Pt Leo’s Culinary Director Josep Espuga never thought he’d call the Mornington Peninsula home – migrating to Australia from Spain after perfecting his skills working around the globe, but he’s found his happy place here – where his craftsmanship truly shines at Pt. Leo Estate’s fine dining restaurant Laura.
Espuga brings a calm energy to the kitchen; we can see him from the table where we dine. No matter the pressure; he’s an assured glance in the distance. Come for the table-side cooked rock lobster flambé – it makes the dining experience all the more special at Laura. He brings a touch of Spanish instinct to the menu; but it’s the WA lobster tossed in local rum and butter that lingers.
Josep Espuga spoke to The Write Drop for our At The Bar series.
MY CITY
I was born in Oliana, a small village in the Catalan Pyrenees, Spain. Being a chef has given me the opportunity to live in various places such as Madrid, New York, Abu Dhabi, Bangkok, Hamilton Island and Melbourne. One of the cities that holds a special place in my heart is New York, and I find myself returning as often as possible. It’s an inspiring city thatrejuvenates your energy just by being there. Now I call Melbourne home, and I am a proud ambassador when I have visitors from overseas.
FAVOURITE FOOD MEMORY
Some of my fondest food memories trace back to my childhood, enjoying delicious meals with my family cooked by my grandmother. For example, the rabbit casserole she used to prepare on Sundays, having personally raised and killed the rabbit herself. Over time, my favourite food memories have evolved to include sharing tables with friends around the globe, experiencing their home-cooked meals with their families. Examples include savouring a delicious pumpkin and cheese cream cake at a Thanksgiving lunch in New Jersey, making Nepalese Momo while sitting on the floor of my friend’s kitchen in Kathmandu, or enjoying Rakia while preparing a barbecue with a local family in Varna, Bulgaria.
FAVOURITE BAR
My preferred bar in Melbourne is Above Board. What Hayden and his team are doing there is outstanding. The attention to ingredient selection, creativity, flawless drink execution, and the unique and intimate atmosphere put it on par with the best in the world. My favourite drink there is the Banana Drama – Mezcal, banana liqueur, and verjuice. So well balanced! Years ago, I even created a dessert with the same ingredients and name to honour Hayden’s cocktail.
DRINK THAT DESCRIBES YOU
Champagne.
BEST HANGOVER CURE
My go-to hangover cure involves room service delivering a hearty breakfast with scrambled eggs on toast, bacon, maple syrup, and all the extras. Accompanied by a bottle of champagne, freshly squeezed orange juice, and black coffee. Ideally, this would be followed by a refreshing splash and a nap by the pool.
BEST INTERSTATE BAR
Lucinda Bar, Hobart. For the wines, the food, the music, the people, and everything about Lucinda Bar!
OVERSEAS BAR
Maison Premiere in New York is my top choice. This classy oyster bar in Brooklyn has it all. It’s a place where you’d be content if it were your last meal. They focus mainly on fresh seafood with a strong emphasis on classic French wines and cocktails. The impressive oyster selection, fresh Maine lobsters, razor clams, and caviar served on silver towers at the marble bar, along with the absinthe fountain and perfectly crafted cocktails by well-dressed bartenders, create an unforgettable experience.
FAVOURITE WINE
Choosing just one is tough, but some of my top picks include the Giaconda Chardonnay from Australia, Garnacha from Priorat in Catalonia, and recently, some delightful Vouvray tasted at Laura restaurant with Amy Oliver.
FAVOURITE WINERY
I am a big fan of Chardonnay and Chablis. When it comes to Australia, Giaconda is up there with my favourites. Also, Gundog Estate in the Hunter Valley. I love their off-dry Semillon and Muscat. And Alvaro Palacios is one of my top choices when ordering Spanish wine.
NEXT DESTINATION
I’m looking forward to returning to Japan to explore more than just Tokyo, delving into regional areas to savour traditional food. Additionally, Western Australia is on my list, particularly Margaret River, to spend time exploring and visiting some of its wineries.
Tell us what’s on offer this summer at Pt. Leo Estate’s Laura Restaurant
Our summer tasting menu at Laura spans 8 courses and changes with the seasons. In summer, we emphasise vegetables and seafood sourced from our producers on the Mornington Peninsula. The menu is well-balanced and fresh, incorporating less animal fats for easier digestion. Items we feature include white asparagus from Koo Wee Rup, summer truffle from Red Hill Truffles, Rock Lobster from Western Port Bay, broad beans from our kitchen garden, Picual olive oil from Cape Schanck Estate, mussels from Harry’s farm in Flinders, and heirloom tomatoes from Daniel’s Run in Tyabb.
What inspires your cooking?
Mainly the produce and producers that surround us. Also, my Spanish background and what I learnt on my early days. And third, my travels.
How has the Peninsula and working at Pt Leo Estate changed you and inspired your approach to cooking?
The Mornington Peninsula is an endless source of produce all year round. Each season brings different produce, and for me, that’s inspiring. Working close to the producers of the Peninsula has made me understand better the produce I work with and how to put it on the plate in the best way to represent where it comes from and to respect all the work put behind it. Working with colleagues that lived on the Peninsula longer than me, and getting to speak with guests and locals, has also helped me
Ingredients you love to use in summer
White asparagus and Morels that we preserved in-house in spring. Raspberries, beans, and zucchini flowers from our kitchen garden, cherries from Simon’s farm, tomatoes fromDaniel’s Run, and mussels from Harry in Flinders.
