At The Bar with Strato Melbourne Chef Gagan Sharma

 From the 40th floor at Strato Melbourne, they come for the views, stay for the exquisite cocktails and wine selection, and cosy up to the Feed Me Menu.

It’s mid-week at Strato Melbourne, and this elegantly appointed bar and restaurant is starting to fill up. There’s couples having an early dinner with all the guess work taken out with the Feed Me menu, to larger groups who sit at banquette seats with views of Melbourne’s epic nighttime skyline. It makes for a perfect Instagram moment – because let’s face it – most have their phones out as they raise a toast to this big city moment that could be any major metropolitan view.

  

Head Chef Gagan Sharma joined Strato Melbourne on 2022 when the venue first opened – he’s continually evolving the menu to suit the changing needs of diners. Here it’s all about quality Victorian ingredients and wine pairings that embrace the best of local, French and Italian wines. The cocktail list is grand – they can whip up anything you request; and they know what they‘re doing which makes all the difference.

Sharma’s Indian heritage find a subtle place on the Feed Me menu – the spatchcock comes in a mild gravy with a hint of yoghurt; but there’s everything here from freshly shucked oysters, a tomato and burrata salad that melts in your mouth and fresh fish of the day.

Gagan Sharma spoke to The Write Drop for our At The Bar series.

MY CITY

Delhi, India – I love it for its vibrant street food and the rich, spicy flavours that are quintessential in cooking.

FAVOURITE FOOD MEMORY

Eating kebabs and curries at Karim’s near Jama Masjid in Old Delhi. The restaurant opened in 1913 and it’s a go-to hot spot!

FAVOURITE BAR

Any cosy nook where I can order a classic Negroni is for me. If it’s intimate and they make a good Negroni – I’m a fan.

DRINK THAT DESCRIBES YOU


A gin and tonic – simple, refreshing, and versatile.

FAVOURITE WINE

It’s always Shiraz.

NEXT TRAVEL DESTINATIONJapan – I’m excited by its mix of tradition and modernness – especially the incredible food culture. I’m really excited to learn about a restaurant called the SPICE LAB TOKYO, where the chefs have worked on pairing Japanese flavours with Indian spices and it’s been doing very well.

TELL US ABOUT THE NEW STRATO MELBOURNE FEED ME MENU

We developed Strato’s Feed Me menu because so many patrons told us they didn’t know what to select on the menu because everything looked good and they wanted to try it all! The concept is to offer a bit of everything to our guests that they can share like we do at home or dinner parties. I believe that food is always more enjoyable when it comes as a surprise and the Feed Me menu excites patrons with the best of Chef’s selections on the night. We mix bold flavours with seasonal ingredients to keep every bite exciting and well-rounded.

THE SPATCHOCK DID IS A NOD TO YOUR INDIAN HERITAGE. TELL US ABOUT THIS TWIST.

The spatchcock features Indian spices and techniques I grew up with. I’ve blended tradition with a fresh, modern twist and I tried to marry the flavours all while keeping it it simple and classy.

WHY VICTORIAN PRODUCE MATTERS

Victorian produce is vital- not only because it supports local growers but it ensures top-notch quality ingredients. Ingredients like the Victorian Thomastown burrata and Victorian spatchcock bring freshness and Melbourne authenticity to our dishes. I value giving back to our community, society and people around us. It’s a domino effect – when we share and care it comes back to us.

TELL US ABOUT THE WINE PAIRINGS AND HOW THIS COMES TOGETHER

Jozef and I team up closely on all wine pairings which enhances the whole dining experience. We meet up every week to discuss the upcoming Feed Me menu and select wines that lift and compliment the flavours of our food, creating a perfect match with each course. We work with established Australian winemakers and also local, smaller family-run wineries. Our focus Is to ensure we offer a wide range that can elevate our dishes.
 

 

www.stratomelbourne.com.au

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