Latest news with #67PallMall
The Age
15-05-2025
- Business
- The Age
A private club with 5000 wines, rooftop terrace and seafood bar to open above Parliament Station
Benn, who is known for fine-dining creations that saw Sepia named The One to Watch in the 2015 list of The World's 50 Best Restaurants, will keep the food relatively simple in the entry-floor club lounge, such as burgers, steak and charcuterie. More elevated dishes such as roasted miso toothfish with red pepper ponzu butter and soy glazed rib of beef served with sea urchin mustard will be available in the restaurant a floor above. He will also instigate an oyster ageing program that will involve storing live oysters in a temperature-controlled room for two to three weeks to allow their flavour to develop. 'The food, though, is not about pushing any fine-dining boundaries. We just want the members to be happy,' he said. The pair have been approached multiple times to open and run stand-alone restaurants in the last three years but, 'why would we? We have nothing to prove, we have done it, it's so all encompassing, we get more joy now from training up the next generation of staff,' Wild said. With 140 staff to be employed at 67 Pall Mall, Benn said his aim is to nurture talent in Melbourne and to train chefs in the old-school basics of cooking like meat and fish butchery. 67 Pall Mall's first Club in London opened in December 2015, and has plans to open in Dubai, Shanghai, Bangkok and Tokyo. The Melbourne club will allow reciprocal membership and offers other lures such as wine storage for members, and masterclasses on subjects from chablis to wellbeing.
Sydney Morning Herald
15-05-2025
- Business
- Sydney Morning Herald
A private club with 5000 wines, rooftop terrace and seafood bar to open above Parliament Station
Benn, who is known for fine-dining creations that saw Sepia named The One to Watch in the 2015 list of The World's 50 Best Restaurants, will keep the food relatively simple in the entry-floor club lounge, such as burgers, steak and charcuterie. More elevated dishes such as roasted miso toothfish with red pepper ponzu butter and soy glazed rib of beef served with sea urchin mustard will be available in the restaurant a floor above. He will also instigate an oyster ageing program that will involve storing live oysters in a temperature-controlled room for two to three weeks to allow their flavour to develop. 'The food, though, is not about pushing any fine-dining boundaries. We just want the members to be happy,' he said. The pair have been approached multiple times to open and run stand-alone restaurants in the last three years but, 'why would we? We have nothing to prove, we have done it, it's so all encompassing, we get more joy now from training up the next generation of staff,' Wild said. With 140 staff to be employed at 67 Pall Mall, Benn said his aim is to nurture talent in Melbourne and to train chefs in the old-school basics of cooking like meat and fish butchery. 67 Pall Mall's first Club in London opened in December 2015, and has plans to open in Dubai, Shanghai, Bangkok and Tokyo. The Melbourne club will allow reciprocal membership and offers other lures such as wine storage for members, and masterclasses on subjects from chablis to wellbeing.
