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.
I've been at the restaurant 3 years in April 2006. 10 years all up 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
Pumpkins from loop rd
Apples
Rhubarb & eggs from loop rd
Quince from lymwood
Cherry tomatos from lymwood
Redcurrants & berries from millwood rd
Dutch cream & Kennebec potatoes from millwood rd
Honey is gathered from all over the island
Oysters
Octopus
Crayfish (pre order)
Gotta go! SR