Atria on the 80th floor The Ritz-Carlton Melbourne commands expansive views stretching from the Dandenong Ranges to Port Phillip Bay. The latter, aside from being one of Victoria’s oldest professional fisheries (its history dates back over 170 years), is also a popular spot for various recreational pursuits.
Executive chef Michael Greenlaw is in charge of Atria’s menu which pays tribute to sustainable growers, graziers and fishermen through respectful connection with the locale and the understanding of Victoria’s seasons.
He tries to first source for everything from within Melbourne or the surrounds. “We lean on all of our suppliers locally, and we try to do that as much as we can. But then we do cast the net a bit wider… Australia’s so unique. For example, we get marron and coral trout from Queensland and scallops from Western Australia.”
When Atria’s concept was conceived, one of the main points was to take into consideration the chef’s interest for sourcing lesser-known fish and seafood.
Esta historia es de la edición March 2024 de Epicure Singapore.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición March 2024 de Epicure Singapore.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
Winter afternoon tea
Afternoon tea is always made ultra special in places like Japan. If you are travelling to Osaka, take a break from sightseeing and enjoy a special afternoon tea at the stylish UPSTAIRZ Lounge, Bar & Restaurant at Zentis Osaka.
Little black book of Rome
Seeking for the best places to eat in Rome? We ask in-the-know locals to share their favourite culinary gems in one of the world's finest food cities.
Meat up for high spirits
48 indulgent hours in Hong Kong (including a roast goose chase)
Green green grass
The secret to Ireland's premium dairy products: sustainability, nature, and quality
Making vermouth cool again
Roberto Bava owner of Cocchi is known for leading a movement to revive vermouth, transforming it from a product once considered extinct into a contemporary, trendy drink favoured by a new generation of bartenders.
Elegant tables
Kyoto boasts some of the finest dining restaurants in Japan, from kaiseki to sushi temples. Here are some elegant spots to enjoy a tranquil meal away from the crowds.
Next gen of health conscious drinking
It's a given. Gen Z prefers low ABV (alcohol by volume) or zero proof drinks, largely for health reasons. We find out how bars in Singapore are creatively adapting to this global trend.
Savouring the journey
We go behind the scenes to find out more about the talented under 30 chefs who participated in the Asia finals of the S.Pellegrino Young Chef Academy Competition 2024-25.
Vibrant food frontier
A destination restaurant, an urban oasis, and “neutral ground” within frantic city life — these dining spots in Manila represent the diversity of the Philippines' booming culinary landscape.
From grain to glass
Makgeolli, Korean's beloved rice wine, may be steeped in history, but today's younger crowd is giving it new momentum. Discover four innovative bars taking this humble drink to bold new heights.
