Bonny in Fitzroy has announced James Cornwall has taken on the role of head chef, with the culinary figure officially kicking things off from 23 September.
Cornwall joins the restaurant and bar after time at J Sheekey London, Seafood Room in Hong Kong and Iki-jime and Cumulus Inc. in Melbourne.
The chef has reimagined Bonny’s menu and is working directly with producers to ensure all ingredients are as low-impact as possible. There’s a big focus on game meats as well as Australian-grown ingredients.
“I want to cook delicious and uncomplicated food in a relaxed environment,” says Cornwall, “that also starts with conversations about what we eat and where we source it from.
“We will source directly from fishers, farmers, hunters and producers.”
Cornwall’s debut menu sees beetroot-cured salmon roe and onion dip teamed with crudites, Flinders Island wallaby tartare with Tasmanian wasabi and a wild boar scotch egg with apple, fennel and pollen to start.
Larger plates include Murray cod with chickpea miso and lime; Corner Inlet fish with warm tartare stuffed in between slices of shokupan bread and smoked wild venison short ribs with Davidson plum.
Guests can choose from natural wines, house-batched cocktails, sake and craft beers which are all delivered in kegs and poured from 27 taps.
The kitchen will also pay special attention to sustainability, implementing measures to minimise its footprint.
“Anything that can’t be salvaged will be turned into organic fertiliser,” says Cornwall. “Our goal is for general waste bins [to be] eliminated form the kitchen.”
