An All-Atar Australian Chef Duo @ Tropicola

Amidst a total venue transformation, the vibrant beachside mansion welcomes star chefs 
Jimmy Garside and Joel Wootten.

Nudging the sand on Seminyak’s Batu Belig beach sits Miami-esque mansion Tropicola. The multi-pronged haunt famed for its pool parties has a total transformation in its sights for 2020, with an added splash of 21st century consciousness on the cards. Explains owner Adrian Reed; “I’ve been working with some of the most talented local, Indonesian and international artists, performance artists and musicians that will transform Tropicola into a new concept that hasn’t been seen on this island before. Creative events, co-working facilities, yoga, happiness modalities, film, and music all delivered with a Tropicola sense of fun, ultimately becoming a true hotbed of creativity and a green-house of sustainability.”

But this metamorphosis will commence in the kitchen. “As part of the ongoing transformation we have brought to Bali two incredible new chefs,” continues Adrian. With a beachside barbecue-focused restaurant planned to open in coming weeks alongside a new pool menu, Tropicola has recently welcomed a new duo of all-star talent to lead its kitchen team. Meet Jimmy Garside and Joel Wootten.

Executive Chef Jimmy Garside is an English native who long ago decamped to Australian shores. His career saw him step into the kitchens at the likes of Jonathan Barthelmess’ Apollo where he learned the importance of simplicity and gained a passion for cooking over fire. After which he joined Mary’s Group, leading the charge at The Unicorn in Paddington, and later Mary’s Underground.

Head Chef Joel Wootten boasts a similar passion for the wood-fired grill, acquired during his seven years at Neil Perry’s Rockpool Group. He too helped to launch Mary’s Underground, where he was reunited with Jimmy after previously working together at the Apollo.

Aside from their love of an open fire, the duo also boast a passion for sustainable, local produce, which will be particularly evident in the menu moving forward. ‘Minimal intervention to the plate and the planet’ is their mantra.

“We will be pushing the food to be far more focused on sustainable, local produce with a real emphasis on well cooked, simple dishes with big flavours,” explains Jimmy. “The direction as a whole will be approachable, laid back, delicious food that’s also really fun to eat. The menu will be seafood-heavy featuring a variety of dishes such as, coral trout and aioli, crabs with sambal, octopus with herbs and pickled potatoes.

“It’s a seasonal menu that is ever-changing and we will also be focusing on vegetables in a big way. It’s designed to be eaten how we love to eat and what fits in with the surroundings – perfect to sit and share family-style while ripping apart dishes, eating with your fingers and sinking ice-cold Bintangs… the messier the better!”

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