Jana Restaurant & Bar at QT Newcastle has a new executive chef just in time for spring. His name is Ryan Crothers, and he was born and raised in Lisburn, Northern Ireland.
He's taken over the role from Shayne Mansfield, who has taken on the executive chef role at Aloria restaurant, on The Star Brisbane's Sky Deck.
Crothers kicked off his culinary career at the age of 14, working as a dish hand in a local pub. At 21 he set his sights on Australia and joined Nathan Johnston in the kitchen at the hatted Ivy. He most recently worked at Sydney's Passeggiata, which secured a coveted spot in the 2023 Gambero Ross Guide.
At Jana, he will be adding a pinch of Positano to the menu. Crothers' approach to cooking focuses on simplicity, balance and a nose-to-tail philosophy which honours each ingredient. Inspired by Italian cuisine, his dishes blend rustic Mediterranean influences with the elemental touch of fire.
His appointment heralds the introduction of a new spring menu to Jana, too, with dishes including homemade focaccia; prawn, garlic and chilli tagliolini; Fremantle octopus with nduja and heirloom tomatoes; grilled whole fish; and the locally sourced Hungerford bone-in rib eye.
"I'm incredibly excited to join the talented team at QT Newcastle. We're creating an experience that feels both fresh and familiar, where guests can expect exciting flavours rooted in simplicity and honesty," Crothers says.
He's looking forward to using his favourite technique in Jana's kitchen - cooking over an open flame - saying there's "something primal and honest about it".
QT Newcastle general manager Michael Stamboulidis is excited for diners to experience Crothers' menu: "His approach blends Italian influences with local flavours and produce, creating a menu that will resonate with both Novocastrians and visitors alike. It's comfort dining, elevated by thoughtful touches."
Jana Restaurant & Bar is open for breakfast, Monday to Saturday, 6.30am to 11am, and Sunday, 7am to 2pm; and dinner, Tuesday to Saturday, 5.30pm to 9.30pm. The bar is open Monday to Saturday, noon to late, and Sunday, noon to 3pm.
Scholarship returns
The Trevor Drayton Scholarship is back after a five-year hiatus. It was established to recognise the career of Hunter Valley winemaker, Trevor Drayton, and is dedicated to helping young people keen to pursue a career in the hospitality industry.
Scholarship recipients will be announced at a fundraising afternoon taking place on Sunday, October 13, 1pm to 4.30pm, upstairs at Newcastle Cruising Yacht Club. Tickets are on sale now through the club or online at ncyc.net.au/whats-on.
Guests will have the opportunity to bid on exclusive auction items including travel, accommodation, dining and hand-picked collectable wine packages, while enjoying fine food, wine and live music.
Chef Scott Webster, who you might remember from Carrington Place, is one of the scholarship founders. These days he divides his time between Newcastle and his Singapore restaurant, Osia Steak & Seafood Grill.
"Trevor [Drayton] passed away in 2008 and when I opened Carrington Place in 2009, I named my wine room there after him," he says.
"A group of us decided to put something together in Trevor's name. We formed a committee together and started raising money and giving it to kids who needed a leg up to get to the next stage of their careers in wine, food and hospitality in Newcastle.
"They can apply through TAFE and we assess their applications and decide if we're going to help them financially. We don't get them to cook in a competition or anything, that's a lot of pressure for some kids."
He estimates the scholarship has "put about $100,000 back into food and beverage in Trevor's name" over the years.
All-day menu at Boydell's
I mentioned in last week's column that Boydell's Restaurant in Morpeth is unveiling an exciting new menu and dining direction this month. Here it is.
A new all-day menu at Boydell's has launched featuring seasonal snacks, small share plates and larger dishes, all crafted to be shared among family and friends.
"We felt it was the right time to expand our offering, and the new menu embraces a more relaxed and approachable dining experience," says Boydell's vigneron and owner, Daniel Maroulis.
Menu highlights include the beef tartare with vegetable crisps and horseradish; crisp octopus with salt cod brandade and sherry glazed chorizo; rainbow trout with kipler potato, green beans and blood orange butter almonds; and signature steak frites. And dessert? Think goats cheese parfait with pistachio, green tea and strawberry; tipsy blood orange with Campari bavarois and raspberry crush; and Bay of Fires cheddar with bacon jam, pickled walnuts and crisp bread.
In addition, Boydell's will also debut the 'The Gathering' menu, where guests can select their choice of up to four dishes. This menu is priced at $65 per person or $100 per person with paired wines.
Boydell's Restaurant and Cellar Door is open Thursday to Sunday, 11am to 10pm.
