Since October, Broadsheet Kitchen at Saint Crispin has been the incubator for fast-paced, often thrilling, boundary-pushing food concepts.
Now we’re looking for our final two residents to see this experiment out.
We’re after Australia’s most ambitious new food talent – those with bold ideas who want to be part of the future and innovation of Australian dining. Chefs, bartenders, baristas, sommeliers, front-of-house staff, restaurateurs, entrepreneurs and dining devotees: anyone who’s ever dreamt about getting a venue concept off the ground and making an imprint on the country’s restaurant landscape – now’s your chance.
To enter, submit five example menu items, a mood board of image references that will help us visualise your concept, and a 300- to 500-word description of your restaurant concept, taking care to explain:
• Your vision for a complete restaurant, not just the menu
• Why it’s a commercially sustainable concept
• Why it will play a role in the future of Australia’s dining scene
• The direction of the menu
• The wine and drinks offering
• The style of service
• The target audience
• The design ethos, and ambience and environment
You can see more on the judging criteria here.
If you’re a successful candidate, you'll win:
• A three-month residency at the Broadsheet Kitchen
• The chance to work under the operational guidance of industry leaders
• Mentorship from leaders in hospitality, branding and business, which are specific to your concept
• A brand identity created for your concept
• Broadsheet coverage throughout the residency
• The opportunity to be introduced to potential restaurant investors
Successful applicants will see out the final months of Broadsheet Kitchen. Our first resident was Ryan Dolan with his bistronomy-inspired concept “Cabale”, which immediately had a bustling atmosphere of a town-favourite; a sophisticated space dominated by the sounds of clinking elderflower G&Ts and excited chatter. Dolan created a surprising, technically polished menu that infused casual fine dining with a “you’ve got to try this” urgency.
In a few weeks, our second resident Matti Fallon will transform Broadsheet Kitchen into a lively pop explosion of colour, texture and, maybe, some high-concept prawn crackers made from sausage shavings. In short: prepare for familiar flavours with a fine-dining pedigree, a vibrant celebration of multiculturalism and nostalgia with a big sense of fun.
The competition reopens on February 22 and closes March 24. We’re taking applications for residencies three and four for June to August and September to November 2019.
