Traderne Chef’s Table with Raymond Capaldi
We enjoyed a superb exclusive lunch at The Newlands Quarter Chefs Table in Coburg North.Scottish-born legend Raymond Capaldi - veteran of Sofitel, Fenix, and Hare and Grace is cooking up a storm with his Product Development assistant Janos Roman, a 10-year disciple of Heston Blumenthal.
This curated culinary masterpiece opens to the public in July, offering just 30 seats (one table of 10, the rest 4s and 2s) Tuesday to Friday in an impressive upstairs space. Bookings start soon—don’t sleep on this.
Tradition fuses with modern technique under “Traderne.” The Eggplant Croissant is a smoky, spiced triumph—creamy filling and ode to baba ganoush, eggplant dust, and an edible eggplant doily that’s pure genius.
Banana, Kombu, Capers, Melon stuns with braised banana and kombu, lifted by pickled melon’s bright pop - texture and taste in lockstep. You are surprised at the elegance of this savoury dish that you expected to be super sweet.
“Beet” Cheek - beetroot mimicking beef, draped in matelote with roots and a piquant gribiche—brings theatre as Raymond sauces it tableside. Once again you are surprised at how the texture of the dish has a “meaty” element.
Dessert, Parsnip, Apple, Blackberry, Yoghurt, is an autumnal stunner: parsnip’s savory depth, tart apple, and roasted oats and cashew jam in exquisite balance. Parsnip as the hero in a dessert was unexpected.
The KFC dish finale flips convention—a carrot-infused filling in a bun with a crunchy, KFC-style crust, post-dessert brilliance. Playful, delicious and fun, it was the perfect finish.
Wines paired perfectly including @polperrowines Pinot Gris, @nocturne_sv_ Single Vineyard Cabernet from Margaret River and @marsuret_prosecco NV Marsuret Di Valdobbiadene DOCG Prosécco.
The cozy assembly of chefs and hospitality professionals exchanged tales and savored this warm, refined occasion.
This is high-octane dining—technique as art, pedigree as power. Capaldi reigns supreme.
@raycapaldiconsultancy @thenewlandsquarter @wonderpiesmelb