An Australian style brasserie with an all-day menu
Antipodea’s Kew kitchen was to be created from scratch so the Nelson team liaised with Ben Phillips, Antipodea’s operations director to establish the types and quantities of food that would come out of the kitchen and went on the create four distinct zones – preparation, cooking, the pass and wash up.
Space and budget allowed a bespoke cold room to be created which is sited next to a very clean, uncluttered and efficient prep area consisting simply of tabling, counters and sinks. Adjacent to this, the main cooking line centres on two side by side ranges, with ten burners between them, and a large pizza oven that dominates one corner. These items are responsible for the vast majority of Antipodea’s cooking. Fronting the restaurant is the pass, above which is a ceiling mounted gantry – a feat of modern engineering – the minimal design contributing to the airy ambience in the restaurant.
Behind the scenes, Antipodea’s pots, crockery and glasses are kept in pristine condition by a high functioning warewash system which centres around a Nelson Advantage pass through dishwasher and an undercounter Advantage glasswasher.
A custom-designed prewash unit together with a copious amount of racking and tabling avoids any congestion and maximises speed and efficiency. Ample refrigeration is also provided by the means on walk-in units and an abundance of undercounter storage.
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