How would you define your style?
Modern Australian with a French influence.
What is your feature flavour these days?
Middle Eastern, Sub Continent and Japanese.
Obsessive compulsive about?
Fresh ingredients and cleanliness.
Your greatest culinary inspirations/influences:
Roux Brothers, Raymond Blanc, Michael Caines and Rick Stein.
What do you love about this business?
Artistic expression in an ever-changing food environment.
An ingredient you can’t live without?
Butter and garlic.
Most ‘eyebrow raising’ menu item?
Tandoori kangaroo (first in Australia to do it).
Goats cheese with honey, sesame, mint, chilli and mango.
Celebrate a special occasion or simply treat yourself to dinner at Sylvia’s Restaurant and Wine Bar, a Wynnum venue loved by Brisbanites. A spacious dining room offers a contemporary vibe, whether hosting a function or enjoying family time together surrounded by sandy tones and bold black and red splashes cast under warm light. A seasonally inspired menu showcases regional produce in gourmet temptations, sure to please any appetite and taste. Begin with an entrée of seared scallops on cauliflower puree with a chorizo crumble before delving into a main of confit duck Maryland with wild mushroom risotto, baby spinach, duck jus and beetroot tapenade or perhaps the 300 g Black Angus rib fillet. Make sure you save enough room for a decadent dessert of chocolate pudding with raspberry compote.