New Whitmore Square restaurant Arbour Kitchen opens on Friday
“IF it’s not in SA, it’s not on the menu.” Chef Brent Potuszynski, of new city restaurant Arbour Kitchen, reveals some of his dishes.
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NEW Whitmore Square restaurant Arbour Kitchen, at the base of Bohem apartments, is to be a showcase of SA produce.
“Arbour is unique because we’re taking the showcase of SA produce to the next level,” says head chef Brent Potuszynski.
“We’re not reinventing the wheel as far as using local produce, however we are making quite a statement with some of the decisions we’ve made.”
“If it’s not SA, it’s not on the menu. We’re not even having avocados on the menu unless they’re in season in SA. We don’t have smoked salmon — we have smoked Adelaide trout. Everything is going to marry well and produce really cool flavour combinations.”
“We have an all-South Australian bouillabaisse on the menu. The dish is being constructed with Spencer Gulf king prawns , a few Port Lincoln mussels, some Goolwa cockles, squid and a fillet of SA fish, which will change – a red mullet or flathead – garnished with sea herbs.
“There’s not even Coke and Fanta on the drink list, it’s all the Bickford’s range.”
Brent comes to Arbour with an impressive pedigree, having spent almost four years in London at Michelin-starred establishments.
“What I wanted to do was work my way through every section on a Michelin-starred kitchen – from canapes through dessert to meat and sauce. I was with Alyn Williams at The Westbury – Alyn was Marcus Wareing’s head chef in a two-star restaurant – and was also head chef at Gordon Ramsay’s three-star restaurant.
”I did what I’d set out to do but after 3½ years I was pretty much dead inside. Absolutely shot. So it felt like the right time to come home. But I was never going to leave until I’d done it.”
Damon Nagel, owner of Mimasu restaurant and Brackenwood vineyard in McLaren Vale, is behind the new western CBD venture. It opens on Friday.
Open 7am-11.30am; noon-3pm, 152 Wright St, city, arbourkitchen.com.au
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