Monster Kitchen & Bar welcomes new Executive Chef, Paul Wilson on the back of Ovolo’s global announcement that all restaurants and bars across Australia and Hong Kong will go vegetarian for 365 days. The confident leap to greener grass will also see the kitchen & bar enter new terrain, growing their own produce and focusing on food preservation.
Perfectly poised to drive ‘Year Of The Veg’, Paul has previously worked for two and half years as Sous Chef at Denmark’s acclaimed Geranium, a three Michelin-starred restaurant and ranked number 5 in the World’s 50 Best Restaurants list in 2019.
Having worked most recently as Executive Chef at Orpheus Island Lodge’s renowned restaurant on the Great Barrier Reef, Paul brings a deep respect for locally sourced, seasonal ingredients landing an exciting set of fresh ideas with conscious consumption at the forefront to the Monster’s new world vegetarian menu. A menu driven by responsibility, sustained by seasonality and inspired by regionality.
As it becomes increasingly popular for people to feel good about what they eat and order, Paul introduces complexity to simple, fresh and quality ingredients finding inspiration to create many layers of flavour to the final result. The chef will incorporate his previous experiences and techniques to showcase vegetables through a refined menu offering.
Executive Chef, Paul Wilson speaks to the new menu, “indulgent, rich, refined, isn’t often association with sustainable, conscious, even vegetarian dining! That’s what we’re doing at Monster. We’re pushing the boundaries with vegetarian, from Hay Smoked Beetroot to Slow Roasted Carrot Terrine.”
With a rise in consumer interest and understanding of the benefits aligned with plant-based and vegetarian cuisine has led the restaurant experiment with growing hyperlocal produce for the kitchen and bar. The introduction of the Nishi Botanica, which will play a key role in treating ingredients with integrity to deliver on food that demands respect.
The garden will have an array of aromatic herbs and young vegetables to edible flowers for the chefs to pick on a daily basis, we will also be implementing a garden for the bar team to use for their botanicals and infusions which would be much more visible for the guests to see the team interact with the flora.
“Our biggest opportunity to drive positive impact for the planet and health lies within producing our own supply chain. Nishi Botanica creates an environment where everyone thrives. We want our guests to consume food in an environment that has meaning, inspires our chef and our diners,” Wilson says.
Monster’s cutting-edge veg will endorse longevity, fermenting and pickling will feature prominently across the menu allowing the vibrancy of the produce to live on.
The Monster is evolving and now is a herbivore.
Monster Kitchen & Bar will be completely transformed October 28 2020 however a range of Year of the Veg menu items are available now.Open for dinner, Thursday to Saturday
Visit for all bookings – monsterkitchen.com.au
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