Remy Davis

Australian Remy Davis joins us from Sydney where his intuitive wood-fired flair made “fire-hot” Mediterranean favourite Bessie’s an instant hit.

Remy relocated from the Basque Country to take the gig. There he learnt fire cooking from the best, tending the grill at Elkano (#24 in the World’s 50 Best) under the watchful eye of legendary asador, Aitor Arregui, whose mastery of glowing embers has inspired a generation of young chefs and put a bounty on the heads of turbot oceanwide.

Prior to that Remy cut his teeth in London (Sabor, Kol and OMA), but Remy is happiest in the company of smouldering coals, a big old fish and a fistful of Maldon salt. For his Carousel menu, he’s sticking to the stripped-back, fire-driven approach that earned Bessie’s a coveted Chef’s Hat (still no Michelin guide in Oz).

Expect blockbuster plates like ‘Hand-Dived Orkney Scallop, Lardo, Espelette’; ‘Wagyu Skewer, Vine-Leaf TximiTxurri’ and ‘Line-Caught Fish, Ramson & Fino Sauce, Biquinho Chilli’ that are big on smoke, char and instinct, as Remy joins us for five nights of Basque-inspired club bangers.