Fare Indulgence at Your Table
Acclaimed culinary maestro Andy Davies has redefined the art of creating something extraordinary, writes Helen Flanagan, and you will not have to lift a finger.
Neil Perry, Greg Doyle and Tony Papas are just a few nationally known chefs who’ve shared the burners with Andy Davies; glowing reviews by the trusted Terry Durack and Matthew Evans have led to several restaurant award Hats; and locally his contemporary twist on the Italian menu at Locale in Hastings Street with produce from the restaurant’s Maravista Farm, was loudly applauded.
Adelaide-born Andy says he was always under his mother’s feet and she was the defining reason for his career choice from the age of 11.
“Mum was old school, cooked a different meal every night and I became a dab hand at pickles, preserves and even beef bourguignon,” he said. “I was intrigued by restaurants, forever trying to peek into kitchens and finally after year 12 my apprenticeship dream came true in French restaurants in the wine region.”
After career highlights at Sydney’s Bayswater Brasserie, Blue Water Grill, Bathers Pavilion and Bondi Trattoria, and much encouragement from seafood ‘king’ John Susman at Bondi Sports Bar, his signature dish of Angel hair pasta with raw tuna, has been plated more than 100,000 times.
The dining indulgence at the three-Michelin-starred Lucas Carton in Paris in 1989 has remained etched in his psyche. Finally powered with life’s rich experiences, and cuisine of the sun, peppered with generosity of spirit, the melange morphed into Chef Andy Davies, Private Dining Noosa.
The concept came about during COVID times when restaurants were closed. So, while Andy, his partner Lee and their daughter Isla ate well at home, regular customers wanted the restaurant experience in their homes with friends, albeit with numbers limited. The time was right.
Everyone loves an indulgent experience from a multi course degustation, and a seafood extravaganza, to an Asian-inspired cocktail however Andy’s fare has no boundaries.
The quality of produce is driven by seasonality and he has an innate ability to turn out beautifully balanced dishes so the natural flavours shine. They are light and simple, yet innovative. He is a huge fan of local Fraser Isle spanner crab, also Walkers MSC-grade Mooloolaba yellow fin tuna.
We ask Andy to choose his ultimate table of eight guests and the menu.
“Steve Coogan and Rob Brydon, to talk about their food journeys on The Trip and listen to their brilliant impressions of famous actors to make us laugh; dad Jonathan, sister Susie, brother Grant because you always need family when celebrating; Boz Scaggs, Willie Nelson and Elton John to sing and tell tales, especially the mischievous ones,” he said.
“The menu served by Lee, would include oysters with mignonette dressing; Crudo of Hiramasa kingfish, Petuna ocean trout, Mooloolaba yellowfin tuna, ponzu, wasabi, ginger; South Australian rock lobster spaghetinni, heirloom tomato, garlic, chilli, basil; David Blackmore wagyu sirloin, tableside condiments, fries and salad; finishing with passionfruit, seasonal berries pavlova, whipped vanilla mascarpone cream.”
Food for thought? Hmm.
