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.
This story is from the March 2024 edition of Epicure Singapore.
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This story is from the March 2024 edition of Epicure Singapore.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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