A cracking team have assembled to lead a new opening in Melbourne’s CBD set to open at the end of June. Headed up by Conferre Group – who are also behind Tipo 00, Osteria Ilaria, Figlia and Grana – Harriot will see Andreas Papadakis (partner and group executive chef) and Luke Skidmore (partner and director) joined by executive chef James Kelly (previously at Lyle’s London and Embla in Melbourne) and head sommelier Justin Howe (ex-Osteria Ilaria and Embla).
The modern European restaurant is a slight departure for the team, who have focused mostly on Italian restaurants, but it won’t stray too far from the formula of excellent food joined by outstanding wine. Clocking in with a Melbourne sensibility and interesting Victorian-sourced produce, expect white-clothed tables to start off with plates of oysters with preserved quince and horseradish; chicken liver parfait and chestnut; and bluefin tune with rye. There will also be a take on tartare with wagyu, hazelnut and fresh curd; a housemade pig head terrine with globe artichoke and fennel pollen; and lamb sweetbreads will be spruced up with finger lime and witlof.
Kelly will flex skills picked up in the sharp-shooting yet welcoming wine bar Embla as well as the renowned now shuttered Lyle’s in London, to put produce and technique at the forefront. “I’m excited because it’s my first head chef role, there’s so much interesting Australian produce to explore and we’ve got a beautiful brand new kitchen,” Kelly tells GT. Said new kitchen is situated within the new build 555 Collins Street, with the restaurant set to seat around 60 people, including a 14-person private dining room. The kitchen will also house an impressive wood-fired oven. “I can’t wait to cook some quail in the wood oven, we’re going to cook them on the crown and serve a whole bird with mandarin and turnip. Should be a fun dish to cook and eat,” says Kelly.
Other mains will include rainbow trout, perhaps served with baby leeks and roe; and Sher wagyu rump with parsley root and pink radicchio. To go slightly more back to the Conferre Group playbook, there will also be an elegant spanner crab ravioli with butternut pumpkin and bergamot making an appearance.
Wine-wise head sommelier Justin Howe is across Conferre Group’s cellar, which has around 1 million dollars’ worth of wine ready to be explored. After leading the wine program at Osteria Ilaria for the past three years, Howe knows how to ensure the ideal bottle is found for every dish.
With a slated 30 June opening date and bookings now open, Harriot adds yet another exciting drawcard to Melbourne’s East End.
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