The Beverly Rooftop, South Yarra takes their Sunday Roasts seriously – and sees Head Chef David Ball take inspiration from his English heritage and plate up a farm to table philosophy for an ethically sourced fare here. The menu is ever-evolving; think pasture-raised meats, biodynamic vegetables and views for days up here.
https://www.beverlyrooftop.com.au/whats-on/sunday-roast
Chef Miguel Guerrero, founder of pop-up collective ODA, will be taking over the kitchen at the Beverly Rooftop on Monday 13th July. He’s big on changing our perception of traditional Mexican food; and has developed a five-course menu for the night – that includes his famous nixtamalised corn, small batch dried and preserved chillis and an aged Mole sauce that’s worth the hype.
David Ball and Miguel Guerrero spoke to The Write Drop for our At The Bar series
MY CITY
David: Melbourne. For me, it’s Australia’s food capital. The diversity of cultures, ingredients, and restaurants means there’s always something new to discover. You can spend your day drinking great coffee, wandering markets, and eating food from every corner of the world. As a chef, it’s hard not to be inspired by a city that takes food so seriously.
Miguel: Melbourne – I love Melbourne because it rewards people who are passionate about what they do. Whether it’s a musician playing a small gig, a winemaker pouring their latest vintage, or a chef obsessing over the perfect dish, there’s a real appreciation for creativity and craft here. People here genuinely care about good food, good music, good coffee and bringing people together, and that’s the kind of energy I love being around, it keeps me inspired.
FAVOURITE FOOD MEMORY
David: For me, it’s got to be St. John in Smithfield, London.
The dish I still can’t stop talking about is their pig’s head on toast. On paper, it sounds incredibly simple, but that’s exactly what makes it so brilliant. Perfectly cooked pig’s head, rich and gelatinous, piled onto toast with just enough acidity and seasoning to balance everything out. It’s the kind of dish that reminds you that great cooking is about understanding ingredients rather than showing off techniques.
What I love about St. John is its honesty. There’s nowhere to hide, no fancy garnishes, no unnecessary ingredients, just exceptional produce treated with respect. As a young chef, eating there had a huge influence on how I think about food and reinforced the idea that simplicity, when done properly, is often the hardest thing to achieve.
Miguel: Can’t really choose favourites, but I’ve been thinking about the tuna dish at Suze for a while now. It had this perfect balance of being a little bit indulgent and a little bit naughty, but still super clean and fresh, the service, which is amazing, ties it all together.
FAVOURITE BAR
David: Since moving to Maldon, I’ve spent a fair bit of time at Boomtown Wine in Castlemaine.
I usually order a glass of Syrah and tell myself I’m only staying for one. The Syrah is excellent, the food is delicious, it’s the kind of place where a quick drink somehow turns into an afternoon. As far as bad habits go, there are worse ones.
Miguel: Bar Bellamy is my go-to. I usually end up there on Mondays, which is kind of my unofficial start to the weekend. It’s got that perfect low-key but considered energy – nothing forced, just really well done.
I usually start with whatever they’ve got pouring on the “break even” of the month, alongside whatever mezcal they have procured last. It’s one of those places where you just trust the room, trust the bartender, and let it go where it goes.
BEST HANGOVER CURE
David: A bacon sandwich, a strong brew, and enough self-loathing to stop me doing it again. It never stops me doing it again, but it’s part of the process.
Miguel: Grab a coffee from In.Btwn, half dozen oysters from the Queen Vic Market, and a crispy pork banh mi from Hung’s bakery in Richmond.
BEST INTERSTATE BAR
David: Gold Bar, Hobart. When I was working in Hobart, this was my regular knock-off spot after service. It’s got great cocktails, a relaxed atmosphere, and enough character to make you forget you’ve just spent 12 hours on your feet. More importantly, it was close enough that I could get there before talking myself into going home and being sensible. Many good ideas started there, and a few questionable ones too.
Miguel: Cantina OK in Sydney. It’s a small mezcal-focused bar with huge vibes. The agave list is seriously well curated, and the staff are incredible – knowledgeable, warm, and always down to guide you into something new without overthinking it.
I usually start with whatever seasonal cocktail they’re doing along with an agave pour I haven’t tried before.
FAVOURITE WINE
David: This is a dangerous question because I genuinely like all wine. One of the occupational hazards of being a chef is convincing yourself that every bottle is “research.”
If I had to pick a favourite, it would probably be whichever bottle is being shared with good food and good company. That’s a diplomatic answer, but it’s also true. Life’s too short to be loyal to just one grape variety.
Miguel: Last week at work a customer opened a bottle of Jean-François Ganevat Chardonnay “Florine” 2020 and kindly spared me a glass after he had dinner.
It’s one of those wines that doesn’t really try to impress you – it just quietly does. It’s the kind of Chardonnay that feels alive in the glass, a little unpredictable, and way too easy to keep drinking. Will definitely get a bottle or two for myself.
WINERY YOU RECOMMEND
David: Yabby Lake, Mornington. I arrived planning to do a sensible tasting and leave with a couple of bottles. A few hours later, I was still there, significantly less sensible, and carrying considerably more wine than originally intended. Great wines, beautiful setting, good food, and proof that time moves differently at wineries.
Miguel: Oakridge in the Yarra Valley. I love their wines, and how relaxed the whole experience feels – beautiful space, no pretence, just really well-made wine done properly.
I really respect their approach to sustainability too; it feels genuine, like it’s part of how they think rather than something they’re just talking about.
NEXT DESTINATION
David: Haha, honestly, anywhere. After years in kitchens, the destination is becoming less important than the holiday itself. At this point, if there’s good food, a comfortable bed, and nobody asking me what’s for staff meal, I’m interested.
Miguel: Japan’s always pulled me in. The craft, the obsession with perfection, and especially the food. Not the obvious stuff, but the hidden bars, tiny counters, late-night spots you only find if you know. That’s the Japan I want to experience.
A DINNER PARTY WITH THREE FAMOUS GUESTS – GO!
David: Gordon Ramsay because I’d like to know whether he actually shouts that much in real life or if he’s just saving it all for television. Vivienne Westwood because she spent her life challenging convention and doing things her own way. I think she’d have some incredible stories. David Attenborough because he’s probably the only person at the table who could explain absolutely anything and make it fascinating. I’d cook, Gordon would critique it, Vivienne would tell us why the rules don’t matter, and David would calmly explain how the ingredients evolved over millions of years. Sounds like a great night to me.
Miguel: Action Bronson – not just the music, but the food brain behind it. I’ve followed his chef path for years, so that’s pure kitchen chaos and wine talk waiting to happen. I’d cook for him, no question. Seth Rogen – same humour, same weird hobbies, same energy. Feels like it’d just be constant laughs and snacks. Finally, maybe Tarantino, because then it’s food, music, chaos, and insane storytelling.
BEST THING ABOUT YOUR JOB
David: Watching people grow. Food is obviously a huge part of it, but seeing a young chef develop confidence, learn new skills, and eventually become someone who can lead a service is incredibly rewarding. Kitchens can be tough environments, but they can also be places where people discover what they’re capable of. Plus, getting paid to play with great produce every day isn’t a bad way to make a living.
Miguel: I’m a feeder. I love feeding people. If you come to my house hungry, I’ll feed you. If I’m at yours and you’re hungry, I’ll probably end up cooking something anyway. So getting to do that for a living is pretty much the best part.
AND DON’T FORGET GOLDEN HOUR HAS BEEN EXTENDED: Think sky high snacks and beverages to match Monday to Friday 4-6pm.
