Tacos by guest chefs at Ghostboy Cantina

Tacos at Ghostboy Cantina

Tacos at Ghostboy Cantina

Toby Wilson is lending his taquería menu to a roster of up-and-coming chefs on Monday nights.

When Toby Wilson opened Ghostboy Cantina in Sydney's Dixon House food court in February, his idea was simple: serve tacos to Chinatown with a focus firmly on deliciousness over authenticity. Now he's asking his friends in hospitality to do the same.

For the next phase of Ghostboy Cantina, Wilson introduces regular "Temp Taquero" nights. The series will see a different guest chef devise and cook their own taco menu for one night only. "We'll focus on unearthed talent," says Wilson. "Great chefs that aren't necessarily known to the public yet."

First up, on Monday 18 April, is Hugh Piper, former owner of The Copper Mill in Alexandria and a current chef at Two Chaps and Fleetwood Macchiato. "He staged at Astrid y Gastón in Lima a couple of years back and his parents are Peruvian," says Wilson. "It should be a cracker." Piper's menu for the night will reflect his heritage and include a mahi mahi and prawn ceviche tostada and a taco filled with ají de gallina, a traditional Peruvian chicken stew.

Other chefs confirmed to participate include Bar Brosé chefs Harry Levy, late of Alfio's in Leichhardt, on 16 May, and Michael West, who cooked at the Michelin-starred restaurant RyuGin in Tokyo for nigh on two years, on 30 May. West will dish up Japanese-leaning vegetarian tacos - perhaps Brussels sprouts with konbu and pepitas or winter greens and egg yolk.

"It's likely these chefs don't have 100 per cent control over what's served where they're working, and this is an opportunity for them to take control and get creative," says Wilson. "We may well have some more familiar faces every now and then but for the most part that won't be the case."

Temp Taquero menus will include three or four tacos and a few sides, with prices much the same as the usual Ghostboy menu - between $4 and $7 a dish. "Hopefully as it gains momentum more and more chefs will want to get involved and it's something we can do every Monday night, indefinitely," says Wilson.

High-five for the underdogs.

Ghostboy Cantina's Temp Taquero evenings, select Mondays, Dixon House food court, cnr Little Haymarket & Dixon sts, Haymarket, NSW. facebook.com/ghostboycantina


Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Byron Bay gets a Chinese barbecue restaurant, Duk
10.11.2017
Royal Mail Hotel unveils Wickens
09.11.2017
Our favourite dishes: November 2017
03.11.2017
The perfect Christmas present for every gourmet
03.11.2017
New York’s Eleven Madison Park has a new look
30.10.2017
Ormeggio takes a Spanish detour
30.10.2017
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

You might also like...

Australian chefs to follow on Instagram in 2013

There are a lot of food shots on Instagram: the good, the ba...

Where our chefs want to eat

We asked Australia's leading chefs to name the restaurants t...

Hot 100 2015 - Restaurant news

The world is getting hotter and we’re not talking about glob...

What the hell is Gelinaz anyway, and why is it shuffling?

On the eve of the second outing of one of the world’s strang...

Nahm named best restaurant in Asia

The 2014 50 Best Restaurants in Asia were unveiled this week...

Restaurants cooking with seaweed

With its complexity in flavour and texture, seaweed is the c...

On the pass

Tell us about Tomahawk’s menu, Ali...

S.Pellegrino Young Chef 2015

A mighty fine plate of beef short ribs with roast celery vin...

Dan Barber talks sustainable food

Farm-to-table is a neat catchcry but, argues Dan Barber, one...

Alessandro Pavoni, Ormeggio, Sydney

You’ve just released your first cookbook, a tribute to Lomba...

The 2016 GT Restaurant Guide Top 100

Here's the list of our 2016 Restaurant Guide Top 100. How ma...

First look: 108 at Noma, Copenhagen

Rene Redzepi may be headed to Sydney next month, but he's ba...

Dear Sainte Eloise to open in Potts Point

Sydney’s new wine bar is going back to basics.

Party-starting playlists

Music is a key ingredient that can turn your party from good...

Grant Achatz interview

Pat Nourse talks to the chef of Chicago’s Alinea ahead of hi...