The highly anticipated Brasserie will open at Prahran Market on June 18 as part of respected British-born chef and restaurateur Paul Wilson’s exciting rollout of eateries under the Wilson & Market stable.
Harking back to Wilson’s starting point at The Botanical in the ‘90s and returning him to the heart of the Melbourne food scene, the new 250-seater venue promises a boisterous, fun atmosphere where a quick meet up can stretch into a long lunch or dinner.
For his first solo venture, Wilson brings together some of the leaders in the hospitality industry, including Executive Chef David Marshall (The Botanical, Middle Park Hotel, The French Saloon, La Tante Claire (London)).
Vegetables matter at Wilson & Market. The Brasserie cements the multi-award winning chef’s love of produce and his unique link to suppliers and farmers. Devoid of trends or gimmicks, it showcases the finest contemporary Australian cuisine using seasonal, biodynamic and organic produce from Transition Farm on the Mornington Peninsula, Macedon’s Glenora Heritage Produce, Daylesford’s Angelica Organic Farm and Herb & Spice Garden.
“Biodynamic produce should not be restricted to farmers markets and those in the know, it should be available to everyone,” says Paul.
Using sustainable seafood curated by John Susman’s Fishtales and supplied by Claringbolds at Prahran Market and the iconic Clamms Seafood, the Crustacea Bar will serve up platters, pan roasts, warm salads of pristine shellfish and various preparations of sashimi grade fish with Australian condiments. The Oyster Bar will offer up varieties from Moonlight Flat (NSW), Tathra (NSW) and Pristine (SA).
The seasonal menu will change eight times a year, leaning towards European influences in the winter and Mediterranean flavours in the summer – the product driving the accent of the dish through thoughtful crafted cookery.
Various breeds of poultry, in particularly chicken and ethically raised meats and heritage breeds will be prepared using a custom designed rotisserie, wood grill and smoker to deliver unique and flavoursome feasting preparations of benchmark livestock.
“The method of cooking over natural fuel is not a trendy thing,” says Paul. “It’s just the best way of cooking to get the most flavour.”
Open 5 days a week from breakfast to dinner, expect a stunning and expansive space designed by Kestie Lane Studio. The design pays homage to the restaurant’s farm-to-table concept while combining it with luxurious, refined finishing and conveys a sense of comfort and indulgence. The Kate Challis commissioned bathrooms are a secret design highlight with floor to ceiling backlit panels.
The new Brasserie follows the opening of Wilson & Market’s Lifestyle Café in March and the Luxe Bar shortly after, including a wine store retailing to the market by day and the dining room by night at bottle shop prices. All wine lists have been curated by rising star sommelier and wine director Virginia Selleck. Sam Ng has created a focus on Australian white spirits through a specially curated list of Australian gin and vodka. Expect the likes of Four Pillars and West Winds gin alongside Archie Rose and Hippocampus Vodka perfumed with an array of complimenting condiments – clean fresh drinks designed to accompany seafood delicacies from the Crustacean Bar.
The last jewel in the Wilson & Market crown, the Terrace Bar is now open and features urban street food including lahmajoun (woodfired Turkish flat bread), with an indoor/outdoor vibe taking over the bustling Commercial Road.
Credited with serving some of Australia’s most exciting food, industry icon Paul Wilson is a multi-award winning chef, an author of three cookbooks, a Delicious Magazine national produce awards state judge and a food ambassador for Tourism Victoria.
Wilson & Market
Brasserie opening June 18
163 – 185 Commercial Road, South Yarra