St John Melbourne

“The contribution to the London food scene that has been made by maverick restaurateurs Fergus Henderson and Trevor Gulliver cannot be underestimated... the knock-on effect of their staunch focus on British ingredients and reintroducing parts of the animal to the menu that had lost favour with diners has been felt in restaurants not only in the capital but also around the world.” -
Cara Frost-Sharratt, London The Cookbook

In its first-ever Australian pop-up, Fergus Henderson and Trevor Gulliver’s internationally acclaimed London restaurant St John takes over French Saloon for the Festival this March, celebrating fine produce, sensible cooking and a dash of inimitable spirit.

French Saloon co-owner Ian Curley has been playing host to the St John team on their Antipodean adventures for more than a decade, and is delighted to be hosting co-founder Trevor and chef (and noted author in his own right) Farokh Talati for an extended stay.

Farokh, French Saloon chef Luke Fraser and the Saloon team will present a set four-course menu each service, with the offer of plenty of extras for anyone who, in true St John style, would like to give things a nudge. Trevor has also shipped over plenty of Boulevard Napoléon, the wine he has been making in the Minervois in the south of France since 2008, the perfect supplement to the Saloon’s own cellar.

Expect nose-to-tail cooking, expect fernet, expect Dr Hendersons, expect a set of delights, textural and flavoursome, which lie beyond the fillet.