MIX MASTER
“IT’S ABOUT RESPECTING each cuisine, each culture, for what it is,” says Adam D’Sylva, culinary director of Lollo, the all-day restaurant in Melbourne’s W Hotel. “Part of my DNA and heritage, being half Italian, half Indian, is doing share plates, and an eclectic mix of cuisines. I cook food that I like to eat, in the way I like to eat it.”
This food philosophy holds true at Lollo, where curries and octopus salad sit alongside tortellini, tiramisu and the popular duck lasagne (which, so you know, “is going to feature on the menu forever”). “This food represents me, it represents Melbourne,” D’Sylva says. “When people eat here, they get a taste of the Melbourne melting pot.”
As for the restaurant space, D’Sylva has created an urban oasis. “I want it to feel relaxed, for people to enjoy it, have fun, and escape from the outside world.”
@adamdsylvachef @lollo melbourne
GRILLED COS WITH CACIO E PEPE SAUCE
SERVES 6 AS A SIDE
2 cos lettuce, quartered
Extra virgin olive oil, to drizzle
CACIO E PEPE SAUCE
2 cups (500ml) milk
5g black peppercorns, toasted, crushed, plus extra to serve
25g unsalted butter
25g plain flour
30g finely grated pecorino pepato (from specialty grocers), plus extra to serve
PANGRATTATO
80g unsalted butter200g coarse stale sourdough breadcrumbs2 tbs finely chopped thyme
