NEW AT
ROSEGPO
Creating a perfect mix of meals and
music, Rose GPO Hotel has evolved
into a prime Southern Peninsula venue.
Proprietors Sam and Breanne Austin
are excited about the arrival of new
head chef Patrick Bowring, formerly at
McCrae Pavilion.
“Patrick’s fastidious style and attention to detail
is a perfect fit for here,” said Sam.
Patrick’s background and approach will
channel a mix of contemporary creativity
into the breezy, seaside town’s style.”I trained
in Melbourne, in fine dining. I was fortunate
to be part of the crew at three-chef’s-hat
restaurant Circa,” Patrick said. “I know I was
lucky because not every chef begins with the
experience of working at the top level.”
Patrick now lives in Rosebud, with his
expectant wife and pre-school daughter.
“We plan to modernise the menu a little bit,
calling on the experience from the great places
I’ve worked at.”
As the weather cools, more attention
will be given to dishes like spicy braises,
while maintaining the importance of quality
cuts of meat such as the Cape Grim
porterhouse steaks.
“We have a big emphasis on local suppliers,
and new specials, and menu updates weekly,”
Patrick said. “At the same time, I’m not reinventing the wheel, I know the locals want
the chorizo and the saganaki to stay.”
Sharing and grazing fits favourably into Rose
GPO’s style. The popular Tapas offerings will
enjoy a fresh flash of attention.
An exciting main dish, a whole Port Phillip
Snapper is stuffed with lime and coriander,
then dressed with Japanese flavours including
ginger, soy-mirrin and is presented with
some theatre. The golden, crispy-skinned fish
sits proudly upright, curved around some
sparkling mixed greens and sprinkled with
fresh parsley and finely julienned ginger and
red pepper. “I’m aiming for people to think,
wow, effort has gone into making this food.”
Patrick said.
A shared dish of slow-cooked beef ribs will
feature.
“One of the salads is made with heirloom
vegies from Horizon Farms in Dromana; their
produce includes eight varieties of beetroot and
other boutique, specialist ingredients. We chargrill their endives, to get some smoky flavour,
and a ready-formed wilted base. I toss in some
white nectarines, watercress, juice, oil and a
APRIL 2014 (30)
Introducing Executive Chef
Patrick Bowring
Stay tuned for more new &
sprinkle of fetta on the top. The taste is a mix
of salt, sweet and smoky,” said the chef.
Patrick’s desserts are a dream fest. “The
ricotta-cinnamon donuts with salted caramel
are just a perfect thing,” he excitedly informs.
Other choices include vanilla creme brulee
with pistachio biscotti, and a poached
pear with almond crumble and ice cream
(pic