Welcome to our first post lockdown newsletter.
As we ease ourselves gently out of lockdown, our London crew are grateful to report that not only have they all survived, but can finally share some good news from our chefs and restaurants. Our Melbourne team however have not been quite so fortunate, as they are mid-way through a second major lockdown - albeit localised - having come out of the first triumphantly unscathed. However, they’ve been hard at work indoors and have plenty of news from their side also.
During the initial phase of lockdown and as travel restrictions tightened, many of our restaurants were kept busy helping and assisting whatever way they could within their own countries, local communities and essential services. Most though have unanimously admitted to being thankful at least in part, for the gift of time to contemplate and consider either new processes or slightly different directions for their businesses and staff. It would seem a possible advantage of surviving through a major pandemic and the social upheaval of the past few months, has been a global shift in mind-set and re-focussing on what for them is truly important.
We are just looking forward to getting through the remaining months of 2020 – and then kissing it goodbye and praying it does not follow us too far into the New Year!
If you have read this far, we are delighted you too have survived and we are glad to have you back with us!
Warmest,
Lotus crew
Mauro Colagreco, Mirazur France
The temporary closure of Mirazur on the Cote D’ Azur provided Chef Mauro Colagreco with time to reflect. He spent many hours in his garden, and slowly began to imagine a new structure for Mirazur, placing nature at the forefront. The restaurant reopened in June and introduced an ever-changing ‘Lunar Menu’, driven by the cycle of nature. Depending on the day of arrival guests can experience one of four variations: Roots Universe Menu, Leaves Universe Menu, Flowers Universe Menu, Fruits Universe Menu - a total taste immersion guided by the rhythm of nature.
Ciccio Sultano, Duomo and I Banchi Italy
Ciccio Sultano has also officially launched his e-commerce. Many products, both signed by the chef and selected from his suppliers, are available now on a dedicated website: Ciccio Sultano Shop. Shipping is available throughout Europe.
Ricomincio da Tre (I'm Starting from Three) is the new menu at I Banchi, inspired by the showcased artworks of Robustelli and the Design per la Festa, a project of the students of the Academy of Fine Arts of Syracuse aimed at the promotion of culture on the territory. Each of the three menu options (meat, fish and vegetarian) comprises 4 courses, all fresh dishes of the day, served altogether, for the diner to decide on the order and dip in and out.
2020 has also brought a fabulous new entry: Fabrizio Fiorani, Asia’s Best Pastry Chef 2019, has joined the team, already adding his creative and playful touch to the sweet creations.
Jeremy Chan, Ikoyi United Kingdom
Michelin starred Ikoyi has reopened with a new menu, Chef Jeremy Chan has created dishes created not just to nourish guests, but warmly welcome them back to eating out. The menu retains the essence of Ikoyi - hyper seasonal produce, spice and big flavours but with a focus on comfort and familiarity. Think fried Les Landes chicken, delicious bowls of smoky jollof rice with aged sheep kebab and home-made cookies
Andrew Wong, A Wong United Kingdom
Michelin starred Chef anthropologist Andrew Wong has officially become a Research Associate at London University SOAS. This follows years of collaboration with Anthropologist, Dr Mukta Das, who works in the Food Studies Centre at SOAS. The pair use ancient recipes, poetry, literature, and academic texts as a springboard for developing new dishes, ideas and theories around Chinese cuisine. Andrew seeks to continue this work in championing China’s rich culinary landscape, always using culture to discover what the future of Chinese gastronomy is and has the potential to be.
Hisato Hamada, WAGYUMAFIA Japan
Wagyumafia recently embarked on the JETSET JAPAN TOUR as part of their ‘Ride it Out project’, which promotes the finest products and suppliers the country has to offer. Alongside his co-founder Takafumi Horie, Hisato Hamada is travelling to every corner of Japan. Their focus is to place a spotlight on artisanal, highly traditional and historical Japanese foods, drinks and master crafts. They aim to support these small suppliers by bringing them into the limelight, showcasing the finest products alongside Wagyumafia’s beef in their restaurants. They will continue to tour for the remainder of 2020.
Nicola Fanetti, Brace Denmark
During the lockdown, Nicola Fanetti and Ursula Waltemath’s Nordic-Italian fine dining restaurant Brace in Copenhagen quickly pivoted towards a successful takeaway service unique to the city. The team also hosted collaboration dinners with their brigade, including hosting New Nordic pioneer and Noma founder Claus Meyer who created takeaway tasting menus. Post lockdown, Brace has raised the bar. They returned to full service in June with a newly revamped dining room including beautiful new handmade lights and new uniforms made from recycled tablecloths. They now offer a shorter four-course menu, as well as their Experience menu and a la carte.
Valentino Cassanelli, Lux Lucis and Dalmazia Italy
The acclaimed Dalmazia restaurant of boutique hotel Principe Forte dei Marmi, Tuscany, will be open weekdays for lunch only from the 14th September, with a menu dedicated to life on the beach. During the weekend, service will resume from breakfast to dinner until the seasonal closure.
On the same date, the Michelin starred restaurant Lux Lucis will reopen on the top floor of the hotel. Pop Up Lux Lucis Back Home will welcome guests upon booking on Friday and Saturday only. The menu places strong emphasis on produce from the sea and all dishes celebrate the flavours of Versilia.
The atmospheric 67 Sky Lounge Bar has reopened on the terrace too with authentic Tuscan cocktails, as well as its Taste of Lux Lucis menu.
Farzi Cafe- United Kingdom
Farzi Cafe has reopened with a more streamlined menu serving up their signature masterfully spiced Indian dishes. The a la carte menu and a curated selection of cocktails are now available for takeaway to enjoy at home, or delivery via Deliveroo, Ubereats and Supper. The alfresco dining area has also been extended and they will be launching a new free flowing brunch on Sunday 20th September. The restaurant have extended the government's Eat Out to Help Out offer in September from Tuesday through to Sunday, (Saturdays and Sunday lunch and brunch only). 50% off, up to £10 per person on food and non-alcoholic beverages.
Roberta Corradin and Antonio Cicero, Il Consiglio di Sicilia- Italy
We are delighted to announce one of our newest clients: Il Consiglio di Sicilia. Elegant simplicity: the restaurant is an act of love, invigorated by the caring Antonio Cicero and Roberta Corradin. Hospitality and happiness are the key words, fundamental for both the staff and the guests. During the lockdown, they transformed the space into a vegetable garden overlooking the sea and started a delivery menu, showcasing the best of their usual offer. It is now possible to book tailored cooking lessons at home or at the restaurant, as well as food tours, olive harvest days and tastings in the cellar.
With the gradual reopening of the country, a new slogan has been launched: "2020 is jazz at Il Consiglio di Sicilia”. They have introduced a unique four-course tasting menu that changes every day (the “jazz” component) based on the improvisation of the vegetable garden and the daily fish catch. Once a week, the jazz aperitif at the restaurant becomes social: artists, artisans, authors, entrepreneurs, tell the behind-the-scenes of their work or teach their skills. The councilor for culture has offered Palazzo Mormino to continue the events during winter. In the coming months, there will also be a Sunday literary event, along similar lines, but with a mini brunch rather than an aperitif: stay tuned for more!
Dispatch from Lotus Australia
Tried to make me go to rehab, I said NON, NON, NON- Melbourne
Having secured prime position on the beverage lists of many of Australia’s most acclaimed restaurants, Melbourne’s own NON has recently started distributing their 0% beverages to Singapore and Japan. Their first foray into international markets has been met with resounding success, with the entire Japanese stock allocation selling out before the bottles even reached Japan. NON’s unexpected flavour combinations are a result of their ‘all flavour, no f*cks’ attitude with sights set firmly on the UK and USA in 2021.
Saint Peter Reopens with a Facelift- Sydney
The COVID19 pandemic may have forced Saint Peter into hibernation, but chef Josh Niland saw it as an opportunity for renewal. A re-imagined, post lockdown Saint Peter Restaurant opened in mid July. Brave Relaunch by Sydney Morning Herald. In other news, Josh Niland became the first Australian to receive the James Beard Book of the Year Award as well as best in category for Restaurant and Professional with his The Whole Fish Cookbook published by Hardie Grant.
Insights from Lockdown in Melbourne
After a surge in COVID19 cases in July, Melbourne residents and businesses have been under strict lockdown for over five weeks. As in other parts of the world, the effect of these restrictions has spurned ingenuity, with many industrious members of the F&B scene finding new ways of serving the community.
- Food writer Dani Valent has been a vocal advocate for unheard voices of temporary visa holders and student workers who have been left without government subsidies.
- Chef Ben Shewry of Attica started the Attica Soup Project, devoting time each week to making soup and offering donated food to anyone in the industry facing financial hardship.
- Providoor, a new ‘finish at home’ ordering platform has been launched, aiming to bring the best Melbourne dining experiences to home kitchens.
- Restaurateurs such as Chris Lucas and Ronnie Di Stasio are using their platforms to hold the Victorian Government accountable for finding both short and long term solutions for the hospitality industry.