Adelaide chef Jock Zonfrillo opens the doors to his revamped Bistro Blackwood today
Australia’s hottest chef Jock Zonfrillo today opens the doors to his revamped Bistro Blackwood, with a brand new look, menu and team.
Hot on the heels of his upstairs Orana being named the best restaurant in the country, Jock has “cleaned out” the Blackwood staff and expanded Orana’s team to work across the two floors.
That means Orana’s head chef Sam Christopher will also cook downstairs, and long-term restaurant manager Greta Wohlstadt, pictured with Jock, will regularly work the floor.
Scottish-born Jock has redesigned the space himself, ditching the dark charcoals for a warmer colour palette, booth seating and greenery above a luxe marble bar. You’ll also spot two upcycled barber poles out the front, sourced from the UK.
“It’s taken us a while to work out what an Australian bistro should look like, and what Adelaide wants out of a bistro,” Jock says. “So it is light and fresh, and the food reflects that. There are a lot of veg, and there are proteins but not as heavy.
“We’re working with Ngeringa organic farm up in the Hills … utilising stuff which they hadn’t even thought of selling: brussel sprout crowns, leaves off of cabbage shoots — loads of vegetables which are proving interesting for the guys to play around with.”
Jock wants his Bistro Blackwood to be approachable and family-friendly — there is even a $10 kids’ menu — while still showcasing some of the indigenous ingredients and techniques Orana is now famous for.
It’s also a project for his staff, he says. A space for the chefs to be creative, but also understand the behind-the-scenes aspects of running a restaurant.
“Out of that comes greater creativity and new ways of service,” Jock says.
“It’s important that these kids learn the skills they’re going to need if they run their own places.”
Current dishes include new season asparagus with lamb hollandaise and pickled lemon; fire pit octopus with broad bean chilli chutney; and kangaroo with broccoli leaves.
“We want to give people a flavour of what it is we’re trying to do at that level of dining, and by having the same staff, from a customer perspective, is pretty beneficial,” Jock says.
Original Article: The Advertiser