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)
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.