Pipis Kiosk

At Pipis Kiosk, Canadian chef Jordan Clay celebrates the wild, untamed bounty of the Tasman Sea with seafood that goes from boat to plate in the blink of an eye. After honing his craft in Tom Aikens’ Michelin-starred kitchen, Jordan headed to the other side of the world to transform a humble beachside kiosk into one of Australia’s most exciting seafood destinations.

Jordan’s menu for his week at Carousel follows a similar approach, with best-in-class seafood coming straight from our trusted suppliers, treated with a lightness of touch that lets standouts like ‘BBQ Prawn, Seaweed Beurre Blanc’; ‘Calamari Skewers, Ink Sauce’ and ‘Steamed Pollock, Grilled Lettuce Sauce, Macadamia Crunch’ do the talking.

Jordan’s cooking is all about letting great produce lead the way. A little fire, a little smoke, a good sauce and a healthy respect for whatever the sea has decided to send in that day. In a city as food-obsessed as Melbourne, it takes something extra-special to cut through the noise yet Pipis Kiosk does exactly that.