salad

Relaxed coastal dining with minimal preparation so you can spend less time in the kitchen and more time with your guests.

Dress the table with a linen tablecloth and a napkin for each guest.
Slice a loaf of fresh bread, lather with salted butter, or a drizzle of olive oil.
Arrange freshly shucked oysters on a plate, serve chilled with preferred accompaniments.
Scatter handfuls of tomberries on plate, dress with verjus, salt and extra virgin olive oil.
Blanch lobster in salted water, then chill.
Grill T-bone on the BBQ, season generously with salt.
Share and enjoy with friends and family.

Featured products

Hasami Porcelain Dinner Plate Black Hasami Porcelain Dinner Plate Black
Notify Me

Hasami Porcelain Dinner Plate Black

$75.00 NZD

From

From
Onyx Candle Holder
Notify Me

Onyx Candle Holder

$20.00 NZD