About the owner:
Hospitality honcho, Dave Galvin and his team have spent more than three years planning this unique dining concept.
"We have created a coastally inspired concept to deliver a sensory immersion through food, wine, cocktails and live fuel cooking methods. A design-led venue which connects guests to four key coastal elements - Air, Water, Fire and Earth. A place where bar meets grill,” Dave explains.
"I have always been a huge fan of charcoal and live fuel cooking and dining in a beautifully designed venue. These are just two of my passions which were part of the inspiration for creating Kost. After an extensive search, we finally managed to find the perfect location where we could bring this concept to life, and we are so excited."
About the menu:
Kost's menu is ready to go, with the cuisine featuring a wide array of options like raw dishes, whole market fish, seafood towers, Champagne and caviar trolleys, dry-aged steaks and whole lobsters on request. Think institutional bar and grill, blended with more contemporary charcoal cooking methods.
About the Chef:
Heading up the kitchen at Kost, is Executive Chef, Sebbie
Keynon. Hailing from the east coast of Australia he has had a very impressive
international career as a renowned and respected Chef.
Sebbie cut his culinary teeth in hatted restaurants in Sydney and Melbourne and honed his skills in Paris for Greg Marchand at Frenchie and then moved on to the infamous Beast and Burger & Lobster group. (London, New York)
In Moscow, he worked for renowned restaurant and Alexander Rappopor and opened his own venues including Sebbie Kitchen and Bar in Kazan, Steak it Easy, Mates and Gimpel. Most recently he has joined Meatsmith as part of Burnt Ends Group in Jakarta, leading the teams for new ventures as Culinary Director South Asia.
Kost also features a purpose-built dry age cool room that can be seen from Oracle Boulevard, an experiential cocktail programme and a magnificent 130+ bottle, coastally inspired wine list and an extensive Champagne range by the flute, curated by a Master Sommelier.
"Think fire-kissed food, immersive drinks, killer cocktails, an impressive wine list and impeccable service in a space we have created, led by the best in architectural design. This is 25 years of my hospitality experience all poured into one sleek and sexy venue. We cannot wait to welcome you all to Kost this weekend.” Dave says.
