Simplicity and freshness are the key ingredients in Executive Chef Chris Sell’s menu at newly opened Nantucket Kitchen.
Taking up a prime position on Station Road at Indooroopilly, the public face of the revamped Indooroopilly Shopping Centre, Nantucket brings a touch of Martha’s Vineyard to Brisbane.
Owners TJ and Kim Peabody, inspired by the area’s architecture and ambience on a family holiday 15 years ago, have created an oasis of green and white offset by dark wooden floors. There’s a degree of comfort to be enjoyed here as evidenced by the comfortable, padded chairs and the bathroom.
The menu has been designed to offer simple dishes cooked to perfection and will remain constant except for an ever-changing list of chef specials. They’ve also embraced the linner (that space between lunch and dinner) concept, with a menu full of light starters (including the crab cakes recipe below), charcuterie, mains from the charcoal oven and a selection of salads. It’s American-themed food Aussie style.
Executive Chef Chris Sell takes five with Tasty Bites:
Why did you choose to be a chef?
A love of food and the freedom to be creative was my inspiration to become a chef.
What dish holds the most memories for you?
My most memorable dish is one from my first menu – sand capellini with roasted chilli and light bisque. It’s a simple dish but it was always a big seller.
What’s the hardest thing about opening a new restaurant?
Finding the right staff to suit your team is the hardest, as you’re only as strong as your weakest link.
What’s special about the Nantucket kitchen?
The most special thing about my kitchen is the Inka charcoal oven. The flavour it imparts to any food is a hands down winner.
What menu specials do you have planned for winter?
There’ll be something hearty and rich on the menu for winter, such as a rabbit parapadelle with butter sauce.
Thanks Chris and we’ll enjoy cooking these delicious crab cakes from the Nantucket menu at home.
Nantucket Kitchen & Bar Crab Cakes
- 4 tbsp butter
- 2 onions diced
- 2 bell peppers diced
- 4 cloves garlic micro planed
- 1 kg crab meat (picked)
- 1 cup mayo
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp chopped parsley
- 1 tbsp celery salt
- 1 tbsp salt
- 1 – 2 cups panko crumbs
- 4 – 6 eggs
- Sweat garlic, onion and peppers in butter (allow to cool). Strain crab meat and pick out any shell.
- Whisk all ingredients except crab, egg and crumbs. Gently fold into crab mix. Add cooled onion mixture.
- Lightly mix eggs and add to mix. Add bread crumbs if needed. Shape into balls and set aside to fry.
- Fry for about 3-4 minutes until golden