BUSINESS PROFILE // Arthur TRISTAN ROSIER QUIETLY opened
Arthur in October 2018, and news has
quickly spread of the 35-seat restaurant
that only serves a set menu. After 15 years
cooking at restaurants including Biota, est., Farmhouse Kings Cross and Dead Ringer,
Rosier was ready to leave the security of a head chef role and go it alone.
However, Rosier is doing things
differently — not just by forgoing a la
carte — but breaking down the barriers between front and back of house,
championing Australian produce and
beverages and making a conscious effort
to foster creativity in the kitchen. In other words, Rosier is part of a new generation of business owners who are just as
interested in their staff as they are about the food on a plate.
It took two years before Rosier and his
partner Rebecca Fanning locked in a site for Arthur. The pair were one day away
from signing a lease on a site in Enmore, but had to pull the pin after the landlord failed to divulge crucial information. “There was some construction going
on upstairs that would have delayed us getting approval to trade for about six
Arthur
Tristan Rosier
months,” says Rosier. “We needed to take legal action against the landlord to get our deposit back.” Rosier and Fanning
persevered and eventually found a venue in a heritage-listed building on Bourke Street, Surry Hills.
Leaving the safety net of being
someone’s employee to open a business is
Modern Australian and open kitchen are terms thrown around loosely in the industry, but Tristan Rosier is putting his money where his mouth is.
a huge leap, no matter what industry you
WORDS Annabelle Cloros PHOTOGRAPHY LYHT — Damian Flanagan
lot on the job — like how to cook — the
12 | Hospitality
work in. Rosier spent years cooking dishes for other people, and while he learned a
lessons on what not to do stuck. “During the latter part of my career, I was in
