About the restaurant
I'm Stephen Russell from Colac in Victoria, cooking here at the Bold Head Brasserie in the Grassy Club on amazing King Island in the middle of Bass Strait.
Kings Cuisine was registered as a business in 1997 & has its base in downtown Grassy, l've been here 15 years on the Island, cooking most of the time, the only other job I've had here was on a crayfish boat as a decky for about 8 months with Captain Bill Ramsden on the Random Harvest.
I've been priviliged to have worked at every restaurant on the Island, before moving to Grassy I worked at Parers Hotel, the Currie Club and Boomerang Restaurant.
The Restaurant here at the Grassy Club is a perpetual work-in-progress. There's a gallery of old photos of the mine and Grassy life taken in the 50's now hung. The new kitchen is broken in and working like a treat.
The menu is changing all the time. I've thought about doing a serious printed menu but I hate the idea of having to stick to a set thing. There's a blackboard menu that I can change when need be and the bonus for the locals is there is always something different to choose from. If you're getting a taste via the web, well I try and keep it reasonably current. You can always call or email..
Sea Elephant Oysters are at their finest, from April, after they spawn, they only get better. At the restaurant we serve them natural, with red wine vinegar and spanish onion, with King Island honey, mirin and ginger dressing, as well as Kilpatrick.
Local produce on the menu
Steak from JBS Swift, at the moment we are using Scotch fillet & porterhouse from James Hill's farm ( where I also got some nice mint & coriander for the hot & sour salad ) at Pergarah
Veal, sausages, beef mince & beef cheeks from Russells butchery in Currie
Onions, chives, French shallots, asparagus, strawberries, parsley & spinach from Camp Creek gardens
Milk & cream from Jo & Jaroms farm on old Grassy Road
Eggs from Dave & Glenda Hollaway at Yambacoona
Octopus from King Island seafoods
Huon aquaculture salmon
Bass Strait squid from Tim & Terry seafoods
Abalone from King Island abalone
Poultry from Nichols poultry at Sassafras in Tasmania
Honey from Sean Freeman
Cheese from King Island Dairy
Crayfish season has just opened, please give me a days notice if required (pre order)
Gotta go! SR