THE BLUE DOOR | Dylan Cashman | Monday September 20
Dylan Cashman, The Blue Door
Dylan Cashman, who’s early experience took him on a culinary learning spree in the reputable kitchens of Sean's Panorama, Cottage Point Inn & Paper Daisy before becoming Head Chef of Fins Seafood Restaurant where he won his first chefs hat, believes food should be respected for its provenance just as wine is. After opening his own restaurant on the Gold Coast which won best new restaurant and a chefs hat, he then left for his second stint in Europe.
He has worked in some of Europe's finest restaurants from 3-Michelin Star restaurant Vendome in Germany as well being responsible for the opening of the Brixton Laundry in London.
Having returned home in 2020 as Covid hit the world Dylan and partner Angelica are poised to open the insanely producer focused 25 seat Surry Hills fine diner, The Blue Door, that sees guests take part in an ever changing menu. The Blue Door will only serve produce from farmers that Dylan has personally visited ensuring you are getting the most ethical and sustainable meal possible. Approximately 90% of both the wine and food offering is sourced from NSW producers. The Blue Door will be opening as soon as Covid Lockdown is lifted.
Aquna Murray cod fish burger with jalapeño tartare & old English cheddar on a house made Blue Door bun, served with classic potato salad & seasonal fresh leaves
Veg: celeriac to replace fish
Celeriac burger with jalapeño tartare & old English cheddar on a house made Blue Door bun, served with classic potato salad & seasonal fresh leaves
*Extras are an optional add-on for $15 for a double pack and $25 for a family pack