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Monster Kitchen and Bar have taken an innovative approach to their new menu, unveiling produce-driven dishes and botanical cocktails. Founded on sustainability, Monster’s ethos of showcasing ingredients from local and smallholder farmers has never been more relevant than within Australia’s current climate; where ingredients once overlooked are now becoming heroes.

This year will see the Monster team explore their sustainability curiosities, experimenting with wild flavours using global cooking techniques. Executive Chef Travis Goodlet (ex-Vue Du Monde, VIC) joins Creative Culinary Partner Ian Curley (French Saloon, VIC) in the kitchen, highlighting seasonal produce with a sincere and dynamic approach to food.

Marcellus Heleta joins the team as General Manager, supported by Assistant Manager Evan Mannan, while Bar Manager Ricky Liau brings the bite back to Monster’s bar experience. With the addition of fresh and familiar faces, this highly collaborative team has created an inspired menu which challenges the perceptions of seemingly simple produce, while supporting producers in neighbouring regions.

“With the bushfires severely impacting livestock and meat production, we’re shifting towards regional suppliers and farming communities like those in the Southern Highlands which are growing premium, unique produce. Supporting them allows us to be sustainable as possible, remaining true to our Monster roots,” says Goodlet. “We’re bringing remarkable produce to the forefront on Monster’s menu which is nearly 50% vegetarian.”

A new menu highlight is the Salt Baked Cabbage, which is truly the showstopper. Its brut, monstrous appearance gives way to tender depth and complexity with every bite from to being swaddled and baked in salted dough, a technique traditionally reserved for fish. Sourced from western farmlands of New South Wales, the cabbage is sidelined with a 10-hour onion jus and an umami-rich salsa comprised of truffle, parsley, chive and olive oil.

This season, Monster also brings remarkably fresh seafood to the table, unveiling an oyster trolley, which is serving best in class Appellation Oysters delivered straight from the estuaries of the NSW coast. “We’re proud to work in such proximity to farmers on Australia’s Oyster Coast. This allows us to ensure guests at Monster to enjoy the most succulent, hand-picked oysters on a daily basis,” says Davin Charlesworth of Australia’s Oyster Coast.

Another delectable feature is the Queensland Fraser Island Spanner, served with a Tapioca & Wakame Cracker, an iconic Monster creation. This starter is prepared with eschallots, chives and Kewpie mayo, a clever homage to the kitchen’s Japanese culinary roots and Monster’s commitment to supporting sustainable seafood.

Monster Bar takes on a hyper-local, botanical twist, telling the story of Bar Manager Ricky Liau’s global bar experience from the likes of Melbourne, Hong Kong and Indonesia. Determined to create an interactive drinking experience, locals are invited to experiment with artisanal spirits, unusual vegetables and unexpected herbs picked fresh from the New Acton precinct’s community garden. A new Martini Cart offers table-side craft cocktails, guiding visitors through a bespoke martini creation involving lush herbs, add-ins and a custom recipe card gift.

Monster is rising to the challenge of creating a dining experience that arouses new flavours from hearty local and native produce. Thanks to Monster’s influx of creative talents and collaborative minds, the kitchen has crafted an inventive menu that reflects Monster’s commitment and desire to evolve towards a more sustainable future.