In 2014, DJ and radio host Grant Smillie took his charm to LA and co-founded EP & LP. The West Hollywood corner became a restaurant-slash-party space and gathered an A-list following. In 2024, Smillie returned to Australia and opened the Hot-Listed Marmont in Southbank. It’s a Cali-cool restaurant, with EP & LP DNA – from menu crossovers and a strong music focus to a mega mural of 1980s Hollywood.

On March 20, Smillie is reuniting EP & LP’s founding chef Louis Tikaram with Marmont’s Mark Tagnipez. The two worked together at the LA restaurant in its early days. To celebrate the 10-year anniversary of EP & LP, they are bringing back some stellar OG dishes.

The best bit? Broadsheet’s booked a table for 12, and Access members can score a free seat. It’ll bring together everything Access is about – community, exclusivity and good nosh. Enter now, by submitting your go-to dinner party anecdote on Instagram, @broadsheetaccess.

Tagnipez gives Broadsheet a peek at the menu.

Kokoda: Fijian-style ceviche, Ora King salmon, coconut and lemongrass

“It’s a very Polynesian-slash-Austronesian dish. You can find it almost anywhere in the Pacific Islands. It’s got coconut milk, lime juice, fish sauce, sugar, a little bit of vinegar, some chilli oil, lemongrass and shallots. It’s very aromatic and quite acidic. The coconut milk adds a nice texture and mouthfeel. And Ora King’s amazing salmon.”

Heirloom tomato salad, tamarind, sesame and coriander

“We’re in our last week of heirloom tomatoes, and we wanted to celebrate. There’s a tamarind and sesame dressing – we take some fried shallots, pound them and season with tamarind. It’s nice and sour, with soy sauce to balance out the sweetness of the tomatoes. We want to take advantage of the last opportunity to plate these amazing tomatoes coming out of the Yarra Valley.”

Twice-cooked sticky spare ribs with pickled chilli and roasted rice

“We cut the spare ribs down to nibble bites and braise them in a master stock. We cool it down, then during service we fry them, so they have a really amazing texture and fall off the bone. Then we toss them in a five-spice caramel from the master stock. It’s very umami-forward. In my opinion, pork has the perfect ratio of meat to fat. We do a little pickle dressing on top, just to cut that pork fat, and then we sprinkle it with very aromatic toasted rice that has galangal, makrut lime, lemongrass and ginger.”

LD’s crispy fried chicken, black vinegar, five spice and lemon

“That’s an all-time. A Lou-Dog special right there. We took a lot of pride in cooking that dish. And who doesn’t like fried chicken? We poach it in master stock, cool it and dry the skin overnight. Then we deep-fry it, to get the skin really crispy, but the inside’s still moist and tender. We serve it on the bone with a chilli, black vinegar and soy dressing. There’s hand-pounded crispy garlic, shallot and ginger – so it’s very textural. Tons of chilli. It’s very balanced."

Mango pudding, lime sago and roast coconut

“This is a very nostalgic Chinese dish. You could go into any yum cha restaurant and they’d have mango pudding. We do a roasted coconut ice-cream and sago pearls, and a little lime zest on top. For texture, there are dehydrated coconut flakes. Dried coconut out of the bag tastes like cardboard to me. We crack the coconuts, shave them, and toast them slowly. It’s really fun to treat the produce with the respect it deserves. Some guy climbed a coconut tree and risked his life for that!”

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