The Fenwick’s New Head Chef: John Collins

We're excited to introduce the newest addition to The Fenwick family - head chef, John Collins. With his passion for seafood and a commitment towards showcasing Australia’s great produce, Chef John is set to bring a new and exciting direction to The Fenwick.

We sat down with John to chat about his background, culinary philosophy, and a sneak peak of the summer menu.

Q: Can you tell us a little about yourself, what experiences have shaped your unique cooking style?

A: Of course, I’ve had a love for food from a young age.  But it was growing up on the beautiful coast of New Zealand that really sparked my love for seafood. 

Over the years, I’ve worked in many different kitchens, each with their own unique cooking styles. I've played around with various cuisines and, honestly, I've never been one to stick to just one style. I like to think of my cooking as a mixtape, bringing together flavours and techniques from all over the world. So, you won't find me confined to any particular style. Instead, I’ll be blending the best from every corner of the globe as this is how I create something that's uniquely mine.

Q: What sort of food will we see on the new summer menu?

A: On our new summer menu, we’re all about celebrating the flavours of the season, and we've centred our offerings on two key principles: lightness and freshness, with a focus on seafood.

Given our picturesque Harbourside location and the ocean right at our doorstep, it was fitting to put a spotlight on seafood. Australia is fortunate to have an abundance of exceptional produce, and we’re taking full advantage of this by selecting the finest ingredients from local providers. Our commitment to supporting Australian farmers and fishermen allows us to bring dishes that proudly showcase the great Australian produce, prepared simply. One dish that I'm excited to introduce is the Queensland Spanner Crab. This little beauty features tender crab, crisp fennel, refreshing kohlrabi, chive, and a zesty yuzu mayo, all placed on top of crispy brioche toast. Trust me, it’s a dish that will leave you craving more!

But our summer menu isn't just seafood. We're keeping much loved favourites, like our Jack’s Creek iron flat steak and the beloved hand-rolled gnocchi, prepared with a zesty zucchini blossom twist. There will be plenty of vibrant salads in the mix too, featuring only the freshest seasonal fruits and veggies.

Q: What can we expect from The Fenwick with you at the helm of the kitchen?

A: At the end of the day, I love what I do, and my aim is to share that love and passion with our guests through every dish that leaves our kitchen. My ultimate goal is to give our guests a dining experience to remember. So, whether you've been with us before or it's your first time, you can expect an ever-evolving menu that celebrates the seasons, using the best ingredients available!

Q: What’s your favourite thing to cook at home? And why?

A: When I'm whipping up something in my own kitchen, there's one thing that's my all-time favourite – Malaysian Curries! The complex mix of flavours, the aromatic spices, and the perfect balance of sweet, savoury, and a touch of heat is something I just can't resist.

During lockdown, I made it my mission to perfect these curries, and let me tell you, it was an adventure. So, whether it's a cosy night in or a weekend entertaining guests, you can bet Malaysian Curries are on the menu.

The Fenwick Summer Menu launches 14th November. Check it out below and make a reservation today.