Ryan Spurrell joins the kitchen off the back of his role as head chef at Scott Pickett’s Estelle Bistro. He has also spent time at Saint Crispin, Vue de Monde and London’s two-Michelin-starred The Ledbury.
Wilson and Market, which is located inside the Prahran Market, began with a focus on local, seasonal produce, sourcing free-range chickens from East Trentham and fruit and vegetables from the Mornington Peninsula. Spurrell’s new spring menu will stick to this ethos, with some fine-dining additions.
New dishes will include charred hiramasa kingfish with lemon, sesame and sea vegetables, and Milla’s Farm duck with candied kumquat and hemp soil.