Charlie Carrington, an enthusiastic young chef who has, in his many travels, gained a lot of experience world wide. He has now realised the dream of opening his own restaurant, Atlas Dining, a smart, modern space featuring a wood oven, hearth and grills. Charlie proposes to present the cuisine of a different country every four months and we enjoyed the first stop on the itinerary, Vietnam.
Atlas Dining
Restaurant Interior
André Jacquart Blanc de Blancs, Premier Cru, Vertus, Champagne
Courtyard
Menu – Passport to a Vietnamese Dining Adventure
Kitchen
Hearth Grill
Cutlery
Baguette, Chicken Liver Pâté, Honey
Cutlery for Your Dining Experience
Gunderloch Fritz’s Riesling, Rheinhessen, Germany
Scallop
Scallop
Slow Cooked Cabbage, Blackman’s Bay Oyster
Casa Freschi Ragazzi, Pinot Grigio, Adelaide Hills S.A.
Cauliflower, Clams, Vietnamese Mint
Montescano ‘Refugio’ Pinot Noir, Casablanca, Chile
Wagyu Beef Pho Tartare, Puffed Rice
Stefano Lubiano, Merlot, Derwent Valley, Tasmania
Atlas Fire Pit
Mackerel, Pineapple Fish Sauce Caramel
Plate to Accompany the Mackeral
Coconut, Lemongrass, Mint
Georg Breuer Riesling Auslese, Rheingau, Germany
Wild Rice, Cashew, Vietnamese Herbs
