Fed Square Newsletter – September 2012
One of Fed Square’s favourite food destinations, Arintji has reopened it’s doors with a sleek and contemporary new fit out, providing the ideal place to sit back, relax and indulge in a delicious meal.
As Arintji’s head chef, Martin Horsley is the man behind the quality modern Australian fare that comes out of the Arintji kitchen. Describing his cooking as ‘a modern, eclectic mix’ where he combines his classical training with more contemporary methods, Martin uses only the finest local produce in the Arintji kitchen.
Martin took over as head chef at Arintji in early 2012 and credits the wonderful kitchen team and the laid-back interactions with patrons from the open kitchen as part of the reason why Arintji is a popular place to dine.
Martin has a long and impressive history in restaurants. Originally from Newcastle upon Tyne, UK, Martin was 19 when he landed is first job working at the renowned Glen Eagles Hotel in Scotland. From the Glen Eagles Hotel, Martin’s passion for cooking led him to the kitchens of five star hotels throughout Europe, where he honed his skills and learnt the art of hotel dining. The skills he learnt were further enhanced with a year spent working at 21 Queens Street, the one Michelin Star restaurant in Newcastle, owned by one of Britain’s best chefs, Terry Laybourne.
In 1994, Martin felt Australia calling. Travelling from the UK to Port Douglas, Martin immersed himself in the kitchen of the exclusive Sheraton Mirage resort and after two years in Far North Queensland, he relocated to the Sheraton in Perth. Four years after leaving the UK for Australia, Martin returned home to work with Terry Laybourne on his new venture in Durham.
2002 saw Martin return to Australia, where he has worked at Fenix and in the kitchens of leading Melbourne hotels including Le Meridian, Stamford Plaza and the Sofitel Mansion & Spa at Werribee Park.
Martin is about to launch a new menu at Arintji, which will be built around fresh, locally sourced, seasonal produce. “I’m very excited by this menu, there will be a ‘grills’ – dishes of perfectly grilled Hopkins River Beef and delicious seafood dishes, think baby Snapper served with tomato a la grecque, firm braised kipler potatoes, fresh pipes and mussels and garnished with roasted leek,” says Martin. “We will be incorporating the veggies we grow in our Pop Up Patch and honey from the Arintji beehive, I can’t wait to tell our customers that the ingredients came from right outside, literally meters from where they are eating.”
The new menu will be available from late September 2012.
For bookings and enquires, please phone Arintji on 03 9663 9900