On the pass: Mark Best & Matt Germanchis, Pei Modern Sydney

Author: Maya Kerthyasa
Photography: Scott Hawkins

What sets Pei Sydney apart from Melbourne, gentlemen?
Matt Germanchis: We've focused a lot of the menu on the wood-fired oven. With the extreme heat, you cook certain proteins a lot differently. The prawns are different to what you would get on a grill or a pan - they come out crunchier. Clams as well - they come out a bit smokier with a more interesting flavour.

What have they got in common?
Mark Best: Dishes that are already classics in Melbourne: the casarecce with the chicken dumplings, the doughnuts with blood-orange curd and whey caramel, the anchovy pastries.

Which of the Sydney dishes do you think have a shot at becoming signatures?
MB: The salmon tail roasted with rouille and samphire in the wood-fired oven. People are just going crazy for it. The roast tamarillo with vanilla ice-cream and vanilla powder is amazing, the wood-fired bread with our butter.

What's on the Christmas wish list?
MB: Snow, reindeer. If Santa could perhaps roll back time a little that'd be great.

Who's playing Santa at the Pei Modern Christmas party this year?
MB: I guess we'll find someone fatter than Matt.

Pei Modern, The Four Seasons, 199 George St, Sydney, NSW, (02) 9250 3160

Looking for more Sydney dining options? Check out our list of the best restaurants in Sydney.

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