Anton Ram-Bawn – Torrens Arms
Anton has built a reputation as cool and calm operator with the Hurley Hotel Group. He has been running the kitchen at the Torrens Arms for the last 2 years, his latest menu, which is launching this week reflects his knowledge of the TA’s clientele and his take on current trends.
What is your inspiration for this current menu?
Its coming in to winter and the low and slow movement is really starting to take off. We are really excited about this new menu. Michael, the new sous chef has been here for about 2 months, we work really well together and can bounce ideas off each other. Having a good team is really important and we have a great system going on at the moment.
What are your favourite additions to the new menu?
My favourite additions are the street food items, The Soft Tacos with braised brisket, The Chinese sticky glazed pork ribs and The Cuban sandwich with pork shoulder and smoked leg ham. In the restaurant we are going to keep focussing on consistency and quality.
There is a lot of low and slow items on the menu, do you have any tips or advice on how to cook these items?
The key with low and slow is not to overpower the natural flavour of the meat. All these items, like brisket and shoulders and ribs have a lot of natural flavour so you don’t want to do anything to take away from that.
Come and see Anton and the team at the Torrens Arms to check out the new menu.
@TAHotel #Adelaide
Its coming in to winter and the low and slow movement is really starting to take off. We are really excited about this new menu. Michael, the new sous chef has been here for about 2 months, we work really well together and can bounce ideas off each other. Having a good team is really important and we have a great system going on at the moment.
What are your favourite additions to the new menu?
My favourite additions are the street food items, The Soft Tacos with braised brisket, The Chinese sticky glazed pork ribs and The Cuban sandwich with pork shoulder and smoked leg ham. In the restaurant we are going to keep focussing on consistency and quality.
There is a lot of low and slow items on the menu, do you have any tips or advice on how to cook these items?
The key with low and slow is not to overpower the natural flavour of the meat. All these items, like brisket and shoulders and ribs have a lot of natural flavour so you don’t want to do anything to take away from that.
Come and see Anton and the team at the Torrens Arms to check out the new menu.
@TAHotel #Adelaide
RSS Feed