Former Atlantic chef opens Sodafish in Lakes Entrance
Richard Cornish
Photo: Richard Cornish
It may be the freshest fish in the nation. Walking 20 metres from his Lakes Entrance kitchen to the fishing boats as they pull in next to his floating restaurant, Sodafish, chef Nick Mahlook can have a John Dory on the plate within 20 minutes.
Mahlook is a local boy who learned to cook seafood under Maurice Esposito at The Stokehouse and ended up running The Atlantic at Crown, finishing there at the beginning of the COVID-19 lockdown in March.
He and his sister, Sam Mahlook, formerly of Miriam s seafood restaurant which she recently closed, bought the floating restaurant, once known as Ferrymans, built on the old Raymond Island ferry.
Un pensador
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Restaurantes del Edomex abrirán para celebrar el Súper Bowl y 14 de febrero
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Chef Adam D Sylva adds his creative flair to Lollo in new CBD hotel W Melbourne
Sofia Levin
Photo: Eddie Jim
International hotels love named chefs in their kitchens. London s Mandarin Oriental has Dinner by Heston Blumenthal, Paris Hotel Plaza Athenee has Alain Ducasse. From Thursday, the new W Melbourne Hotel in Flinders Lane will have Lollo, with Adam D Sylva (Coda and Tonka) as its creative culinary director.
Heading the kitchen will be W Melbourne executive chef Jihun Kim, who comes to the role with three-Michelin-star training and having led food and beverage teams at Ritz-Carlton hotels around the world.
Lollo s menu is a nod to D Sylva s Italian-Indian heritage, as seen through a contemporary Melbourne lens. Expect black truffle on a sourdough Lollo Monsieur , and pizza with eggs, triple-smoked ham, scamorza and passata for breakfast. Later in the day, Lollo will serve duck lasagne, and Fremantle octopus with green papaya, makrut lime and roasted shallot dressing.