Main Beach residents are in for a treat, with Steve Hibberd the new chef at Tedder and Woodroffe Lounge and Dining.
Fascinated by the Hospitality industry since his days working at SeaWorld as a kid, Steven took a circuitous sixteen year route to find his true vocation. Eight years in Japan working under a sushi master increased his fascination with food and taught him much about Japanese philosophy. On his return to Australia, he completed his apprenticeship with the porosity of a mature age student, went on to work with celebrity chefs, to cook for the rich and famous, only to return to the life principles he learned in Japan – modesty, simplicity and elegance embodied in his food.
Expect to be surprised at the flavours hidden beneath familiar dishes. As he revamps the menu, who know what dishes he has in store for us. Perhaps we’ll see Crunchy tempura coated zucchini flowers filled with silky risotto; Filet mignon bound in organic bacon on mash served with a julienne hat and a rich jus. Expect beautiful presentation with attention to detail, exceptional sauces from reduced stocks and subtle combinations of flavour.
Celebrating its first birthday, Tedder and Woodroffe is a mixture of bar and restaurant, a cool hang out place with live music on Sunday afternoons and Tapas and sangria specials on Thursdays. There’s a bar menu featuring tapas – Steve’s famous Tempura coated Zucchini flowers, to go with cocktails, fresh juice or a glass of wine from the extensive menu.
High tea is available, but must be ordered the day before. For $39, each couple receives a three tiered platter of ribbon sandwiches, petite fours and a glass of bubbly each.
The a la carte menu for casual dining has something for everyone, including some great value specials, from Posh fish and chips in a box, Slow-cooked shoulder of lamb with jus on truffled mash, Homemade bangers and mash like you’ve never seen it before – Cognac pork and pistachio in a duck neck skin, to Wednesday’s special of Waygu steak and a glass of house wine for $29. Order before 6.30pm and the second main meal is free (conditions apply). Desserts include Sticky date pudding (a generous cut!) and homemade icecream.
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