CLOSE TO HOME
When it comes to opening shiny new restaurants, Neil Perry is a veteran. But this time, it’s different. Not only is Margaret in Sydney’s Double Bay his first independent venture, it’s a deeply personal one.
“The restaurant is named after my mum. It draws on her incredibly warm, loving and generous spirit,” says Perry. “It’s pretty well documented that my father had a massive impact on my cooking style, but my mum had a huge impact on my style as a restaurateur.”
More than a year in the making, Margaret was set to open its doors the same week Sydney entered its second lockdown. But when it does open, the wood-fired grill will be front and centre, under the watchful eye of executive chef Richard Purdue.
“There will be a major focus on seafood; we love cooking it and we get the best the country has to offer,” says Perry. “Richard and I have a very similar attitude towards food – it’s all about the quality of the ingredients.”
And although Margaret is pegged as a neighbourhood eatery, the fit-out is nothing short of world-class. “The design is the result of a unique collaboration between David Caon and ACME. There are lots of little touches that make it sophisticated and special but it still feels approachable and warm,” says Perry. “Margaret is a rebirth of sorts – for me and for the neighbourhood restaurant.”
Here, Perry shares recipes for some of the dishes we can expect to find on the menu.
30-36 Bay St, Double Bay, NSW, margaretdoublebay.com
Grilled miso-marinated squid with kimchi salad
SERVES 4 AS A STARTER //
