Some of Australia’s best chefs will be serving up their famous dishes as part of the Australian Open 2025 luxury food iteration at Melbourne Park come January.
The fine-dining duo Martin Benn and Vicki Wild of Sepia fame bring their culinary genius to the AO Reserve Premium Experiences. They’ll be joining a host of other kitchen greats also hosting nights at the AO – they include Brigitte Hafner from Tedesca Osteria in Red Hill, Shimpei Raikuni from Brisbane’s Sushi Room and Alejandro Saravia – Chef of Morena, Victoria, and Farmer’s Daughters among others.
Martin Benn and Vicki Wild talk to The Write Drop for our At The Bar series.
MY CITY
Martin: It’s such a vibrant city full of energy with small, interesting eateries and bars around every corner.
Vicki: The creative aesthetic and real sense of community is prevalent. I love how Melbournians are so proud of Melbourne
FAVOURITE FOOD MEMORY
Martin: Sushi in Tokyo
Vicki: From Sepia. Martin created Shiitake Mushroom Sushi; I can still taste it.
FAVOURITE BAR
Martin: The Apollo Inn, a small intimate CBD bar that transports you into an era of old-world elegance. I’m a small bar kind guy.
Vicki: I’m with Martin on this.
DRINK THAT DESCRIBES YOU
Martin: The Martini – it’s in the name!. A refined taste with the taste for the finer things in life. Must be gin, must have 3 olives.
Vicki: Always Champagne, any time of day.
BEST HANGOVER CURE
Martin: Stay drunk.
Vicki: I still haven’t found a cure.
BEST INTERSTATE BAR
Martin: Sonny, Hobart, Tasmania. A small 20 seat bar in the heart of the city – Let Al look after you with wine and music from his vinyl collection in this cool cosy bar.
Vicki: Poly in Sydney. The prefect example of a great bar with great food.
OVERSEAS BAR
Martin: Kahala Bar in Osaka – best ever gin and tonic. The halve a lime and remover the fruit flesh then turn it inside out and serve the gin from the skin shell. Perfection.
Vicki: I just cannot go past the bar at the Grill in New York. Nostalgia and quintessential mid-century design at its best.
FAVOURITE WINE
Savaterre Chardonnay from Beechworth.
FAVOURITE WINERY
Martin: I love Bindi in the Macedon Ranges.
Vicki: Polperro in the Mornington…just love sitting on that lawn overlooking the vines.
NEXT DESTINATION
We’re off to Portugal and the Duoro Valley for food and wine early in 2025.
Tell us what appealed about the AO collaboration
That we get to create the inaugural Club 1905 restaurant at AO25 is a real privilege, and we are so proud to have this opportunity. Without the constraints of a small restaurant, we can fully commit to making this a memorable experience for Melbourne.
What your dish says about you and what you do?
Martin: Chocolate Forest – a dessert that defined me as a chef. I continually try to reinvent this dessert from its original form as I love the evolution and also because it tastes so damn good.
What you’re most looking forward to at AO food and drink wise
We always love the Piper Heidsieck Bar and are looking forward to experiencing Brigitte’s food at Tedesca this year.
