Kyle Nicol will be stepping up from Sous-Chef to replace Head Chef Elliott Pinn, who will be moving interstate to take up an exciting opportunity (whilst remaining a partner).
Kyle has passion for creating delicious food with an emphasis on local, native and sustainable produce. In particular, he has keen interest in foraging and fermentation - making his own charcuterie, native vinegars and wild ferments from scratch.
Growing up on the north coast of NSW, Kyle has a love and deep appreciation for farming, fishing and nature, which led him into a career in food. Cutting-his-teeth working for Anthony Demetre at (now closed) Arbutus in Soho, London, allowed Kyle to refine his skills and technique in a Michelin star restaurant, whilst developing his own culinary interests. Since returning to Australia Kyle has worked across the Supernormal/McConnell Hospitality Group, before settling with us.
“We are really excited for Kyle to step-up to the Head Chef role at Rascal,” says partner Harrison Peace. “He has a proven track record with us and really brings something unique, fun to the kitchen. We are really looking forward to seeing the direction he takes the menu.”
Kyle notes that the menu concept is “first and foremost to be delicious. I am also keen to put an emphasis on being approachable, highlighting seasonal vegetables, and supporting the local suppliers/producers.” Native and locally foraged ingredients and house-fermentations will also be dotted throughout the menu for a bit of fun.
‘Relaunch’ dishes are currently being trialled as a part of our weekly At-Home menu. Think vego numbers such as soured radishes with honey yogurt, fennel pollen and salt bush - and wild nettle spaghetti, with broccoli, charred snow peas, mint and goat curd.
Other menu items include, a selection of house-made charcuterie, interactive snacks and larger sharing-style dishes, including house-made koji rubbed roast chicken and glazed whole-lamb oyster shoulder with fun accompaniments.
Continuing our ‘Support Local’ theme, the menu will feature products from Sydney Road and surrounds, including sourdough from Wild Life Bakery, Turkish bread from Alasya, chocolate from Ratio Cocoa Roasters, and dairy from St Davids Dairy.
Kyle says his main aim is to “get the doors open again and provide a fun and casual wine bar, serving delicious food and drinks.”
Get excited, as we can’t bloody wait!
Wine Bar | Restaurant | Bottle Shop