He is married to Bosede and the union is blessed with children. He was educated as a pharmacist and he is based in Abeokuta, Nigeria, where he presides over Hidden Treasures Golden Profile Ltd.-a multi-faceted company that has interests in ecommerce, farming and pharmaceutical consultancy services. Adewole was born on Novemin Ogbomoso, Nigeria. This article was updated on August 26 to correct the architect's name to Craig Channon.Caleb B. We’re just trying really hard to capture those moments.” “The sourdough with our tartare, it’s grilled at the last moment so it arrives on the table still warm, as if you’d eat it at home … the chickpea – it’s making sure that they’re dropped straight on the plate and gone so that people get them when they’re still a little bit soft and oily and salty. “Food has little moments, these little windows, whether it’s temperature or seasoning or whatever, where you’re trying to serve something at its absolute peak,” he says. It all amounts to a tight, intimate restaurant that Marchant says is designed to get its guests as close as possible to its cooking. “I’d much rather see it at 150 and rotating than just have a huge list with loads of things on there for the sake of it,” Marchant says. At launch it had around 110 wines drawn from both Old World and New World wineries, with the collection growing out towards 150 in the coming months. “It’s more that there will be notes throughout the menu where we use it and utilise it overnight to dry things and smoke things, but it’s not a case where every single thing touches it.”įor wine, an initial list compiled by Cuttings Wine sommelier Marin van der Klooster is overseen by Phil Poussart, formerly sommelier at Fico in Hobart. “It’s not a temple of woodfire,” Marchant says. Before and after dinner service, a short raw menu that includes oysters and charcuterie will be served at the bar. Larger plates might include house-rolled gnocchetti sardi served with Fraser Isle spanner crab, nduja and carrot spatchcock quail with brown butter, caper leaves and salt bush and Black Angus short rib with Wagyu fat jus gras and green peppercorns.
Marchant intends to switch up the menu regularly but you can expect dishes such as burnt kohlrabi that’s then pickled and served with fresh curds, bay leaf, pistachio and nasturtium wild venison tartare with bergamot, buckwheat, hibiscus and grilled sourdough and fried chickpea beignets served with a caramelised scallop cream. The centrepiece of the venue is a long green marble bar, behind which co-owner and former Gauge head chef Phil Marchant prepares a local produce-focused menu anchored by a woodfired grill custom-built in Melbourne by The Brick Chef (no longer involved in Essa is Jerome Batten, who is focusing instead on his celebrated Gauge restaurant in South Brisbane). It’s right there, but almost not there, if that makes sense.” “That’s very much how Essa feels – like you’ve stumbled onto something. “It’s almost like you’ve found a cave, and inside this cave is this amazing light and garden at the end,” Sclavos says.
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