Bookings will this morning at 10am and some of the signature dishes have been revealed for the highly anticipated L’Enclume Residency at Bathers’ Pavilion that will run for five weeks from Wednesday 19 July til Sunday 20 August. It will be the first time that internationally renowned British chef, restaurateur and farm-to-table pioneer, Simon Rogan, will showcase one of the world’s best dining experiences right on the shores of Balmoral Beach. Bookings can be made at the Bathers’ Pavilion website and diners are encouraged to book as soon as possible to avoid missing out.
Simon Rogan, said: “I’ve always had the ambition to do something in Australia and this will be the first time we embark on emulating the L’Enclume dining experience anywhere else in the world. We have been planning out the finer details and intricacies of this residency since 2019 and we are beyond excited to see it finally come to life and to give Australian diners the best possible experience. I’m very much looking forward to dips in the ocean before cooking for our guests at every service.”
The creative development and planning for the 8-course menu with snacks and petit fours is well underway and will continue to evolve over the coming months, along with the wine list and exclusive cellar list. The menu will reflect the L’Enclume ethos of seasonal and produce-led cooking using the incredible and unique ingredients that are abundant in Australia and seasonal at the time.
Rogan continued, “Our cooking philosophy is first and foremost to respect the natural and immediate environment and we have been so inspired by the conversations we have had so far with local producers and farmers who share our sustainability and regenerative farming ethos. The next few months will be a fantastic journey as we set out to learn as much as possible, finesse the menu and respond to all those who have reached out.”
Although most of the menu will remain a surprise for diners, it will feature some renowned L’Enclume dishes that will be adapted slightly using local ingredients like the ‘Berkswell pudding caramelised in birch sap, Stout vinegar, aged Berkswell’, and ‘Seaweed custard, beef broth and bone marrow with Sydney rock oysters, our blend of caviar’. Rogan and his team are also exploring produce such as Thredbo River trout, Fraser Island mud crab, freshwater marron and Murray Cod.
L’Enclume’s signature dessert, the ‘Anvil’, which is what L’Enclume translates to in English and is a tribute to the restaurant’s past as a former blacksmiths workshop, will be made with ‘caramel mousse with our miso, winter apple or pear and spruce’.
Rogan has put together a team of some of his best chefs, sommeliers and front of house staff from across his restaurant group with a number coming from Cartmel, London and Hong Kong to make up the brigade that will make the experience so memorable for guests.
He, along with Oli Marlow, Executive Chef of Roganic and Aulis London and Hong Kong, and Sam Ward, Managing Director of Simon Rogan restaurants worldwide, are also planning to invite some young hospitality and chef talent to enjoy the dining experience and take part in a couple of informal workshops. ‘The Academy by Simon Rogan’ which was established in 2021 in the UK is a cutting-edge programme designed to equip participants with extraordinary skills and provide a strong foothold in the hospitality industry, and the team will share elements of this with some lucky candidates with more details to be revealed in the
coming weeks.
Sam Ward said: “There is a chef shortage around the world. We see it as part of our responsibility to do everything we can to encourage young people to get involved. Sustainable hospitality is not just about nature and our use of its resources, it’s also about people and how we can foster a supportive culture and environment. That’s how we can encourage creativity and innovation in our next generation of talent, and that could be game-changing.”
Jess Shirvington, co-owner and Managing Director of Bathers’ Pavilion, said: “We are so proud to offer this rare and unique opportunity to our guests and work so closely with Simon and his incredible team to produce this experience collectively. We’re equally excited about what this provides our staff at Bathers’ who have been very much involved in the entire process. This is no small task, and it’s fantastic to see our crew rising to the challenge so wholeheartedly.”
The intimate and highly sought-after experience will run from Wednesday 19 July to Sunday 20 August at Bathers’ Pavilion and will be open for lunch Tuesday-Sunday and dinner Tuesday-Saturday. Throughout the five-week residency, L’Enclume in the UK will operate as usual.
The tasting menu will include 8-courses plus snacks and petit fours for $420. Tailored wine pairings will be available on the night at $190, $290, and $750 per person, as well as a special non-alcoholic pairing for $70 per person.
All sittings are for the entire service, without time limits. Customers will be required to provide a credit card for a pre-authorisation of the full menu price per person.
The private dining room for 12-14 guests will be available online and via phone.
Bookings are expected to sell out. People are encouraged to join standby lists and call the Bathers’ team directly to discuss their requirements so that they can help to find a solution.
L’Enclume at Bathers’ Pavilion
4 The Esplanade, Balmoral Beach, Mosman
19 July – 20 August
Opening hours L Tues – Sun and D Tues – Sat
Bookings: https://www.batherspavilion.com.au/lenclumeresidency/
