Supernormal Open Grand Final Weekend
Supernormal will be open from 12.00pm until late on Friday 28th September.
Supernormal Celebrates Spring with Cherry Blossom
FROM 6TH-13TH SEPTEMBER, FLORAL ARTIST, KATIE MARX WILL CREATE AN IMPRESSIVE & IMMERSIVE INSTALLATION OF FRESH SAKURA (CHERRY BLOSSOMS) FOR GUESTS TO DINE UNDER.
THE CANOPY WILL CELEBRATE THE RETURN OF FINE WEATHER, FINE SPIRITS AND SOME OF THE FINEST PRODUCE OF THE SEASON.
A BLOSSOM-INSPIRED COCKTAIL, THE FLOATING WORLD FEATURES SAKE, WHITE RUM & FINO, AND REFERENCES THE FLEETING MEMORY OF THE SAKURA WITH A SALTED CHERRY BLOSSOM.
ENJOY OTHER SPRING INFLUENCES INCLUDING: SEASONAL KIMCHI OF WILD STINGING NETTLE, KOHLRABI & CUCUMBER; BEEF TATAKI, WHITE MISO & RADISH; AND KALE SHOOT, KOMBU & SHIITAKE SALAD.
THE WORLD-FAMOUS JAPANESE HANAMI FESTIVAL IS SEEN AS AN OPPORTUNITY TO GATHER WITH FRIENDS TO ENJOY THE SHIFT IN THE WEATHER & DELIGHT IN THE TRANSIENT BEAUTY OF THE BLOSSOMS. EACH SPRING, THOUSANDS FLOCK TO LUSH AREAS OF JAPAN AND FEAST UNDER THE THICK CANOPY OF THE STUNNING BLOSSOM TREES.
Chotto x Supernormal Canteen
Supernormal Canteen is celebrating the launch of the Tokyo Local cook book with a Chotto takeover
Brendan & Caryn Liew will bring their kappo & kaiseki-inspired dinner menu to the Canteen kitchen on September 24th.
It's a homecoming for chef Brendan who worked in the kitchen when it was Golden Fields.
Tickets are $85 and available to book here.
Written by Brendan & Caryn Liew, Tokyo Local is part cook book, part culinary journey through Japan's kooky capital.
Brendan and Caryn Liew have been industry favrourites since they opened their cult Fitzroy cafe chotto in 2016. chotto, which means briefly or for a short time only in Japanese, was always intended to be a temporary experiment. The cafe brought ryokan-style breakfast and later a kappo & kaiseki-influenced dinner menu to Melbourne.
Head Chef Brendan spent time at the three Michelin-starred Nihonryori Ryugin in Roppongi (Tokyo) and Hong Kong. He also studied the art of ramen-making in Japan prior to focusing on kappo and modern kaiseki cuisine. In Melbourne, he has worked at hatted establishments including Ides, Kappo, Supernormal, Golden Fields and Bistro Vue. Brendan currently works at Minamishima.
Caryn was the 'okami' (proprietress) at chotto. Together, Brendan and Caryn have travelled extensively to Japan's major cities and countryside, to explore, learn and live Japan's cuisine and culture.
RECIPE: CANTEEN’S CHAR SIU PORK WITH GARLIC CHIVE FLOWERS
600 g pork neck deboned and sliced lengthways, 3 cm thick
100 g light soy sauce
150 g oyster sauce
70 g yellow bean paste
40 g red fermented bean curd
60 g Shao Xing wine
30 g black bean paste
10 g salt
50 g sugar
100 g honey
5 g five spice powder
20 g garlic powder
10 g Chinese black vinegar
50 tbsp. water
2 tbsp. honey
1 bunch of garlic chive flowers
1 tsp. sesame oil
Supernormal Canteen - Now Open in St Kilda!
“The most fun I have ever had working in a restaurant” – Andrew McConnell
Supernormal Canteen is now open in St Kilda. No carbon copy of its big city sister, this is Supernormal Tokyo-style: faster, louder and livelier. A smoking yakitori at the central bar informs a playful menu comprising of new dishes as well as some old favourites.
“The summer of Supernormal Canteen was the most fun that we’ve ever had working in a restaurant. It was a special time and place, and an experience that I’ve wanted to revisit for some time now, but we just had to wait for the right moment, the right fit,’ says McConnell.
Running the show are seasoned Supernormal city veterans Zoë Rubino as restaurant manager and Tim Goegan as head chef. The food is punchy in flavour and minimalist in approach, with more dishes destined to achieve the kind of cult status the lobster roll has. There are typhoon shelter prawns, pig’s head bao, char siu pork, and kakigori.
Accompanying these super-tasty Asian eats is a streamlined selection of wines by the glass, sake, cocktails, Japanese beers & soft drinks, curated by Wine Buyer, Leanne Altmann. Guests also have the option of selecting from our ‘trophy cabinet’ containing the good and the rare.
‘We want Supernormal Canteen to be a fun, approachable local, bursting with people,’ says McConnell. ‘The kind of place that is just as much loved for the good times as it is for the food and drink. Think izakaya style with a twist.’
Supernormal Canteen is open for dinner from 5.00pm to 11.00pm Monday to Sunday, and will be open for lunch on Fridays starting the 1st of September.
Direct from Tokyo & Available Now! - Supernormal X Shotoku Glassware
Direct from Tokyo - Shotoku glasses etched with the Supernormal cloud are now for sale, priced at $70 a pair. They are the ultimate beer glass!
These remarkable drinking glasses are called "Usu-hari", meaning thin glass. Less than 1mm thick, each one is hand blown by master craftsmen in the Sumida district of downtown Tokyo and are created using the same techniques traditionally used for handmade glass light bulbs. They are a truly exquiste creation and a unique gift.
Broadsheet’s video series ‘Made Like This’ - New England Lobster Roll
Give someone a New England lobster roll and they'll eat for 30 seconds. Teach them how to make a New England lobster roll and they'll eat for life.
Follow step by step to Broadsheet Melbourne's video series 'Made Like This' and make your very own lobster rolls at home.