KAREN MARTINI
“This was a ‘king’ of a main course salad that featured on the Icebergs opening menu and stayed for quite a long time. It’s a dish I revisit often at my current restaurant Hero, in Melbourne. The bugs gently cook in the browned butter, while the butter seems to seep into the flesh, making the bugs velvety and just stunningly tasty.”— FOLLOW ME: @karen_martini
ORAZIO D’ELIA
“This dish holds a special place in my heart as it brings back fond memories for me of when Maurice first tasted it. I made him spaghetti vongole my way – the simple way, the best way – and Maurice said, ‘I have never tasted it like this before,’ so it went on the menu.” — FOLLOW ME: @chef_orazio
“IT’S A FUN RESTAURANT TO BE IN. I DON’T WANT A BORING RESTAURANT… I WANT TO LAUGH AND HAVE CONVERSATION, EAT AND DRINK WELL.”
“Welcome to the restaurant. Not ‘good evening, guys’, not ‘hi ladies’, ‘hey blokes’, but ‘welcome to
