5 minutes with Simon Street

Sep 07, 2020

An interview conducted by a Aus Venue Co representative:

"Hi Simon, lovely to see you. First, we would like to know how would you describe the atmosphere at your venue?"

Oh! I would say epic! It’s known to attract a diverse crowd as we have different vibes and venues within the same building. Indeed, we have a fine dining experience under the name of Boatshed but we also offer street food options all the way to gastro pub options in our diverse bars and café.

 

What excites you the most about Regatta Hotel?

The high intensity: there is never a dull moment!

 

How do you approach a new menu?

I enjoy trying new things. I also love incorporating innovative flavors combinations into a new menu.

 

What is the food philosophy at Regatta?

A real steak house with the best beef in the world (big statement right?), seafood and entrees to compliment.

 

Let me guess…Your hero dish must include some of that best beef in the world right?

Totally…A dry aged 500gr T bone it is! At the moment, JBS Australia is giving us excellent beef. My apologies to the vegetarians out there but I do love my meat 🙂

 

For you, what would be the best wine pairing with it?

My favorite is probably the beautiful Shiraz by Brini Michael.

 

How did you get into cooking?

An early passion with a drive and an obsession to be great!

 

What has been a career highlight for you?

Our award for the Best Restaurant with Boatshed.

Wow that’s a great achievement! Congratulations again!

 

Now it’s time for the quickfire round…

Hangover cure? The expectations of a busy venue that never sleeps!

Coffee – Black or white? White with a sugar if I’m dusty 

3am “on the way home” feed? Pizza

Drink of choice? Whisky neat

One food you can’t stand? Celery raw. It’s a waste of everyone’s time!

Simon, thanks again for your time and good luck with your fast-pacing venue.

 

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