Chef’s top tables: Sean Connolly

Award-winning chef Sean Connolly is one of Australia and New Zealand’s most respected players in the culinary industry. Here he shares his must-dines

 

Tramshed, London

Set in Shoreditch, this is one of celebrated chef and restaurateur Mark Hix’s restaurants. I like it because it’s really accessible and simple – it’s all about good steak and chicken. When you walk into the outlet, you can’t miss the giant installation of a cow with a chicken on its back by artist Damian Hirst. For me, food and art are intertwined.

Favourite dish:  Any of the steaks or the roast chicken with chips.

Tramshed-restaurant-in-London
Tramshed

Le Comptoir du Relais, Paris

When I eat out in Paris it doesn’t just have to be about Michelin stars – even though I have had some very special moments at many a restaurant. The place where everything just came together for me was this little spot in Saint Germain. It was midday, I had just won an award for Best Celebrity Chef Cook Book In The World at the Paris Book Fair and I had arranged to meet my mother, father and sister who took the train over from London. We sat at a table on the street in the warm winter sun and we ate like kings. It was very simple food and it was a magical moment in time. I still think about this experience.

Favourite dish: The moules marinière.

Bo Innovation, Hong Kong

They call Alvin Leung the ‘demon chef’ and he is the most interesting cat I have ever met. He now has three-Michelin stars and when I ate at his Bo Innovation it was absolutely brilliant. Like any decent restaurant in Hong Kong, you have to get off street level and cross through a few office blocks before you reach a good place to eat. I tried a multi-course degustation menu – it could have had 13 dishes or maybe the evening took 13 hours as it finished at 2am! Alvin and I ate side by side like we were at some sort of cook-off. It was a lot of fun and Alvin is a wonderful man.

Favourite dish: A beautiful Wagyu steak – it was the best sirloin I have ever eaten. There was no foam, no bubbles, no smears, just a nice steak. Unbelievable.