Restaurateur and British-born chef Paul Wilson has now added Brasserie to the series of eateries he plans to roll out under his Wilson & Market stable. The new restaurant joins the busy scene at Prahran Market, bringing at 250-seater that promises lively stretches of lunch and dinner put together by a team which includes Wilson and Executive Chef David Marshall and focuses on seasonal, biodynamic and organic produce from Transition Farm on the Mornington Peninsula as well as Macedon’s Glenora Heritage Produce, Daylesford’s Angelica Organic Farm, and Herb & Spice Garden.
“Biodynamic produce should not be restricted to farmers markets and those in the know, it should be available to everyone”, explained Wilson, who is dedicated to local producers, which in addition to the above include John Susman’s acclaimed Fishtales at the nearby Crustacea Bar (also part of Wilson & Market), where guests will be able to enjoy platters, pan roasts, warm salads of pristine shellfish, and various preparations of sashimi grade fish with Australian condiments. A dedicated Oyster Bar will also serve up a range of freshly shucked oysters, including Moonlight Flat, Tathra and Pristine.
The seasonal menu is set to change eight times a year, bringing in plenty of inspiration from European dining in the winter and Mediterranean flavours in the summer. Food will include various meats prepared using a custom designed rotisserie, wood grill and smoker, all techniques aimed at complementing the restaurant’s farm-to-table approach.
Brasserie
Address: 163-185 Commercial Road, South Yarra
Website: www.wilsonandmarket.com.au
Image supplied.
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