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Meanwhile, Theo Boggs, formerly of Bar Rochford, is working at the bar on a new cocktail list and the wine list trying to showcase Canberra’s impressive local industry. He fills his handmade pastry with lemon curd, Italian meringue, freeze-dried raspberry with a little surprise of davo plum jelly in the middle. There’s also a Brussels sprout grilled, where the humble vegetable is transformed by being charred over charcoal with a smoked rosemary butter, sitting on a deliciously sweet carrot puree.įinally, Jake’s take on the lemon meringue pie has to be tasted to be believed. Finished with watercress, karkalla and wild fig leaf infused oil, the dish is not only delicious, but it also costs 2 percent to waste, with that 2 percent going to the bar for the bar staff to work their magic by incorporating it into cocktails. His top three picks from the new menu include his “Pumpkin Three Ways,” a hearty piece of roasted pumpkin on a bed of pumpkin puree spiced with Tasmanian mountain pepper and a cool/sweet pumpkin water. I love to recreate dishes and add my own unique Aussie twist.”
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My dream is to have a 100 percent zero waste kitchen, making the most of every bit of every ingredient. “I have a passion for taste and get the most out of my ingredients. New chef Jake McAuliffe, formerly sous chef at Akiba and then senior sous chef at Sage, has left his mark on the new winter menu starting today, featuring comfort food classics with an elegant twist. Linen napkins are laid out on the tables and the menu has moved from Spanish tapas to more substantial Mediterranean dishes. The crockery, glassware and cutlery have been renewed. The owners, Noriel Calub, and cousins Rumptin and Chris Sepasspour, don’t want to mess with the good stuff, and love Parlor’s old-fashioned decor.īut the feel of the venue is changing, with updates to make it a little more luxurious.
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It was recently bought by the fledgling hospo team that owns High Jinks, the underground bar under Parlor (which won ACT Cocktail Bar of the Year at the 2021 Australian Bar Awards last year). Lovingly restored in 2008 after several years of neglect as a hip bar and restaurant by Bria Sydney and her family, then painstakingly rebuilt after a devastating fire in 2011, Parlor is now under new management. New chef Jake McAuliffe and bar manager Theo Boggs.