NEWS // Entrée
Entrée
The latest openings, books, events and more. EDITED BY Annabelle Cloros
Sibling rivalry Head down a flight of stairs from Akaiito on Melbourne’s Flinders Lane and you’ll find Ototo; a 60-seat bar and izakaya. Akaiito’s Executive Chef Winston Zhang is behind the menu which lists robata-grilled miso chicken with yuzu kosho and lime, vegetarian gyoza and Angus short rib with kimchi, pickled radish and bo ssam sauce. Bartender Lionel Ong worked with consultant George Leung on cocktails that are low on waste and big on taste. “Fruit is used in its entirety: pulp for purées, skins and cores for syrups, sodas and bases [with] the remainder submerged in house-flavoured spirits,” says Leung. akaiitorestaurant.com.au
The Bar has been set Icebergs’ Maurice Terzini has ventured into the hotel game to revamp the InterContinental Sydney Double Bay’s food and beverage program. The Bar is the first project to launch and pays tribute to some of its most iconic guests including Princess Diana and Elton John. Tableside service is on offer for drinks and an Italian–Australian menu. Cocktail highlights include a house martini and a yuzu spritz, with must-try dishes encompassing beef
An essential collection Cook: The Only Book You Need in the Kitchen Hardie Grant; $100 Chef Karen Martini shares a wealth of experience in her latest creation Cook: The Only Book You Need in the Kitchen. Readers can expect dishes for every occasion from mid-week meals to dinner party showstoppers and casual spreads. There are more than 1,000 recipes in the 912-page book, with Martini providing in-depth guides to ensure each plate is executed to perfection. Hailed as a “quintessential guide to cookery” by Guy Grossi and “delightfully cookable” by Yotam Ottolenghi, you can get your hands on it from 8 August.
12 | Hospitality
tartare and an American cheeseburger. doublebay.intercontinental.com Photography by Jason Loucas
