Meat Fish Wine, operated by the Apples + Pears Entertainment Group, has officially reopened with a re-designed interior and a new menu created by newly appointed executive chef, David Schofield.
Schofield has worked as a guest consultant for the Group over the past two years and brings extensive hospitality experience to the role including positions at a selection of one, two and three Michelin-starred restaurants across Europe.
Schofield has also competed in several international culinary competitions, gaining gold and silver medals and setting records that still stand today in competitions including the Australian Culinary Federation Restaurant Challenge, Chaine Des Rotissuers – Best Young Chef Rotissuers and Prix Pierre Taittinger. Schofield has also twice been voted New Zealand Chef of the Year.
Schofield’s new menu will be available in the bar or restaurant for lunch, dinner and in-between times. Snacks such as nibbles, raw and cured produce are on offer along with a host of small plates, seafood, grills and roasts, sides, cheeses and desserts.
Examples of the new dishes include: prawn ceviche; roasted barramundi, paperbark, bush tomato dressing; Victorian rose veal t-bone and Schofield’s interpretation of an eton mess with fennel meringue, whipped yoghurt & strawberry sorbet.
Some old favourites such as the seafood cioppino and pan fried chestnut and parmesan dumplings have remained on the menu.
“Some of my favourite items on the new menu are from our Raw, Cured and Fermented selection of fresh oysters, air dried meats and charcuterie” says Schofield. “[ Along with] the Roasted Bone Marrow “Fergus Henderson” with parsley salad and toast followed by King Prawns simply sauteed with garlic, butter and shallots.”
Restaurant owner Andrew Cameron said that he was thrilled to have Schofield on board.
“I have known David for many years and enjoy his food immensely” says Cameron. “David is a very talented chef and we are all excited about the fantastic dishes coming out of the new Meat Fish Wine kitchen.”
