A three-month residency at boutique hotel The StandardX Melbourne is where you’ll find acclaimed Australian chef Shannon Bennett – who is back where it all began for a limited edition run of BistroX pop-up. He is joined by long-time kitchen collaborators and fellow Vue de Monde alumni: Cory Campbell (Cuisine Chef Of The Year), Ryan Henley (leading Pescatore, Christchurch to two Chef’s Hats) and Master Sommelier one of only 260 in the world – Carlos Simoes Santos.
Shannon Bennett spoke to The Write Drop for our At The Bar series.
MY CITY
I really have two answers here. Byron Bay is my home; it’s paradise. The ocean, the lighthouse, the community, it grounds me. But Melbourne is my second home, and I can’t do without it. The culture, the food, the sport – it’s electric and keeps me inspired.
FAVOURITE FOOD MEMORY
My first meal at The French Laundry in Napa. It wasn’t just the food, though it was flawless, it was the sense of theatre and precision. It showed me how a meal could be storytelling, not just sustenance.
FAVOURITE BAR
The Rooftop at The StandardX in Melbourne. It’s the city’s best hidden secret. Up there I’ll order a classic Negroni – simple, balanced, timeless, unexpected. Great snacks and cocktails with a vibe.
FAVOURITE DRINK
A vodka martini – really cold, dry, with a twist. It’s sharp, clean, no fuss, and still a bit refined. The best one I’ve had in Australia was at Caretaker’s Cottage in Melbourne – such a great spot.
BEST HANGOVER CURE
A run from Belongil to the Byron Bay Lighthouse and back. It clears the head, gets the blood pumping, and by the time I’m done, I feel reset and ready to go again.
BEST INTERSTATE BAR
A by Adina has a great bar called Dean & Nancy by the Maybe Sammy crew in Sydney. I’ll usually order one of their signature cocktails – inventive without being overcomplicated but still theatrical, and always on the mark. Great rooms there as well.
FAVOURITE WINE
Anything Burgundy with my flying fisherman mates (they know who they are). Those bottles and those moments are unbeatable.
FAVOURITE WINERY
Levantine Hill in the Yarra Valley. Incredible wines, amazing hospitality, and a place that shows off just how good Australian winemaking can be. Get the chopper from the CBD helipad on the Yarra to make it an awesome experience.
NEXT DESTINATION
Mount Kilimanjaro with my 15-year-old daughter, Xascha. We’re climbing to raise money for Smiling Mind, a cause I really believe in. It’s going to be tough, but also one of those once-in-a-lifetime journeys. The aim is to ensure we help contribute a much larger raise to ensure the app that has helped millions of people through their mental health journey stays free. At this stage the team cannot afford to keep offering this service for free. I’m hoping to raise 100k between now until end of October.
What’s the philosophy at BistroX?
BistroX is all about great ingredients, curated really well, and served in classic French bistro style. Take the Blackmore family heirloom beef – top-notch Wagyu that’s all grass-fed and from older stock, which gives it a more intense flavour and slightly less marbling. We serve the cube roll cut, 220g, grilled and finished in brown garlic butter, lemon and thyme, with homemade fries and a salad. And if you’re finishing with dessert, it has to be either the classic pear tarte tatin or the demoulded pistachio and chocolate soufflé. That dish has history; it was on the original Vue de Monde menu 25 years ago, and it still stands the test of time.
https://www.standardx.com/food-and-drink/bistrox-pop-up/
