Melbourne’s iconic gastro pub Collins Quarter welcomes new head chef Luke Headon, who has returned to Australia from an eight-year stint in Europe working at renowned restaurants including The Fat Duck and Story London.
Diners can still expect seasonal dishes, but with a creative approach. Luke’s new menu includes the likes of duck breast with rhubarb and bay leaf gel where he ages the duck on site for a month, Brussels sprouts with smoked mustard cream, quail and pistachio terrine with cauliflower and coffee, and trevally tartare with finger lime cucumber and juniper.
Luke brings his extensive experience in some of the world’s best restaurants to make fine dining more accessible. “We’re refining the cuisine at Collins Quarter with a modern brasserie feel. Our whole team has a passion for sustainable produce and we are committed to using every part of every ingredient, to minimise waste. This combined with fresh, locally sourced ingredients is an opportunity to regularly change the menu, keep challenging ourselves and constantly strive to be better,” Luke explains.
Luke sources local sustainable sourced produce and prides himself on utilising ingredients that are often overlooked, while creating beautiful modern European dishes. Luke has begun working closely with an Aboriginal community in South Australia to source stunning native ingredients as well as Victorian farmers and growers for fresh, locally grown produce. Minimising waste is also a focus at Collins Quarter, and can be seen in the bar menu where pork and fish skins are used in grazing platters to ensure every part of the animal is used.
Collins Quarter’s menu is complemented by its Victorian terrace setting, and inner-city atmosphere. Whether city goers are looking for an aperitif and light snack, an after-work drink, or a delicious lunch or dinner, Collins Quarter has something for every customer to enjoy.
86 Collins Street, Melbourne