How To Entertain Like A Restaurant Architect

 Published November 2017

Published November 2017

From my family to yours, as featured in delicious. Magazine’s annual Entertaining Issue.


Pascale Gomes-McNabb is the creative force behind some of Australia’s most stylish restaurants, but how does this architect design the ultimate long lunch? A few heavy-hitting culinary cohorts don’t hurt. Food and travel writer Melissa Leong happens to be one of them and she saved us a seat at the party.

The average Australian diner may not know Melbourne-based architect Pascale Gomes-McNabb by name, but they’ve certainly heard of the restaurants she’s had a hand in bringing to life. In designing high-profile establishments such as the original Cutler & Co. and Cumulus Inc. in Melbourne, Sydney’s Bentley Restaurant & Bar, Cirrus and Monopole, and SA’s Penfolds Magill Estate Restaurant (to name but a few), she’s had a hand in the way Australians dine at the top end of town.

We’re gathered at Pascale’s latest masterpiece – the North Melbourne terrace she calls home – to break in her new digs (not that these guys need much of an excuse to pop a bottle of Champagne). It’s full of her signature dark metals, contrasting textural finishes and pops of colour by way of bowerbird curios.

The guests include chef Matt McConnell of Bar Lourinhã; his wife and business partner, Jo Gamvros; close friend Linda Jones of Alimentari; Felix Allsop of cocktail bar The Everleigh; his mate Joe Jones from cocktail bar Romeo Lane and restaurant The Mayfair… and yours truly.

Matt’s eclectic Latin-spiked cuisine displays an ease and generosity of flavour, with an uncomplicated style that belies the extensive experience he’s picked up from his travels and years spent overseas. “Fun is kind of crucial,” he adds.

Cocktails are mixed by former chef Joe Jones, who has built his drinks career on elegantly simple beverages with classic roots and minimal fuss.

There’s a sign at Bar Lourinhã that reads ‘Good Times’, and those are certainly had every time these friends get together.

Style

“We don’t do minimalism here,” says Jo. “Our collective style is loud, unapologetically bold and colourful.” Pascale favours striking jewellery such as her evil bunny ring by Emma Abrahams from Heart of Bone, while metallic threads and big prints are offset by the odd neutral for balance. Jewel-toned flowers against a dark backdrop add drama to the table.

Menu

It’s all about easy, shareable, seasonal food that’s big on flavour, colour and texture. Vibrant bottarga shaved over potato, a summer-worthy skirt steak bathed in mojo verde, and subtle seafood offset by smoky chilli and rich slivers of lardo.

RECIPES

Corn crisps, steak tartare and smoked herring roe

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RECIPES

Scallop, lardo and smoky chilli

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RECIPES

Whiting crudo with radish

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RECIPES

Seared skirt steak, mojo verde and shaved horseradish

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RECIPES

Stracciatella, pickled carrot and fennel

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RECIPES

Potato 'salad', vinegar, bottarga

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RECIPES

Orange caramel molotovs

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Playlist

From Marvin Gaye and Grace Jones’ My Jamaican Guy to Michael Jackson’s Beat It and satanic pop rock by Ghost, with a little Nancy Sinatra thrown in for good measure, the tunes are as eclectic as the group’s style.

Drinks

“Always start and end with bubbles!” yells Linda.

Punchbowl cocktails scream party fun and are a great way to make cocktails an easy affair when entertaining.

RECIPES

Beehive punch

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A twist on everyone’s favourite, the Negroni, is also perfect, even outside aperitivo hour.

RECIPES

Tequila negroni

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