23 Jul Wilson & Market Opens in Prahran Market
Wilson & Market’s Brasserie is Paul Wilson’s final puzzle piece. The Brasserie joins the the Luxe Bar and the Lifestyle bar that resides in Prahran Market. The trilogy is now complete. The British chef known for Latino food, has flown back to Aussie roots. There’s heavy emphasis on seasonality and the ol’ ‘ farm-to-table’ philosophy. The produce speaks for the Victorian land and sea. Expect fresh seafood, meats smoked in beastly contraptions and rotisserie.
Prahan Market location
I have a soft spot for Prahran Market. It’s miles away from the ‘one dollar, one dollar’ screeches of Footscray market, the sticky floors and the 5pm bargains. Not that I don’t love Footscray Market – its the booming soul of the West. But I admit, I love wanky stuff. Truffle toasties, melted raclette on potatoes, squid ink pasta… I mean there’s a man that specialises in potatoes? Until now, food options existed in little stalls and trolleys. Wilson & Market is the first full-sized restaurant, to open outside of market hours. The 250 seater is a vast space, with a psychedelic bathroom, murals and a seafood bar that shines bright like a diamond.
Seasonality is a big deal at Wilson & Market. The menu celebrates, a diverse mix of evolving seasonal produce – from the South Coast oyster farms of Merimbula to Yarra Valley salmon. Our favourite wasn’t even seafood or meat, but the 28 hr sourdough, hot out of the oven, with a generous smear of seaweed butter. Just spread it directly on my tongue please.
28hr Soir Sourdough w/ Freshly churned Seaweed butter
South Coast Oysters Farm – Merimbula NSW
Smoked Petuna Ocean Trout w/ Devilled Egg
A quick tour of the kitchen, reveals an offset smoker, a seafood bar and a wood-fire oven. Malee Oak, Ironbar, hickory, apple and chest are used for aromatics, in slow-cooking and wood-grilling. Smoking has long been the territory of briskets and ribs. It’s a slow romance, that takes hours of foreplay. But don’t forget, to invite the biodynamic veggies. Charcoal potatoes are blackened, smothered in a black sesame tahini. The flavour of charcoal completely dominates. Whilst, the wood-roasted pumpkin, is buttery and juicy.
Meat is still king, the roasted suckling pig porchetta, is a carnivore’s dream. Forget small sharing plates. This is a hunky piece of meat. The slow-cooked pork is a tad dry.Dessert is a rather unusual cheddar ice cream, that leaps too far into savoury.
Wilson & Market, is all about the smoke and grill. Drawing inspiration from classic British roast and veggies, the Sunday roast is taken to new levels. The seaweed butter and the Petuna ocean trout were particularly memorable. With sustainability at it’s core, you can expect quality produce with an evolving seasonal menu. Well worth-checking out, within and after market hours.
Hungrycookie dined courtesy of Wilson & Market. Opinions are strictly my own.
Must-order: 28 hr sourdough with seaweed butter
Rating: 3.6 cookies out of 5
Transition Farm heritage pumpkin, native limes & sage
Slow cooked & roasted suckling pig porchetta w/ native muntries
Warm Bramley apple pie with cheddar ice cream
Wilson & Market
163-185 Commercial Rd