Born: Gold Coast
History:
Michael Crosbie joins Room81 direct from the award-winning Pavilion
Restaurant at Qualia Resort, Hamilton
Island. He has worked at
many coveted restaurants both locally and abroad, starting his career at Park Lane Hotel’s Citrus Restaurant in London. Crosbie then returned home to
Australian shores in 2006 to work for a string of impressive establishments
such as Palazzo Versace’s Vanitas Restaurant, Astral Restaurant at the summit
of Sydney’s Star City
and Quay Restaurant under the illustrious Head Chef Peter Gilmore (the creator
of the ‘Snow Egg’ dessert featured on Master Chef).
While you won’t find the ‘Snow Egg’ on
Room81’s menu, you can enjoy Crosbie’s ‘Snow Scallop’. This delicious
masterpiece features shaved scallop ceviche, citrus and white radish and a
delicate cauliflower cream complete with horseradish snow and edible flowers.
Other ‘must-try’s’ include the herb crusted Wagyu Rib Eye with slow roasted
oxtail and Crosbie’s signature dessert, dark chocolate parfait with hazelnut
praline and tonka bean ‘tea’.
Have you always wanted to be a Chef?
I have always loved food. When I was at
school, I was very hands on and creative, so it just felt right to become a
Chef. My passion for being a Chef however has been something that has developed
more and more over the years. I have had many opportunities to work with
amazing restaurants and Chefs, and those experiences have shown me just how
much I love my job.
How would you define your style?
I love modern French cuisine and so, overtime
have adapted more of this style. I also
want diners to have fun, trying to involve and excite all their senses with my
cooking style. From the use of dry ice, to scented sprays, to unusual serving
crockery or simply the sound of a knife cutting through a crusty loaf of bread,
I try to animate the whole dining experience.
Obsessive compulsive about?
Consistently using the best seasonal
produce in everything I do.
What do you love about this business?
The creativity – the endless possibilities
of combinations. I enjoy seeing guests enjoy what I have created for them.
An ingredient you can’t live without?
Eggs. They are so versatile and by slightly
changing the preparation technique you can create hundreds of different dishes.
Most “eyebrow raising” menu item?
‘Snow Scallop’ entrée featuring shaved
scallop ceviche, citrus and white radish and a delicate cauliflower cream
complete with horseradish snow and edible flowers.
Signature dish: Crackled Berkshire
pork belly with Iberian boudin, truffled pomme puree, spiced apple and
liquorice crumbs