Lunch @ The Kitchen at Bacchanalia

Little bears are out for lunch and they are very excited… I mean, you can just tell from their posture 🙂

They are watching Head Chef Luke Armstrong at work in The Kitchen at Bacchanalia.

After finishing his apprenticeship in Perth, Luke moved to London and spent 10 years honing his skills first with WA chef Shane Osborn at Pied a Terre. Then followed an elevator ride up the ranks of the brigade de cuisine across several Michelin-starred restaurants. There was two-starred The Ledbury in London as well as three-starred Oud Sluis in The Netherlands.

Today, he helms one-Michelin-starred The Kitchen at Bacchanalia. Success has not come easily. An average work day of at least 16 hours left little time to spend with his family. First to get to the kitchen and last to leave makes for a taxing but rewarding job. A Michelin star is an annual accolade and Luke’s focus is already turning to the job of keeping his star next year.

Artichokes risotto with aged Parmesan 40 months
Line caught Bass with pumpkin purée, leeks and lemon veloté
Lemon posset with rhubarb mousse, poached apricot and end of season berries and cherries!

Isabelle and Chef Luke discuss the catering requirements for the many, many beary celebrations 🙂

The bears had a great time at The Kitchen at Bacchanalia. The food was divine and the service outstanding. 🐾 🐾 🐾 🐾

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.